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