At Your Service Catering

and fennel bisque, garlic sourdough croutons, and basil oil

with goat cheese ravioli and cumin oil

parisian of cucumber, and squash, and pernod essence

with plum tomato, orange, avocado, toasted almond, and blood orange mint vinaigrette

with serrano ham, parmigiano & toasted pine nuts, extra virgin olive oil, and fig balsamic emulsion

with crayfish, black truffles, and walnuts, and champagne vinaigrette

tomato stuffed with crab salad, and roasted red pepper vinaigrette

with wilted spinach, orange and red onion compote, port wine essence, and toasted hazelnut

with ahi tuna tartar and ginger lime emulsion

with seasonal vegetables, soft polenta, tomato, and orange saffron reduction

with lime and lemon grass risotto, glazed cucumbers, squash, and rosewater tangerine emulsion

with crusted chilean sea-bass braised in chablis, glazed green asparagus, seared polenta cake, and roasted red bell pepper coulis

with white bean casserole, stuffed provencal vegetables, and roasted garlic jus

with wilted spinach, roasted baby new potatoes, pear and raisin chutney, and black current sauce

with wild forest mushroom ragout, crispy potato ravioli, and merlot sauce

with champagne sabayon, and almond tuile

flourless warm chocolate cake, and pistachio ice cream

with raspberry marmalade, and creme chantilly

warm puffs filled with vanilla ice cream, warm chocolate sauce, and toasted pistachios