
Stacked Ring Salad with Pomegranate Fig Vinaigrette

Duck Confit over Parsnip Pureé

Assemblage

Australian Lamb Chops with Chef Anthony's Balsamic, Fig and Onion Sauce

Duck Breast in Tiger Fig Tulip with Crème Fraîche and Hatch Chile Jam

Chef Anthony Gans

Green and White Crudité Platter

Tray Passed Cubano Sandwiches

Lemongrass Chicken 'Pops' with Coconut Mole

Rosemary Polenta Cakes with Sun Dried Tomato Pesto and Sautéed Mushrooms

A Beautiful Day for a Catered Event

Ready for anything

Watermelon, Feta and Mint with Balsamic Dropper

Shaved Chicken with Romesco and Queso Fresco on Crostini

Italian Cheese and Fruit Course

Charcuterie Platter with Chef Anthony's Duck Prosciutto

Crudité and Cheese Display

Port Poached Pear and Stilton on Toast Round

Salted Caramel Crème Brûlée

Korean Gochujang Meatballs

Chilled Cucumber Gazpacho with Crème Fraîche and Dill

Carne Asada Tacos

Colorful Mixed Fruit Bowl

Goat Cheese with Pistachio, Dried Cherries and Truffle Honey