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Plated Menu Sample

First Course Selections

Grilled Lobster Tail
champagne marinated grilled lobster skewers with guacamole, tostones, tomato vinaigrette and smoked salt

Seared Scallops
hunter salami stuffed seared scallops with white asparagus risotto, belgium "beer" blanc and grana padano cheese

Second Course Selections

North Atlantic Salmon
grains of paradise crusted seared salmon with lightly pickled vegetable salad and sweet potato batons 

Duck 1/4 Served in the Style of Osso Bucco
duck leg and thigh braised in sangiovese grapes with thyme and pink peppercorns. Served with ricotta cheese kugel and salted duck shmaltz 

Pork Tenderloin
meyer lemon and rosemary marinated roast pork tenderloin served with gigante bean mash, mache salad and hickory smoke powder

Bucatini Pasta
handmade pasta with grilled artichoke, cherry pepper, tarragon, olive oil and mimolette cheese

Third Course Selections

Panna Cotta 
sour cherry panna cotta with brown sugar french toast, peanut butter "pop-rocks" and orange blossom honey

Cheesecake
individual vanilla cheesecake with almond biscotti crust, port poached fruit and shaved chocolate

Tapas Menu Samples

Apple Graham Tart with Gjetost Cheese
sliced apples, ginger and gjetost in graham crust with citrus mousse


Chickpea Cakes
black chickpeas with pickled red onions, greek yogurt and finger limes
  
Cream of Brussels
brussel sprout veloute with cornbread, grilled chorizo rounds and crispy brussel sprout petals

Grilled Persimmons
honey dipped grilled persimmons served with strawberries and goat cheese 

Poached Lobster
lobster, tomatoes and corn poached in butter over grilled baguette with lemon salt and dill

Seared Shrimp
shrimp in carrot-guajillo sauce with squash and white beans over brown buttered corn grits

Semi Freddo
vanilla corn-semi freddo with chocolate-chipotle ganace served in the style of baked alaska

Veal Schnitzel
veal schnitzel with rhubarb mustard, buttermilk spaetzle and ramps
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