Inspiration!

This is absolute divinity. Here's the fabulous, not fussy, fare Chef Lisa Hines will be serving at the HUGE Tam 100 party this Sunday.

THE MENU

Passed Hors d'ouevres:
~Nori-sesame seared salmon bites with cucumber salad in ceramic spoons

~Rosemary skewered lamb tenders with pomegranate-dijon glaze

~Caramelized onion and pear tarts with lavender honey drizzle

~Barbequed Beasusoleil oysters with chipotle bbq sauce

~ Blue Point oysters, on the 1/2 shell, with lemon, champagne mignonette and cocktail sauce

Dinner:

~Salad of baby spinach and spring mix with lemon vinaigrette, white truffle endive, radish and fennel slaw, gorgonzola truffles and potato crisps

~Grilled chicken breast with balsamic vinegar-shallot reduction

~Spring asparagus, Sweet 100 tomatoes, artichoke confetti, and Mediterranean olive ragout

~Israeli couscous scented with saffron + Herbs de Provence, roasted peppers and wild mushroom cream

On the tables:

~Housemade grissini, cheddar-chive biscuits, onion flatbreads, petite loaves of garlic bread, sourdough baguettes with sweet creamery butter

Dessert:

A California chocolate fountain!
With passed Sabre cookies

and Palio Private Roast coffee + Mighty Leaf teas