Beach Plum Chef of Cape Cod Personal Chef and Catering; beachplumchef.com
Seared Dayboat Sea Scallop First Course, Chilean Sea Bass w Sweet Pea and Basil Sauce
Social Hour Appetizers:
Roasted Marinated Artichoke Hearts w Fennel on Skewers
Brown Button Mushroom Mini Skewers – roasted w black pepper, red wine, garlic
Roasted Fennel Dip w Lemon, Served w Sesame Crackers
House-Made Boursin (Cream Cheese, Feta, Fresh Sage, Thyme, Parsley & Garlic)
Lentil and Rosemary Pate
Sourdough Crostini w Oregano & Garlic
First Course:
Seared Local Day Boat Sea Scallops w Organic Corn Coulis
Second Course: Micro Salad – a delicate salad for in-between courses
Micro Green, Carrot Matchstick, Cucumber Julienne, Sunflower Sprouts,
Organic Plum Tomato Compote w Minced Parsley
Dressing: Terra Luna Balsamic, EVO, Sea Salt
Entrée:
Baked Chilean Sea Bass w Caramelized Red and Yellow Onion
Green Pea and Basil Sauce (no dairy)
Sides:
Asparagus Spears, Yellow Squash Ribbons, Beet Batons w Orange Bell Pepper
Menu Copyright Beach Plum Chef of Cape Cod 2012; All Rights Reserved
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