For my Appetizers and Hors d'oeuvres class I have to compose a ten course menu of five cold, five hot dishes for a function of my choosing. For the function itself I was inspired by my eldest cousin's upcoming destinations wedding to the Bahamas. The faux event will be a beach front wedding and the dishes will be inspired by fresh seafood and tropical locales. The attendees will be of an upper-class background and no stranger to complex flavor profiles. There will be children in attendance and as such there will be one hot and one cold appetizer that will be just for them. I haven't decided whether to include a drink menu, but I can't see it being a bad idea because it would give the kids more options to enjoy. The menu will be for a seated reception where there will be dancing and drinking so the plates will be fairly small or one or two bite hors d'oeuvres.
Here's the short menu but it's subject to change
Cold
- Scallop Ceviche with Mango Granita
- Cold Lobster and Tropical Fruit Salad
- Sea Bass with Lemon-Mint Pesto
- Carpaccio of Tuna with Avocados and Wasabi
- Prosciutto and Roast Beef Roll-ups with Melon Ribbons
Hot
- Crab Coconut Curry in Bib Lettuce Wraps
- Vietnamese Shrimp Spring Rolls
- Mini Bouillabaisse Cups
- Korean Crab Cakes
- Fun Sized Fish Tacos
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