Spring Collards cooked in Fire Roasted Tomatoes with Bacon rolled and lightly fried in Vegetable Oil served with Harissa dippinng Sauce
The Surf & Turf Sliders
Angus topped with Gulf Shrimp and Remoulade served on Butter Lettuce
Shrimp Boil
New Orlean's style Boil with Gulf Shrimp, Andouille Sausage, Baby Potatoes & Corn
Miniature Tacos
Buffalo Chicken topped with Granny Smith Slaw and Blue Cheese Crumbles on Tortilla
Warm Crab Dip
Premium Claw Meat, Cream Cheese, Spring Onions and Herbs de Provence topped with Parmesan Cheese served with Gluten Free Toast
Pissaladiere
Caramelized Onions Anchovies and Capers on Flatbread
Smoked Salmon Potato Salad
Smoked Salmon, Red Bliss Potatoes, Buttermilk Mayonnaise and Dill topped with Salmon Roe on a spoon
Other Infomation
Hi Heather: I've made the adjustment per your note. A variety of treats touching global influences in food. The boil will be in bite sized portions. I am open to adjustments to the menu. Please see my reviews and Happy Mother's day. Cheers, Chef Michelle
