| Trio Of Beggars Purses |
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crisp phyllo pouches, filled with mushroom duxelles, carrot puree and apple onion confit presented in a pool of sorrel sauce and mache greens |
| Grilled Salmon Filet |
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fe si noodles with garlic, scallion and black sesame seeds, pineapple pico dgallo |
| Roasted Vegetable Pave |
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herb marinated zucchini and yellow squash layered with fire roasted peppers and portabello mushrooms, on a salad of mustard greens and pea shoots, balsamic reduction and chive oil |
| Duck Confit Spring Rolls |
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apricot preserves & black sesame seeds |
| Thai Chicken Satay |
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zesty peanut sauce |
| Chateaubriand Roasted Rare & Sliced |
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on a garlic round, floret of sun dried tomato mayonnaise |
| Tuna Tartare |
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daikon crisp, fried leek |
| Nagamaki |
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japanese marinated tenderloin wrapped around scallion & carrot |
| Blackened Chicken Salad |
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flowering endive petal |
| Garden Bistro |
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melange of mesquite grilled vegetables including zucchini, yellow squash, carrots, eggplant, fennel, sweet vidalia onion, oyster mushrooms and fire roasted peppers |
| Unique And Interesting Salads With An International Flair |
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fusing cuisines from the influences of latin cultures, far asia, tuscan italy, the caribbean isles and coastal mediterranean europe |
| Yamaguishi |
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coconut crusted chicken roulade with nori, asparagus and carrot wasabi mayonnaise |
| Sushi Bar Deluxe |
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assorted sushi made-to-order in front of your guests, displayed on black lacquer platters to include: california maki rolls and hand rolls, tekka maki, kappa maki, special tear-shaped sushi, negari s |
| Carving Station |
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carving of ultra tender, asian marinated eye of oriental veal served on warm garlic croutons, garnished with duck sauce and spicy mustard |
| Caviar Station |
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fresh, chilled caviar served on ice, garnished with wedges of fresh lemon, capers, diced onion and egg mimosa, with melba rounds, adorned with fresh flowers and offered with chilled vodka |
| Steak Diane Station |
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fork-tender medallions of beef dusted in flour, sauteed and topped with a sauce of bordelaise and served over steaming herbed noodles |
| Risotto Bar |
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sun dried tomato, porcini mushroom and vegetable risotto sweetbreads, sauteed chicken livers with onions, grilled vegetable brunoise, caramelized pearl onions, tomato mosaic with essence of basil, ar |
| Roast Rack Of Veal |
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served with a wild mushroom sauce |
| Leek Tied Petit Filet Mignon |
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served with a tri-color peppercorn sauce |
| Rock Cornish Game Hen |
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wild rice stuffing laced with cranberry and orange |
| Breast Of Chicken |
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with roasted pear and rosemary, calvados glaze |
| Grilled Norwegian Salmon |
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ruby red grapefruit and shallot reduction |
| North Korean Barbecue Beef |
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succulent chunks of beef, stewed "north korean style" and served in a fiery red chili barbecue sauce, over braised cabbage |
| Scallopine Of Veal |
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with sauteed garlic spinach |
| Eggplant Roulade |
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thinly sliced, breaded eggplant rolled with ground beef in a classic italian sauce |
| Polynesian Chicken |
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served with fluffy steamed white rice |
| Panini |
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grilled zucchini, red onion and rustic health loaf, red and yellow cherry tomatoes, green and black olives, red wine vinaigrette and garnished with fresh basil |
| Asian |
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julienne plum tomato and carrots, chiffonade of cabbage, bean sprouts, laced with cilantro and scallion, with a square spring roll basket, in a honey soy dressing, crowned with fried rice noodles |
| Prestige Five Star |
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our finest mixture of baby lettuce and wild field greens to include red oak, minoa, frisee and baby tatsoi, tossed with dandelion greens, herbalized with chive, chervil and sage, crowned with tomato |
| Chocolate Mousse Bombe |
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sinfully rich chocolate mousse, layers of moist chocolate cake, enrobed in chocolate ganache, mango, raspberry and kiwi coulis mosaic |
| Caramel Gateau |
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praline brittle and silky smooth chocolate butter cream, layered between chocolate genoise and crisp meringue; caramel glacage-sauce framboise |
