buson and angelini


Marcello Angelini and Daniela Buson
Chef Teri Fermo, Bohemia Moveable Feast Catering


Passed Hors d’oeuvres
Bohemian Lox in Star Anise Tangerine Cure on Black Rice Crackers with Citrus Chive Cream Cheese Drizzle
Grilled Wild-Caught Dry Pack Sea Scallops in Tuaca Cream with Grilled Red Onion and Sauteed Organic Spinach
Lumpia Shanghai (Ground Shrimp, Water Chestnuts and Scallion Crunchy Spring Rolls) with Sauces: Hot Honey Mustard, Sweet Chile Garlic Sauce and Grilled Onion Steak Sauce

Creamy Butternut Squash Puree in Brown Chicken Double Stock with Lump Crab Meat in Italian Parsley Beurre Noisette and Crispy Shallots


Boston Lettuce Wedge with Maytag Bleu Cheese, Asian Pears and Toasted Walnuts in Tawny Port Vinaigrette

Seared Wild Sea Bass on Braised Fennel and Rose Bud Brown Butter with Braised Cucumbers and Rice Noodles in White Truffle Mornay Sauce

An Array of Itty, Bitty Bite-Size Desserts
Caramels Rolled in Himalayan Pink Salt
Crème Brulee Bushed with Gold Luster Dust
Chocolate Covered Strawberries Filled with Cointreau
Miss Teri’s Naughty Almond Toffee in 60% Dark Chocolate
Toasted Coconut Date Drops with Toasted Pecans and Crispy Rice

This is a gluten-free menu.