Three Course Plated Dinner
Passed Hors D'oeuvre
Strawberry Tuna
Ahi tuna rolled in black and white sesame seeds
topped with strawberry in a balsamic reduction
Spicy Beef Short Ribs
in a shot glass with Devon blue cheese mashed potato
Chicken Samosa
chopped boneless chicken breast blended with ginger, garlic, tomato,
and spices rolled in a phyllo dough and flash fried
Calamata Olive Sphereification
a tiny liquid molecular olive served in a spoon with
First Course
Cauliflower Panna Cotta
with American Sturgeon Caviar, Kiptopeke clams
and citrus emulsion with sweet basil cress
Main Course
Santa Chiara Extra Virgin Olive Oil Poached Filet of Rockfish
Long Island squid, toasted Israeli couscous,
legumes de Provence and sauce piperade
Dessert
A Taste of the Keys
moist Key Lime custard cake with bananas poached in exotic caramel,
cashew nut praline ice cream and sweet milk cream sauce
download our Plated Menu
