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 |