Galas & Fundraisers

Whether you are planning a fund raiser and working with limited resources, or planning a private gala, Food Design is creative with budget planning and never sacrifices quality. Our overriding task is to preserve the spirit of your occasion from beginning to end, providing the best possible experience.

Below is a sample menu to give you ideas. Your actual event will be customized to your needs.
Visit our gallery for more menu ideas

Butlered Hors d’Oeuvres

• Mini Sirloin Sliders with English Cheddar, Thin Pickles and Shallots on Brioche Rounds
• “Koi” Spicy Tuna on Crispy Sushi Rice with Ginger Aioli
• Crispy Black Truffle Risotto Balls with Fontina Cheese and Piquillo Pepper Coulis
• Crispy Green Bean Tempura with Tempura Dipping Sauce
• Petit Croque Monsieur with Black Forest Ham, Gruyere, Grainy Mustard and Pear Compote
• Potato Pancakes with Smoked Salmon, Crème Fraiche & Caviar
• Chicken Satay Sticks with Peanut dipping Sauce
• Salmon Tartare with Mustard, Shallots, Capers and Lemon Creme Fraiche upon a gaufrette chip
• Steak Tartare Toasts with Creme Fraiche and Caviar
• Maine Lobster Rolls or Silver spoons of Lobster “Mac & Cheese”

PrePlated First Course

Frisee aux Lardons ~ Frisee with Boiled Quail Eggs, Smoked Bacon Lardons, Crispy Potatoes, Croutons & Mustard Vinaigrette

• Pre Plated Appetizer
• Chilled Spring Asparagus Soup
• Truffled Wild Mushrooms & Red Onion Crème Fraiche**

Plated Entrées

Guest Choice

• “Pot au Feu” – Braised Boneless Short Ribs of Beef over Celery Root Puree with Glazed Vegetables and Horseradish Creme

Or

• Pan Seared Alaskan Halibut with Israeli Couscous, Vegetable Succotash, Baby Spinach & Fine Herb Sauce

Plated Dessert:

• Warm Chocolate Brioche Bread Pudding with Berry Compote and Fresh Whipped Cream
• Accompanied by Cordials of Tropical Fruit Salad with Orange Zabaglione