Provided by Catering from Soup to Nuts, Chef Ralph Giles’ cuisine is a unique blend of classic American, Continental and Pacific Island flavors, transforming the freshest local ingredients into culinary works of art at his Wailuku restaurant, Vineyard Food Company, and catered events across the island. For Art Affair 2012, he has created dishes inspired by the tastes and culture of ancient Pompeii.

PASSED PUPU
Grilled Garlic Crostini topped with Garlic Mussels
Lemon & Herb Baked Risotto Cakes
Mini Roasted Red Pepper and Caramelized Kula Onion Calzones
Mini Spinach & Prosciutto Pizzas
Rosemary Skewered Herb Crusted Tenderloin of Beef
Spiced Garlic Prawns
Warm Fontina Tartlet Melts topped with Pimento
Marinated Baby Aubergines with Raisins & Pine Nuts on a Polenta Round (Vegan)

PLATED DINNER
Salad:
Mozzarella alla Caprese
Mixed Greens topped with Fresh Mozzarella, Tomato and Basil with Herbed Pine Nuts & Reduced Balsamic Vinaigrette

Entrée:
Patate di Mahi & Pollo alla Valdostana al Marsala
Potato Crusted Mahi-mahi & Chicken with Prosciutto & Cheese, topped with Sweet Alfredo Cream Sauce
Spinach & Caper Stuffed Tomato

Vegetarian / Vegan:
Baked Stuffed Eggplant with Pasta topped with Roasted Garlic Pesto Sauce

DESSERT
Amaretto Cheesecake with Chocolate Sugar Powder & Fresh Berries
Coffee