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HORS D’OEUVRES RECEPTIONS |
| A Light Fare - Afternoon Reception |
An Array of Fancy, Hand Crafted Tea Sandwiches, with assorted gourmet fillings
including:
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Black Forest Ham |
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Shaved Blackened Beef |
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Herbed Cream Cheese with Cucumber |
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Premium Peppered Pastrami |
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Smoked White Turkey Breast |
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Tropical Chicken Salad |
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Scottish Smoked Salmon with Watercress,
and |
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Roasted Garlic and Red Pepper Hummus |
Presented on a variety of interesting Hearth Breads such as Whole Grain Honey
Loaves, Armenian Flatbread, Spinach and Sun Dried Tomato Wraps, French
Baguettes, Dark Bavarian Rye, Sourdough Pullman Loaves and Freshly Baked Petite
Croissants
A Display of Sliced Fresh Seasonal Fruits and Berries, with Raspberry Dipping
Sauce and Melted Chocolate Fondue
Selection of Refreshing Non-Alcoholic Beverages…
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Sparkling Citrus and Pineapple Cooler |
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Strawberry, Pineapple or Peach Agua Fresca |
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Spiced Apple Cider and Ginger Ale Punch |
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Citrus Infused Iced Tea |
Please Choose Two
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| Evening Hors D’oeuvres Reception I |
Cold Fare
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An Array of Diced Domestic and Imported Cheeses, garnished with Fresh Fruit
and Fancy Crackers |
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A Tray of Crisp Vegetable Crudités with a Smokey Onion Dip |
Hot Buffet
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Warm Tuscan “Pizza Fondue” with Toasted Crostini |
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Grilled Thai Chicken Satays with Java Peanut Sauce |
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Filo Pastry filled with Spinach and Feta Cheese |
Chef’s Station
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Tiny Cocktail Gulf Crab Cakes – cooked to order by a uniformed chef and served
with a Fresh Herb and Citrus Remoulade Sauce |
Sweet Spot
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A Lavish Display of Sliced Seasonal Fruits and Berries with Fresh Raspberry and
Melted Chocolate Dipping Sauces |
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| Evening Hors D’oeuvres Reception II |
Cold Fare
A Display of Chilled Mediterranean Antipasto, to include:
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Tuscan Marinated Mushroom |
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Country Olive Medley |
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Pepper Crusted Genoa Salami Sticks |
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Herb Marinated Baby Mozzarellas |
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Citrus Peppered Hearts of Palm |
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Assorted Wood Grilled Vegetables |
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Chile Dusted Baby Corn, and |
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Red Pepper Hummus with Toasted Crostini |
Hot Buffet
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Warm Crab and Artichoke Dip, with Crisp Pita Chips |
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Spicy Cajun Andouille Sausage baked in French Puff Pastry |
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Santa Fe Chicken Packets in Crisp Filo Wraps |
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Oven Baked Portobello Mushroom and Goat Cheese Tartlets |
Chef’s Station
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Asian Potstickers – prepared to order by a uniformed chef in Bamboo Steamers,
and served with Stirfried Vegetables and Ginger Lime Dipping Sauce |
Sweet Spot
An Array of Fancy Sweets and Petite Fours, to include:
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Chocolate Dipped Strawberries |
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Graham Crusted Lemon Bars |
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Bourbon Pecan Squares |
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Tiny Crème Puffs |
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White Chocolate Blondies |
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Texas Millionaire Brownies and more…
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A Fancy “Walk Around” Hors D’oeuvres Reception |
The Event
A White Glove Butler Service of Selected Beverages, Gourmet Hors D’oeuvres and
Fancy Petite Sweets
Cold Fare:
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Cherry Tomatoes stuffed with a Savory Gulf Crab Salad |
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Shaved Honey Ham, Asparagus and Boursin Cheese Roll Ups |
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Sesame Glazed Ahi Tuna Bites – served in Decorative Chinese Spoons |
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Peppered Rare Beef Canapes on Toasted Rye Croutons with Chive and Horseradish
Butter |
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Mediterranean Antipasto Brochettes, with Baby Mozzarellas, Roasted Pepper and Nicoise Olives |
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An Array of Petite Croissant Sandwiches including Herbed Cream Cheese, Smoked
Turkey, Premium Spiced Pastrami and Pineapple Chicken Salad |
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Hot Smoked Salmon Canapes on Toasted Pita Chips with Caviar and Dill |
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Assorted Domestic and Imported Cheeses garnished with Grapes, Roasted Almonds
and Fancy Crackers |
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Smoked Chicken and Black Bean Roulades in Spinach Tortillas, with Red Pepper
and Avocado |
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Creole Shrimp Salad served in Crisp Belgian Endive Leaves |
-Please Choose 5 Cold Selections-
Hot Fare:
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Thai Grilled Chicken Satays on Bamboo Skewers, with Java Peanut Sauce |
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Baked Jumbo Mushroom Caps filled with Italian Sausage, Wilted Spinach and
Melted Provolone Cheese |
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Miniature Baked Chicken Wellingtons wrapped in Flaky Pastry |
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Spinach and Feta Cheese Triangles baked in Delicate Filo Leaves |
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Flash Fired Tiger Shrimp in Crisp Wonton Wraps with a Red Plum Dipping Sauce |
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Oven Baked Portobello Mushroom and Goat Cheese Tartlets |
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Spicy Andouille Sausage baked in French Puff Pastry |
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Shaved Blackened Beef Quesadilla Wedges with Fresh Guacamole Dip |
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Roasted Sea Scallops wrapped in Hickory Bacon, with a Honey Mustard Dipping
Sauce |
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Cocktail Beef Empanadas, served with a Fresh Tomatillo Salsa |
-Please Choose 5 Hot Selections-
Petite Sweets:
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White and Dark Chocolate Nut Clusters |
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Tiny Graham Crusted Lemon Bars |
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Freshly Baked Miniature Italian Cannoli Shells filled with a Strawberry and
Rich Mascarpone Mousse |
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An Assortment of Classic French Petite Fours and Miniature Cheesecake Bites |
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Individual Dark Painted Chocolate Cups filled with White Chocolate, Mandarin
and Pistachio Mousses |
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Assorted Miniature Fresh Fruit and Berry Tartlets |
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Fancy Stem on Strawberries dipped in Belgian
Chocolate Fondue |
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Fudge Drizzled Pecan Diamonds on a Shortbread Crust |
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Caramel and Grannie Apple Squares |
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Mini Fresh Fruit Kebobs, with a Raspberry Yogurt Dip |
-Please Choose 5 Petite Sweets-
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| The Five Star Hors D’oeuvres Extravaganza |
A White Gloved Butler Service of Selected Hot and Cold Hors D’oeuvres, to
include:
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Charred Ahi Tuna Bites – served in Decorative Asian Spoons; with Pickled
Ginger and Wasabi |
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Grilled Baby Cocktail Lamb Chops, with a Roasted Red Pepper Sauce |
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Canapes of Smoked Salmon on Black Rye Croutons with Capers, Purple Onion and
Dill Crème Fraiche |
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Tiny Masa Crusted Crab Cakes, Served with a Key Lime and Mango Dipping Sauce |
Please Choose Two
Cold Fare
An Ice Bowl of Premium Gulf Shrimp garnished with Fresh Herbs and Citrus and
served with a Cracked Pepper and Tequila Cocktail Sauce
An Array of Gourmet Mediterranean Antipasto including:
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Grilled Asparagus |
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Tuscan Marinated Mushrooms |
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Pesto Spiked Baby Fresh Mozzarellas |
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Peppered Genoa Salami Sticks |
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Balsamic Roasted Baby Onions |
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Lemon Peppered Hearts of Palm |
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Crisp Jicama Sticks with Chile and Lime |
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Spanish Olives stuffed with Minced Tuna,
and
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Creamy Artichoke Dip with Toasted Crostini |
Hot Buffets
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Whole Rounds of Imported French Brie baked in a Caramelized Pecan and Spicy
Praline Glaze |
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Cocktail Portobello Mushroom and Savory Goat Cheese Tartlets |
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Crispy Santa Fe Chicken Packets baked in Flaky Filo Pastry |
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Andouille Sausage Wheels baked in Puff Pastry with a Rosemary Mustard Sauce |
Chefs Stations
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Carved Petite Tenderloins of Beef, served with Creamy Horseradish and an
Array of Tiny Hearth Baked Rolls |
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Toasted Lobster Quesadillas – stuffed in GIANT Spinach and Herb Tortillas
with Tropical Pico and Melted Queso Blanco, then grilled to order by uniformed
Chefs |
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Asian Potstickers – Stuffed with Spicy Minced Chicken and Crisp Vegetables,
then steamed to order in Chinese Bamboo Steamers, and served with a Ginger Lime
Dipping Sauce |
Please choose two attended
Stations
Sweet Spot
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A Display of Sliced Fresh Seasonal Fruits and Berries with Melted Chocolate
Fondue and Fresh Raspberry Sauce |
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Silver Trays of Fancy Sweets, Hand Crafted Dark and White Chocolate Truffles
and Assorted Petite Fours |
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A Godiva Chocolate “Shooter Bar” featuring ULTRA rich European Chocolate Shakes
blended to order by an attendant and lavishly decorated - then served in dainty
shooter sized portions |
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SPECIALTY
SUPPER MENU SELECTIONS |
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Starters |
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Classic Caesar Salad with Herbed Croutons and Sun Dried Tomato Bits |
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Seasonal Reds and Greens tossed with Cucumber and Cherry Tomatoes, with a
Vidalia Onion Dressing |
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Spinach Salad with Almonds, Mandarin Oranges and Shaved Purple Onion; Ginger
Balsamic Dressing |
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Traditional Greek Salad with Tomato, Cucumber, Kalamata Olives, and Feta Cheese |
Please Choose One
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Entrées |
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Grilled Chicken and Spinach Lasagna, Layered with Creamy Ricotta Cheese and
Fresh Pasta Sheets |
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Santa Fe Ranch Chicken Casserole – White Chicken in a Mildly Spiced Ancho
Mushroom Sauce, layered with Jack Cheese and Corn Tortillas |
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Eight Layer Baked Lasagna al Forno – Ground Beef, Italian Sausage, Four Cheeses
and Roasted Tomato Sauce |
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Sliced Chicken Alfredo, served on Creamy Tri Colored Bowtie Pasta |
Please Choose One
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Choice of Breads |
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Oven Baked Garlic Bread, Assorted Hearth Baked Rolls or Garlic and Parmasan
Crusted Bread Sticks
Please Choose One
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Supper Menus include:
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All buffet equipment and utensils |
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High quality disposable ware |
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Two hour meal service |
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Iced Tea, Coffee, Fruit Punch or Lemonade |
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FANCY PLATED DINNERS |
| I. |
Six Leaf Salad tossed with a Honey Balsamic Dressing
Pan-Roasted Chicken Breast on an Herbed Chardonnay Sauce with Oven-Roasted New
Potatoes and Vegetable Ratatouille
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| II. |
Crisp Spinach Salad with Caramelized Walnuts and Pears
Fillet of Norwegian Salmon baked in an Olive Tapenade Crust with Saffron Rice
and Asparagus
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| III. |
Chilled Vegetable “Cocktail” of Cucumber, Tomato and Avocado, with Hearts of
Palm and Citrus Vinaigrette
Grilled Beef Brochettes on a Shallot and Merlot Sauce, with Wilted Spinach and
Israeli Couscous
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| IV. |
Southwest Ranch Salad – Crisp Greens tossed with Cucumber, Cherry Tomatoes and
Cornbread Croutons, with a Salsa and Buttermilk Ranch Dressing
Grilled Chicken Monterrey – topped with fresh Tomato, Avocado and Melted
Pepperjack Cheese; on a Roasted Red Pepper Sauce. Accompanied by a Spinach and
Parmesan Risotto
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| V. |
Classic Caesar Salad tossed with Herbed Sourdough Croutons and Sun Dried Tomato
Bits
Sautéed Breast of Chicken Marsala with Wild Mushrooms and Tri Colored Orzo
Pasta
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| VI. |
Greek Isle Salad – Assorted Greens with Cucumber, Tomato, Kalamata Olives,
Shaved Red Onion and Crumbled Feta Cheese
Baked Chicken Cordon Bleu layered with Smoky Ham and Melted Gruyere Cheese,
with a Champagne Cream, Sautéed Spinach and Wild Rice Pilaf |
| VII. |
Sliced Tomato and Cucumber Pinwheel Salad with Crumbled Bleu Cheese, Toasted
Pinenuts and a Honey Balsamic Dressing
A Duet of Bistro Tenderloin of Beef and Macadamia Crusted Shrimp on a Port Wine
Dijonaise Sauce with Yukon Gold Mashed Potatoes |
| VIII. |
Spinach and Field Green Salad with Hearts of Palm, Slivered Almonds and
Mandarin Oranges; Vidalia Onion Vinaigrette
Grilled Texas Beef Medallions on a Wild Mushroom and Cabernet Sauce, with an Au
Gratin Potato Casserole
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ELEGANT DINNER BUFFETS |
| Dinner Buffet I |
Reception Starter
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A Lavish Display of Diced Domestic and Imported Cheeses with Fancy Crackers,
Crisp Vegetable Crudités and Fresh Garden Dips |
Cold Fare
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Seasonal Reds and Greens tossed with Toasted Sunflower Seeds, Sun Dried
Cranberries and a Honey Balsamic Vinaigrette |
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Pinwheel Salad of Sliced Cucumber and Beefsteak Tomato with Crumbled Queso
Blanco and a Creamy Cilantro Dressing |
Hot Buffet
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Pan Seared Chicken and Penne Pasta tossed with Roasted Garlic Alfredo Sauce
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Oven Roasted New Potatoes with Rosemary |
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Steamed Green Beans Almandine and Honey Glazed Baby Carrots |
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Baskets of Assorted Hearth Rolls with Sweet Creamery Butter |
Chef’s Station
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Herb Roasted Top Rounds of Beef, carved to order by a uniformed chef and served
with Creamy Horseradish and Jus Naturel
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Dinner Buffet II |
Reception Fare
A Display of Chilled Mediterranean Antipasto, to include:
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Grilled Asparagus Spears |
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Spanish Olives Stuffed with Smoked Salmon |
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Cracked Peppered and Genoa Salami Sticks |
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Roasted Sweet Peppers and Eggplant |
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Balsamic Marinated Baby Onions |
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Curry Roasted Almonds, and |
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Assorted Diced European Cheeses |
A Chafer of Oven Baked Crab and Artichoke Dip with Toasted Pita Chips
Cold Starters
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Seasonal Reds and Greens tossed with Toasted Sunflower Seeds, Sun Dried
Cranberries and a Honey Balsamic Vinaigrette |
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Pinwheel Salad of Sliced Cucumber and Beefsteak Tomato with Crumbled Queso
Blanco and a Creamy Cilantro Dressing |
Hot Buffet
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Breast of Chicken baked in a Maple Pecan Crust with Dijon Mustard Sauce |
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Pepper Roasted Petite Tenderloins of Beef with a Leek and Wild Mushroom Sauce |
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Harvest Grain and wild Rice Pilaf – laced with Spinach and Red Peppers |
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Steamed Green Beans Almandine and Honey Glazed Baby Carrots |
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Baskets of Assorted Hearth Rolls with Sweet Creamery Butter |
Sweet Spot
A Display of Sliced Fruit and Seasonal Berries with Melted Chocolate Fondue and
Fresh Raspberry Sauce
Platters of Fancy Petite Sweets to include:
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Gourmet Blondies and Brownies |
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Tiny Cream Puffs |
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Dark Chocolate and Coconut Macaroon Moons |
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Assorted Miniature Tartlets |
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The Diamond Elegance Reception and Dinner Buffet |
Reception
Butler Service of Selected Hors D’oeuvres to
include:
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Thai Spiced Lamb Satays, with a Coconut Curry Dip |
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Baked Mushroom Caps Filled with Spinach and Feta Cheese |
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Sesame Glazed Ahi Tuna Bites – served in Decorative Chinese Spoons |
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Hot smoked Salmon Canapés on Toasted Pita Chips with Caviar and Dill |
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Smoked Chicken and Black Bean Roulades in Spinach Tortillas, with Red Pepper
and Avocado |
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Cocktail Gulf Crab Cakes, with a Creole Remoulade Dip |
Please
Choose Three
Dinner Buffet
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A Platter of Chilled Wood Roasted Vegetables tossed with Basil Pesto |
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Tender Baby Spinach Salad with Diced Apple, Pickled Purple Onion, Caramelized
Walnuts and Crumbled Farmer’s Cheese, with a Warm Bacon and Poppy seed Dressing |
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Herb Poached Fillet of Salmon with Capers, Artichoke Hearts and a
Lemon-Chardonnay Butter |
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Steamed Asparagus Spears with Garden Vegetable Ratatouille |
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Chef’s Carvery Station featuring Petite Herb Roasted Bistro Beef Tenderloins
with a Sautéed Leek and Wild Mushroom Sauce |
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Saffron Risotto – laced with Caramelized Onions and Asiago Cheese – prepared
on site |
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An Array of Parker House Rolls and Freshly Baked Hearth Breads, with Sweet
Creamery Butter |
Dessert fare
A Display of Sliced Fresh Seasonal Fruits and Berries, with Melted Chocolate
Fondue and Raspberry Dipping Sauce
An Array of Fancy Petite Fours, to include:
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Hand Crafted Chocolate Truffles |
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Bourbon Pecan Squares |
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Tiny Fruit Tartlets |
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Dark Chocolate Nut Clusters |
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Caramel Apple Bars |
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Miniature Crème Puffs, and |
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Chocolate Dipped Strawberries |
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THEMED DINNER BUFFETS |
| A South of the Border Fiesta Buffet |
Reception Fare
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An Array of Crisp Vegetable Crudités with a Roasted Red Pepper Dip |
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A Chef’s station featuring Wild Mushroom Quesadilla laced with Wilted Spinach
and Monterrey Jack Cheese – prepared to order by a uniformed chef and served
with Fire Roasted Salsa |
Dinner
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Southwest Six Leaf Salad with Crisp Jicama Sticks, Cucumber Wheels, Cherry
Tomatoes and Toasted Pumpkin Seeds; Roasted Garlic and Citrus Vinaigrette |
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Sliced Vine Ripe Tomato Salad with Avocado, Mayan Pickled Red Onion, Toasted
Pinenuts and a Creamy Cilantro Dressing |
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Roasted Corn and Black Bean Salad with Crumbled Sierra Cheese |
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Beef and Chicken Fajitas al Carbon with all the fixings including: |
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Pico de Gallo |
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Grilled Peppers and Onions |
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Guacamole
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Warm Corn and Flour Tortillas |
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Sour Cream |
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Refried Beans |
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Salsa Picante
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Spanish Rice |
Dessert Buffet Service
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Platters of Fancy Miniature Blondies, Brownies and Freshly Baked Cookies |
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A Lavish Display of Sliced Fruit and Seasonal Berries with Fresh Raspberry
Sauce and Melted Chocolate Fondue |
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A Mediterranean Inspired Reception and Dinner |
Reception Fare
A Butler Service of Hors D’oeuvres to include:
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Baked Mushroom Caps filled with Spicy Fennel Sausage |
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Toasted Sourdough Bruscetta topped with Goat Cheese, Olive Tapenade and Fire
Roasted Peppers
and |
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Crisp Filo Pastry Triangles filled with Spinach and Melted Feta |
A Display of Chilled Mediterranean Antipasto, to include:
|
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Cracked Pepper Genoa Salami Sticks |
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Lemon Herb Scented Hearts of Palm |
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Grilled Asparagus Spears |
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Classic Greek Dolmas |
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Diced Pepperjack Cheese |
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Tuscan Marinated Mushrooms |
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Jalapeño Spiked Olives,
and |
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Red Pepper Hummus with Toasted Pita Chips |
Cold Fare
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Pinwheel Salad of Sliced Vine Ripe Tomato, Garden Basil and Fresh Mozzarella,
with a Roasted Garlic and Balsamic Vinaigrette |
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Traditional Greek Salad of Crisp Greens with Cucumber, Tomato, Shaved Purple
Onion, Kalamata Olives and Crumbled Feta Cheese; with a Red Wine and Oregano
Dressing |
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Mideast Couscous Salad with Minced Vegetables, Spearmint and a fresh Citrus and
Olive Oil Dressing |
Hot Buffet
|
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Pan Seared Breast of Chicken with an Artichoke Heart, Caper and Lemon Butter
Sauce |
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Grilled Beef Brochettes with a Leek and Wild Mushroom Sauce |
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Tri Colored Orzo Pilaf with Spinach, Red Pepper and Toasted Pine Nuts |
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Tiny French Green Beans with a Sautéed Nicoise Vegetable Ratatouille |
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Baskets of Assorted Hearth Baked Rolls with Pesto Oil and Sweet Creamery Butter |
|
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A Spring-Summer Al Fresco Gourmet Dinner Buffet |
On the Bar
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House Roasted Curry Scented Almonds |
Butler Passed Hors D’oeuvres
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Chilled Lemon and Basil Marinated Crab Stuffed in Cherry Tomatoes |
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Filo Pastry Packets stuffed with Spinach and Melted Feta |
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Grilled Lamb Brochettes wrapped with Eggplant on Rosemary Twigs |
|
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Hazelnut Croutons topped with Olive Tapenade and Roasted Peppers |
Salad Fare
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Vegetable Antipasto Platters, to include Grilled Fennel and Asparagus,
Balsamic Marinated Baby Onions, Country Olive Medley, Roasted Peppers,
Marinated Artichoke Hearts, Peppered Genoa Salami Sticks and Tuscan Marinated
Mushrooms |
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Spinach and Radicchio Salad with Pears, Caramelized Walnuts and Gorgonzola |
|
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Fresh Tomato, Basil and Buffalo Mozzarella, with Toasted Pine Nuts and
Balsamic Vinaigrette |
|
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Chilled Couscous Salad with Cucumber, Tomatoes, Fresh Mint, and Citrus
Dressing |
Main Fare
|
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Cold Poached Salmon on Baby Greens and Arugula with a Red Pepper and Caper
Mayonnaise |
|
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Individual Portobello Mushroom and Goat Cheese Tartlets |
|
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Garden Vegetable Ratatouille |
|
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Carved Bistro Beef Tenders with a Leek and Wild Mushroom Ragaout |
|
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Saffron Risotto – laced with Shrimp, Asparagus and Asiago Cheese, Served on
Wilted Spinach |
|
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A Display of fancy Hearth Breads, Rolls and Focaccia with Flavored Oils and
Sweet Creamery Butter |
Served Dessert
|
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A Trio of Fresh Fruit Sorbets – garnished with seasonal Berries and Freshly
Baked Biscotti |
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GOURMET,
MULTI COURSE MEAL PLANNER |
| Cold Starters |
|
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Charred Ahi Tuna Cocktail, Served in a Martini Glass with Shitakis, Pickled
Cucumber and Seaweed Salad; Wasabi Cream |
|
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Vine Ripe Tomato Mosaic with fresh Artisan Mozzarella, Shaved Proscuitto di
Parma and Basil Chiffonade. With Pine Nuts and Balsamic Syrup |
|
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Oak Smoked Norwegian Salmon with Pumpernickel Points, Capers, Minced Purple
Onion, Diced Egg and Herbed Cream Cheese |
|
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Chilled Tuscan Beef Carpaccio with Grilled Artichoke, Arugula, Fire Roasted
Peppers and White Truffle Oil |
|
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Garden Vegetable Antipasto – Grilled Asparagus, Cold Curried Eggplant,
Balsamic marinated Baby Onions, Herbed Boursin Cheese, Roasted Portobellos and
more… |
|
|
A Medley of Cold, herb Dusted Shrimp with Avocado, Gold Pineapple and Hearts
of Palm on Baby Greens
|
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| Soups |
|
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Dueling Lobster and Asparagus Bisques with Crème Fraiche and Caviar |
|
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Classic French Onion Soup with a Melted Brie and Tasso Crouton |
|
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Wild Mushroom Bisque with a Red Pepper and Gorgonzola Crostini |
|
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Chilled Watercress Vichysoisse with Saffron Poached Scallops |
|
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Southwest Shrimp and Grilled Corn Chowder with Toasted Corn Wisps |
|
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Dueling Roasted Pepper and Sweet Corn Bisques with a Toasted Crab and Pepperjack “Nacho”
|
|
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Salads |
|
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A Salad of Endive, Watercress and Pears, with Caramelized Walnuts,
Crumbled Roquefort and an Aged Sherry Vinaigrette |
|
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Hydro Bibb Salad with fresh Citrus Sections, Roasted Red Peppers and an Herb
and Orange Oil Dressing |
|
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Crisp Spinach Leaves topped with Toasted Almonds, Shaved Purple Onion and
Goat Cheese, with a Hot Ancho-Bacon Dressing |
|
|
Six Leaf Salad tossed with Julienne Cucumber, Pecans and Sun Dried
Cranberries, with a Honey Balsamic Dressing |
|
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Fancy Field Greens with Toasted Pepitas, Crisp Jicama Twigs, Crumbled Queso
Blanco and Tiny Crab Cakes; Maple Walnut Vinaigrette |
|
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“BLT Wedge” Salad – Crisp Iceberg with Vine Ripe Tomato, Minced Sweet Onion,
Apple Smoked Bacon and a Chunky Maytag Bleu Dressing
|
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| Hot Appetizers |
|
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Pan Roasted Shrimp with a Saffron and Asparagus Risotto |
|
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Hot Seared Sea Scallops with Caramelized Pineapple, Hearts of Palm, Wilted
Spinach and Flash Fired Plantains |
|
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WHOLE Baked Portobello Mushroom with a Sautéed Shrimp and Lobster Stuffing on
a Creole Vegetable Salsa |
|
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Florentine Lamb Brochette skewered on fresh Rosemary with a Spinach and
Forest Mushroom Ragout |
|
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Nicoise Seafood Bouillabaisse laced with Leeks and Fennel in a Savory Saffron
Broth |
|
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Herb Roasted Quail stuffed with Bleu Cheese Grits and Spicy Andouille on a
Roasted Corn, Apple and Sweet Potato Hash
|
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| Intermezzos |
|
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Pink Grapefruit and Camapari Sorbet |
|
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Iced Mango and Key Lime Sorbet |
|
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Green Apple Sorbet, with Fresh Spearmint |
|
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Black Currant – Cassis Ice, with Preserved Lemon |
|
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Tart Raspberry and Champagne Sorbet with Frosted Grapes |
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Blood Orange Sorbet with Candied Kumquats
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Entrees |
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Baked Wellington of Lamb in Pastry, with Spinach and Foie Gras |
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Fanned Bistro Style Beef Tender on a Cabernet and Caramelized Shallot Sauce |
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Pepper Roasted Tenderloin of Pork on a Grilled Gold Pineapple Salsa |
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Jumbo Gulf Shrimp stuffed with Crab and Wild Mushrooms and baked in Puff
Pastry |
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Pan Roasted Loin of South Texas Venison with an Ancho-Apricot Chutney |
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Jet Fresh Fillet of Sea Bass – Layered with Wilted Spinach and Jumbo Lump
Crab |
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A Mixed Grill of Charcoal Seared Tenderloin Beef Medallion and Macadamia
Crusted Shrimp |
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Pan Sautéed Scaloppini of Wisconsin Veal layered with Sun Dried Tomato Pesto,
fresh Mozzarella and Proscuitto
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Desserts |
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Signature “Molten” Chocolate Cake on Fresh Raspberry Coulis with Vanilla
Bean Ice Cream |
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White Chocolate and Macadamia Waffle topped with Candied Ginger Ice Cream and
Gold Pineapple Salsa |
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Warm Apple Dumpling in Sun Dried Cherry Sauce with Hazelnut Gelato |
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Seasonal Fruit Tart baked in an Almond Crust with Homemade Cinnamon Ice Cream |
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Grand Marnier Crème Brulee with fresh Berries and a Fancy Swirl Cookie |
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Double Chocolate and Raspberry Tartlet on Sun Dried Apricot Sauce |
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Trio of Fresh Fruit Sorbets with Seasonal Berries and Towering Cinnamon
Sticks |
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Custom Flambé Station featuring selections such as Classic Bananas Foster,
Wild Berries Romanoff, Cherries Jubilee, Flaming Piña Colada Parfaits and more…
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| Lagniappes |
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Hand Crafted Chocolate Truffles, White and Dark Chocolate Nut Clusters, Tuxedo
Strawberries, Pecan Diamonds or other Homemade Petite Fours |
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