Tip of the Tongue, Caterers

with spiced orange blossom yogurt

with roasted tomato tapenade

in cucumber boats

with duck confit, black-eyed peas and preserved figs

with lamb's lettuce and chives on caraway parmesan tuile

with sesame seared tuna and cool fennel cream

with dill and balsamic reduction

with roasted corn and heirloom tomato relish

with red pepper jelly

with rosemary shallot butter on crisped tortilla

with dill sour cream and spoon fish caviar

with peppery guava sauce

with garlic parmesan crumbs, roast tomato and basil

with andouille sausage and black-eyed peas

with black grapes and brioche toasts

in spring vegetable broth

with garam masala

with rosemary and balsamic reduction

with radish and candied ginger

with roasted fennel and plums

with cherry tomatoes and basil

with chiles and pepper confetti

with fava beans, olives and golden raisins in tomato broth

with green goddess sauce

with grilled peaches

with red chard and feta

with dried brandied fruits

with shredded cucumber

with garlic butter crumbs

with celeriac and blood orange vinaigrette

with herbed spaetzle

with three beans

with thyme cream and candied ginger

and almond biscotti

with lime mascarpone