The Cocktail Party
Stationary Hors D'oeuvres
Caviar Pie
Layers of Chopped Egg, Cream Cheese, Chopped Onion, & Caviar Served with an Assortment of CrackersHot Artichoke Dip
Served with Toasted Pita ChipsPassed Hors D'oeuvres
Mandarin Crepes with Shredded Duck
Scallions, Woodland Mushrooms, & a Hoisin SauceWhite Bean & Sage Crostini
Topped with Fried Sage LeavesFresh Artichoke Leaf
Stuffed with Roasted Shrimp, Sundried Tomatoes, & Feta CheeseMini Potato & Celeriac Pancake
Topped with a Red Onion Apple RelishTaylor Bay Scallop
Fresh Scallop in its Own Shell with a Star Anise & Garlic GratineeSmoked Pork Tenderloin
Served on a Rosemary Croustade with Cranberry Apple ChutneyJicama Petal
Topped with Dates, Marscapone & Fresh MintEggplant Panko Crisp
Medallion of Baby Eggplant Coated with Japanese Breadcrumbs with Goat Cheese & Slow Roasted Grape TomatoesPear & Gorganzola Parcel
With Pistachios & Dried Cranberries Wrapped in a Phyllo Beggar's PurseTenderloin of Beef
Skewered with Portobello Mushrooms, Marinated in Balsamic SyrupParmesan Crisp
Minature Cup of Reggiano Parmigiano Filled with Grilled Marinated Eggplant, Roasted Tomato, Black Olives, Onions, Capers, & Fresh RosemarySeared Peppered Tuna
Black Pepper Crusted Tuna on a Tostada with Pickled Mango & Red OnionSummer Barbecue Menu
Stationary Hors D'oeuvres
Crudite Basket
An Array of Fresh Vegetables Attractively Presented with a Spinach DipSweet & Savory Baked Brie
Baked in a Hollow Peasant Loaf With Sundried Cherries, Walnuts, Almonds, & Thyme Served with Cubes of Country Bread & Slices of Granny Smith ApplesSmoked Salmon & Dill Cheesecake
Served with Triangles of Black BreadDinner Buffet
Grilled New York Strips
Sliced in Front of Your Guests, Served with a Saute of Shitake, Oyster, & Portobello MushroomsGrilled Soft Shell Crabs
Lemon Lime Cilantro ButterPotato Galette
Thyme Roasted Asparagus
Traditional Ceasar Salad
Garlic Bread & Rolls
Desert Buffet
Hazelnut Shortbread Cakes(Assemble Your Own)
Topped with Ginger Whipped Fresh Cream, Freas Raspberries, Blueberries, Blackberries, & StrawberriesSit Down Dinner Menu
Stuffed Squash Blossoms
Filled with Goat Cheese, Sundried Tomatoes, & Fresh Herbs on a Bed of Heirloom Tomatoes & Arugula Drizzled with Balsamic Vinagrette Dressing Garnished with Parmesan CrispsOffered with
Freshly Baked Assorted Rolls & Sweet Butter
Grilled Halibut
Drizzled with a Warm Lobster Vinaigrette, Julienne Of Asparagus and Garnished with Fried TarragonSaffron Rice with Baby Peas
Grilled Seasonal Vegetables
Key Lime Tart
Served on a Painted Plate with Passion Fruit & Cassis Purees, Garnished with Fresh Berries & MintWine Tasting Menu
First Course
Salad of Boston, Romaine, & Baby Lettuces
With Grilled Pears, Steamed Haricot Verts & Toasted Walnuts, Tossed with Pear Star Anise Vinaigrette, Sprinkled with Crumbled Cherve & Edible Flower Petal ConfettiOffered with
Freshly Baked Sourdough Rolls
Fish Course
Ponzu Marinated Grilled Snapper
Over Pickled Cucumber with a Thai Shrimp Rice Paper Roll & Ginger Tomato RelishFowl Course
Roulade of Duck Breast
Over Fig Risotto with Crispy Shallots & Apple Cider ReductionLamb Course
Lamb en Croute
Wrapped in Puff Pastry with Fresh Spinach Leaves, Herbed Goat Cheese, & Port Wine Peppercorn GlazeAccompanied by
Frizzled Sweet Potatoes
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