Hors d'oeuvres
Buffets
Served Dinners
Desserts

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

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