1. Walter’s Fine Cuisines
A compilation of my cuisines prepared for various guest and
establishments for the past decade.

2. Entrees
Toasted Peppercorn Yellow Fin Tuna with Fingerling Dutch Potatoes and Grilled Asparagus.

3. Entrees
Oven Roasted Game Hen covered in a Sundried Tomato and Curry Cream Sauce with Fresh Roasted Balsamic Beets followed
by Toasted Almond and Bacon Sautéed Green Beans

4. Pastas
3 Chees Ravioli with Spinach Linguini
Alfredo

5. Breakfast
Sweet Strawberry and Cream Cheese Stuffed French Toast accompanied by Slivered Strawberries

6. Appetizers
Pan Seared Sea Scallops with Seared Snow Peas and Bacon with a carrot and spring mix garnish

7. Appetizers Bruschetta Trio
Left – Café Asiago Bruschetta, center - Traditional Mozzarella Bruschetta, Right – Balsamic Mushroom and Goat Cheese
Bruschetta

8. Desserts
A true passion for visual perfection to
follow extravagant flavors.

9. Desserts
Chocolate and Espresso Cake with White and Dark Chocolate Drizzle accompanied by a Fanned Chocolate Covered
Strawberry.