Sample Menu
 

~ Butler Passed Hors d’oeuvres ~

 Cold
Chili Seared Ahi Tuna
with Avocado Puree on Crispy Flour Tortilla

Endive Spear with Gorgonzola, Poached Pear & Caramelized Pecans

Marinated Beef Wrapped Asparagus with Sherry Vinaigrette

Hot
Morel Mushroom & Yukon Potato Cake
with Caramelized Leek Compote

Spicy Ginger Crab Cakes with Soy Plum Wine Sauce

Lemongrass & Coconut Crusted Chicken Fingers
with Candied Ginger Aioli  

~ Gourmet Dinner ~
 Soups
Roasted Portabella Mushroom & Goat Cheese Soup
Puff Pastry Fluron

Roasted Yellow Squash & Brie Soup
Chiffonade of Basil & Tomato Concasse

Lobster Bisque with Fresh Tarragon Crème Fraîche
 

 Salads
Arugula & Frisee Salad
Roquefort Cheese, Walnuts, Asian Pears & Roasted Shallot Vinaigrette

 Baby Spinach Salad
Frisée, Washington Apples, Hobbs Bacon, Sherry Vinaigrette

Watercress Salad
 Pickled Shallots, Candied Pecans, Gorgonzola, Red Wine Vinaigrette
 

Entrées
Truffled Yukon Gold Ravioli
Caramelized Wild Mushroom, Melted Fontina

Cast Iron Roasted Halibut
Beluga Lentils with Maine Crab & Lemon Beurre Blanc

Stuffed Quail with Toasted Brioche & Raisins
Pistachio Cous Cous, Foie Gras Emulsion

 Marrow & Herb Crusted Rack of Lamb
Logan Turnpike White Corn Grits, Caramelized Shallot Jus

Desserts
Espresso Crème Brûlée
Served In Demitasse Cup

Vanilla Bean Panna CottaIn Martini Glass

 Chocolate Royale
Chocolate Sponge Cake With Chocolate Mousse & Gold Leaf

~Food Stations~

Slow Roasted Pork Loin
filled with Bourbon Soaked Dried Fruit,
Port Wined Reduction

Fennel Pollen Marinated Sea Bass, Fennel Soubise

 Garlic & Herbes de Provence Crusted Leg of Lamb, Roasted Garlic Lamb Jus

~Italian Station~
Balsamic & Garlic Marinated Chicken Breast
served with Mediterranean Salsa

Spinach Gnocchi with Roasted Red Bell Peppers,
Extra Virgin Olive Oil & Fresh Herbs

Parma Prosciutto with Seasonal Melon

Antipasto Platter: Sliced Italian Meats & Cheeses

Cherry Peppers, Pepperocinis & Bread Sticks

Mediterranean Station
Grilled Marinated Lamb Kabobs with Mint Yogurt Sauce

Saffron Tomato Cous Cous Salad

Marinated Green & Black Olives

Dolmas: Grape Leaves Stuffed with Lightly Smoked Chicken & Manchego with Romesco

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