 |
 |
 |
 |
 |
 |
|
|||||||||
 |
Cold Hors d'oeuvres | Warm
Hors d'oeuvres | Station Hors
d'oeuvres 
seafood | poultry | pasta | vegetarian SEAFOOD Mustard Crusted Salmon Served with a light Dijon Cream Sauce Sesame Crusted King Salmon Served with a Soy Ginger Lemongrass Sauce Alaskan Halibut Macadamia Nut Crusted Halibut in a Rum Citrus Sauce Hawaiian Mahi Mahi served with a Tropical Fruit Salsa and topped with Toasted Coconut Sea Bass West Indies White Sea Bass crusted in Jamaican Jerk Seasoning and served with a Pineapple Buerre Blanc Rimfire Shrimp Jumbo Shrimp tossed in a spicy Mongolian Marinade and grilled, then served on top a Saffron Rice Volcano Classic Shrimp Scampi Sautéed in White Wine, Lemon and Garlic with a hint of Sherry Lobster Tail Australian Lobster Tail brushed with Garlic infused Butter then grilled and served with Lemon and Clarified Butter POULTRY Roasted Chicken Breast Marinated and Crusted with fresh Herbs, slow roasted and served with a savory Wild Mushroom Sauce Stuffed Chicken Breast Del Mar Tender Breast of Chicken stuffed with Crab and Artichoke Hearts and served with a Lemon Buerre Blanc Game Hen Cornish Game Hen filled with an Apricot and Wild Rice Stuffing, Glazed and served with a Honey Ginger Sauce Duck with a Wild Berry Glaze Half Duckling roasted until crisp then glazed with a Wild Berry Reduction and served with a fresh Berry Compote BEEF, PORK AND LAMB Veal Chop Succulent Veal Chop grilled and served with a Porcini Mushroom and Roasted Shallot Pinot Noir Sauce Filet Mignon Au Poiuve Pan Seared Tenderloin of Beef flamed with Brandy, Green Peppercorn and finished with a dash of Cream Grilled Filet Mignon Set high atop a bed of Garlic Mashed Potatoes served with Caramelized Onions and topped with Crumbled Blue Cheese Walnut Crusted Pork Tenderloin Maple Glazed then Roasted, sliced and served with a Wild Cherry Sauce Stuffed Pork Chop Tender Pork Chops stuffed with an Apple and Ginger Chutney and served in its Natural Juices Pistachio Crusted Rack of Lamb Roasted and served with a Star Anise Balsamic Reduction PASTA Basil Cream Penne Pasta tossed gently with White wine, Shallots, Basil and finished with Cream, then dusted with fresh Parmesan Cheese Pomodora Angel Hair Pasta tossed with Fresh Roma Tomatoes, Garlic, Basil, Olive Oil and a hint of Balsamic Vinegar then topped with Parmesan Cheese and crushed Red Chilies Bolognaise Fussili Pasta prepared in a hearty Tomato Sauce slowly simmered with Ground Beef, Sausage, Red Wine and Fresh Herbs Seafood Pasta Fettuccini Pasta tossed with Shrimp, Scallops, pieces of Halibut, and fresh Vegetables including Zucchini, Carrots and Red Peppers in a light Cream Sauce Fruita De Mar Clams, Mussels and Shrimp steamed in a flavorful Broth with White Wine, Roasted Garlic, Fresh Tomatoes, Herbs and then served over a bed of Linguini VEGETARIAN Vegetable Napoleon Stacked Grilled Vegetables with Eggplant, Zucchini and Yellow Squash layered with a Goat Cheese mixture, Herbs and then topped with Assiago Cheese Mushroom Strudel Wild Mushrooms sautéed in a savory sauce of Rosemary, Thyme, Shallots and Sherry surrounded by a flaky Phyllo Pastry Eggplant Parmesan Sliced Eggplant that is breaded and sautéed, smothered with a zesty Marinara Sauce, topped with Italian Cheeses and then baked to a golden brown Grilled Portabella Mushroom with Fire Roasted Tomatoes Large Portabella Mushroom Caps Marinated in Olive Oil and fresh Herbs, grilled over an open fire and topped with Fire Roasted Tomatoes
|