Fare to Remember

PLATED APPETIZERS

Grilled Vegetable Napoleons
Grilled Vegetables
Layered between Sheets of Filo
With Fresh Mozzarella and Basil
Sun Dried Tomato Coulis

Roasted Vegetable Terrine
With Endive and Bibb Garnish
Roasted Red Pepper Aioli and Basil Oil

Homemade Ravioli
Filled with Ricotta Cheese and Sage
Brown Butter and Shaved Regiano Cheese

Penne Pasta
With Wild Mushrooms, Peas, Garbanzo Beans
Thyme, Shallots, Garlic and White Wine

Crispy Risotto Cake
With Smoked Salmon,
Crème Fraîche and Chives

Creamy Polenta
With Porcini and Shitake Mushrooms
Sun Dried Tomatoes and Haricot Vert

*Sautéed Shrimp and Scallops
With Saffron Broth and Vegetable Parisian
Served with Garlic Toast Points

*Sesame Seared Tuna
On a Bed of Wakame Salad with Wasabi Aioli
Garnished with Crispy Wontons

Shrimp and Fish Seviche
Served in a Martini Glass
Garnished with Garlic Crostini

Spinach and Filo Purses
With Red and Yellow Pepper Coulis

Vegetable Risotto
With Parmegiano Regiano and Truffle Oil

*Prosciutto and Melon
Imported Proscuitto Served
Chilled with Melons
Garnished with Fresh Mint

*Maryland Crab Cakes
On a Sweet Slaw
With Spicy Remoulade

*Giant Seared Scallop
With an Orange Soy Sauce
Garnished with Crispy Leeks

Warm Spinach and Artichoke SouffléOffered with Freshly Baked Baguettes

Red and Yellow Pepper Brushetta
With Fresh Basil and Olives
Grilled Foccacia

Grilled Portobello Stack
Portobello Mushrooms, Fresh Tomato,
Eggplant and Brie Cheese
Layered with Fresh Basil and Garlic Puree
Garnished with a Black Olive Tapenade

SALADS

Tampico Salad
Grilled Asparagus, Mushrooms,
Artichoke Hearts
Grapefruit Sections and Hearts of Palm
With a Sweet Poppy Seed Dressing

Baby Mesclun Mix
Baby Lettuces, Beefsteak Tomatoes,
Roasted Peppers
Grilled Corn, and Toasted Pecans
Served with an Herbed Vinaigrette

Classic Caesar Salad
With Hearts of Romaine,
Shaved Parmesan Cheese
Croutons and Lemon

Chevre Salad
Roasted Vegetable and Goat Cheese Salad With a Basil Vinaigrette

Sliced Fruit
Fresh Fruits of The season
Served in a Plated Painted with Raspberry Coulis

*Duck Breast Salad
Sliced Orange-peppercorn Crusted Boneless Breast of Duck Salad
With Endive, Citrus and Pistachios

Salad Caprese
Beefsteak Tomatoes,
Fresh Mozzarella and Basil
Drizzled with Balsamic Syrup and Olive Oil

Maytag Salad
Mixed Field Greens, Apples, Walnuts and Maytag Blue Cheese
With a Red Wine Vinaigrette

Salad Trio
Marinated Dilled Cucumbers
Grilled Roasted Vegetables in a Light Vinaigrette
Wild Mushroom Sauté
Garnished with Endive

SOUPS

Chicken Consommé
Classic French Onion Soup
New England Seafood Chowder
Cream of Carrot Soup Scented with Ginger
Matzo Ball Soup with Carrots
Minnesota Wild Rice Soup
Mushroom Barley Soup
Potato Leek Soup (served both hot and cold)
Pumpkin Almond Soup
Tortilla Soup Scented with Cilantro
Wild Mushroom Soup with Madeira
Gazpacho with Croutons and Cilantro Oil

*INTERMEZZO
Champagne Sorbet Served as Wedge of Grapefruit
Lemon-Lime Granite
Frozen Chardonnay Grapes
Lemon Sorbet
Mango and Raspberry Sorbet

ENTREES

Grilled New York Strip Steak
With Herb Butter

*Grilled Veal Chop
On a Bed of Wild Mushroom Ragout

Roast Leg of Lamb
Marinated with Garlic and Rosemary

*Veal Noisettes
With a Chive Butter Sauce

Tenderloin of Beef
Cabernet-Mushroom Sauce

Tuscan Grilled Flank Steak
Served with Roasted Tomatoes and Garlic

Mustard and Herb Crusted Rack of LambWith a Rosemary Jus

Stuffed Chicken Breast
With Wild Rice,
Sun Dried Cranberries and Mushrooms

Breast of Chicken
Braised with Apples, Raisins and Dates

Chicken Muscovite
With Tomatoes, Mushrooms,
Thyme and Paprika

Citrus Grilled Chicken Paillard
Served on a Bed of Arugula

Roasted Chicken
With a Three Mustard Cream Sauce

Tandoori Grilled Chicken
With Mango Salsa

Orange Glazed Rock Cornish Game HensWith a Touch of Orange Zest

*Raspberry Glazed Breast of Duck
With a Raspberry Demi Glace

Rock Cornish Game Hen
Stuffed with Chestnut Fennel Stuffing
With Oven Dried Plum Sauce

Red Snapper Almandine
With Lemon and Almonds

Grilled Salmon Filet
With Lobster Newberg Sauce

Grilled Filet of Salmon
With Pecan Butter

*Grilled Tequila Shrimp
With Black Bean and Corn Salsa

Polenta Crusted Salmon
With a Pinot Noir Sauce

Florida Black Grouper
With a Seviche Salsa

Basil Crusted Salmon
With a Herb Cream Sauce

Plantain Crusted Tilapia
With a Fresh Fruit Salsa Scented with Cilantro

Macadamia Crusted Mahi-Mahi
With a Sweet Mango Chutney

*Giant Scallops
With a Pernot Cream Sauce

*Sesame Seared Yellow Fin Tuna
On a Bed of Asian Slaw

Snapper Filo Envelopes
With Roasted Tomato and Corn Sauce

SIDE DISH SUGGESTIONS

Mashed Potatoes
Roasted Vegetable Risotto
Old Fashioned Scalloped Potatoes
Horseradish or Wasabi Mashed Potatoes
Oven Roasted Rosemary Potatoes
Parmesan Crusted Potatoes
Old Fashioned Potato Pancakes
Potato Onion Gratin
Tabouleh
Grilled Sweet Potato Wedges
Mashed Sweet Potatoes with Brown Sugar
Mixed Grain Pilaf
Confetti Orzo Pilaf
Couscous Primavera
Fettuccine with Olive Oil and Garlic
Wild Rice Pilaf
Saffron Pilaf with Raisins and Almonds

Steamed Baby Carrots
Baby Vegetable Medley
Candied Carrots
Cauliflower and Red Peppers
Summer Vegetable Medley
Garlic Spinach
Green Beans Almandine
Green Bean Provencal
Grilled Vegetables Drizzled Balsamic Syrup
Mushroom with Garlic and Brandy
Fresh Broccoli with Thyme
Summer Squash Soufflé
Corn Pudding Timbale
Sweet and Sour Cabbage
Oven Roasted Root Vegetables
Zucchini Timbale

DESSERT SELECTION

(All desserts are served with freshly brewed coffee and herbal tea selection)
Apple Tart with Whipped Cream
Blueberry Crumble with Vanilla Bean Ice Cream
Peanut Butter Pie with Chocolate Sauce
Chambourd Marinated Raspberries with Mango Sorbet
Chocolate Beast Cake with Fresh Berries
Chocolate Mousse with Chocolate Matchsticks
Chocolate Terrine with Strawberry Coulis
Classic Key Lime Pie
Crème Brule
Bread Pudding with Whisky Sauce
Pecan Pie with Bourbon Ice Cream
Old Fashioned Strawberry Shortcake
Tropical Fruits with Lemon Sorbet
Trio of Mousses with a Raspberry Coulis and Berries
Passion Fruit and White Chocolate Mouse with a Crispy Sugar Cookie
Cappuccino Tart with a Rich Chocolate Coffee Glaze
Chocolate Pecan Tart with Fresh Whipped Cream
Pear Tart with Marzipan
Cranberry Almond Tart