The Cocktail Party S t a t i o n a r y   H o r s   D ' o e u v r e s Caviar Pie Layers of Chopped Egg, Cream Cheese, Chopped Onion, & Caviar Served with an Assortment of Crackers Hot Artichoke Dip Served with Toasted Pita Chips P a s s e d   H o r s   D ' o e u v r e s Mandarin Crepes with Shredded Duck Scallions, Woodland Mushrooms, & a Hoisin Sauce White Bean & Sage Crostini Topped with Fried Sage Leaves Fresh Artichoke Leaf Stuffed with Roasted Shrimp, Sundried Tomatoes, & Feta Cheese Mini Potato & Celeriac Pancake Topped with a Red Onion Apple Relish Taylor Bay Scallop Fresh Scallop in its Own Shell with a Star Anise & Garlic Gratinee Smoked Pork Tenderloin Served on a Rosemary Croustade with Cranberry Apple Chutney Jicama Petal Topped with Dates, Marscapone & Fresh Mint Eggplant Panko Crisp Medallion of Baby Eggplant Coated with Japanese Breadcrumbs with Goat Cheese & Slow Roasted Grape Tomatoes Pear & Gorganzola Parcel With Pistachios & Dried Cranberries Wrapped in a Phyllo Beggar's Purse Tenderloin of Beef Skewered with Portobello Mushrooms, Marinated in Balsamic Syrup Parmesan Crisp Minature Cup of Reggiano Parmigiano Filled with Grilled Marinated Eggplant, Roasted Tomato, Black Olives, Onions, Capers, & Fresh Rosemary Seared Peppered Tuna Black Pepper Crusted Tuna on a Tostada with Pickled Mango & Red Onion Summer Barbecue Menu S t a t i o n a r y   H o r s   D ' o e u v r e s Crudite Basket An Array of Fresh Vegetables Attractively Presented with a Spinach Dip Sweet & Savory Baked Brie Baked in a Hollow Peasant Loaf With Sundried Cherries, Walnuts, Almonds, & Thyme Served with Cubes of Country Bread & Slices of Granny Smith Apples Smoked Salmon & Dill Cheesecake Served with Triangles of Black Bread D i n n e r   B u f f e t Grilled New York Strips Sliced in Front of Your Guests, Served with a Saute of Shitake, Oyster, & Portobello Mushrooms Grilled Soft Shell Crabs Lemon Lime Cilantro Butter Potato Galette Thyme Roasted Asparagus Traditional Ceasar Salad Garlic Bread & Rolls D e s s e r t   B u f f e t Assemble Your Own Hazelnut Shortbread Cakes Topped with Ginger Whipped Fresh Cream, Freas Raspberries, Blueberries, Blackberries, & Strawberries Sit Down Dinner Menu Stuffed Squash Blossoms Filled with Goat Cheese, Sundried Tomatoes, & Fresh Herbs on a Bed of Heirloom Tomatoes & Arugula Drizzled with Balsamic Vinagrette Dressing Garnished with Parmesan Crisps Offered With Freshly Baked Assorted Rolls & Sweet Butter .   .   . Grilled Halibut Drizzled with a Warm Lobster Vinaigrette, Julienne Of Asparagus and Garnished with Fried Tarragon Saffron Rice with Baby Peas Grilled Seasonal Vegetables .   .   . Key Lime Tart Served on a Painted Plate with Passion Fruit & Cassis Purees, Garnished with Fresh Berries & Mint Wine Tasting Menu F i r s t   C o u r s e Salad of Boston, Romaine, & Baby Lettuces With Grilled Pears, Steamed Haricot Verts & Toasted Walnuts, Tossed with Pear Star Anise Vinaigrette, Sprinkled with Crumbled Cherve & Edible Flower Petal Confetti Offered with Freshly Baked Sourdough Rolls F i s h   C o u r s e Ponzu Marinated Grilled Snapper Over Pickled Cucumber with a Thai Shrimp Rice Paper Roll & Ginger Tomato Relish F o w l   C o u r s e Roulade of Duck Breast Over Fig Risotto with Crispy Shallots & Apple Cider Reduction L a m b   C o u r s e Lamb en Croute Wrapped in Puff Pastry with Fresh Spinach Leaves, Herbed Goat Cheese, & Port Wine Peppercorn Glaze Accompanied by Frizzled Sweet Potatoes and Roasted Root Vegetables D e s s e r t Panna Cotta With Sauterne Poached Pears
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