Convivium Catering

served with a french toast of seared foie gras & fig tapenade

with parmegiano reggiano and pesto roquette

topped with cream cheese and caper lime juice

with aioli crouton and fresh lobster

with apple confit served on a bed of arugula salad with honey and aged balsamic dressing

with bartlett pear and lemon vinaigrette

with brown butter sage sauce with cilantro, mint, parsley and cherry tomatoes

with arugula salad and cherry tomato confit

crusted with sesame seeds served with sautéed vegetable noodles

with grand marnier crème anglaise and mascarpone ice cream

with vanilla ice cream

topped with fresh ginger and cilantro tuna tartar served in a spoon

served with sherry confit, tomato and fresh basil

with avocado and grapefruit served on cracker

served with a chimichurri dip

topped with parmesan shavings and a truffle dressing

with shrimp, cherry tomatoes and mango chipotle dressing

filet topped with tomato and lemon served with a zucchini confit

served with rosemary jus and grilled vegetables

served with a feta cumin sauce

with port and pepper