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Sample Menus

Sample 1:

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Hors D’oeuvres:

Crispy Skinned Duck, Herbed Crostini, Sun Dried Apricot & Shallot Jam

Creamy Wild Mushroom Croustade, Parmesan, Chive

Garam Masala Seared Lamb Tenderloin, Grilled Naan, Chick Pea, Minted Yogurt

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Amuse Bouche: 

Diver Scallop, Curried Butternut, Savory Granola, Arugula, Shave Apple

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Greens:

Sugar Roasted Pear, Whipped Brie, Cranberry Coulis, Frissee, Crisped Proscuttio di Parma, Pink Peppercorn

 

Dinner:

Orange & Soy Glazed Cornish Game Hen, Collection of Root Vegetables, Vanilla Parsnips, Thyme Scented Jus au Buerre

Herb Crusted Beef Tenderloin served with a warm Blue Cheese Horseradish Cream Sauce

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Silician Style Tilapia with Cherry Tomatoes, Red Onions, Capers and Black Olives

Asparagus wrapped in Phyllo Bundles with a Red Pepper Coulis

Oven Roasted Red Potatoes with Garlic and Rosemary​

Sample 2 :

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Hors D’oeuvres:

Asparagus Speared Wrapped in Prosciutto and Goat Cheese

Crabcakes with Homemade Remoulade Sauce

Asian Marinated Shrimp and Snow Pea Skewers

 

Dinner:

Soy and Orange Glazed Salmon fillet with a Spinach and Cucumber Sauce

Flank Steak stuffed with Prosciutto, Pesto and Roasted Peppers

Lemon and Rosemary Marinated Chicken Kebobs

Herbed Basmati Rice

Cold Green Bean Salad with Feta, Walnuts, Red Onions and a Lemon Vinaigrette

Spring Mix Salad with Strawberries, Goat Cheese and Toasted Almonds

Sample Kids Menu :

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Homemade Chicken Fingers

Chicken Tenders

Macaroni and Cheese
Penne Pasta with Butter

Green Beans

Carrots