THE MENU

- Stationary hors d'oeuvres -
Crudités
International cheese board
French brie en croûte with grapes and crackers
Hummus with pita
Guacamole and salsa with blue and white corn chips
Assorted bruschetta display
Salami and olive antipasto with assorted rustic Italian breads


- Passed hors d'oeuvres -
Caramelized leek tart with gruyère
Grilled vegetable burrito with cilantro and sour cream
Tomato bruschetta
Vietnamese rice paper vegetable rolls
Wild mushroom phyllo purses
Spanakopita
Cherry tomatoes stuffed with mozzarella and pesto
Parmesan puff
Stuffed mushroom with chevre and smoked bacon
Bacon wrapped grissini
Water chestnut and bacon rumaki
Proscuitto and parmesan palmier
Prosciutto wrapped melon
Baby new potato stuffed with crème fraîche and caviar
Caviar crêpe towers
Smoked nova salmon and dill cream cheese and caper on black bread
Endive spear with chevre, poached pear and smoked trout
Chicken saté with peanut sauce
Chicken Waldorf on endive spear
Mini Peking duck in scallion blanket with hoisin
Lemon grass poached beef filet with chili sauce
Lamb skewers with cucumber taziki sauce
Chipolte pork loin skewers with spicy roasted tomato salsa
Shumai (seared Japanese dumplings) with ginger sauce
Assorted steamed vegetable dumplings
Shrimp toast
Shrimp and sweet potato pancakes
Scallop toast points
Sesame tuna tartare served in spoon


- Salads -
Arugula, apples and caramelized nuts with Spanish sherry vinaigrette
Caesar salad with shaved parmesan cheese and garlic croutons
Spinach salad with mushroom, red onion, walnuts, crumbled goat cheese, and bacon served with warm vinaigrette
Spring mix salad with gorgonzola, roasted walnuts, fresh orange slices and citrus vinaigrette

- Sides -
Grilled asparagus with shaved asiago and aged balsamic vinegar
Haricot vert (French beans) with fresh lemon and sliced almonds
Roasted corn and black bean salad
Sweet corn smothered in butter and sea salt
Sautéed seasonal vegetables bundles
Tuscan grilled vegetable antipasti
Fresh mozzarella, tomato, and basil
Tuscan style white been salad
Mediterranean orzo salad with feta cheese, calamata olives, and sun dried tomatoes
Pesto pasta primavera
Gorgonzola pasta salad
Potato gratin
Provencale new potato salad
Roasted rosemary potatoes
Persian rice with cinnamon stick and cardamom
Wild rice salad with cranberries, walnuts, and orange slices

- Entrées -
Penne with broccoli rabe, lemon zest, sun dried tomatoes, garlic and aged pecorino
Cavatelli with puttanesca and chiffonade of basil
Egglant rollatini with feta, mint and roasted red peppers
Frenched chicken breast roasted with fresh thyme and white truffle oil
Grilled lemon, rosemary free range chicken breast
Chicken Francese with caper white wine sauce
Wild mushroom chicken Marsala
Grilled flank steak
Asian marinated grilled beef
Beef served fajita style with sautéed peppers and flour tortillas
Seared pork loin with mango chutney
Grilled salmon with honey Dijon glaze served on bed of watercress
Lavender poached salmon with cucumber crème fraîche