PASSED HORS D'OEUVRES

Individual Bisteeyas
chicken, cinnamon and nuts in a flaky pastry

Cardamom Spiced Duck Purse
on a bed of blood oranges

Marinated Feta Skewer
with yellow grape tomatoes and chiffonade of mint

Mini Lamb Filet with Bacon
with red pepper paprika creme fraîche

Artichoke Beignets
delicate artichoke hearts in beignet batter served hot with lemon ancho

Seared Sushi Grade Tuna
in cucumber with roasted tomato compote

FIRST COURSE

Salad of Petite Iceberg, Italian Parsley & Arugula
with sundried pomegranate, Manchego cheese, sherry vinegar and extra virgin olive oil

ENTRÉE

Semi-Boneless Moroccan Game Hens
filled with vegetable cous cous, pine nuts and currants in saffron sauce with preserved lemons and olives

Grilled Eggplant Stacks with Cous Cous
with a vegetarian sauce

DESSERT

Angel Food Cake
with coconut mousse, dried pineapple, chocolate ginger and kiwi sauces

BEVERAGES

Bottles of VOS Water
placed on the tables

Locally Roasted Allegro Coffee
available in regular and decaf with cinnamon cream

Click here for a PDF of all Three Tomatoes sample menus