Layers of phyllo dough with crushed pistachio and walnut center, topped with syrup
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Char sui glazed beef short ribs on crispy gyoza skins with wok charred orange mojo
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Mini burgers with crispy pancetta and caramelized onions on brioche bread
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Espresso seared steak, crispy onions, grain mustard
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Banana-rhum pudding, caramelized banana, spiced plantain chip
Rainbow cake, fresh berries, Limoncello sabayon
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Tuna, sushi rice, wasabi guacamole and eel sauce on a wonton skin
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Char-broiled chicken, avocado, pesto, sprouts and mozzarella cheese
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Fried croquettes filled with pork, rice and Creole seasoning
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Veal with tuna sauce, vegetables in Aspic
Peanut crusted baked ricotta with marinated tomatoes
Chicken breast marinated for 12 hours in a fresh ginger soy marinade, grilled, basted and topped with grilled pineapple
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Turkey burger on toast point with roasted tomato and basil chiffonade
Hummus on a pita wedge topped with black olive and drizzled with olive oil
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String beans, hearts of palm, walnut vinaigrette and blue cheese
An assortment of candies, cookies and confections
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Purse shaped pasta stuffed with four cheeses and fresh pear with a gorgonzola sauce
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Sliced Ahi tuna, pepper crusted over cucumber salad with soy-ginger vinaigrette
Bread pudding with fresh vanilla anglaise
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Pumpkin tortellini in a butter sauce
Musicians: Shawn Sutta (keyboard), Antonio Dell’Aglio (bass), Seth Woods, (drums).
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