Sample Menus
Cocktail Party
Pass Around Appetizers
Lamb Pinwheels Stuffed with Rosemary Dijon Aioli and Garlic Pistachio Crumbs
Spicy Ahi Tuna in Sesame Wonton Cone with Ginger Crème Fraiche and Flying Fish Caviar
Tree Hugger BLT House Smoked and Cured Portobello “Bacon”, White Truffle Infused Aioli, Cherry Tomatoes, Micro Arugula on Whole Wheat Walnut Sourdough Toast
Set Out Finger Foods
Petite filet mignon wellingtons with horseradish piquant sauce
5 point crepe pouches with shrimp, shallot mascarpone, micro greens and ginger carrot emulsion
Southern style crispy pork belly sliders with sweet n sassy slaw, blackened tomato, Creole aioli and watermelon rind pickles
Port poached prawns in confetti marinade of ginger, lime and roasted peppers
Assorted Mini Sweets & Coffee
Italian berry tart with citrus zabaglione
Broken banana splits with bittersweet chocolate, banana foster whipped cream, brandied cherry and peanut brittle crumbles
Tiramisu on a porcelain spoon
Mini chocolate and toasted almond dipped ice cream cones (Butler passed)
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Buffet Dinner with Passed Appetizers
Passed Appetizers
Bruschetta with Arugula Pesto, Chevre, and Tomato Tartar
Pistachio and garlic crusted loin of lamb with rosemary Dijon aioli on russet potato chip
Torched miso marinated scallop on sesame wonton crisp
Buffet Dinner
Grilled House Cured Salmon with Cracked Pepper Orange Relish
Grilled Mahogany Range Hen Breast with Mexican Papaya Salsa
Al Fresco Penne Pasta with Asparagus, Hazelnuts, and Prosciutto
Al Fresco Mediterranean Vegetable Salad with Cucumber, Tomato, Sweet Peppers
Kalamata, and Frenched Feta
Roasted Garlic Confit Basted Barbary Bread