Heirloom Tomato SaladButterscotch Pudding with Coffee Caviar, Fried Donut Hole and Vanilla Ice-CreamChocolate Truffles with Spun SugarSummer Tomato and Mozzarella SaladRed and Golden Watermelon SaladChocolate FondueChocolate Dipped StrawberryMiniature DessertsAssorted CupcakesPoached Shrimp, Watermelon, Aruglula and Feta SaladPan Seared Rockfish with Garbanzo Bean, Cauliflower and Spinach Braise, Curried Pumpkin BrothChilled Shrimp, Grilled Pineapple, Vodka Cilantro Cocktail Sauce, Micro ConfettiWhite Chocolate, Strawberry ShortcakeRocky Road Cheesecake
Peach and Passion Fruit Cobbler
Wild Mushroom Stuffed ProfiteroleChocolate and Raspberry NapoleonSalted Caramel Brownie with Almond Brittle and Cinnamon FoamFruit PlateAppetizer Trio of Watermelon Salad, Warm Brussels Sprouts with Poppy Seed Vinaigrette and Crab and Cucumber InvoltiniKorean Grilled Short RibCharred Vegetable Salad with Couc Cous, Yogurt and Pink Pepercorn VinaigretteAppetizer Tasting Trio
Butterscotch Pudding with Salted Caramel, Bourbon Soaked Pound Cake and Whipped Cream
Chef Philip Thompson