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Heirloom Tomato SaladButterscotch Pudding with Coffee Caviar, Fried Donut Hole and Vanilla Ice-CreamChocolate Truffles with Spun SugarTuna SashimiSauteed Scallops and Brussels SproutsBraised Veal Cheeks with PolentaSummer 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 Involtini
Chef Philip Thompson
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