tuscany cuisine Amuse and finger food menu

Italian finger food for Cravate Soiree

• Crispy fried polenta cup filled with spicy “Calabrese” n’duya sausage.

• Handmade chilled “Tagliolini” in a fork with organic scallions, and Butter Belluga caviar.

• Organic red wine vinegar marinated watermelon with pipe handmade “Burrata” cheese.

• Shave fresh Porcini mushrooms with Parmigiano Reggiano and black summer truffle oil.

• Roasted purple cauliflower with anchovies and sunny side up quail egg.

• Mediterranean octopus with fingerling potatoes and parsley foam.

• Molecular Sicilian “Caponata” with sous vide Albacore tuna roe.

• Rosemary skewer with rabbit loin confit.

• Handmade duck breast “prosciutto” with organic mission figs.

• Raw King Salmon “Crudo” on fennel cold slaw.

• Champagne poached cherries filled with sweet Italian “gorgonzola”

• Grammy Smith apple “Frittata” with grilled foi gras.

• Red quinoa baked scallops with savory peach sorbet.

• Shaved baby artichokes and kumquats salad with micro greens.

• Warm pistachio “Carnaroli” risotto with pork belly.

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