Red Table » Dish

Hors D’Oeuvres

brooke — Mon, 08 Feb 2010 20:57:07 +0000

Here’s some of our hors d’oeuvres. Please remember, we’re have tons of experience working with clients to create custom menus and are happy to work with you to do so.

Meat and Seafood
Seared foie gras on toasted brioche with cracked pepper and lingonberry jam
Potato cakes w. smoked trout and crème fraiche
Mini pulled pork buns w/ Asian coleslaw
Chicken saltimbocca w/ a lemon aioli
Baked clams w/ garlic and parmesan crust
Duck confit, dried apricots, and hazelnuts in a chive crepe
Beef tartar on white truffle crostini
Mixed grilled skewers
Bacon and shrimp profiteroles
Pan seared tuna w/ wasabi cream on wonton crisp
Creole shrimp fritters w/ five chilis dipping sauce
Butter poached lobster salad on cucumber
Shrimp tempura skewers
Mini bacon cheese burgers
Mini corn dogs
Bite sized oyster po-boys (oyster)
Shrimp and scallop ceviche on plantain tostones
Seared filet of beef on potato crisp w/ horseradish cream
Salmon tartar, split caperberries, Dijon mustard cream on crispy wonton chip
Tuna tartar, Thai basil, Kaffir lime leaves, and sea salt on crispy wonton chip

Potstickers:
Pork w/ soy sesame dipping sauce
Shrimp w/ sweet chili sauce
Wild mushroom w/ dried shitake scallion sauce

Vegetarian
Bruschetta:
Baby caprese (bush basil, tomato, buffalo mozzarella) on garlic crostini
Shallot jam w/ roasted honey crisp apple
Tuscan white bean puree w/ parmesan crisp

Wild mushroom duxelle in phyllo envelopes
Saffron Manchego croquettes
Vietnamese summer rolls
Beet tartar caramelized walnuts on an endive spear w/ Meyer lemon crème fraiche
Goat cheese stuffed fig wrapped in prosciutto w/ goat cheese
Gruyere and goat’s cheese gougeres

Sides

brooke — Mon, 08 Feb 2010 15:49:44 +0000

Salads & Appetizers

brooke — Mon, 08 Feb 2010 15:49:20 +0000

Here’s some of our salads & appetizers. Please remember, we’re have tons of experience working with clients to create custom menus and are happy to work with you to do so.

Sashimi w/ seasoned rice and seaweed salad
Frisee w/ lardons, avocado, and blood orange sections
Butternut squash soup w/ garlic crostini
Grilled ciabatta w/ beef marrow and mixed micro greens, nasturtiums, and sherry vinaigrette
Golden cauliflower puree with spicy parmesan straws
Chanterelle risotto with saffron butter sauce
Grilled jumbo shrimp wrapped in proscuitto w/chamomile flowers and market greens
Bibb lettuce w/ roasted pears, goat cheese and caramelized walnuts
Beef carpaccio, cracked black pepper and lemon oil w/ arugula and parmesan
Japanese style ceviche w/ key lime, sea salt, and yuzu
Lobster ravioli w/ corn, oven dried cherry tomatoes and tarragon cream

Main Dishes

brooke — Mon, 08 Feb 2010 15:42:53 +0000

Here’s some of our entrees. Please remember, we’re have tons of experience working with clients to create custom menus and are happy to work with you to create exactly what you want.

Pan seared scallops thick cut bacon in browned butter w roasted cauliflower dusted in cumin and fried Brussels sprouts w/ almonds
Boneless beef short ribs braised in Pinot Noir and soy w/ crushed fingerlings and haricots verts w/crispy shallots
Grilled lamb loin in its juices w/ truffle mashed potatoes and caramelized baby fennel
Crispy duck breast in sour cherry glaze w/ roasted root vegetables and cranberry beans
Seared organic pork chop, crispy sage, roasted baby beets and hen-of the woods mushrooms
Grilled black cod in black bean tamarind sauce w/ wild rice pilaf and kimchi
Pan fried rainbow trout w/ collard greens, mahogany rice w/ fava beans and smoked chilis
Butter poached lobster tail w/ sweet corn risotto and red pepper coulis
12 Oz NY Strip Steak w/ creamed spinach and Yorkshire pudding

Desserts

brooke — Mon, 08 Feb 2010 15:24:16 +0000

Here’s some of our desserts. Please remember, we’re have tons of experience working with clients to create custom menus and are happy to work with you to create exactly what you want.

Chocolate molten cakes w/ fresh berries and cream
Tarte tatin w/ vanilla bean crème fraiche
Apple streusel
Crème caramel w/raspberry sorbet
Monte-Bianco (Chestnuts, Chocolate, Whipped Cream)
Chocolate hazelnut torte
“Cake, Pudding, Pie” Trios
Lemon ginger panna cotta w/ ginger biscotti and candied lemon rind