Menus

MENUS
 
Listed below are some of our sample menus. We also know that every event is unique, so we strive to create customized menus for each occasion.

HOT HORS D’OEUVRES

  • TROPICAL CHICKEN WITH PLANTAIN DIPPING SAUCE
  • SALMON FISH CAKES WITH CHILE-LIME AIOLI
  • GRILLED BEEF ROLLS WITH SCALLION SOY DIPPING SAUCE
  • MINIATURE PEKING DUCK WRAPS WITH HOISIN DIP
  • CRISP GOUJONS OF LEMON SOLE WITH PIQUANT TARTAR SAUCE
  • PORTOBELLO FRIES WITH BALSAMIC KETCHUP
  • TRADITIONAL POTATO PANCAKES WITH APPLE-LINGONBERRY SAUCE
  • TEMPURA VEGETABLES WITH SHOYU DIP
  • PANKO CRUSTED ARTICHOKE HEARTS WITH GINGER DIPPING SAUCE
  • PHYLLO TULIP CUPS WITH WILD MUSHROOMS
  • TARTLETTES OF SEARED SMOKED SALMON AND SHALLOTS
  • GRILLED HERB MARINATED TUNA SKEWERS
  • SESAME CRUSTED TANDOORI CHICKEN STICKS
  • ZUCCHINI FRITTERS WITH CHILE JAM
  • MANDARIN GLAZED CHICKEN SKEWERS
  • MINIATURE NOISETTES OF LAMB WITH RED ONION SALSA
  • STEAK AU POIVRE CROSTINI
  • MINIATURE HAMBURGER SLIDERS
  • DUCK WONTONS WITH SPICY MANGO SAUCE
  • COCKTAIL FRANKS IN PUFF PASTRY, DELI MUSTARD
  • CRISP SPRING ROLLS WITH MUSTARD PLUM SAUCE
  • SWEET POTATO PANCAKES WITH APRICOTINE DIP
  • LEEK AND ONION TARTLETTES
  • MINIATURE RISOTTO FRITTATAS

COLD CANAPES

  • SPICY TUNA ROLLS
  • VARIETY OF MINIATURE WRAPS
  • FLAKED HALIBUT SALAD IN PITA CUPS
  • TUNA TARTAR AND AVOCADO
  • ROASTED RED PEPPER HUMMUS
  • BLACK OLIVE TAPENADE BARQUETTES
  • SMOKED SALMON AND CUCUMBER ROLLS
  • CURRIED TUNA AND ASPARAGUS
  • BEEF CARPACCIO AND HORSERADISH ROLLS
  • MOUSSE OF SMOKED TROUT CROSTINI
  • CANNELLINI BEAN AND FRESH BASIL BRUSCHETTA
  • BROCHETTES OF SMOKED TURKEY AND MELON
  • CUCUMBER CUP WITH CEVICHE OF BASS
  • CHERRY TOMATOES WITH PESTO
  • BABAGHANOUSH ON FLATBREAD
  • TURKEY AMANDINE SPEARS
  • PINWHEELS OF GRILLED CAPON AND SUNDRIED TOMATOES
  • STUFFED FIGS WITH PISTACHIO CHICKEN
  • MOROCCAN SALMON SKEWERS WITH CITRUS DIPPING SAUCE

SOUP SHOOTERS

  • MINTED SPRING PEA SOUP
  • CHILLED ASPARAGUS SOUP
  • CHILLED TOMATO AND MANDARIN ORANGE SOUP
  • BUTTERNUT SQUASH AND APPLE SOUP
  • WILD MUSHROOM SOUP
  • ROOT VEGETABLE SOUP

APPETIZERS

  • TIMBALE OF BLUE FIN TUNA, AVOCADO AND CRACKLINGS WITH SOY-CITRUS DRESSING
    Rainbow of Soups, Artichoke Bottom Filled with Heirloom Tomatoes, Bouquet of Micro Greens Tied with a Cucumber Ribbon, Laced with Miso Vinaigrette
  • DARNE OF POACHED FRESH HALIBUT IN RICE WINE VINEGAR
    Topped with a Ceviche Salsa, Presented on a Crisp Asian Salad, Laced with Sesame-Ginger Vinaigrette, Garnished with Crescents of Heirloom Tomatoes, Julienne of Gourmet Cucumbers
  • PHYLLO PURSE OF WILD MUSHROOMS
    Nosegay of Mesclun Field Greens Laced with a Citrus Vinaigrette
  • TRIO OF RAVIOLI PILLOWS
    Mushrooms, Spinach, Pumpkin, Served with an Herbal Tomato Broth, Garnished with Wisps of Chives
  • SLICED CRISP DUCKLING
    Presented on a Salad of Mesclun Greens, Laced with Dried Fruits and Pomegranate Vinaigrette
  • DARNE OF POACHED WILD SALMON
    Cucumber Tulip of Dilled Creamed Horseradish Sauce, Garnished with a Tomato Rose

ENTREES

  • OVEN GRILLED RACK OF COLORADO LAMB, MINTED WINE SAUCE
    Russet Tower of Truffled Smashed Potatoes
  • GRILLED NOISETTES OF LAMB, SAUCE BORDELAISE
    Individual Galette of Pommes Anna
  • ROAST RACK OF NATURE VEAL, SAUCE PERIGOURDINE
    Timbale of Wild Rice Laced with Morels and Shallots
  • VEAL CHOP MILANESE
    Topped with a Salad of Vine Ripened Tomatoes, Arugula, Mache and Sweet Basil Laced with Extra Virgin Olive Oil and Aged Balsamic Vinegar
  • BRAISED FILET OF SHORT RIBS OF PRIME BEEF, SAUCE BOURGNIGNON
    Presented on a Bed of Israeli Couscous, Framed with a Medley of Roasted Vegetables
  • OVEN GRILLED FILET OF PRIME BEEF (CHATEAUBRIAND), SAUCE NATURALE
    Roasted Red Bliss Potatoes
  • INDIVIDUAL GRILLED MIGNON OF BEEF, MADEIRA WINE SAUCE
    Hasselback Potatoes
  • ROASTED PRIME RIBS OF BEEF, AU JUS
    Classic Roasted Tiny New Potatoes
  • MANDARIN GLAZED BREAST OF CHICKEN, BRANDIED ORANGE SAUCE
    Basmati Rice Pilaf
  • HORSERADISH CRUSTED DARNE OF SALMON, CREAMED HORSERADISH SAUCE, TIMBALE OF CURRANT RICE
  • MISO GLAZED CHILEAN SEA BASS
    Crisp Lotus Root, Wasabi Mashed Potatoes
  • ADDITIONAL SEASONAL VEGETABLES TO BE SELECTED

DESSERTS

  • CHILLED LEMON SOUFFLÉ
  • HOT MOLTEN CHOCOLATE GATEAU
    Garnished with Assorted Berries
  • TIMBALE OF CHOCOLATE GANACHE
  • CARAMELIZED PEAR TARTE TATIN
    Assorted Berries
  • BOUQUET OF FRESH MINT
    Miniature Glazed Granny Smith Apple Tarte Tatin
  • VACHERIN WITH FRUIT SORBET
    Garnished with Assorted Berries
  • MACEDOINE OF BRANDIED TROPICAL FRUITS
    Topped with Wild Berry Sorbet