Cocktail Menu:

A Deluxe Selection Of Hors D'oeuvres
To Be Passed Butler Style

• Tuna Tartar
• Crispy Lotus Chip
• Wasabi Cream

• BBQ Duck Confit Poppers

• Mini Veal Burgers
• Brioche Bun
• Red Onion Confit

• Gravlax Wrapped Asparagus Tip

• Pan Seared Smoked Trout Cakes
• Mustard sauce

• Miso Glazed Chicken
• Lemon Grass Stick

• Lemon Risotto Cake
• Citrus Cream

• Balsamic Lacquered Duck Breast
• Mango Relish
• Black and White Sesame Wonton

• Beef Carpachio
• Dijon and Green Pepper Salsa
• Garlic Crostini

• Pistachio Crusted Lamb Medallion
• Red Onion Marmalade
• Croustade

• Porcini and Roasted Garlic Flan

• Avocado Spring Rolls
• Sweet Corn and Plum Relish

• Artichoke and Scallion Beignet
• Citrus Remolade

• Basil Smoked Salmon Roses
• Pumpernickel Rusk
• Pesto Cream

• Tomato and Sweet Basil Bruschetta
• Whole Grain Rusk

• Cajun Red Snapper
• Corn Relish
• Sweet Potato Crisp

• Charred Spicy Beef
• Chili Dipping Sauce

• Coconut Macadamia Nut Chicken
• Pineapple Relish

• Duck and Dried Cherry Pancake
• Bing Cherry Relish

• Portobello Mushroom Steak Fries
• Balsamic Ketchup

• Soup Sips
• Gazpacho
• Butternut Squash Soup
• Wild Mushroom Bisque
• Red Pepper and Shitake Mushroom Broth

• Stuffed Grape Leaves
• Minted Tabouli

• Indonesian Chicken Sate
• Peanut Dipping Sauce
• Scallion relish

• Peking Duck Roll
• Pancake, Cucumber and Scallion
• Hoisen Sauce

• Portobello Mushroom Purses

• Black Sesame Tuna
• Japanese Daikon Radish
• Soy Ginger Sauce

• Grilled Beef and Pineapple Brochette

• Smoked Salmon Napoleon
• Horse Radish Cream

• South Western Wonton
• Black Beans, Scallions aandnd Roasted Pepper
• Avocado Salsa

• Sweet Potato Pancakes
• Tomato and Basil Relish

• Tuna Taco
• Tropical Fruit Salsa

• Turkey and Cranberry Dumpling
• Ponzu Sauce

• Wild Mushroom Risotto Cake

• Sesame Crusted Chicken Plum Sauce

• Traditional Potato Pancakes
• Apple Sauce

• Sesame Crusted Franks en Croute
• Dijon Mustard

• Grilled Vegetable Chili
• Herbed Polenta Cup

Served At The Bar

• Bouquetiere Of Crudités
• Carrots, Tri Colored Peppers, Grape Tomatoes
• Sugar Snaps, Cucumbers and Radishes

• Marinated Spiced Olives

• Potpourri Of Terra Chips

Reception Stations

• Tuscan Bistro Station
• Grilled Eggplant Rolatini

• Wild Mushroom Oreganata

• Spinach Raviolis

• Bruschetta
• Olive Tepenade Infused with roasted Garlic

• Ragout Of Tuscan Olives

• Grilled Asparagus
• with Balsamic Splash

• Stuffed Artichoke Bottoms

• Cherry Tomato and Olive Salad
• Basil Vinaigrette

• Caviar Station
• Salmon and White Fish Roe
• Accompanied By Classic Condiments
• Sweet Red Onion, Egg Whites, Egg Yolks,
• Toast Points and Warm Red Skinned Potatoes

• Pirogen Station
• Sautéed Potatoes Pirogues
• Confit of Sweet Leeks and Onions
• Truffle Oil

• Ravioli Station
• Spinach Ravioli
• Sautéed In Basil Oil
• Caramelized Corn
• Grilled Portobello Mushroom

• Shish Kabob Station
• Saffron Marinated Beef and Chicken
• Mediterranean Vegetables
• Parsley Aioli

• Persian Dilled Basmati Rice

• Hummus and Tabouli
• Zatar and Pita

• Mushroom Sauté
• Mushrooms and Artichokes
• Sautéed with Garlic, Shallots, White Wine
• Pepper Brioche

• Peking Duck
• Carved To Order By Chef
• Served with Pancakes, Shredded Cucumber
• and Julienne Of Scallions
• Hoisen Sauce

• Stir Fried Rice with Oriental Vegetable

• Szechwan Noodles

• Thai Station
• Steamed Norwegian Salmon
• Steamed Over Infused Broth Of Lemon Grass, Ginger and Lime Leaves
• Presented over Wilted Baby Bokchoy, and Orange Sections
• Topped with Papaya Chutney

• Fried Basmati Rice
• Laced with Pineapple, Water Chestnuts and Bokchoy
• Sesame Ginger Sauce

• Soba Noodle Salad
• Flavored with Miso Sauce
• Laced with Broccoli, Water Chestnuts and Baby Corn

• Five Spice Spring Rolls
• Soy Scallion Dipping Sauce

• Sates
• Chicken, Beef and Lamb
• Spicy Peanut Scallion Sauce
• Presented On Crunchy Rice Noodles

• Spanish Tapas Station
• Rum Marinated London Broil
• Lime Mustard
• Chimichurri Sauce

• Chicken Coquettes
• with Lime Mist

• Beef with Pimento Empanada

• Spanish Sausage
• Laced with Green Olives

• Beef and Chicken Sauté
• Medallions Of Chateaubriand
• Sautéed with Garlic, Dijon Mustard, Shallots and Burgundy Wine
• Accompanied by Multi Grained Rice

• Chicken Marsala
• Wild Mushroom Ragout
• Laced with Marsala Wine
• Accompanied By Herbed Orzo

• Seviche Martinis
• Assorted Seviches
• Peruvian Red Snapper with Sweet Peppers and Scallions
• Tuna with Tomato and Cucumber Relish
• Norwegian Smoked Salmon with Florida Citrus Juices and Fruits

• Pommes Gaufrette, Grissini Sticks, Black Sesame Wonton

• Sushi And Sashimi Bar
• Artistically Presented Sushi & Sashimi
• Fish & Vegetable Maki
• Presented By Crafted Asian Chefs
• Traditional Accompaniments of Pickle Ginger, Soy Sauce, Wasabi

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