Cocktail Hour Suggestions

Fish & Seafood Hors D’oeuvres

• Mussels Stuffed with Spinach
• Mini Crab Cakes, Tarragon Aoili
• Deep-fried Shrimp stuffed with Bacon & Almonds
• Fennel & Dill-Cured Salmon, Caper Cream / Lemon Confit
• Pancetta wrapped Prawns, Basil & Grilled Lemon Zest
• Chilled Shrimp with Traditional Accompaniments
• Lump Crab, Celery Hearts & Seaweed
• Grilled Scallops, Cucumber Sauce
• Tuna Tartar, White Truffle Oil
• Seared Filet, Three Sauces
  (Wasabi Cream, Orange Glaze, Cabernet Sauvignon Reduction)

Foul & Game Hors D’oeuvres

• Handmade Potstickers, Chili-Vinegar Sauce
• Terrine of Rabbit, Black Truffles, Toasted Brioche
• Proscuito-Wrapped Asparagus, Fig Balsamic Reduction
• Lemongrass Chicken Skewers, Accompanying Sauces
• Steamed Dumplings, Soy-Ginger Sauce
• Grilled Marinated Beef on a Hot Pot
• Steamed Duck in Chinese Lettuce

Vegetarian Hors D’oeuvres

• Gougères, Cracked Black Pepper
• Stuffed Mushrooms, Smoked Bacon & Black Truffles
• Caramelized Red Onion, Port Reduction & Roquefort on Crostini
• Crisp Artichokes, choice of Saffron, Lemon or Sweet Pepper Sauce
• Spring Rolls, Thai Basil, Mint & Peanut Dipping Sauce
• Endive, Sour Apple, Dried Cherries
• Herb ChevreCherry Tomatoes
• Bruchetta on Crostini

Hors D’oeuvres Stations

• Crudite of Baby Vegetables with Saffron Aoili
  ¨
• Serrano Ham, Monchego Cheese D.O. & Fresh Figs with Fig Chutney,
  Fig Balsamic Reduction & Country Toast
  ¨
• Stone Ground Flat Bread with Roasted Garlic Dip & Sweet Pepper Dip
  & an Assortment of Herbed Olives
  ¨
• Procuitto Wrapped Figs & Asparagus with Fig Chutney, Gorgonzola & Country Toasts
  ¨
• Selection of Fine Imported Cheese, Rustic Country Breads & Whipped Herbed Butter

Sit Down Dinner Menu Suggestions

First Course

• Belgium Endive
• Toasted Walnut & Roquefort
• Watercress
• Red Onion, Almond,Lemon-Black Pepper Vinaigrette
• Radiccio
• Orange Vinaigrette
• Romaine
• Gorgonzola Dressing
• Mixed Baby Greens
• Herb Xeres Vinaigrette
• Tuscan Bread Salad
• Mint & Goat Cheese
• Artichoke Salad with Parsley
• White Asparagus with Citrus

Second Course

• Roasted or Braised Leg of Lamb
  Celery Root Purée, Sage & Brown Sugar
  ¨
• Veal Scaloppini or Roast Breast of Veal
  Wild Mushroom Sauce & Rosemary
  ..
• Roasted Beef Tenderloin
  Red Wine Sauce
  ..
• Roast Pork Loin
  Apples & Calvados Sauce
  ¨
• Roasted Cornish Game Hens
  Caramelized Pearl Onions
  ¨
• Snapper
  Red & Blackberry Beurre Blanc
  ..
• Sweet Glazed Halibut or Salmon in Puff Pastry
  Couscous, Pine Nuts & Turkish Apricots
  ¨
• Tagliatelle
  Asparagus & Red Pepper Sauce
  ..
• Choux Farci

Third Course

• Amaretto Custard
  with an Orange Crisp
• Crepes with Berries
  Whipped Cream or Marsala Cream
• Orange Blossom Crème Brulée
  with an Almond Crisp
• Grand Marnier Cheesecake
  with a Milk Chocolate-dipped Strawberry
• Dulce Leche Cheesecake
  with White Chocolate-dipped Strawberry
• Mixed Berry Tart
  with Crème Anglaise
• Pear Tart
  with Port-Honey Glaze
• Coffee Service
  Accompanied by selection of Truffles & Cookies 

Buffet Luncheon

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