APPETIZERS
Passed and Plated on Small Buffet Table
Select from our appetizer menu
FIRST COURSE
Curried Butternut Squash and Pear Bisque
With Spiced Crème Fraiche
Served in Martini Glass
Sweet Potato and Apple Soup
With Goat Cheese Crouton
Lobster or Crab Bisque
Served in Mini Espresso Cup
Ginger Carrot Soup
Nicoise Salad
With Green Beans, Hard Boiled Egg, Asparagus
Served with a Classic Vinagrette
Harvest Salad
Organic Baby Greens with Gorgonzola Cheese, Dried Cherries and Candied Nuts
Served with a Balsamic-Dijon Vinagrette
Classic Caesar Salad
With Blue Cheese, Crispy Bacon, Capers and Roasted Baby Tomatoes
Served with a Classic Caesar Dressing
Endive, Pear and Roquefort Salad
Champagne Vinagrette
Mozzarella, Tomato, Basil Towers
With Rosemary on a Bed on Mixed Greens
Roasted Asparagus with Goat Cheese and Toasted Pine Nuts
On a bed of Truffled Arugula
Lobster Pot Pie
In Demitasse Cup
Sherry Scented Broth with Baby Vegetables
ENTREE OPTIONS
Vegetarian
Risotto with Butternut Squash, Bok Choy and Toasted Hazelnuts
Individual Eggplant Lasagnas
Breaded Eggplant, Goat Cheese, Tomato Sauce, Basil
Wild Mushroom Quinoa Risotto
Sautéed Greens
Caramelized Onion Tart
Whole Wheat Pastry Crust
Herb Salad
Homemade Pumpkin Ravioli
With Sage Butter
Poultry
Roast Quail with Bacon and Honey
White Wine Pan Sauce and Sage
On Herbed Risotto
Oven Roasted Duck Breast
With Lingonberry Sauce or Fig Sauce
On Truffled Polenta
Quail with Pomegranate Sauce
Fried Polenta Cake with Pecorino
Proscuitto, Arugula and Gruyere Stuffed Organic Chicken Breasts
In White Wine Pan Sauce
Roasted Baby Potatoes
Chicken Roulade
With Grilled Baby Potatoes and Rosemary
Grilled Chicken with Chimicurri Sauce
With Fried Rice
Seafood
Seared Albacore Tuna
With Roasted Baby Potatoes, Fennel and Tapenade
Pan Roasted Halibut with Fresh Corn, Shallot and Tomato Relish
Herbed Risotto Side
Fresh Crab and Artichoke Risotto
Grilled Shrimp with Lemon and Oregano
On Herbed Risotto
Maple Soy Salmon with Black Sesame Seeds
On Ginger Scallion Fried Rice
Porcini Crusted Halibut or Sea Bass with Portabello Vinagrette
On Steamed Spinach
Sea Bass with Sake Braised Mushrooms and Asparagus
On Ginger Scallion Fried Rice
Roast Salmon with Coconut Curry Sauce
Steamed Bok Choy and Sticky Rice
Meat
Peppercorn Crusted Fillet of Beef
With Wasabi Cream Sauce and Horseradish Whipped Potatoes
Proscuitto Wrapped Fillet of Beef with Cabernet Sauce
Caramelized Onion and Goat Cheese Gratin
Oven Roasted Pork Tenderloin with Cranberry Cognac Sauce
On Creamy Parmesan Polenta
Or Goat Cheese Mashed Potatoes
Fennel and Herb Crusted Pork Loin
With Apple Compote and Roasted Baby Potatoes
Veal Chops with Spinach-Chorizo Stuffing
Wild Rice Risotto
Roast Lamb with White Beans
Balsamic Glazed Baby Carrots
Red Wine Braised Short Ribs
With Fall Vegetables
Spinach and Gruyere Mashed Potatoes
DESSERT
Poached Pear
With Ginger Glaze and Vanilla Ice Cream
Chocolate Pot de Creme
Chocolate Souffle Cake
With Vanilla Ice Cream
Green Tea Souffle
Strawberry Shortcake
Homemade Pound Cake with Strawberries
Topped with Lemon Curd and Lightly Sweetened Whipped Cream
Creme Brulee
Dessert Medley
3 selections from our Petite Treat Menu Plated and Served
(For Groups of 20 or More)
