Plating (Copy)
Mesclun Greens with Shaved Apple and Fennel, Creamy Dijon Dressing and Toasted Red Quinoa
Roasted Beef Tenderloin with Port Wine Reduction, Rissole Potatoes, Roasted Brussels Sprouts
Clementine Creme Brulee
Caviar and Dill and Traditional Deviled Eggs
"Devilish" Eggs
Fruit and Cheese Table Display
Bacon Wrapped Meatball with Roasted Tomato Glaze and Toasted Polenta Wedge
Watermelon, Micro Greens, Feta Cheese and Pickled Red Onion Salad
Pan Seared Chilean Sea Bass with Thai Corn Chowder Puree
Cranberry Pomegranate Sorbet