Microgreens are back!
And they provide the most elegant and delicious additions to our menus.
Hors D'Oeuvres:
1. Smoked Eden Brook Trout on Stoneground Cornmeal Griddle Cakes
Creme Fraiche, Pickled Shallots, and Pea Leaves
2. English Pea Blini with Smoked Salmon and Creme Fraiche garnished with Bulls Blood Microgreens
3. Beef Carpaccio "Spring Rolls"
Buffet Station:
1. Crab Martini with Microgreens
2. Lobster Martini with Rainbow Microgreens
Appetizer/First Course:
1. Pan-Seared Diver Scallops with Crispy Artichokes, garnished with Amaranth
2. Jumbo Lump Crab and Black Bean Timbale with Mango Coulis and Blue Moon Micro Cilantro
3. Warm Goat Cheese and Potato Terrine with bouquet of Microgreens
Entree:
1. Pan-Roasted Black Cod with White Currant Tomatoes, Citrus Marigolds, Micro Parsnip Greens, Red Chili Oil, Sweet Potato Puree, and Assorted Heirloom Beans
2. Pan-Seared John Dory with Mixed Asparagus Ragout and White Asparagus Ver Jus Coulis
Dessert:
Vanilla Lavender Parfait with Earl Gray Pound Cake, Blackberry Cream and Blackberry Sauce, garnished with Microgreens
