Four Course Charity Auction Dinner by Crave Culinaire

It is always an honor for Team Crave to be involved in the community through donated auction items or catering services. Last week we had the pleasure of conducting a four course dinner benefitting The Imaginarium in Fort Myers. If you want to learn more about The Imaginarium visit http://i-sci.org/.

Hors d’eouvres

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Fennel Pollen Salmon Confit Brûlée – Sweet Corn Cake, Arugula Cloud, Micro Green

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White Truffle Vichyssoise – Crispy Potato “Threads,” Fennel Crystals, Black Truffle Sel de Gris, Snipped Chive

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Teriyaki Smoked Duck Chawanmushi –  Mushroom Dashi, Roasted Shitake, Melted Leek, Mirin-Shoyu Cream

First Course:

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Endive and Raspberries – Belgian Endive, Baby Watercress, Roquefort, Candied Walnut, Petite Cinnamon Crouton Valencia Orange Vinaigrette

Second Course:

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Aerated Roasted Eggplant – PEI Mussel Bisque Mussel Beignet, Madras Curry, Pistachio Dust, Parsley Oil

Entrée

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Cast Iron Seared Local Snapper Provençal – Cèpe Risotto,  Artichoke Barigoule, Oven Cured Tomato, Spinach, Roasted Olive Bouillabaisse Emulsion

Dessert:

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Dark Cherry Clafoutis Torte – Basil Chantilly, Cayenne Spiced Chocolate Truffle, Toasted Almond Sablée, Porto Syrup


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