The Recipes

Cocktails

Cocktail: Peach Sorbellini

The Cocktail: Pomegranate Caipirinha

Amuse-Bouch
Asparagus Soup with Vanilla

Cucumber with Chevre & Prosciutto

Cajun Dusted Scallop with Summer Zucchini Topped with Saffron Corn Sauce

Creamy Sweet Potato Soup with Ginger

 

Starters

Leek & Bacon Tart

Pennsylvania Baby Portobello Mushrooms Stuffed with Maryland Blue Crab & Local Cherry Glen Goat Cheese on a Rainbow of Pepper Coulis


Salads
Green Tomatoes with Pistachio Relish

Micro Greens with Grilled Cheese "Crouton" and Pomegranate Vinaigrette

Strawberry and Caramelized Walnut Salad with Orange-Basil Vinaigrette

Main Entreé

Bacon Wrapped Fig & Blue Cheese Stuffed Pork Tenderloin with Pomegranate Vinaigrette

Beef Tenderloin with Ginger Shitake Butter

Pan Roasted Quail with Wild Mushroom Sauce

Rockfish with Prosciutto & Lobster Cream Sauce

 

Side Dishes

Pear and Gorgonzola Risotto

Quinoa Cakes


 
Veggies

Local Seasonal Summer Succotash

Roasted Fall Vegetables

Spring Vegetables with Shallot Butter

Dessert

Blackberry, Lemon, and Gingersnap Cheesecake Pudding

Easy Pastry Shop Apple Tart

Strawberry Shortcake