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Sample Menus

These menu items are a sample of Chef Slade's vast repertoire of recipes accumulated over his career. He is always seeking new cooking challenges, with an emphasis on local, fresh products of the highest quality. The chef encourages custom menus designed for his guests' palettes and dietary needs and preferences.

Displays

  1. Grilled Vegetables: Zucchini, Yellow Squash,Bell Peppers,Green and White Asparagus,Blistered baby heirloom Tomatoes , Crop top Carrots, Portabella Mushrooms,Chinese Eggplant and Charred Red Onion. Blackberry Balsamic Reduction, Pine Nut Basil Pesto, Red Pepper Rouille. Assortment of Fresh Seasonal Vegetables,Grilled and Chilled, Lemon Zest and Various Sauces.

  2. Charcuterie Display: Capicola, Soppressata, Prosciutto, Blood Orange Duck Breast, Lemon Pistachio Salami, Smoked Andouille Sausage and Black Forest Ham.Cornichons, Whole Grain Mustard, Greek Olives,Blackberry Jam,Herb Seasoned Crostini. Melange of Charcuterie, accompanying garnishes and Herb Crusted Crostini

  3. Cajun Crusted Chilled Ahi Tuna: Grilled Pineapple and Mango Salsa, Wasabi Aioli, Sweet Thai Chili Sauce and  Rosemary Ponzu.

  4. Onion and Garlic Rubbed Beef Tenderloin: Fried Caper and Red Onion Tapenade, Cracked Black Pepper Horseradish Cream.(Carved or Chilled and Sliced)

  5. Hand Crafted Sweets: Milk Chocolate and White Chocolate Dipped Strawberries, Mixed Nut Chocolate Clusters, Mango and Raspberry Panna Cotta Shots, Assorted Cheesecake bites and Macaroons.

Hors D’oeuvres, Passed

  1. Poke Tuna Wonton Cups: Avocado,Red Onion and Cilantro Salsa, Pickled Ginger, Black Sesame Seeds

  2. Smoked Salmon Roulade: Boursin, Seedless Cucumbers, Saffron Aioli

  3. Herb Toasted Crostini: Haloumi Cheese, Charred Tomato Salsa, Zatar EVO

  4. Cherry Wood Bacon Wrapped Medjool Dates with Gorgonzola

  5.  Medallions of Beef Tenderloin: filled with Crab and Lobster, Caramelized Onion Jam

Plated Appetizers

  1. Seared Atlantic Scallops: Celeriac Puree, Meyer Lemon Pearls, Dill Tuile, Roasted Red Pepper Cream

  2. Forrest Mushroom Strudel: Smoked Andouille Sausage, Gruyere, Madeira Glaze

  3. Beef Carpaccio: Black Garlic and Caper Tapenade, EVO, Hawaiian Volcanic Salt

Soups and Salads

  1. Blue Crab and Roasted Corn Chowder: Crab Fritters, Scallion Curls

  2. Harvest Vegetable Soup: Flashed Kale, Crispy Shallots. (V, V) 

  3. Roasted Butternut Squash Bisque: Sage Creme Fraiche

  4. Eastern Shore Wedge Salad: Lump Crab, Cherry Wood Bacon, Heirloom Tomatoes, Maytag Blue Cheese, House Ranch Dressing

  5. Classic Caesar Salad: Parmesan Basket, Fried Capers, Brioche Croutons

  6. Apple Walnut Salad: Crisp Greens, Black Twig Apples, Candied Walnuts, Pomegranate Arils, Maple Balsamic Vinaigrette

Main Course

  1. Pan-Seared Maryland Crab Cake: Silver Queen Corn Pudding, Brown Sugar Baby Spinach, Old Bay Aioli

  2. Pistachio Crusted Colorado Lamb Rack: Chive Pomme Puree, Hot Honey Brussels, Tart Cherry Demi Glace

  3. Cast Iron seared Atlantic Salmon: Saffron Risotto, Saute Baby French Green Beans, Lemon Caper Beurre Blanc

  4. Apple Cider Brined Short Ribs: Sweet Potato Dauphinoise, Honey Glazed Heirloom Carrots, Rosemary Jus

  5. Parchment Baked Black Bass: Lemon & Thyme Orzo, Avocado and Blistered Tomato Ragout

  6. Cherrywood Bacon Wrapped Filet Mignon: Shoestring Potatoes, Oven Baked Asparagus, Bordelaise Sauce.

Desserts

  1. Triple Layer Panna Cotta: White Chocolate, Raspberry and Mango, Lavender Sugar, Candied Violets

  2. Wildflower Honey and Orange Cheesecake: Grand Marnier Crème Anglaise, Praline

  3. Baked Apple Strudel: Cinnamon Swirl Ice Cream.

  4. Chocolate Shots: White, Milk and Dark Chocolate Mousse, Sea Salt Chocolate Bark

© 2024 by Epic Flavor | All content of this website property owned by Chef William Slade

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