dinner parties

• Port, Prosciutto and Fig Crostini
• Bleu Cheese and Bacon Puffs
• Beef Tenderloin Canapes
• Roasted Eggplant Cheesecake with Bruschetta
• Fig Jam and Goat Cheese Crostini
• Gulf Coast Shrimp Dip with Pita Chips
• 'Mini' Jumbo Lump Crab Cakes with Remoulade

• Beef Carpacio with Arugula and Artichoke Dressing
• Sweet Pea Pancakes with Lump Crab and Red Onion Creme Fraiche
• Vegetable Tian with Watercress and Balsamic Reduction
• Chilled Spanish Almond and Garlic Soup
• Beet Ravioli with Truffle Butter Sauce
• Heirloom Tomato Tart with Nicoise Olive Tapenade, Mixed Greens  & Basil Vinaigrette
• Smoky Tomato Soup with Flash Fried Prosciutto

Chefs' Surprise!

• Pan Roasted Black Grouper with Sour Orange Sauce and Martini Relish

                       With Celery Root and Parsnip Puree

• Seared Scallops & Corn Cakes with Bacon Vinaigrette

                       Alongside Roasted Fresh Petit Pans

• Herb & Citrus Marinated Chateau of Beef with Pomegranate Demi-Glace

                       Served with Truffled Fingerling Potatoes and Fresh Florida Sweet Peppers

• Seared Duck Breast with Fig Sauce

                       With Baked Butternut Squash & Parmesan Polenta

• Toasted Coconut Layer Cake with Coconut Filling and Buttercream
  
• Flourless Chocolate Cake with Raspberry Coulis
  
• Pear Tart with Brandy Chantilly Cream
  
• Traditional Creme Brulee with Candied Walnut Accompaniment
  
• Zucchini Bread Pudding with Creme Fraiche Ice Cream