Dover Sole Scaloppini paired with Blue Crab
Sautéed Fiddlehead Ferns / Morel Mushrooms / Acini de Pepe, Italian Parsley / Petite Lady Carrots / Sweet Potato Frizzle / Saffron Cream Sauce
Roasted Rack of Veal Milanese paired with Seared Black Bass
Veal with White Wine, Garlic, and Olive Oil Marinade, and Tomato Artichoke Relish / Bass served with Herb Scented Orzo Timbale, Braised Baby Fennel, and Roasted Baby Carrots
Iron-Seared Walleye
Gorgonzola Whipped Potato / Sautéed Fiddlehead Ferns / Braised Fennel Broth
Insalate Caprese Napoleon
Red and Green Romaine / Imported Buffalo Mozzarella / Artichoke Hearts / Heirloom Tomatoes / Micro Basil / Balsamic Syrup and Globe Basil Oil
Basil Seared Sea Scallop
Creamy Soft Polenta
Stuffed Matson Chicken Roulade
Carrots, Leeks, Zucchini, and Orange Peppers / Chèvre Cheese and Herbs de Provence / Basil Crème
Summer BBQ Display
Stylized Cube Buffet
Green Table “Living Lawn”
Lean and Green, Sustainable Cuisine
Boardroom Composée Plate
Butter Poached Lobster and Sweet Corn Custard Cake / Fennel Lime Crusted Beef Tenderloin and Root Vegetable Slaw / Sun-Dried Tomato-Thyme Chicken Roulade / Tomato, Basil, and Artichoke Tart with Reggiano Parmigiano
Green Tea Smoked Duck Breast
Chile-Mango Slaw
Tangled Field Greens with Goat Cheese
Red Wine poached Tomato Filet / Herbs de Provence and Toasted Almond Croustade / Shiraz Vinaigrette
Smoked Whitefish Terrine
Crisp Cucumber Rounds
Grilled Rock Shrimp Cosmopolitan
Pearl Pasta, Mango-Corn Mojo and Tender Popcorn Shoots / Twisted Fusilli Stir Sticks
Pan-Seared Angus Tenderloin Filet
Merlot Demi-glace and Wild Mushrooms / Prosciutto Wrapped Twin Prawns and Roasted Garlic Butter
Roasted Tasmanian Ocean Trout
Mixed Herbs, Lemon Oil and Red Pepper Aïoli / Crushed Sweet Peas / Warm Fingerling Potato Salad
Wild Salmon Tartare
Jalapeño Gelée
Chilled Sweet Corn Soup with Basil Oil
Red Romaine Salad with Julienne Fennel / Shiraz Poached Grape Tomatoes and Basil Vinaigrette
Grilled Nectarine Michigan Chèvre Wraps
Fresh Basil and Prosciutto di Parma / Balsamic Syrup
Grilled Hearts of Romaine Salad
Crumbled Feta, Greek Olives and Grilled Roma Tomato / Sun-Dried Tomato Vinaigrette
Michigan Grilled Corn Cakes
Red Pepper and Scallion Salsa
Citrus Braised Sea Bass
Ginger-Citrus Sauce / Asparagus / Sweet Pea Risotto Cake
Bento Box
Florentine Stuffed Matson Breast / Caramelized Red Onion Relish / Sesame Crusted Rice Cakes with Radish Sprouts / Grilled Vegetable Rosemary Skewer / Roasted Sweet Potatoes