Saturday, May 18, 2013

Mother's Day in High Steaks

To start the meal on Mother's Day in High Steaks:  Grand Marinier Blood Orange Mimosa Gelee with Cadied Orange Zest.  Click "Read More" to see the rest of the menu...  It was a very successful day for us.  We just love the oppourtunity to make people happy with food - especially Moms!


 
 Smoked Salmon Tartare with a whipped Dill Creme Fraich, Preserved Meyer Lemons and Fresh Capers
 
Springtime Caprese - Burrata Cheese with Roasted Portobello Mushrooms and Marinated Artichoke Hearts.  Drizzled with EVOO, sea salt, pepper, and on the side a Balsamic Reduction.

 
Lobster Risotto - Applewood Smoked Bacon, Broccoli Rapini, Wild Mushrooms, Shaved Grana Cheese.

Dungeness Crab Quiche with white Cheddar cheese. 

 
Oven Roasted Chicken Breast served with Pear and Gorgonzola Ravioli and a Sage Cream Sauce.

 
Petite Eclaires filled with Grand Marinier Cream - dusted with raspberry powder.

 
Chocolate Filled Flower with Aged Fig Balsamic and Berries...