PASSED HORS D'OEUVRES
Select eight of nineteen options

Caviar Cones
Caviar and Mascarpone in Buttery “Ice Cream” Cone

Filet Mignon
Bruschetta, Red Wine Mayonnaise and Caramelized Shallots

Lobster Crepes
Lobster, Mango and Basil Syrup in Buttery Crepe

Grilled Tuscan Shrimp
White Bean Moussaline Dip

Prosciutto BLT
Parma Prosciutto, Arugula and Marinated Tomato on Grilled White Bread

Salmon and Chips
Waffle Potato with Sesame Salmon and Wasabi Marmalade

Smoked Lamb Enchilada
With Goat Cheese and Cinnamon-Tomato Coulis

Raw Tuna and Wasabi Pizette
On Crispy Lavash, Shaved Scallions and Daikon

ARTICHOKE FONDUE
Filled in an Oregano-Pistachio Puff

Black Truffle Turnovers
With Smoked Bacon

Chicken Summer Roll
Curried Vermicelli and Vietnamese Basil in Rice Paper

Five Mushroom Ragout Tartlet
Truffled Crème Fraîche

Goat Cheese Tartlet
Grape and Zinfandel Salsa

Portobello Mushroom Fries
With Fried Herbs in Belgian Cone

Risotto Cake
Saffron Risotto Cake with Fresh Fava Bean Coulis

Saffron Crepe
Filled with South Indian Vegetable Curry

BUTTERNUT SQUASH “BAR”
Sweet Balsamic Center, Toasted Almonds

BUFFALO MOZZARELLA PEARLS
Putanesca Tartare and Basil in Teardrop Spoon

SPINACH SOUFFLE
Caramelized Onion Puree and Sesame Cracker

FOOD BARS MENU
Select two of five food bars

HAND-HELD "INVERTED" SALAD OPTION
Beginning with the idea of the Thai lettuce wrap, we’ve arrived at an entirely new approach to salad. Guests choose one of four hand-held lettuce bases, and then add on the toppings of their choice. No forks needed; no mess. Vinaigrettes come in our stylish "sauce droppers" and gelées form for precise quantity control.
A two to three bite-sizing allows you to try them all.

HAND-HELD BASES: ROMAINE HEARTS, BIBB LETTUCE CUPS, RED AND WHITE ENDIVE SPEARS, CUCUMBER TARTS

BASE FILLINGS
Fried Crouton Crusted Caesar Salad Dressing, Olive Crusted Feta Cakes, Blue Cheese Truffles rolled in Pecans, Mushroom Sticks, Poached Pear Slices, Beets in Sherry Vinaigrette, Marinated Tomatoes, Morrocan Chicken, Creamed Corn Gelées, Potato and Bacon Vinaigrette, Bacon Strips, Tuna Melt Sticks, Caramelized Onion Fingers, Chopped Egg and Chervil

VINAIGRETTE "EYE DROPPERS"
Reduced Orange and Soy, Bacon Gastrique, Black Olive Oil, Balsamic Syrup, Extra Virgin Powder, Vinegar Gelée

Bread, Onion Rye and Bagel Chips

STEAKHOUSE OPTION
Carved New York Strip Steak
Mini Lettuce Wedges with Blue Cheese and Bacon
Caesar Salad
Tomato Soup Shots
Mashed or Roasted Potatoes
Sautéed Mushrooms & Onions
Grilled Asparagus
Creamed Spinach
Homemade Steak Sauce

ASIAN NOODLE SOUPS OPTION
In Asian restaurants, the soups often take up a whole page of the menu.  How is one to know where to begin?  That’s where this station comes in.  Presented with a table spread of Asian noodles and traditional ingredients, guests create their own combinations in small tasting bowl then warm them up with a choice of hot broths poured out of sleek heated teapots.  The result?  Goodness.  Fun.  Soup.
Thai Spiced Beef
Lemongrass Chicken
Poached Shrimp
Noodles: Glass Noodles, Udon Noodles, Lo Mein Noodles, Crispy Rice Noodles
Ingredients: Sesame Spinach, Peppers, Carrots, Daikon, Scallions, Pickled Ginger, Fried Shallots, Napa Cabbage, Cucumber, Vietnamese Basil, Mint, Sesame Seeds and Shiitake Mushrooms
Broths: Galanga-Mushroom Broth, Coconut Broth and Mild Curry Broth

CURRIED CHICKEN WITH CONDIMENTS OPTION
Our authentic curried chicken is made with imported South Indian curry leaves and curry spices ground in our very own kitchen.  Guests customize their dish with a wide assortment of toppings and sauces.
A visually abundant, highly interactive food station.
Toppings: Dark Raisins, Banana, Apples, Cashews, Almonds,
Caramelized Onion, Chaat Masala Onions, Coconut
Mango Chutney, Raitha, Tamarind Sauce

TAPAS BAR OPTION
Beef Empanaditas Black Raisins and Chiles - Salsa Verde
Lobster Empanaditas Olives and Romesco Sauce
Potato Torta Cabbage Slaw
Cod Escabeche Tomato and Garlic Chips
Fried Artichokes Parsley and Chili
Roasted Garlic Potatoes Homemade Mayonnaise
Paella Cakes Red Pepper Sauce
Ham-Filled Mushroom Caps Garlic, Parsley and Chili Pepper

DESSERT STATION
Select one of three stations

DESSERT DIM SUM
Banana Chocolate Pot Stickers
Pineapple Caramel Dumplings
Apple and Cinnamon Gyoza
Hazelnut Chocolate Egg Rolls
Fruit Yakatori dipped in Chocolate
Coconut Almond "Meatballs"

CUPCAKE BAR
(choice of 5)
Vanilla Cake with Chocolate Ganache Icing
Red Velvet Cakewith Pecan-Cream Cheese Frosting
Coconut Cakewith Coconut Icing & Shredded Coconut
Chocolate Cakewith Chocolate Icing
Vanilla Cake with Vanilla Icing, Sprinkles Optional
Lemon Cakewith Lemon butter crème & Lemon Zest
Key Lime Cakewith Cream Cheese Frosting & Graham Cracker
Chocolate Cake with Vanilla Icing
Chocolate Cake with Peanut Butter Icing
Carrot Cake with Cream Cheese Icing

CHEF’S DESSERT BUFFET
Allow our chef to take maximum advantage of the seasons, product availability and everything we have learned about you to create a dessert buffet just right for your event. Selections may include cakes, pastries, petit fours, exotic fruit salads, miniature plated desserts such as:
CHOCOLATE TRUFFLE CAKE, CRÈME BRULEE PHYLLO NAPOLEON, MASCARPONE VANILLA PANNA COTTA, EXOTIC FRUIT SALADS,
WHITE CHOCOLATE BANANA TART

Regular and Decaffeinated Coffee
Selection of imported master blend Teas

Chef’s Selection of Passed or placed petit fours