Garlic Mussels
herbed crostini, andouille, tomatoes

Terrine of Foie Gras
sea salt, toast points, blackberry preserves

Butter Poached Lobster Tail
sherry mushroom strudel

N.Y. Strip Loin Carpaccio
fennel and endive, cracked pepper and extra virgin olive oil

Roasted Yellow Tomato Bruschetta
basil, medley of olives

Chilled Grilled Scallops
watercress, crisp pancetta, sweet balsamic

Crisp Skin Snapper
zucchini tartlet, Thai red curry sauce

Soft Shell Crab “a la King”
pea tendrils, carrot beurre blanc, tobiko

Pan Fried Polenta
smokey tomato sauce, rapini

Veal Sweet Breads
parsley gnocchi, caramelized shallot veal jus

Maine Jumbo Lump Crab Cake
Old Bay tomatoes, bacon and parsley remoulade

Eggplant Caviar
heirloom tomato coulis, basil oil

Pheasant Ravioli
apricot Israeli couscous, pomegranate reduction

Quail Eggs Benedict
apple wood smoked bacon, crab “sausage”, hollandaise

Seared Foie Gras
toasted brioche, white raspberry gastrique

Shrimp Papardelle
puttanesca, olive bread


Adam Mosher - Personal Chef
© 2004 Adam Mosher

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