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...