Passed Hors D'Oeurves
(Choose 5 items, we will pass 3 pieces per person)
Smoked Salmon Tartare in Phyllo Cup
Open Faced Quesadilla with Manchego & Quince Preserves
Crostine with Basil Aioli, Baby Artichoke & Mediterranean Salsa
Lump Crab Cake with Sweet Corn Relish
Potato Pancakes with Smoked Trout & Mango Serrano Creme Fraiche
Breasole Carpaccio on Crostine with Caper Aioli & White Truffle Oil
Spicy Tuna Roll
Basil Chipotle Shrimp Cocktail with Mango Relish & Key Lime Aioli
Thai Chicken Bites Wrapped in Cucumber with Thai Peanut Sauce
Wild Mushroom & Goat Cheese Tartlets
Coconut Chicken with Orange, Mustard & Horseradish Marmalade
Baked Brie in Phyllo Cup with Toasted Walnut, Brie & Grape Salsa
Tenderloin Wellington Bites with Creamy Horseradish
Apricot Brie Tartlets
Salad or Soup
(Choose one.)
Romaine Wedge with House Made French Dressing, Gorgonzola Crumbles,
Crisp Bacon & Red Grape Tomatoes
Spinach Salad with Curried Candied Pecans, Shaved Red Onions,
Blueberries & Mandarin Oranges, & Raspberry Vinaigrette
Field Green Salad with Champagne Dijon Vinaigrette,
Sweet Grape Tomatoes & Shaved Parmesan
Tomato & Fresh Mozzarella with Extra Virgin Olive Oil & Balsamic Syrup Drizzle
Spring Asparagus Bisque with Morel Mushrooms
Chilled Cucumber & Avocado Soup Dill Creme Fraiche
Summer Roast Tomato Soup with Basil Coulis & Saffron Creme
Entrees
(Choose one.)
Flank Steak Roulade
brushed with basil pesto and filled with roasted red pepper, artichoke and parmesan.
Served with roasted garlic mashed potatoes and Madeira mushroom sauce.
Tender Flatiron Steak
stuffed with snow crab, asparagus, fontina cheese and a hint of tarragon.
Served with whipped chive mashies and a port wine mustard demi glaze.
Cashew Crusted Halibut
with tropical fruit salsa and key lime butter sauce. Served with
roasted new potatoes and steamed broccolini.
Basil Crusted Salmon
served with boulliabasse broth, julienne vegetables and parmesan whipped potatoes.
Roast Pork Rack
with carmelized onion and blueberry balsamic demi glaze.
Served with bourbon glazed apples and corn wild rice risotto.
Roast Chicken Breast
with creamy, melted fontina cheese served over wild mushroom ravioli
with assorted mushrooms, roasted tomatoes, port wine cream and white truffle oil drizzle.
Grilled Asparagus
with polenta cake and oven roasted tomato fondue.
Stuffed Portabello Mushroom
filled with a summer ratatouille with feta & olives, lightly breaded and sauteed.
Served on a bed of heirloom tomatoes with extra virgin olive oil and balsamic syrup.
Prices subject to change without notice, due to market conditions.
Substitutions may be necessary.
