Small Plates Menu

These will be served as separate courses, prepared on-site and individually plated and served. The items on this menu are not well suited for buffet service. A common question I receive is about whether this is enough food for a meal. It absolutely is, some of your guests will have difficulty finishing the fifth course! 

Asterisk (*) indicates my specialties. 

In an effort to have this not look like an Applebee’s menu, I’ve omitted descriptions like “made with real cheese” and “homemade this or that.” Everything on my menu is made completely from scratch specifically for your dinner by my own two hands, and with the best ingredients I can possibly find. Just thought you’d like to know that.

Polenta Cakes topped with
*Cremini Mushroom Ragú or
Creole Shrimp

*Eggplant Crisp Caprese​

breaded eggplant, marinated tomatoes, fresh mozzarella

Arancini Risotto Balls
chèvre & sun dried tomato or

saffron & lobster

Fried Green Tomatoes
succotash, shrimp, spicy remoulade

Mini Tamales

pork, beef, and/or veg (discuss)
 

​*Crab Fritters

corn salsa, remoulade sauce
 

Grouper Ceviché

shredded cabbage, in mini tortilla

Tuna Tartare
spicy pickled cucumber, wonton crisp
 

Seared Ahi Tuna

corn relish, avocado sauce

*Seared Scallops

Charred Asparagus & Green Onions
 

Pistachio-Crusted Swordfish

Polenta, French Green Beans

*Porcini-Dusted Duck Breast
truffled potatoes, saffron orange sauce
 

Spicy Chicken 65
cucumber-mint raita
 

​*Pork Carnitas (or Shredded Smoked Beef)
Cotija Cheese, Guacamole
 

Crispy Pork Belly (or Duck Breast)

Blackberry Demi Glace, Celery Root Purée
 

Espresso-Chile Rubbed Hanger Steak

potato stuffed poblano, pickled onions, molé roja
 

Lamb Merguez Sausage
cucumber-mint raita

*Blueberries & Puff Pastry

with Cream

​Tiramisu

New Orleans Bread Pudding

warm whisky sabayon