Personal Chef Ryan
Finksburg, MD, United States
A well mixed arrangement of small snack bites that pack a heavy punch of flavor which makes this add on menu a value for whatever party you might be throwing or just want to snack by the pool all day
Amuse Bouche 
Beautiful and delicious grilled quac presented broken down in a way that is uncommonly seen and served with house made tortilla chips
Decorative platter of mixture of your personal choice of fruits
Baked cristini bread with a strawberry coulis spread topped with rocket arugala, cape may gooseberry's, candied walnuts, and black garlic
Baked cristini with a lemon mint goat cheese spread topped with English peas, cucumber, marinated tri color baby carrots, and baby frisee
Decorative table items such as apples cut into swans or turtles, flowers cut from Strawberry's cucumbers pretty much anything apon request
Appetizer 
Beautiful tower composed of cucumber tomato avocado dressed w citrus Vin with Russian red snow crab leg meat and ahi tuna in a soy ginger sauce topped w dikon sprouts & sesame seeds served w wonton ch
A beautifully decorative platter of different specialty cheeses and meats for pairing as well as various fruits, berries, nuts, and bread
Wontons filled with lobster garnished with king crab leg meat, nori, dikon sprouts, and sesame seeds with a mushroom demi glaze
Roasted golden & red beets mixed in a salad of rocket arugala in lemon vinaigrette with avocado and sliced mandarins topped with candied walnuts goat cheese and a balsamic gastrique drizzle
Shrimp and fish ceviche served how u most prefer either the traditional way raw or poached medium, or fully cooked either fried grilled or pan seared with house made tortilla chips