Executive Chef Pearse Tormey and Team (left to right) Pearse Tormey, Robert Passmore, Stephen Shaughnessy, CEC Bruce Kane, Michael Card, Vincent Sturgis, Phillip Emerson in addition to CEC James Minton not pictured produced an event to remember. The menu was as follows:
Tray Passed Hors Deouvres
Buffalo Mozzarella Panini, Goat Cheese with Mortadella, Shrimp Paella, Lobster Cobbler, and Stuffed Artichoke
Balsamic Vinegar Tasting Station
Grilled Beef Tenderloin with Arugula and Cherry Balsamic Vinegar
Pan Seared Scallop with Fennel and Vanilla Balsamic Vinegar
Seafood Station
Sautéed Salmon with Tomato Confit Panzanella Salad with Grilled Shrimp
Carving Station
Spit Roast Turkey Breast Porchetta Style Rosemary Sage and Thyme Marinated Lamb Chops
Dessert Station
Wheel of Gorgonzola Cheese with Figs, Apricots, Walnuts, and Fruit Miniature Tiramisu Miniature Fresh Fruit Tart Melon Soup with Prosecco Mini Cannoli Short Bread & Biscotti
Our Client Ms. Elizabeth Goch Division President said it best,
“The Morrison team absolutely exceeded my expectations. Chef Pearse orchestrated a culinary extravaganza and food display that continued the WOW effect from the Bistro design into the dining experience.”