Seasonal Cheese Board
Artichoke “Crab Cakes” with Cajun Aioli
Hearts of Palm Ceviche Served with Baked Tortilla Chips
Zucchini Rolls Stuffed with Vegan Ricotta, Sun Dried Tomatoes, and Mint Pesto Sauce
Parmesan Asparagus Phyllo Dough Tarts with Herbed Ricotta and Prosciutto
Turmeric Cilantro Potato and Leek Fritters with Spiced Apple Chutney
Honey Seared Scallops, Cauliflower and Corn Purée with Cilantro Lime Sauce
Micro Chive Tomato Fennel Jam Goat Cheese Crostinis
Maple Balsamic Braised Beef, Polenta and Bulls Blood Micro Greens
Pear, Prosciutto, and Gorgonzola Flatbread with Fresh Thyme and Honey Drizzle
Manchego Stuffed Dates Wrapped in Bacon With Red Onion Gastrique
Revel Luxe Chef Service
All rights reserved Unpublished work (c) 2019 Nataly Blowe