In-fusion Catering Sample Dinner menu 2014 v2

HOT APPETISERS ORANGE & BRANDY SCENTED LOBSTER & Charred Corn Bisque LOCAL DUCK CONFIT ARANCINI with Pistachio, Homemade Mustard & Orange PUMPKIN & GINGER SOUP Golden Raisins, Cinnamon Yogurt, Micro Greens & Curry Oil Powder ROASTED TOMATO SOUP with Grilled Crostini COCONUT GREEN THAI CURRY SEAFOOD SOUP GRILLED CHICKEN NOODLE SOUP Homemade Noodles & Grilled Chicken HARISSA CHICKEN SALAD Yoghurt Marinated Chicken w/ Warm Couscous Salad & Harissa Sauce ROASTED PEPPER ‘YOLK’ RAVIOLI with Confit of Local Lamb Shoulder & Herbed Goat Cheese Foam SEARED SCALLOP with a Grilled Avocado Risotto & Bacon

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COLD APPETISERS H.C. SALMON House Cured Salmon, Caper berries, Mesculin Mix, Cherry Tomatoes, Pickled Cucumber, Honey Lemon Dressing.

TATAKI SALAD Seared Tuna, Edamame, Seaweed, Mesculin Mix, Wasabi Mayo HOISIN DUCK SALAD Shredded Duck, Mushrooms, Arugula, Baby Spinach & Roasted Peppers SMOKED MARLIN SALAD Smoked Marlin with Peppers, Lime, Cilantro, Mixed Lettuce, Passion Fruit Caviar with a Passion Fruit Vinaigrette OYSTERS TRIO Three Malpeque Oysters with three different preparations VEGETARIAN SUMMER ROLL with Soy Ginger Reduction Smoked Chicken Liver Pate with Crostini WHAT’S UP DOC? Pickled Carrots, Cauliflower, Tarragon, Tarragon Flowers, Mesculin Mix & Herbed Crème Fraiche SMOKED CHICKEN LIVER PATE with Crostini

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catering services info@infusion-catering.com www.infusion-catering.com 246 264–9764

246 424–2772

MAIN COURSES SPITFIRE SWINE Grilled Jerked Pork tenderloin with a Mango Guava Slaw & Coconut Lemon Grass Cooler PRESSED SPICED BLACK BELLY LAMB on an Eggplant MĂŠlange with Wilted Greens and Goat Cheese Mousse SEARED TUNA LOIN with a Mango, Avocado and Mint Salsa, Lemon Vinaigrette and crispy Potato Hash PAN ROASTED HALIBUT on Pickled Fennel with a Fennel Emulsion and Cilantro Oil OLIVE OIL POACHED MAHI-MAHI with Lemon and Cumin, Wilted Baby Bok Choi, Braised Fennel, in an Aromatic Broth PORK & APPLES - CRISPY PORK BELLY with Apple Onion Marmalade, Smoked Potato Puree & Fennel Apple Salad

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MAIN COURSES PAN ROASTED SNAPPER with a Ginger Glaze, Coconut Cream Sauce & Pineapple Salsa YOGHURT MARINATED RACK OF LAMB with a “Ras el Hanout” Crust, Eggplant Caviar, & Yoghurt, Cucumber and Mint.

CRUSTED & BAKED SNAPPER FILLET with a Red Thai Curry Gastrique on a Sweet Potato Rosti & Veg ROAST PORK LOIN with an Apple Compote, Ginger Beet Sauce on a Sweet Potato Rosti FRESH VEGETABLE RATATOUILLE on a Sheet of Pasta with Parmesan Cheese STEER & BEER - PAN ROASTED RIB-EYE with Potatoes Slow cooked in the earth, Sautéed Mushrooms, and a Beer Sauce VANILLA BUTTER POACHED LOBSTER with a Smoked Mango Caviar

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