Antiquarius Appetizers Hot
Cold Crab Cakes
Cucumber Baby Shrimps
Garlic sautéed baby shrimps on rounded cucumber Handmade cakes with crabmeat, light mayo, green slices with light cream cheese, celery and red onion ine onions, lightly coated with bread crumbs and pan-fried. brunoise. Devilled Eggs
Stuffed Mushrooms
Half cut hard-boiled eggs illed with light mayo, dijon Mushroom caps stuffed with spinach, parmesan cheese mustard and yolk cream, cayenne pepper and shallots and seasoned bread crumbs. brunoise.
Salads
Soups
Spinach with Balsamic Vinaigrette
Potato Leek Bacon
Spinach, red and yellow peppers, avocado, grape Creamy broth with potatoes, leeks and smoked bacon. tomatoes with a balsamic vinaigrette. Kale with Lemon Vinaigrette
Fire Roasted Tomato Basil
Kale, chopped pecans, shredded carrot, barley, Fire roasted tomato pureed, coconut milk and basil. crumbled goat cheese with a lemon vinaigrette.
Palate Cleanser Watermelon Granita
Pineapple Sorbet
Refreshing watermelon lavor with a touch of lime zest Creamy texture of pineapple with lime zest and mint. and cayenne pepper.
Main Course Pesto Fettuccine Chicken
Salmon Risotto
Grilled wild salmon, creamy white wine risotto, brussel Sautéed chicken, pesto sauce, grape tomatoes, crispy chickpeas and feta cheese. sprouts and butternut squash.
Cheeses Board 2
Board 1
Port Salut, Brie, Fontina, Goat Cheese, Pecorino Romano Camembert, Gruyère, Gorgonzola, Parmigianoproperly prepared and served with ig jam, grapes, Reggiano, and Limburger cheeses properly prepared and served with ig jam, olives, salami and dried sliced apple and toasted almonds. apricots.
Dessert Blueberry Cobbler
Lemon Mousse
Vanilla mousse, blueberry coulis and lemon glaze.
Mint glaze, vanilla tuile and raspberry coulis.