COLD HORS D’OEUVERS

Savory goat Cheese & Mushroom Tartlets

Rare Sushi Tuna with Ginger Sauce Served in Spoons

Croistini with Olivada, Feta Cheese & Roasted Tomato

Grilled Chicken Roll-ups with Southwest Spicy Chutney

Fruit Soup in Shot Glasses

Filet Mignon with Horseradish Mustard Sauce on Croistini

Stuffed Cherry Tomatoes with Fresh Mozzarella & Pesto

Stuffed Cherry Tomatoes BLT

Shrimp Cocktail in “Little Glasses”

Skewered Grilled Shrimp:… Southwest or Fennel or Garlic & Lemon

Sesame Crusted Oriental chicken Triangles

Oriental Chicken Skewers with Spicy Peanut Dip

Smoked Trout with Horseradish Cream on Cucumber

Hoisin Beef & Scallion Rolls on Skewers

Sweet Potato Salad in Endive

Garlic Croistini with Roasted Tomato & Fresh Mozzarella

HOT HORS D’OEUVRES

Spinach Wontons with Apricot Dipping Sauce

Petite Tartlets filled with ….Goat Cheese, Olivada & Spinach
Wild Mushrooms, Shallots & Havarti
Caramelized Onion & Gruyere

Stuffed Mushrooms with Pancetta, Shallots & Sage

Asparagus & Proscuitto in Phyllo

Quiche Squares

Eggplant Fritter

Crab Cakes with Romalad Sauce

Racks of Lamb

Tiny Twice Baked Potatoes, Bacon, Chives & Sour Cream

Sundried Tomato, Kalamata Olive & Brie on Croistini

Jumbo Franks in Phyllo with Sauerkraut & Mustard

Spinach, Kalamata Olive & Sundried tomato Purses

Vegetable Pinwheels

Chipolte Spicy Corn Fritters

Quesadilla with Goat Cheese & Red Pepper

Falafel Bites on Flat Bread with Tzadziti

Sausage Potato Puffs

Pizzettes with Roasted Tomato, Fresh Mozzeerella & Basil

PLATED SALADS

Escarole, Arrugula, Endive Salad
With Goat Cheese Struddle & Olivada Croistini

Endive and Arrugula Salad
With Pears, Blue Cheese & Candied Walnuts
Pear Vinaigrette Dressing

Mesclun and Pear Salad
With Dried Cherries in Port Wine, Stilton Cheese & Pecans
Citrus Vinaigrette Dressing

Fennel, Oranges and Red Onions
With Olives, Extra Virgin Olive Oil & Lemon

Chopped Salad
Assorted Greens with Beets, Beans, Goat Cheese, Walnuts
Balsamic Vinaigrette Dressing

Greek Salad
Romaine Lettuce, Tomatoes, Cucumbers, Red Peppers, Red Onions,
Creamy French Feta Cheese
Lemon Dill Vinaigrette Dressing

Baby Spinach Salad
With Crispy Mushrooms & Crispy Pancetta
Sherry Vinaigrette Dressing

ENTREES

Sea Bass in Shiso Broth
Served with Rice Noodles, Carrots, Snow Peas, Leeks & Shitake Mushrooms

Herb Crusted Racks of Lamb
Mustard Roasted Potatoes & Sautéed Beet Greens

Wild Salmon with Roasted Wild Mushrooms
Fingerling Potatoes, Asparagus, Mushroom Broth

Pan Seared Halibut with Tomato Vinaigrette
Crispy Polenta & Roasted Fennel

Soy Marinated Chicken
Chinese Long Beans & Scallion Jasmine Rice

Dry Rub Roast Sirloin of Beef
Caramelized Shallot Mashed Potatoes, Sauteed Spinach with a Beef Reduction

Filet Mignon with Red Wine Sauce
Served with Potatoes Anna, Sauteed Swiss Chard & Frizzled Leeks

Salmon with Lemon & Fresh Herb Sauce
Served with Waffle Roasted Sweet Potatoes, Green Beans & Pignoli Nuts

Chicken Medallions in a Shallot Sauce
Served with Grilled Portobello Mushrooms, Chive Whipped Potatoes & Carrot Crisps

DESSERTS

Torta Della Nona with Semolina Custard
Served with Crème Fraiche

Ganache Glazed Chocolate Torte with Fresh Raspberries
Fresh Raspberry Sauce & Fresh Vanilla Whipped Cream

Rustic Fruit Pouches – Seasonal Fruit
Served with Vanilla Bean Ice Cream

Trio of Tartlets
Banana Cream, Chocolate Mousse & Lemon Curd

Chocolate Pecan Tart
With Cognac Whipped Cream

Berry Parfait with Lemon Curd
Served in a Champaign Flute

Roasted Pear Sunday
With Balsamic Caramel Sauce

Fresh Fruit Shortcake
Served with Fresh Whipped Cream