PORTIONS 25

INGREDIENTS QTY
Honey dew melon 1 ea
Cantaloupe melon 1 ea
Prosciutto 8 oz
Radicchio lettuce 1/2 ea

PROCEDURE
1. Cut wedges of honeydew melon, shape them as diamonds as illustrated.
2. Groove all the sides for serrated edges, to give a nice effect to the canapé.
3. Scoop balls of cantaloupe with the help of melon baller #4.
4. Scoop 1 balls of cantaloupe per canapé.
5. Freeze the prosciutto block overnight and slice into wafer thin slices using a
gravity slicer.
6. Slice prosciutto paper-thin and roll the cantaloupe scooped balls in the
prosciutto.
7. Cut the radicchio lettuce into small leaves.
8. Assemble by placing the honeydew wedge at the bottom , topped with radicchio
and finally the prosciutto covered cantaloupe balls.
9. Arrange the canapé as illustrated with the help of tooth pick.
PORTIONS – 50 each
INGREDIENTS QTY
Prepared sushi rice 2 ½ lb
Crabmeat 12 oz
Cream Cheese 12 oz
Avocado, peeled & wedged 3 ea
Nori sea weed 7 sheets
Wasabi paste 1 oz

METHOD
1. Spread the rice evenly on each nori sheet, leaving 1” blank nori on the top for
sealing the edges of the rolled hosomaki.
2. Apply a dab of wasabi in the form of a single strip on the rice spread out on the nori
sheet.
3. Thaw the crabmeat overnight in the refrigerator, squeeze out all the water, break
into flakes, sprinkle with salt, crushed black pepper and keep aside.
4. Peel and cut 16 wedges from each avocado, cut the cream cheese into long strips
of the size 1cm x 1 cm x 12 cm, arrange over the smeared wasabi along with
avocado wedges, crabmeat flakes.
5. Using your left hand to roll the sushi mat and right hand finger tips to press the
filling compactly roll the nori sheet and seal the edges carefully.
6. Cut each roll into 6 equal slices on the slant and serve at room temperature.
Portions 25

INGREDIENTS QTY
Roasted strip loin slices (rare) 10 ozs
Brie cheese 6 ozs
Brown bread slices 13 slices
Green olives 10 pcs
Black olives 5 pcs
Red pepper 1 pc
Green pepper 1 pc
Spring mix few sprigs
Mayonnaise 2 oz

PROCEDURE
1. On a plastic film sheet lay up roasted strip loin slices.
2. Remove the semi hard crust from the brie cheese and knead it with hand to soften it.
3. Apply or spread on the beef making a layer.
4. Roll the beef with the help of plastic film and finish rolling it with the aluminum foil.
5. Refrigerate the rolls.
6. Slice green and black olives.
7. Make diamonds of green and red pepper.
8. Cut brown bread slices into rectangular shape. 2 pcs out of a slice of bread, removing the crust.
9. Toast the bread pieces, both sides lightly.
10. Apply the bread toasts with mayonnaise spread.
11. Place sprigs of spring mix on to the bread.
12. Slice the beef rolls into 1” pieces and place 3 pcs on each portion alternatively.
13. Place the olive slices alternating with the diamonds of peppers as illustrated.
PORTION 25

INGREDIENTS QTY
Smoked salmon slices 20 oz
Cream cheese 4 oz
Capers 2 oz
Spring mix 1 oz
Baby dill 3 sprigs
French roll baguette 1 pc
Mayonnaise 2 tbsp

PROCEDURE
1. Lay the smoked salmon slice on the cutting board and remove the
black flesh with knife and fold them to make a rose.
2. Soften the cream cheese working with hand and place it in the piping
bag with a star nozzle. Pipe the cream cheese as illustrated.
3. Garnish the salmon with 3 pcs of capers and a dill sprig.
4. Cut the French baguette into slices and toast them.
5. Apply mayonnaise and place a sprig of spring mix.
6. Place the smoked salmon rose and serve.
Portions 25
INGREDIENTS QTY
Boiled eggs 14 pc
Potatoes 3 oz
Carrots 3 oz
Peas 2 oz
Mayonnaise 4 oz
Seasoning to taste
Lump fish caviar 2 oz
Chives 5 sticks
Endive lettuce 2 pc
Radicchio lettuce few leaves
White bread slices 13 slices
Parsley sprigs few

PROCEDURE
1. Cut the boiled egg into half-length wise and cut a base to stay stable on the bread.
2. Remove the egg yolk and wash the egg white cups and dry.
3. Cut fine brunnoise of potatoes and carrots.
4. Boil the potato and carrot brunnoise separately in salted water.
5. Drain and dry them completely of any water.
6. Chop green peas.
7. Mix together all the vegetables and add seasoning and mayonnaise to the mixture to make
Russian salad.
8. Place a scoop of Russian salad in the egg white cups.
9. Garnish with chive sticks, parsley sprig and caviar.
10. Cut diamonds of white bread slices and toast.
11. Apply mayonnaise on toasted bread and place endive lettuce leaf and radicchio leaf.
12. Place the egg with Russian salad on top of the bread slice and serve.