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Hors D'oeuvres
| Herbs
Goat Cheese Profiteroles |
| Parmesan
Proscuitto Profiteroles w/ a Pesto Ricotta
Filling |
| Spinach
and Cheese Phyllo Triangles |
| Red
Curry Marinated Chicken Satay w/ a Spicy
Peanut Sauce |
| Herb
Chicken Skewers with Aoili |
| Wild
Mushroom Tartlet w/ Creme Fraiche and
Fresh Chervil |
| French
Onion Tartlets w/ Calamata Olives and
Fresh Thyme |
| Toasted
Corn Cups w/ a Corn, Pablano and Porcini
Mushroom Flan |
| Peppered
Filet on Croutons w/ Horseradish Butter |
| Smoked
Duck on Croutons w/ a Pear and Ginger
Chutney |
| Pablano
Corn Muffins w/ Barbequed Pork |
| Mini
Hot Pastrami or Corned Beef Reubens |
| Smoked
Salmon Canapes on Black Bead w/ Fresh
Dill |
| Mini
Salmon Napoleons w/ Sweet Onion Cream
Cheese and Puff Pastry Crisps |
| Smoked
Salmon Mousse on Belgian Endive w/ Fresh
Chervil |
| Grilled
Tuna Squares w/ Tapenade |
| Grilled
Tuna Squares w/ Salsa |
| Seedless
Cucumber Cups w/ Dilled Shrimp Salad |
| Mini
Cod and Potato Cakes w/ Jalapeno Tartar
Sauce |
| Mini
Seafood Quiche |
| Toasted
Corn Cups w/ Jumbo Lump Crab, Mango, Avocado,
Cilantro and Lime |
| Clams
Casino w/ Pancetta and Spicy Garlic Bread
Crumbs |
| Jumbo
Shrimp w/ Homemade Cocktail Sauce |
| Snow
Crab Claws w/ Creamy Creole Mustard Sauce |
| Russian
Potato Chips w/ Crème Fraiche and Sevruga
Caviar |
| Fried
Spring Rolls w/ a Ginger Dipping Sauce |
| Bruschetta
w/ Tomatoes, Basil, Garlic and Olive Oil |
Salad
Courses
| California
Baby Mesclun w/ a Light Garlic and Mustard
Vinaigrette |
| Argula
Salad w/ Shaved Parmesan, Pinenuts and
a Sherry Vinaigrette |
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Argula w/ Marinated and Grilled Portobello
Mushrooms and a Balsamic Vinaigrette |
| Caesar
Salad w/ Croutons, Olives, Cherry Tomatoes
and Parmesan |
Meats
| Cold
Sliced Filet w/ Choice of Spicy Tomato
Jam, Creamy Horseradish Sauce or Aoili |
Roasted
Filet Mignon served w/ a Red Wine and
Caramelized Shallot Sauce,
Wild Mushroom Sauce or Brandy and Green
Peppercorn Sauce |
| Roast
Beef w/ an Au Jus |
| Grilled
Ribeye w/ a Shallot and Black Peppercorn
Pomade Butter |
| Herbed
Lamb Sirloin w/ a Provencal Sauce |
| Braised
Lamb Shanks w/ White Beans and a Rich
Rosemary Jus |
| Seared
Veal Chops w/ Asparagus, Morel Mushrooms
and Pancetta |
| Herb
Roasted Lamb Rack w/ a Provencale Sauce |
Fowl
| Southwest
Paillard of Chicken w/ an Avocado, Tomato
and Shrimp Salsa |
| Herbed
Marinated and Grilled Chicken Paillard
w/ a Ratatouille Sauce |
| Sauteed
Chicken Breast w/ Shitake Mushrooms, Ginger
and Scallions |
| Cumin
Roasted Chicken Breasts w/ Sauteed Pablanos,
Wild Mushrooms and a Cilantro Cream Sauce |
| Sauteed
Chicken Breast w/ a Vegetable Confetti
and a Fresh Thyme Jus |
Seared
Duck Breast w/ Wild Mushrooms, Pearl Onions,
Proscuitto and Fresh Sage
Seared Duck Breast w/ a Sweet and Tart
Fresh Raspberry Sauce
Seared Duck Breast w/ a Sundried Cherry
and Balsamic Vinegar Sauce |
Seafood
| Grilled
Salmon w/ a Fresh Mango Salsa |
| Roasted
Salmon w/ a Spicy Piperade Sauce |
| Grilled
Salmon w/ an Anchoide Sauce |
| Cold
Poached Salmon w/ Cucumber Scales and
Tatziki |
| Peppered
and Herb Roasted Tuna w/ a Puttenesca
Sauce |
| Marinated
and Grilled Tuna w/ a Tapenade |
| Grilled
Chilean Sea Bass w/ a Wild Mushroom Vinaigrette |
| Sautéed
Chilean Sea Bass w/ Button Mushrooms,
Toasted Almonds and a Lemon and Chive
Butter |
| Sole
Rolled w/ an Herbed Salmon Mousse and
a Spinach and Pernod Butter Sauce |
Vegetables
| Grilled
Summer Vegetables: Eggplant, Squashes,
Peppers and Onions |
| Roasted
Vegetables: Beets, Turnips, Yams, Fennel
and Potatoes |
| Steamed
Vegetables: Broccoli, Cauliflower, Carrots
and Green Beans |
| Sautéed
Green Beans w/ Brown Butter and Toasted
Almonds |
Sautéed
Oriental Vegetable Stir fry: Sugar Snap
Peas, Scallions, Baby Corn,
Bok Choy and Red Peppers w/ a Light Ginger
Sauce |
Vegetable
Confetti: Haricot Vert, Zucchini, Yellow
Squash,
Carrots and Red Peppers Sautéed w/ Olive
Oil, Garlic and Basil |
| Ginger
and Brown Sugar Caramelized Baby Carrots |
Starches
| Wild
and Short Grain Brown Rice w/ Sundried
Cranberries, Pecans and Scallions |
| Short
Grain Brown Rice w/ Toasted Pinenuts and
Currants |
| Dark
Basmati Rice with Toasted Almonds and
Fresh Herbs |
| Gratin
of Yukon Gold Potatoes |
| Mashed
Yukon Gold Potatoes with Roasted Garlic
and Pablano Peppers |
| Boiled
Baby New Potatoes with Sea Salt, Sweet
Butter, Parsley and Garlic |
| Shoestring
Fried Potatoes |
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