Appetizers,Amuse bouche Recipes

Lemon and pepper marinated tiger shrimp on a cucumber cup	Steamed clams with hollandaise sauce and crispy prosciutto	Mozzarella in Carrozza"	Chicken liver "crostini" with capers and marsala wine sauce	Salty cod quenelle on garbanzo beans and extra virgin olive oil	Baked artichokes with scramble eggs and Parmigiano Reggiano"
Grappa Cured Salmon on cucumbers, lemon citronette and greens.	Tossed fava beans with "Tuscan Pecorino", toasted walnut, micro greens and extra virgin olive oil	Shaved Asparagus nest with quail eggs and white truffle oil	Veal leaver terrine on Mache' lettuce with balsamic glaze	Aged Balsamic jelly and bell pepper pesto	Thin sliced beef cured "Bresaola" with whole grain mustard dressed baby spinach and shaved parmesan cheese
Green Zucchini scapece with shaved ricotta "salata"	Red wine vinegar marinated watermelon	Crispy fried smelts with Italian polenta and garnished with wild baby arugula leaf	Grape tomato filled with orange mustard and black olive	Hand made burrata on red wine vinegar marinated perked pear gazpacho.	Barley and shrimp salad with parsley oil
Crab salad on avocado shell	Rosemary shrimp skewers on vegetable "Macedonia" marinated with balsamic vinegar	Beef tenderloin "Carpaccio" with Parmesan cheese basket filled with arugula salad	Tuscan "fettunta" with fresh "porcini" mushrooms and Italian "groviera" cheese	Italian Bacon wrapped pear served with goat cheese cracker "Millefoglie" port wine sauce	Chicken & mushrooms terrine on Mache lettuce
Heirlomm tomato and Italian "burrata"tower.	Ahi Tuna Tartare with olive crackers and bell pepper relish tower	Eggplant croquette on red bell pepper coulis	Molecular "Burrata" on pasta cup with crispy julienne basil	Olive oil poached artichoke filled tuna on oven dried tomato	Shrimp croquette on sweet green peas pure
Crispy fried spinach fondant with oven dried prosciutto	Chicken "foe gras" on warm artichoke tart and port wine sauce	Raw Ahi tuna on strawberries-horseradish sherbet	34	35	36

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