Full Service Dinner Menu
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full service dinner options amuse salmon crudo with lemon and avocado cream and micro green salad ricotta filled squash blossom with romesco sauce belon oyster with champagne granita and osetra caviar grilled lobster medallion over corn puree with pickled fennel salad hamachi sashimi with match stick vegetables and wasabi caviar duo of summer tomatoes –carparccio with shaved parmesan ,evo balsamic redux and baby basil, side car of gazpacho shot parmesan tartlett with balsamic caramelized shallots; baby basil coulis & basil flowers foie gras mousse with sauternes and sage gelee on brioche toast point soup options smoked tomato bisque with parmesan frico or tiny grilled cheese sandwiches for dipping spicy tomato and mussel soup watercress soup with caviar and crème fraiche tomato consommé with roasted heirloom cherry tomatoes roasted red pepper soup with crab salad chicken + lemongrass soup with thai basil dumplings summer asparagus soup with parmesan sticks “harrys” venetian seafood soup wild mushroom broth with miso and mushroom dumplings white bean soup with arugula oil and pancetta bread crumbs lobster bisque with chive crème silky pumpkin and ginger laksa celeriac and apple soup with shaved apple chips apple cider braised rich onion soup with gruyere croute salad options classic bistro style butter lettuce with goat cheese croutons, chive dressing chopped grilled vegetables with red pepper vinaigrette on baby mache, pecan praline crumble top caesar salad napoleans with parmesan crisps layers , lemon aioli and olive croutons , with or without white anchovies little red and yellow tomato stacks filled with fresh burrata basil , drizzled with evo and balsamic reduction watercresss, grated celeriac, green apple & walnut salad with walnut oil and dijon vinaigrette roasted red and gold beets with fresh ricotta cheese , endive and frise with a blood orange vinagrette fig tasting plate –fig gratinee with dolce di latti crust, dunsmuir fig jam + a mahon cheese cube,fig and prosciutto hand roll , surrounding wild roquette salad* seasonal antipasto of spring vegetables (choose 3) : spring asparagus tips with almond vinaigrette; beet carpacio with goat cheese sauce; mixed rainbow carrots pickled in white balsamic & honey; confit heirloom tomatoes; zucchini with saor sauce fennel and pear salad with cranberries , candied walnuts over baby greens in a tarragon viniagrette spinach salad with roasted yams , ruby grapefruit , avocado and white balsamic dressing www.foodinkcatering.com full service dinner options fish options parsley & parmesan crusted alaskan cod with puree of spring peas, lime oil monkfish piccata: crispy monkfish fillets, citrus segments, lemon – caper sauce roasted freshwater salmon with white asparagus, zucchini ribbons, chili-lime hollandaise baked black cod with miso sauce over silk parsnip & potato puree and steamed jade vegetables planked ocean trout with verjus sauce, roasted red emperor grapes on potato–fennel gratin, sauteed asparagus roast branzino, potato scales; white bean puree, globe artichokes & black truffle leek wrapped snapper with celeriac puree and beurre noisette, green garlic pan fried rapini entrée options - poulet verjuice poached chicken with spring vegetable ribbons, wild rice pilaf and thyme scented sauce agri dolce chicken breast on a broad bean and baby leek sautee with roasted baby rose potatoes in mint pesto truffled jidori chicken breast with artichoke risotto and arugula oil and a light chicken jus lavender roast chicken breast with braised lentils and sauteed rainbow chard, pinot grigio and chicken au jus lemon grilled cornish game hens over pesto linguine nests with baby summer squash seared long island duck breast with duck confit, burgundy and currant jus over creamy parsnip puree grilled sonoma duck over a melange of heirloom rice, gingered savoy cabbage and sweet soy bbq sauce entrée options - meat greg norman ranch rib eye, lemon grilled; served over baby arugula with polenta fries and preserved lemon aioli cabrales cheese crusted new york strip steak, “papas” pan fried in smokey paprika; wilted wild greens doused in port jus balsamic glazed filet mignon, topped with pancetta; on sweet corn risotto, summer tomato gratinee braised beef shortrib on shortrib ravioli, veal jus with savoy cabbage & baby market garden carrots roast pork tenderloin, cumquat marmaletta, risotto cake & wilted water greens cannelloni of veal with tomato nage, fresh bufala mozzarella & seared baby zucchinis veal & porcini mushroom lasagnettes fig and orange crusted veal chop, port glaze, roasted fennel and bean salad grilled rack of lamb over a hot salad of feta, baby leeks and sautéed fingerling potatoes with a black olive and oregano dressing lamb saltimbocca style with wilted radicchio, leek & sage; fig bread pudding, cabernet jus spring lamb navarin with baby turnips , carrots and shallots with crème fraiche potatoes grilled morrocan lamb chops with a chilli, mint and pomegranate relish on a bedof cumin roasted vegetable couscous www.foodinkcatering.com full service dinner options vegetarian choices grilled vegetable baklava with semi sec tomato vinagrette tower of pan roasted polenta with assorted fresh farmers market vegetables of the day roulade of goats cheese and spinach over a salad of truffle roasted mushrooms baby arugula and parmesan seasonal farmer’s market risotto plates standing eggplant parmesan with smoked tomato sauce and braised broccoli rabe pumkin and feta muille fuille with curry beurre blanc and cumin roasted cauliflower dessert vanilla panna cotta with balsamic strawberries and rosemary and lemon biscotti caramelized raspberry mille feuille with lavendar cream, blackberry sorbet pineapple upside down rhum baba with caramel – ginger sauce, greek yoghurt tropical bread pudding with coconut & macadamias, lime sorbet blood orange poached peaches with saffron pannacotta & olive oil genoise citrus trilogy: lime gelato, blood orange gratin, lemon polenta cake, served with side of limoncello passion fruit pannacotta with a raspberry and banana salsa and a lime glaze flourless chocolate cake with a poached stone fruit salad and star anise ice cream summer plum tart with cardamon ice cream classic deep dish apple pie with madagascar vanilla icecream, root beer float & ginger cookie molten chocolate soufflé cakes with blood orange gastrique, tahitian vanilla icecream & semi sec orange fans warm lemon polenta cake with rhubarb & mint marmoletta, brandied praline marscarpone rhubarb crème brulee with ginger biscotti and strawberry compote persian rice puddings with pashmak; side of rosewater icecream, poached apricots gingerbread with roasted baby apples and cider sabayon chocolate and cherry pain perdu fresh berry salad and pink peppercorn crème anglaise www.foodinkcatering.com.