SERVICES BOUTIQUE ABOUT CONTACT
Sample Sit-Down Dinner Menu

List of Hors d'oeuvres

Bruschetta topped with tomatoes, mozzarella & basil

Asparagus wrapped with prosciutto di parma

Carpaccio on baguettes with shaved parmesan and an arugula drizzle

White corn madeleines topped with smoked salmon and dill

Classic toasted Italian bread topped with:
Goat cheese, honey and fresh rosemary
Roasted peppers, capers and prosciutto
Pepperoni and sundried tomato pesto
Olivada
Tapenade
Smoked salmon bruschetta
chèvre and red wine fig purée


Fritter, beignet and pancake style Hors d'oeuvres

Brie beignets with our signature raspberry dipping sauce

Southwestern hushpuppies with roasted pepper salsa

Miniature "Arancini" - rice balls filled with prosciutto & mozzarella

Miniature "Arancini" - rice balls filled with gorgonzola and wild mushrooms

Potato pancakes with fois gras mousse and apple rosemary compote

Potato latkes with apple sauce and sour cream

Corn and lobster fritters with Creole dip

Blini with choice of caviars (Market Price)

Corn and jalapeño cakes with crab salad

Miniature orange scones topped with smoked turkey and apple jelly

Hushpuppies with pineapple jalapeño dip

Falafel with yogurt tahini dip

Black bean griddle cakes with smoked tuna and wasabi

Potato crisps with Peeky toe crab and avocado salad


Phyllo Hors d'oeuvres

Wild mushroom beggar's purses

Roasted garlic and chèvre blossoms

Miniature seafood strudels

Farmers Market vegetable and goat cheese strudel

Lobster and bacon strudel

Spanokopita - spinach and feta cheese triangles

Sultan's Pillows - chicken, apricots and almond triangles

Escargot in garlic butter wrapped in phyllo

Asparagus straws

Moroccan chicken bisteeya


Seafood Hors d'oeuvres

Smoked salmon knishes

Mushrooms stuffed with crab and artichokes

Spicy tuna wrapped in gingered cucumber

Pastrami cured salmon on a black bean cake with lime aioli

Smoked scallops with caper remoulade

Miniature crab cakes with orange remoulade

Scallop and corn cakes with Creole sauce

Salmon cakes with cucumber and horseradish aioli

Scallops wrapped with Applewood smoked bacon

Seared black sesame crusted tuna on a cucumber round

Smoked salmon watercress roulade

Salt roasted creamer potatoes with white corn and Maine lobster salad

Smoked salmon tartar on a potato gaufrettes


Shrimp Hors d'oeuvres

Iced poached shrimp with classic cocktail sauce

"Fire and Ice" shrimp with deviled cocktail sauce

Coconut crusted shrimp with tangerine red pepper dip

Cuban style caramel shrimp

Shrimp Parma - shrimp wrapped with prosciutto and basil in a mustard sherry

Skewered Sri Lanken deviled shrimp with pineapple

Shrimp wrapped with Katafi, drizzled with honey saffron butter


Quesadilla and Tostado Hors d'oeuvres

Quesadillas filled with:
Brie & green apples
Peking Duck, grilled scallion and hoisin
Roasted vegetables and goat cheese
Carolina pulled pork and coffee barbecue sauce
Fajita beef, peppers, Jack Cheese and chipolte aioli
Spiced lamb, cilantro and mashed potatoes
Smoked gruyere with carrot marmalade
Piccadillo beef
Camembert, roasted pear and caramelized shallots

Shrimp tostados with guacamole

Lobster and grapefruit ceviche in tortilla cups

Smoked scallop salad with avocado in corn cups


Pizzette

Brie, caramelized shallots, pears and gorgonzola

Chèvre, shrimp, basil and tomato

Wild mushroom and gouda

Margarita - tomato, fresh mozzarella and basil

Roasted vegetable and goat cheese

Sweet Italian sausage and caramelized fennel

Caesar chicken with roasted garlic and parmesan

Prosciutto, fresh fig and gorgonzola (seasonal)


Vegetarian and Cheese Hors d'oeuvres

Miniature chèvre and ratatouille tarts

Ciliegine wrapped with roasted pepper and basil

Strawberries piped with chèvre

Twice baked baby potatoes with smoked cheddar

Deep fried olives

Skewered tortellini with pesto dip

Cherry tomatoes stuffed with panzanella

Green olive pesto palmiers

Sundried tomato, asiago pinwheels

Applewood cheddar grapes

Roquefort grapes in pistachios

Deviled quail eggs (with American caviar)

Homemade potato gnocchi with tomato fondue

Mushrooms stuffed with brie and shallots

Eggplant crisps with fresh mozzarella and oven roasted tomatoes

Tartlets filled with port poached pears and blue cheese

Celery chevrons with gruyere

Vegetable samosas with minted yogurt

Pakoras with cucumber raita

Grilled polenta cheese sandwiches with caper dip


Skewers

Classic Thai beef satay with peanut sauce

Chicken satay with Thai peanut dip

Capri skewered chicken with lemon caper dip

Tuscan beef skewers with sundried tomato dip

Gun powder chicken with buttermilk chèvre ranch dip

Insalata caprese skewers - tomato, mozzarella and basil

Skewered pork with Cuba Libra glaze

Lamb kabobs with minted yogurt

Tuna satay with cusabi dip

Salmon ribbons with orange remoulade


Meat Hors d'oeuvres

Ale roasted meatballs with molasses aioli

Asian meatballs on snow pea picks

Saucisson en croute with grainy mustard

Papas rellenos - tiny potato fritters filled with picadillo beef

Cremini mushrooms stuffed with bacon, rosemary and kalamata olives

Moroccan spiced pork tenderloin on cumin quick bread with date purée

Lotus cups filled with spicy Thai chicken

5 spice duck crostini with cranberry fig relish

Dates stuffed with almonds and wrapped in bacon

Classic rumaki - chicken livers & water chestnuts wrapped in bacon

Pecan crusted chicken with mustard sauce

Wonton cup with mandarin chicken salad

Baby lamb chops with honey mustard basil crust

Baby lamb chops with classic mint sauce

Port & pomegranate pinot noir glazed baby lamb chops

Baby lamb chops with rosemary & garlic


Asian

Vegetable spring rolls

Cashew chicken spring rolls

Peking duck spring rolls

Shrimp sho mei

Classic pork pot stickers

Pan fried vegetable dumplings

Pan fried turkey pot stickers

Ants climbing a tree - pork tenderloin wrapped scallions, teriyaki and black sesame seeds

Assorted maki and sushi

Teriyaki beef skewers

Yakitori chicken skewers


Hospitality

Cheese straws

Southwest pecans

The Devils own peanuts

Spiced mixed nuts

Pesto palmiers

Sundried tomato and pepperoni pinwheels

Black pepper caramel almonds

Oven baked cherry tomatoes filled with basil scented chèvre and wrapped in prosciutto

Salt roasted red bliss creamer potatoes stuffed with Maine lobster and white corn salad

Tuscan cigars - minced beef filet, tomato risotto and black olive pastries

Applewood smoked cheddar and chivas wrapped in grapes

Brie and black pepper wontons with raspberry dipping sauce

Quesadillas filled with Bartlett pear, brie and caramelized shallots

Coconut crusted chicken with a sweet red pepper and tangerine dip

Southern corn and pepper hushpuppies with pineapple jalapeño dipping sauce

Lotus cups filled with mandarin chicken, kumquat and cashew salad

Miniature salmon coulibiac

Salad rolls of lacquered duck, peppers and greens


Stationary Display

Tartar Bar (All served on toast points or crostini)
Classic steak tartar
Smoked salmon tartar
Tuna tartar on potato gaufrettes

Grand Aioli - a selection of steamed fresh vegetables, hard cooked eggs & bread sticks with an assortment of aioli dips

Bread Bar including an assortment of the following breads, flatbreads & crackers:
Garlic scented crostini
Lemon-thyme pita crisps
Black olive melba toast
To be served with the following dips:
Turkish roasted pepper & walnut dip
Tomato, feta & kalamata olive relish
Classic hummus

First Course
Salmon Rillette combining fresh & smoked salmon, fresh dill and crème fraiche served with toast points and a caviar mousse

Second Course
A wild mushroom bisque served atop sautéed wild mushrooms and drizzled with white truffle oil

Third Course
Lobster & Winter Vegetable Strudel served atop a tarragon beurre blanc and a tourne of vegetables

Entrée - Guest's Choice
French breast of chicken filled with caramelized shallots & fois gras served with a rich Madeira sauce, or
Potato crusted sea bass served with a tomato fondue and hollandaise drizzle

Dessert
Valrhona Chocolate Torte - Our fabulous molten Valrhona chocolate tortes served warm in a pool of raspberry sauce with a dollop of whipped cream and a cluster of wild berries