Delicious Details

Theme: Bring in Spring!

Number of Guests

10

Starters

Truffled Eggs
A three-minute egg set on a bed of coarse salt, cap removed, drizzled with truffle oil and sprinkled with sea salt.

Bread

Herbed & Onion Focaccia
Fresh out of the oven and topped with thyme, red onions and olive oil.

Salad

White Bean & Tomato Salad
A true reflection of spring combining fresh tomatoes, cannellini beans, new potatoes, scallions, and fresh lemon juice this hearty salad is bursting with flavor.

Main Course

Snapper en Papillote
Papillote is the French word for the paper used to decorate the tips of a crown roast. "En papillote" refers to the food wrapped in a special kind of greased parchment paper. As the snapper cooks in the paper, the heat and steam released create a puff in the top of the paper and the snapper cooks with the paper in its own juices. We've combined the snapper with red peppers, leeks, capers and lemon...yum!

Sides

Scallops with Ginger-Scallion Sauce
Pan seared to golden perfection and set on a lime-ginger-scallion sauce.
Grilled Zucchini
Charred on each side and drizzled with olive oil and balsamic vinegar.
Corn on the Cob with Herbed Butter
Sweet white corn smothered in our housemade rosemary butter.

Dessert

Strawberry Mascarpone Granita
How could we not have strawberries on the menu? We've pureed them with a mint syrup, and mascarpone cheese, frozen the concoction and will be serving it "forked."

Scallops with Ginger-Scallion Sauce

based on the recipe from Kate Brown Entertains
Makes 10 servings

ingredients

• 4 cloves Garlic, minced
• 6 Scallions, thinly sliced
• 4 tbsp Sugar
• 6 tbsp Soy Sauce
• 5 tbsp Olive Oil
• 4 tbsp Lime Juice
• 4 tbsp Water
• 2 tbsp Ginger, grated
• ½ tsp Pepper
• 20 Scallops

instructions

1. Mix the sauce ingredients with a whisk in a saucepan. Bring to a simmer and set aside
2. In a medium sauté pan, heat 3 tbsp olive oil.
3. Season the scallops with salt and pepper.
4. When the pan is just starting to smoke, add the scallops and sear approximately 2 – 3 minutes per side. You want a golden sear on the outside, so try not to move them while they are searing.
5. Remove the scallops from heat. Drizzle the sauce on each plate, and place scallops on top.

strawberry & mascarpone granita

based on the recipe from the foodnetwork
makes 10 servings

ingredients

• 2 cups water
• 1 cup sugar
• 1 cup mint, chopped
• 4 cups, strawberries, chopped
• 1 cup Mascarpone
• 6 tbsp lemon juice
• chopped strawberries for garnish

instructions

1. Place the water, sugar, and mint in a saucepan and bring to a simmer to dissolve sugar Strain the mint from the syrup. Discard the mint.
2. In a food processor combine 2 cups of strawberries and lemon juice, puree. Add the cheese, and mint syrup and run the machine to combine.
3. Place the mixture in an 13 x 9 glass dish and place in the freezer for at least 4 hours.
4. To serve, use a fork to scrap the granite. Spoon the mixture into chilled bowls. Top with chopped strawberries. Serve immediately.

Bread

herb & onion focaccia
based on the recipe from Kate Brown Entertains
makes 8 servings

ingredients

• 1 package Pillsbury Pizza Dough
• 2 tbsp rosemary, finely chopped
• 2 tbsp thyme, chopped
• 2 tbsp olive oil
• 1 red onion, julienned
• 2 tbsp Parmesan cheese, grated
• Salt and pepper to taste
• extra-virgin olive oil: enough for drizzling

ingredients

1. Preheat oven to 425°F.
2. Unroll the pizza dough as directed on the package onto a pizza stone. Sprinkle half of the herbs on the dough and fold the dough in half lengthwise.
3. Brush the top with olive oil and evenly distribute the remaining herbs, onion, and cheese.
4. Salt and pepper to taste.
5. Bake for 15 minutes until the foccacia is golden brown and crispy.
6. Drizzle with extra-virgin olive oil and serve sliced.