Live Green Blog

Robb Leonard Mulvihill Law Firm Catering Event at Engine House No.25 on The Strip.

Menu November 12 2008

Passed Canapés:

NY Strip Stake Mini Kebobs with Roasted Tri-Color Peppers

Demi-Tas of Roasted Tomato Bisqie with Fresh Dill

Antipasto of Herbed Buffalo Mozzarella, Vine- Grown Tomato and Baby Basiloco Leaves with Aged Balsamic on Crostini

Norwegian Smoked Salmon with Dill Crème Freche on English Cucumber

Air Cured Tessaloniki Sausage and Manouri Cheese Skewers with Savory

Herbed Meatballs with Smoked Red Paprika

Stationary Platters:

Double Crème French Brie with Locally Harvested Honey

Chevre Castellano with Pistachio and Cranberries

Double Irish Stout, Ireland

Manouri Cheese with Paprika and Savory, Greece

And in Season Fruits

Ingredients:

1 pita bread; 6 thin slices of Sushi Grade Ahi Tuna; 35 grams of Tarama Mayo; 2 green onions (green part only, finely sliced); fresh cilantro; white truffle oil; salt and black ground pepper

Preperation:

Oil and season both sides of pita bread. Grill both sides until a golden brown color. Make sure to alternate directions when you flip the pita to ensure alternate direction grill marks. Spread Tarama Mayo evenly on one side of pita. Place tuna slices - one slice per piece.  Sprinkle evenly the green onion and cilantro on the pizza. Drizzle with truffle oil and fresh ground pepper. Cut into six slices…..and enjoy!