Passed
Shot Of Smoky Butternut Squash Soup Campagnarde
served with a french toast of seared foie gras & fig tapenade
Crispy Polenta
with parmegiano reggiano and pesto roquette
Smoked Trout On A Cucumber Slice
topped with cream cheese and caper lime juice
Lobster Bisque
with aioli crouton and fresh lobster
Appetizers
Fresh Goat Cheese Roasted In Phyllo Dough
with apple confit served on a bed of arugula salad with honey and aged balsamic dressing
Endive Salad
with bartlett pear and lemon vinaigrette
Main
Pumpkin Ravioli
with brown butter sage sauce with cilantro, mint, parsley and cherry tomatoes
Grilled Veal Chop
with arugula salad and cherry tomato confit
Seared Tuna Steak
crusted with sesame seeds served with sautéed vegetable noodles
Desserts
Chocolate Chestnut Terrine
with grand marnier crème anglaise and mascarpone ice cream
Dark Chocolate Tart And White Shaved Chocolate
Poached Pear
with vanilla ice cream
Passed
Seaweed Salad
topped with fresh ginger and cilantro tuna tartar served in a spoon
Fresh Burrata On Roasted Foccacia
served with sherry confit, tomato and fresh basil
Crab Meat Salad
with avocado and grapefruit served on cracker
Shrimp And Mango Skewer
served with a chimichurri dip
Appetizer
Baby Spinach, Cherry Tomatoes, Julienne Carrots
topped with parmesan shavings and a truffle dressing
Arugula Salad
with shrimp, cherry tomatoes and mango chipotle dressing
Main
Baked Branzino
filet topped with tomato and lemon served with a zucchini confit
Marinated New Zealand Lamb Chop
served with rosemary jus and grilled vegetables
Mixed Grilled Vegetables Moroccan Style
served with a feta cumin sauce
Dessert
Lemon Verbena Flavored Panna Cotta
Sautéed Strawberries
with port and pepper
Menu for Convivium Catering is provided by findrestaurantmenu.com
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