Catering
by Nancy Kelly, Travelling Chef
First Courses
Pan Seared, Wild Gulf Coast Shrimp over Toasted Couscous with Tiny Diced Vegetables, Blood Orange Vinegar Reduction Butter Sauce
Swiss Chard and Goat Cheese Timbale with Tomato Sherry Vinaigrette and Tiny Diced Tomatoes
Three Cheese Ravioli with Creamy Sage Infused Butter Sauce, Sun Dried Tomato, Fresh Basil and Toasted Pine Nuts
Filet of Whitefish on a bed of Carrot Puree topped with a Puff Pastry Lid, Lemon Herb Beurre Blanc
Porcini and Shiitake Risotto
Roasted Fennel Velouté garnished with a starburst of Roasted Red Pepper Coulis and a dollop of Lemon Licorice Crème Fraîche
Spicy Tuna Rolls and California Rolls, Wasabi, Pickled Ginger and Tamari
Sweet Roasted Red Pepper Soup flavored with Sherry Wine Vinegar
Creamy Prince Edward Mussels over Stir-fried Baby Spinach with a Puff Pastry Lid
Roasted Eggplant Roulades with Creamy French Feta, Arugula and Sweet Red Peppers, drizzled with our own Infused Basil Oil
Pan Seared Crab Cakes with Roasted Corn and Red Pepper and a side of Pellston Market Remoulade Sauce
Butternut Squash Risotto with Fresh Sage, Nutmeg and Lemon Zest
Warm Cauliflower and Caramelized Onion Tart
House Cured Salmon in a Creamy Caramelized Onions and Cayenne Sauce on a nest of Paparadelle Pasta
Sushi Rolls garnished with Wasabi Tobiko Caviar
Spiced Duck Breast Salad with Baby Bok Choy and Glazed Shallots
Butternut Squash and Apple Bisque garnished with Roasted Pumpkin Seed Oil and Aged Mahon
Cheese Tortelacchi with Oven Roasted Tomatoes, Sage Butter and Toasted Pine Nuts
Sesame Seared Ahi Tuna served atop Sushi Rice Triangle with Wasabi Cream
Call us at 231.539.7100 or Email to begin planning your special event.



