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
Fennel Pollen Salmon Confit Brûlée – Sweet Corn Cake, Arugula Cloud, Micro Green
White Truffle Vichyssoise – Crispy Potato “Threads,” Fennel Crystals, Black Truffle Sel de Gris, Snipped Chive
Teriyaki Smoked Duck Chawanmushi – Mushroom Dashi, Roasted Shitake, Melted Leek, Mirin-Shoyu Cream
First Course:
Endive and Raspberries – Belgian Endive, Baby Watercress, Roquefort, Candied Walnut, Petite Cinnamon Crouton Valencia Orange Vinaigrette
Second Course:
Aerated Roasted Eggplant – PEI Mussel Bisque Mussel Beignet, Madras Curry, Pistachio Dust, Parsley Oil
Entrée
Cast Iron Seared Local Snapper Provençal – Cèpe Risotto, Artichoke Barigoule, Oven Cured Tomato, Spinach, Roasted Olive Bouillabaisse Emulsion
Dessert:
Dark Cherry Clafoutis Torte – Basil Chantilly, Cayenne Spiced Chocolate Truffle, Toasted Almond Sablée, Porto Syrup
