| Seasonal Greens |
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with layered feta & vegetable mold with balsamic vinaigrette and sugared walnuts |
| Porcini Mushroom Charlotte With Currant Glaze |
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served on bed of field greens with pear vinaigrette & chives |
| Napoleon Of Orange, Avocado, Goat Cheese, Spinach, And Mango |
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topped with crushed pistachio served with a bouquet of gourmet greens gathered in a cucumber collar accented with fresh orange segments and champagne vinaigrette |
| Autumn Salad |
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with fresh greens, organic apples slices, & spicy brown sugar walnuts topped with angel hair beets and pinot noir dressing |
| Stacked Salad |
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with lemon chicken and field greens on garlic toast with chipotle vinaigrette topped with fried goat cheese |
| Grilled Artichoke Salad |
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with salted ricotta, lemon, and marjoram nestled on bed of red leaf lettuce and arugula with lemon oil dressing |
| Sliced Prosciutto, Fig, And Parmesan Shard Salad |
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served with dandelion and grilled radicchio salad |
| Crab And Chile Pyramid Served |
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with warm borlotti bean and red onion salad with parsley dressing |
| Shrimp, Chickpea, And Mint Salad |
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with chile dressing served on romaine lettuce with watercress garnish and lemon |
| Classic Chopped Caesar Salad |
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with crab cake croutons and fresh tomatoes and black olives |
| Timbale Of Grated Carrot And Honey Salad |
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served on sauteed spinach salad with toasted sesame seeds and fried leeks |
| Seared Rare Tuna |
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with spinach sauté topped with beurre blanc on risotto cake |
| Cheese Biscuits |
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with pork tenderloin and pineapple relish |
| Smoked Duck On Triangle Of Raisin Bread |
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with cherry preserves |
| Ruffled Smoked Salmon |
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on rye wedge with creme fraiche and dill |
| Asian Marinated Shrimp Wrapped |
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with crispy pea pod |
| Pan Seared Scallop |
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on a sweet potato pea cake with clarified brown butter |
| Tartlet Of Crab |
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tomato, and blue cheese |
| Petite Crab Cake |
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with spicy cumin mayo |
| Chicken Vesuvio Skewers |
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with marinated artichoke red potato |
| Mini Reuben Sandwiches |
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with slaw and swiss cheese |
| Filet Of Beef On Buttered Crostini |
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with dollop of whipped horseradish |
| Grilled Blueberry Chicken |
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with preserves and chevre in arugula leaf wrap |
| Demitasse Spoon |
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served with caviar, crème fraiche, and lemon zest |
| Sesame- Seared Halibut |
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on crouton with peppery jicama slaw grissini sticks wrapped with bacon and brown sugar |
| Bacon Wrapped Water Chestnuts |
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| Chicken Or Beef Satay Skewers |
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with homemade spicy peanut sauce |
| Vegetarian Thai Spring Roll |
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in rice pancake with sweet papaya red pepper sauce |
| Crispy Roll |
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filled with shitake mushroom, cabbage and shrimp with sweet & sour sauce |
| Wild Mushroom Tart |
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with bernaisefresh coconut shrimp with cilantro dipping sauce |
| Endive Leaf |
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with boursin cheese and marinated red peppers |
| Carved Potato Cup |
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filled with black bean corn relish and feta cheese vidalia onion tartlet with sour cream dollop and parsley |
| Mushroom Caps |
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stuffed with spinach and shaved asiago cheese |
| Mini Grilled Chicken Burrito |
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with caramelized onion, brie, and salsa verde |
| Spicy Lamb On Polenta Cake |
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with cucumber yogurt sauce mint leaf garnish |
| Tri- Peppercorn Chateaubriand |
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on grilled ficelle with rosemary whipped horseradish |
| Turkish Fig Wrapped |
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with proscuitto, mascarpone, and mint leaf |
| Carved Roasted Red Potato |
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filled with beef and topped with sour cream and bacon bits |
| Pan Fried Cheddar And Roasted Tomato Sandwich Triangles |
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with watercress |
| Asparagus Wrapped |
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with smoked turkey and dijon mustard |
| Petite Grilled Salmon |
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petite grilled salmon |
| Mini Grilled Lobster Burrito |
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with yellow peppers, crème fraiche, & cilantro |
| Seafood Ceviche Tart |
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with guacamole |
| Country Pate Rosette |
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on raisin rye with grape garnish |
| Boiled Shrimp |
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served in shot glass with cocktail sauce and lemon kalamata olive tapenade atop home baked crostini |
| Spinach And Feta Triangles In Phyllo |
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| Thin Crust Pizza |
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with smoked chicken, tomatoes, mozzarella, and basil |
| Uniformed Chef Carving Herbed Tenderloin Of Beef |
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with whipped horseradish and bernaise |
| Filet Of Salmon |
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with avocado sauce and diced avocado with chopped pineapple, tomatoes, and lime wedges |
| Farfalle Pasta |
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with grilled sausage, fennel, and artichokes with oven-browned romano |
| Watermelon, Blackberry, And Onion Salad |
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marinated with cider-honey vinegar |
| Tossed Baby Green Salad |
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with grape tomatoes and shaved parmesan |
| Warmer Of Green Rice |
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with black beans and plantains with macadamia nuts and cilantro garnish |
| Basket Of Focaccia Twists |
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peppered lavosh, currant biscuits, and brioche |
| Pepper- Herb Grilled Tenderloin Of Beef |
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with sauteed crimini mushrooms & merlot sauce with sprig of rosemary fresh steamed green & white asparagus with lemon zest piped chive mashed potato topped with fried leeks |
| Pan Seared Lemon Halibut With Champagne Sauce |
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with warm fennel, pear, apple, and berry salad potatoes Anna with sauteed red pepper diamonds |
| Roasted Breast Of Capon |
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stuffed with spinach, artichoke , and pine nuts timbale of potatoes Savoyarde roasted yellow beets, zucchini, and chanterelle mushrooms |
| Vegetables And Portobello Mushroom Napoleon |
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with fresh basil, goat cheese, and warm balsamic vinaigrette grilled polenta cake with marinara sauce & shaved asiago sauteed baby carrots |
| Tangine Of Lamb On Rosewater Rice |
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with currants and sesame seeds compotes of dates, figs, orange slices, roasted pistachios, and black mediterranean olives |
| Tequila - Lime Marinated Skirt Steak |
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with wild mushroom & spinach enchiladas with tomatillo & chevre sweet potato salad with caramelized onions and watercress with guajillo chile dressing |
| Porc Au Pruneaux |
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grilled pork chops with prune-apple sauce fingerling potatoes with roasted chestnuts and thyme sauté of spring vegetables |
| Risotto Ai Funghi With Mixed Seafood Alla Griglia |
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classic tomato & onion salad with blackberries braised fennel on swiss chard |
