| Corn Crabcakes |
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Jumbo lump crabmeat blended with silver queen corn and fresh herbs sauteed in sweet butter with a remoulade sauce |
| Endive Leaves |
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Leaves of endive filled with peppered chevre and citrus |
| Jerk Chicken |
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Skewered marinated chicken in caribbean spices, grilled over fruitwood chips accompanied by our banana molasses sauce |
| Pumpkin Polenta With Curried Scallop |
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Rounds of pumpkin scented polenta and topped with curried bay scallops |
| Portabello Rusks |
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With roasted garlic mayonnaise, roasted peppers and thyme |
| Cranberry Chicken |
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Marinated in ginger and orange rolled with cranberry chutney, pinenuts and scallions in a warm flour tortilla |
| Brandied Pepper Crusted Tenderloin |
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Seared on the grill and roasted medium rare served with caramelized shallots and roasted garlic sauce |
| Grilled Prawns |
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Marinated large prawns in lemon, fresh herbs, and olive oil grilled and served with a grapefruit, fennel caper relish |
| Corn Pudding |
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Cream custard made with fresh sweet corn offered with our tomatillo salsa |
| Fresh Seasonal Vegetables |
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A display of fresh marinated and grilled vegetables to include some of the following: asparagus spears, tomatoes, green and yellow squash, assorted holland peppers, eggplant, parsnips, yams, fennel, |
| Blackberry Salad |
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Mache and tender baby greens mixed with chevre, pecans and ripe blackberries drizzled with a blackberry infused vinaigrette |
| Paella Valencia |
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Saffron rice mixed with sausage, grilled jumbo shrimp, chicken and scallops in a spicy sauce with sauteed tomatoes, onions, baby peas and colorful peppers |
| Brandied Pepper Crusted Tenderloin |
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Seared on the grill and roasted medium rare served with balsamic roasted shallots and roasted garlic sauce |
| Spice Crusted Seabass |
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With moroccan spices, black and white sesame seeds, grilled over hickory chips accompanied by a grapefruit, fennel caper relish |
| Butternut Squash Savoyard |
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A delectable terrine of thinly sliced butternut squash and yukon gold potatoes baked until tender in cream and a dusting of nutmeg |
| Winter Vegetables |
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Turnips, brussel sprouts, baby carrots and chestnuts sauteed in browned butter and thyme |
| Rock Creek Salad |
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A mixture of baby greens with ripe pear, toasted pecans and maytag blue cheese drizzled with aged port vinaigrette |
| Grilled Sea Bass With Almond Romesco |
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Over wilted arugula and sauteed shallots |
| Wild Mushroom Lasagna |
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With shitake, portabello and cremini mushrooms,gorgonzola, and wilted leeks |
| Sauteed Baby Artichokes |
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With crispy garlic and sage |
| Crostini Station |
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Long spears of rosemary, garlic, and olive oil brushed rusks presented with a variety of toppings to include: green olive tapenade, ripe tomato with basil and garlic, fresh scooped ricotta drizzled |
| Spanish Mission Chicken |
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Breast of chicken marinated and baked moist with amontillado sherry, green olives, golden raisins, almonds, and garlic |
| Fava Bean And Fennel Salad |
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Fava bean, shaved fennel, and italian parsley salad with preserved lemon vinaigrette |
| Tomato Chevre Tart |
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A thin crusted tart shell with creamy herbed chevre topped with beefsteak, yellow, and pearjolais tomatoes drizzled with extra virgin olive oil and a chiffonade of fresh basil baked and served warm |
| Pissaladiere |
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Rustic french pizza with sauteed onions, nicoise olives, and anchovies |
| Gamberi Piccanti Alla Griglia |
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Grilled red pepper shrimp with a roasted red pepper sauce |
| Mozzarella E Basil In Carrozza |
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Grilled mozzarella and basil couched in bread |
| Prosciutto Con Melone |
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Proscuitto with melon |
| Bruschetta |
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Italian bruschetta bread rubbed with garlic and topped with chopped tomatoes, fresh basil and parmesan cheese |
| Crostini Station |
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Long spears of rosemary, garlic and olive oil-brushed rusks presented with a variety of italian toppings to include some of the following: artichoke & garlic puree, gaeta olive tapenade, fresh scoop |
| Rombo Alla Griglia |
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Roasted turbot with an almond romesco served on a bed of wilted spinach with garlic and golden raisins |
| Pollo Con Carciofi |
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Lemon and thyme marinated chicken with artichokes accompanied by a green olive tapenade |
| Gnocchi Di Patata |
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Served warm in copper rechauds traditional potato gnocchi with sundried tomato cream and a walnut pesto presented with olives, romano cheese, snipped chives and brandied pepper |
| Caponata |
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Traditional italian antipasto with grilled eggplant, tomato, zucchini, peppers, onions, capers, green olives and balsamic vinegar served on lemon pepper pita triangles |
| Proscuitto Carving Station |
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Proscuitto carved a la minute accompanied by an array of breads, bagnet verd green herb sauce, salsa rossa red sauce, and marinated olives |
| Panzanella |
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Warm grilled bread salad of dry peasant bread, fresh mozzarella, eggplant, anchovies, radish, artichokes, and peppers tossed with balsamic vinegar and extra virgin olive oil |
| Tallegio, Ricotta Salata, And Aged Asiago |
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Presented with fig salami, membrillo, warm roasted olives with fennel and orange, marcona almonds, crisp crackers and baguette |
| Display Of Focacce |
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To include: focaccia con le olive e fichi olive and fig focaccia focaccia pugliese tomatoes, olives, and anchovies focaccia focaccia con cipolle, gorgonzola e noci onion, gorgonzola, and walnut focca |
| Homemade Breadsticks |
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Our miniature homemade breadsticks smeared with port fig jam and wrapped in serrano ham |
| Mango Quesadillas |
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Traditional flour tortillas atop fresh wedges of mango, jack cheese and cilantro |
| Cilantro And Lime Marinated Shrimp |
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Jumbo gulf shrimp marinated in fresh squeezed lime juice and cilantro accompanied by a orange chipotle sauce |
| Paella Valencia |
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Saffron rice mixed with sausage, grilled jumbo shrimp, chicken and scallops in a spicy sauce with sauteed tomatoes, onions, baby peas and colorful peppers |
| Tortilla Espanola |
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Traditional spanish omelette made with potatoes, onions and herbs |
| Esparragos |
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Tender steamed asparagus wrapped with sliced serrano ham offered with a light mustard sauce |
| Ensalada Mixta |
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Bitter greens and red lettuces with spiced almonds, picholine olives, shaved spanish manchego and a splash of sherry vinaigrette |
| Roasted Red Pepper Gazpacho |
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A cool flavorful soup prepared with ripe tomato, cucumber, puree of roasted peppers, sweet onion, extra virgin olive oil and a splash of sherry vinegar and served in demitasse cups |
| Coconut Flan |
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With caramelized macadamia nuts and tropical fruits |
| Peach Shortcake |
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Warm ginger biscuit, split and buttered filled with sweet georgia peaches and grand mariner cream |
| Selection Of Miniature Desserts |
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To include some of the following: lemon tuiles, brown sugar cookies, key lime bars, chocolate marble brownies, ginger cookies, peanut cookies, sugar dusted shortbread, double dark chocolate brownies, |
| Cranberry Caramel Nut Tart |
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Rich buttery caramel tart made with cashews, pecans, walnuts, almonds and fresh cranberries served with a cinnamon ice cream |
| Gingerbread Pear Trifle |
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Terracotta flowerpots painted with a coating of chocolate containing layers of gingerbread, poached pears, frangelico custard and toasted hazelnuts with a drizzle of chocolate and vanilla scented whi |
| Ricotta And Mascarpone Cheescake |
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Scented with frangelico and lavender honey in a toasted hazelnut crust |
| Warm Nectarine Polenta Crostana |
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With soft cream |
| An Assortment of Demitasse Cups |
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Panna cotta with fruit coulis cappuccino creme brulee with whipped cream foam and a dash of cinnamon arborio rice pudding with dried prunes and toasted pinenuts |
| Boccone Dolce |
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Layers of crispy, chewy baked meringue smeared with bittersweet callebaut chocolate, whipped vanilla scented cream and ripe berries |
| Miniature Sweets |
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Candied citrus peel, biscotti with fig and pistachio, chocolate chestnut truffles, french macaroons with coffee cream, and canneles |
| Torta Di Arancia E Mandorla |
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A dense cake scented with fresh orange, almonds, and olive oil offered with almond whipped cream and ripe fruits |
| An Assortment of Caramel Pots De Creme, Chestnut Panna Cotta |
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Drizzled with bitttersweet chocolate and hazelnut arborio pudding studded with armagnac prunes and toasted hazelnuts all served in demitasse cups |
| Italian Miniature Cookies |
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To include: biscotti, orange espresso cookies, torta sbrisolona polenta shortbread, pinenut macaroons, and other italian miniature sweets |
