Sample Menus

“If it doesn't taste good it doesn't go on the menu."

- Heston Blumenthal

Crave Culinary Arts:
Food for Thought

Menus shown are samples of prior client events and meant for culinary inspiration.
We are honored to create a menu tailored to perfectly suit your palate, just ask us!

"Tasting Asia"

Green Curry, Coconut and Lemongrass Soup Shot, Fresh Basil Chiffonade

Banh Bao: Selection of Vietnamese Steamed Pork Dumplings

Crave’s Signature Tokyo Eggs: Black Tea Marinated Sriracha and Wasabi Deviled Eggs with Tobiko Roe

Crave's Signature Fresh Thai Spring Rolls with Poached Prawns and Peanut Satay Dipping Sauce

Sweet and Sticky Asian Sesame Chicken Wings served with Jasmine Rice

Asian Spinach Salad with Avocado, Mango and Sesame Lime Oil Vinaigrette

Thai Coleslaw: Napa Cabbage, Toasted Ramen Noodles, Toasted Almonds, Sesame Seeds, Scallions, Shredded Carrot and Sweet Soy Sesame Dressing

Thai Glazed Salmon Accompanied with Rice Noodle Salad

Forbidden Black Rice Pudding, Ginger Shortbread

"A Night in Paris"

Le Hors d'oeuvre - Ouefs a la Fondue de Fromage au Vol a Vent: Poached Egg in Puff Pastry Cup with Cheese Fondue Sauce

Le Salade – Salade Dumas: Mixed Greens with Sieved Egg Yolk, Cornichons, Tarragon, Chervil, Champagne Vinaigrette

Le Soupe – Potage de Cresson au Taillevent avec Crème au Citron et Caviar: Taillevent’s Creme of Watercress Soup with Lemon Creme Fraiche and Caviar

Le Sorbet – Sorbet la Granade: Pomegranate Sorbet with Candied Rose Petals

Le Entrée – Boeuf a la Wellington, Pommes Duchesse, Asperges Poches: Beef Wellington with Duchesse Potatoes and Butter Poached Asparagus

Le Dessert – Souffle au Chocolat, Sauce Crème Anglais avec Grand Marnier: Warm Chocolate Souffle with Grand Marnier Creme Anglaise Sauce

Le Fromage – Ste. Marcellin, Brie de Meaux et Mimolette avec Canneberges Chutney d’Orange et Poire d’Hiver: Three Cheese Selection: Ste. Marcellin, Brie de Meaux and Abondance with Cranberry Chutney and Winter Pear

"A Yucateno Fiesta"

Handmade Pico de Gallo

Warm Tortilla Chips

Jicama/Pineapple/Cucumber Skewers with Agave Syrup, Lime, Tajin Chili Dust

Queso Fundido: Warm Mexican Cheese Dip with Chorizo Crumbles

Traditional Carne Asada Yucateno Station with Fresh Warm Corn Tortillas, Lime Wedges, Charred Peppers, Charred Cebollas, Chunky Guacamole, Escabeche de Cebolla

Fish Taco Buffet Station: Cod & Prawns pan sautéed, served with Avocado Crème, Feta Cheese, Savoy Cabbage, Sour Crème and Pico de Gallo Salsa on Fresh Warm Flour Tortillas

Frijoles Borrachos: Traditional Mexican Braised Whole Pinto Beans with Mexican Spices

Mexican Red Rice A la Veracruzana

Grilled Corn, Cucumber, Tomato & Cilantro Salad with Lime Oil Vinaigrette

"A Southern Affair"

Petite Southern Savories: Grits and Bacon Croquette, Sweet Potato Rolls, Buttermilk Biscuits, Plantain Butter

Mache & Watercress Salad; Poached Egg, Prosciutto Crisp, Fines Herbes, Soursop Vinaigrette

Louisiana Gulf Prawn Bisque

Pekin Duck Confit, Chorizo Cornbread Stuffing, Beer Braised Collards, Berry Gastrique

Mamaw Flossie's Ozark Pudding, Pear & Goat Cheese Ice Cream

"To receive guests is to take charge of their happiness during the entire time they are under your roof."

- Jean Anthelme Brillat-Savarin

Physiology of Taste

Menu shown is an example of a prior client event and meant for culinary inspiration.
We are honored to create a Menu Gastronomique tailored to perfectly suit your palate, just ask us!

Amuse Bouche

Hors D’oeuvres

Potage

Poisson

Entrée

Releve

Sorbet

Roti

Legume

Entremet

Savoreaux

Dessert

Grand Finale

Contact

Let’s Get Social

(206) 353-3772

chefmonique@craveculinaryart.com

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A Private Chef and Event Planning Boutique serving South Carolina and beyond.
All Rights Reserved.