Cooking by Design

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Hors D’ Oeuvres

• Honeyed Sesame Glazed Cocktail Sausages
• Tiny Parmesan and Black Olive Shortbread w/ Parsley Pesto and Goat Cheese
• Miniature Rosemary Shortbread with Roasted Cherry Tomatoes and Feta
• Dill Pancakes with Salmon Caviar and Lemon Crème Fraiche
• Buckwheat Blinis with Sour Cream and Caviar
• Tiny Dill Scones with Smoked Trout and Horseradish Cream
• Seasonal White Fish Ceviche in Radicchio Cups
• Salmon Teriyaki Skewers with a Ginger Soy Dipping Sauce
• Prosciutto-Wrapped Figs
• Miniature Cucumber Pieces with Smoked Salmon Mousse
• Goat Cheese Truffles w/ Summer Herbs and Spices
• Spinach, Smoked Trout and Herbed Cream Roulade
• Cucumber and Sesame Sushi Rolls
• Roasted Tomato Gazpacho in Cucumber Cups
• Buttered Toasts with Summer Radishes and Hawaiian Red Sea Salt
• Spicy Tuna Wrapped in Cucumber
• Melon Sushi Wraps
• Leaves of Endive with a Confit of Smoked Salmon, Caper, Herb, and a Drizzle of Lemon Juice

Soups and Salads

• Cool Tomato Gazpacho with a Roasted Corn Confetti and Drizzle of Basil Oil
• Cool Honeydew-Mint Soup
• Chilled Cucumber Soup with Dill and a Sprinkling of Pepper Flakes
• Mixed Micro greens and Herbs with Citrus Vinaigrette
• Salad of Haricot Verts, Baby Tomatoes, Chevre and Cilantro Vinaigrette
• Traditional Caesar Salad
• A Composed Salad of Mesclun Greens, Baby Carrots, Asparagus, Radishes and a Roasted Shallot Vinaigrette
• Baby Lettuces with Cheese, Cracked Black Pepper and Citrus Vinaigrette
• Individual Crudite of Seasonal Summer Vegetables with an Olivida Dipping Cream
• Tomatoes, Smoked Mozzarella, and Basil with a Drizzle of Olive Oil and Drops of Fresh Lemon Juice
• White Bean Salad with Olive Oil, Parmesan, and Rosemary
• Miniature Roasted Vegetable Tortes with a Herbed Vinaigrette
• Squash Carpaccio with Parmesan and Baby Arugula
• Arugula Salad with Sweet Corn and Teardrop Tomatoes
• Cucumber, Radish, Feta and Mint over a Bed of Citrus Laced Lettuces
• Green Garden Salad with Summer Flowers

Entrées

• Filet Mignon with a Crispy Chive and Gorgonzola Polenta Cake, Asparagus Spears and a Caramelized Shallot Sherry Pan Sauce
• Pan Roasted Salmon over a Salad of Summer Corn Confetti and Sautéed Greens with a Basil Cream Sauce
• A Roulade of Seared Flank Steak, Roasted Red Peppers, Spinach, and Asian Mushrooms with Rosemary and Salt Roasted Baby Potatoes in a Roasted Tomato Couli
• Rosemary-Lemon Roasted Chicken Roulades over Pasta and a Salad of Greens and Herbs with Fresh Parmesan Shavings
• Summer Herbed Brined and Seared Pork Tenderloin Medallions with Sweet Garlic and Chive Whipped Potatoes with a Brandied Wild Mushroom Cream Sauce and Roasted Baby Summer Squash