• Portland Home Chef

SUMMER

Endive Cup With Goat Cheese Mousse, Blackberries and Pistachios

Taleggio Stuffed Figs Wrapped With Prosciutto

NY Strip Steak Bruschetta With Nasturtium Leaves And Red Onion Jam

Smoked Salmon-Potato Cakes, Avocado, Herbed Aioli (Tarragon, Chives, Capers, Cornichons)

Broiled Tomato, Mozzarella And Basil Blossom Tartlets

Salmon Cakes With Herb And Edible Flower Remoulade

Dungeness Crab Cakes With Farm Egg-Lemon Aioli

Prosciutto Wrapped Shrimp Skewers With Farm Egg-Lemon Aioli

Filo Tartlets With Ricotta, Gruyere, Prosciutto, Leek, And Thyme

Red Pepper Polenta Squares Topped With Olive Tapenade, Fontina Cheese And Red Pepper Oil

Farm Veggie Crudités With Anchovy-Black Olive Aioli

Crostini With Eggplant Caponata

Traditional Shrimp Cocktail

Puff Pastry Baked Brie With Seasonal Berries, Champagne Grapes And Baguette

Grilled Veggie Antipasti Platter With Olives And Marinated Baby Mozzarella (Eggplant, Cherry Tomato, Zucchini, Red Onion)

 

Salads

Fried Green Tomatoes With Nastursium Aioli And Foraged Lettuces

Lettuce With Handmade Crisp Packets Of Chevre, Cherry Tomato And Red Onion

Fresh Tomato Salad With Lemon Verbena, Parsley, Nasturtium Petals, Sorrel, Crisp Prosciutto And Buffalo Mozzarella

Fig, Blackberry, Goat Cheese, Almond And Prosciutto Over Leaf Lettuce

Baby Beets With Arugula, Fromage Blanc And Toasted Hazelnuts

Chef’s Garden Greens With Baked Walnut Crusted Goat Cheese Disks, Crouton And Balsamic Vinaigrette

Fromage Blanc Stuffed Squash Blossoms Served Fried Over Mixed Greens With Seasonal Chef’s Garden Veggies And Edible Flowers

Summer Vegetable Ricotta Tart Served Sliced With Side Green Salad

Gazpacho With Avocado, Bay Shrimp And Wild Sorrel

Chilled Zucchini Soup With Local Queso Fresco, Spiced Pepitas And Calendula Blossoms

Salmon, Avocado And Crab Mousse Terrine With Purslane Salad

 

Entrée

Grilled Steak With Chef’s Garden Early Girl Tomatoes, Walla Wallas, Basil, Green Beans, Roquefort And Balsamic Reduction

Grill Roasted Whole Chicken Served Over Saute Of Fresh Corn, Cherry Tomato, Chanterelle, Bacon, Feta, Chive Blossom And Basil (Baguette On Side)

Mustard, Shallot And Thyme Crusted Pork Loin Over Diced Zucchini, Fresh Corn, Cherry Tomato, Herbs And Pancetta With Nasturtium And Tomato Balsamic Reduction

Salmon Rosemary Skewers Served With Grilled Seasonal Veggies And Cold Toasted Orzo, Basil, Lemon And Feta Salad

Seared Halibut With Lemon, Horseradish And Herb Napa Cabbage Slaw, Served With Fresh Pea And New Potato Salad

Seared Sea Scallops With Cauliflower, Artichoke And Parmesan Puree, Cherry Tomatoes, Nasturtium And Wild Sorrel

 

Dessert

Grilled Peaches With Vanilla Ice Cream, Mint Infused Honey And Lemon Scone

Pound Cake With Vanilla Sweetened Chevre Mousse And Blackberries

Mini Devil’s Food Cakes With Strawberries, Cream And Hot Fudge Sauce

Blueberry, Peaches And Vanilla Ice Cream Crepes

Summer Peach, Plum And Nectarine Tart With Whip Cream Or Vanilla Ice Cream

Summer Berry Galette With Whip Cream Or Vanilla Ice Cream  

Raspberry Cheesecake Tart With Graham Cracker Crust

Gluten Free Blackberry Peach Cobbler With Almond Flour Crust And Vanilla Ice Cream

Blueberries And Cream With Lemon Shortcakes

Date

March 1, 2017