Menus—Served Dinners

Menu 1

PASSED HORS D'OEUVRES
Asparagus gougères
Singapore scallion cakes
Roasted red bliss potato and crème fraiche cups

SALAD COURSE
Red and golden beet and goat cheese napoleon served on mesclun greens tossed in a shallot vinaigrette with crispy shallot garnish

ENTRÉE
Grilled fresh halibut with olive salsa
Couscous and pine nut pilaf
Braised baby bock choy

DESSERT
Caramelized banana upside down cake
Vanilla bean ice cream

PRE-DINNER HORS D'OEUVRE TABLE
Food Art's signature bruschetta bar cheese and fruit on slate with fresh fruit and crackers

SERVED SALAD
Food Art's Fattoush Salad—crispy romaine, fresh mint, feta, lemon, olives, tomatoes, cucumbers, pita croutons, and sumac

ENTRÉE
Roasted tenderloin of beef with red wine reduction
Cheddar and herb grits
Sautéed seasonal vegetables

DESSERT
Brown butter almond cake with Michigan cherry compote Vanilla ice cream