Beach Plum Chef Personal Chef and Catering Service – Serving Falmouth to Provincetown, Cape Cod; USA
Wedding Dinner/ Mixed Thai Vegetarian and Seafood
Example of a Beach Plum Chef Complete Custom Wedding/ Event Menu –
This menu is based on a Thai flavor profile, recipes by Beach Plum Chef/ the client specified vegetarian and seafood entrees – with an Asian fusion theme.
This menu is intended to entertain, to invite, and to flow according to flavor intensity – building to the entrée. It is also composed for overall digestibility – a constant Beach Plum Chef priority.
Plated First Course/ Spicy:
Crispy Fried Mung Bean and Caramelized Shallot Dumpling – two homemade barley flour dumplings stuffed w fresh leaf spinach, caramelized shallot, bean sprouts, sweet roasted garlic, jalapeno and coriander leaf.
Fried in organic coconut oil, and served w a fresh lime and cilantro sauce –
Second Course, Soup/ Cooling:
Sweet Potato Quenelle in Sweet Pea Lemon Grass Broth
Sweet potato quenelle forms (oval dumpling like shapes) with chive oil, garlic fresh lemon and nutmeg – in a hot and aromatic broth. Garnished w fried lemon grass, fried garlic and chive leaves and flowers
Third Course, Sorbet/ Palate Cleanse:
Homemade Rhubarb Sherbet w Crystallized Blood Orange Rind
Fourth Course Seafood Entrée:
Baked Chilean Sea Bass on Coconut Jasmine Rice w Toasted Coconut and Caramelized Sweet Onion
Served w Red and Yellow Beets Roasted w Nutmeg and Allspice, and a Green Curry Coconut Milk Sauce
Fourth Course Vegetarian Entrée:
Thai Roasted Vegetable Tower: Garlic Eggplant, Yellow Squash and Zucchini w Red Thai Chili, Shitake Mushroom w Ginger Oil and Garlic
Sides: Coconut Jasmine Rice Cooked in Coconut Milk Topped w Dried Toasted Coconut
Spring Peas w Mint
Additional Condiments: Cilantro Sauce, Fried Jalapeno, Chive Leaves and Flowers
Fifth Course: Matchstick Fruit Salad w Lime- Ginger Vinaigrette
Asian Pear Matchstick, Green Apple Apple Matchstick, Fresh Mint and House-Made Candied Pecans
Served with a dressing of lime juice, mint leaf, grated ginger, sesame oil and sea salt
Homemade Thai Chili Sauce
House-made Mango and Red Onion Chutney (same as first course)
Post-Dinner Digestive Tea and Table Sweets:
Mint Tea Garnished w Toasted Pine Nuts
Anise Cookie Thins
Spiced Cashew and Sunflower Seed Brittle (made by Beach Plum Chef)
Dessert: Custom Wedding Cake, Seedless Champagne Grapes
Original Menu Copyright Beach Plum Chef of Cape Cod/ All Rights Reserved April 2012
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