First Course Black & White Sesame Custard Ahi Tuna on Spinach, Arugula, Mandarin Oranges & Cashews, Spicey Soy Vinaigrette Whole Grilled Colossal Thai Shrimp with Ginger Oriental Slaw Jumbo Lump Crabmeat Tower, Avocado & Heirloom Tomato, Roasted Pepper Drizzle Russian Osetra Caviar Mousse with Marinated European cucumber Petals Twice Baked Fingerling Potato and Spicy Arugula with Creme Fraiche and Caviar Oven Roasted Herb Crusted Halibut in a Pool of Lobster Bisque, Marigold Butter Foie Gras Medallions with Grilled Calvados Apples, Fig Balsamic Reduction Jumbo Lump Crabcake & Herb Lettuce Bouquet with Parmesan Reggiano Cheese Crisp Maine Lobster Medallion on a Mix of Micro Greens and Haricot Verts, Nicoise Vinaigrette Chilled Salmon Roll stuffed with Dover Sole , Watercress Mousse, Yellow Holland Pepper Coulis Lobster Tempura atop Micro Greens, Papaya and Basil Salad, Lime Cilantro Vinaigrette Scottish Smoked Salmon Napoleon Laced w/ Caviar & Citrus Creme Fraiche and a Chive Drizzle Baked Norwegian Salmon Roulade w/ Fresh Asparagus Tips & Baby Greens Ravioli Pasta Envelope Filled with Peekeytoe Crab in a Kaffir-Lime Curry Sauce Parma Ham, Anjou Pears, Frisee Lettuce & Proscuitto Crisp, Vanilla Vinaigrette Swiss Rosti Potato Cake topped with Scottish Smoked Salmon, Chive Citrus Aioli Vine Ripe Tomatoes & Fresh Housemade Mozzarella Stack w/ Basil, Aged Balsamic Reduction Tahitian Vanilla Bean & Brandy Infused Diver Sea Scallops on Wilted Baby Leeks Parchment Baked Pompano, Julienne Vegetables & Fresh Herbs Wood Charred Portabello Mushrooms Balsamico with Baby Arugula and Frisee Salad Fresh Grilled Shrimp, Sea Scallops and Lobster Medallions on Upland Cress and Laced with a Black Truffled Dressing Pecan Crusted Goat Cheese Crostini on Young Field Greens, Avocado & Pear Tomatoes, Raspberry Vinaigrette Soups Chilled English Pea Soup with a Stone Crab Garnish Mediterranean Vegetable & Noodle Soup, Walnut Pesto Wild Watercress & Spicy Arugula Soup with Creme Fraiche Vine Ripe tomato Gazpacho with Florida Avocado Side-by-Side Holland Yellow Pepper & Heirloom Tomato Soup Curried Cauliflower & Granny Smith Apple Soup American Green & European White Asparagus Soup California Carrot Soup Spiked with Ginger & Orange Chilled European Cucumber Soup with Minted Yogurt Sweet Potato, Lime & Leek Vichysoisse with a Fresh Tomato Chive Salsa Main Course Veal Chop Milanese Topped with Arugula Salad and Lemon Vinaigrette Panko Crusted Chicken Breast Stuffed with Panchetta, Spinach & Goat cheese, Madeira Demi Glace Potato Crusted Chilean Sea Bass, Upland Cress, Heirloom Tomato Salad - Lemon & Olive Oil Loin of Lamb with Porcini Dust & Leek Compote, Wild Mushroom Port Wine Demi Glace Marinated Beef Tenderloin Medallion with a Madagascar Peppercorn Gorgonzola Sauce Boneless Roasted Cornish Hen with a Sundried Cranberry & Orange Stuffing Tuscan Rack of Veal w/ a Shallot Sage Panchetta Crust on a Bed of Italian Vegetable Ratatouille Lavendar Herb Crusted Colorado Rack of Lamb with a Minted Demi Glace Oven Roasted Pesto Crusted Capon Breast with Herb Au Jus Veal Tenderloin with Foie Gras in a Fig Red Wine Sauce Medallions of Veal with Lemon, Caper and Pistachio Sauce Herb Roasted Veal Tenderloin with Wild Mushroom Ragout Oven Roasted Veal Loin Stuffed with Morel Mushrooms, Garlic Thyme Au Jus Oven Roasted Venison Loin with a Lingonberry Port Wine Demi Glace Hoisin Grilled Lacquered Prime Beef Tenderloin with Ginger Sauce Charred Sterling New York Strip Steak with a Brandy Truffle Sauce Boursin & Spinach Stuffed Quail with Burgundy Balsamic Port Wine Reduction Pan Seared Citrus Glazed Long Island Duck Breast Roulade with a Wild Cherry Demi Glace Oven Roasted Loin of Pork Stuffed with Apricots, Pears and Apples Roast Black Grouper with Braised Leeks, Roasted Shallot butter Sauce Macadamia Crusted Florida Yellow Snapper with a Mango Fruit Salsa Cedar Plank Oven Roasted Salmon, Lobster Mashed Potatoes and Mango Burre Blanc Buffet Grilled Yellowfin Tuna Nicoise Style with Haricot Verts, Beans, Fingerling Potatoes, Olives, Capers, Fresh Anchovies and Tomatoes Black and White Lobster Ravioli in a Vodka Cream Sauce Maine Lobster Strudel, Wild Mushrooms, Roasted Shallots & Sun-Dried Tomatoes Oven Roasted Rack of Pork with an Herb Garlic Au Jus Free Range Cornbread Stuffed Chicken Roulade with Natural Sage Au Jus Apple Curried Chicken, Mango Chutney and Condiments Herb Crusted Grilled Beef Tenderloin, Rosemary and Shallot Bernaise Boneless Oven Roasted Leg of Lamb, Rosemary Garlic Sauce Tamari Glazed Pan Sauteed Semi Bonless Equopean Quail Marinated & Grilled Veal Tenderloin with a Shitake Mushroom Ragout Parmesan Crusted Veal Medallions, Basil, Pommodoro Sauce Prime Sterling New York Strip Roast, Natural Au Jus Spanish Paella with Shrimp, Clams, Chicken and Sausage, Saffron Rice Mini Veal Osso Bucco Milanese Style with Garlic, Parsley and Lemon Gremolata Roast Tuscan Chicken Breast, Olives, Fava Beans, Fingerling Potatoes, Carrots, Feta Cheese, White Wine & Rosemary Oven Roasted Veal Rack with Baby Portabello Mushrooms in a Shallot and Marsala Wine Sauce Herb Roasted Turkey Breast, Cranberry Orange Ginger Relish Stir Fry Sea Sacllops, Shrimp and Asian Vegetables in a Hoisin Ginger Sauce Oven Roasted Long Island Duckling with an Orange Mango Sauce Rosemary Grilled Swordfish with Sundried Tomato, Basil & Sherry Pan Seared Florida Dolphin in a Macadmia Crust with Pineapple Burre Blanc New Zealand Rosemary Crusted Mini Lamb Chops with Minted Demi Glace Panko & Dijon Mustard Crusted Wild Salmon Over Wilted Baby Arugula Vegetables Italian Style Sauteed Baby Spinach, Shallots and Toasted Pinenuts Braised Belgium Endive, Sun-Dried Tomato, Thyme & Parmesan Oven Roasted Baby Carrots, Turnips, Fingerling Potatoes, Cremini Mushrooms & Cipollini Onions Pan Sauteed Brocolli Rabe with Toasted Garlic Autumn Squash Sate with Mini Zucchini, Yellow Squash, Patty Pan and Herbs Asian Stir Fry, Bok Choy, Water Chestnuts, Snow Peas, Red & Yellow Peppers, Shitake Mushrooms Tossed in a Citrus Ponzu Mesquite Grilled Vegetables Drizzles with Fig Balsamic Glaze Roasted Nicoise Vegetables of Roma Tomatoes, Artichoke Hearts, Baby Bella Mushrooms, Black Olives and Haricot Verts Fresh Asparagus Served with a Citrus Hollandaise and Tomato Concasse Baked Tomato with Sauteed Herbed Zucchini & Yellow Squash Sauteed Julienne California Carrots, Zucchini, Yellow Squash & Red Peppers Grilled Marinated Long Stemmed Baby Artichokes Haricot Verts with Red & Yellow Holland Peppers Truffled Mashed Yukon Gold Potatoes Mixture of Himalyan Red Rice, Sweet Potato & Lemon Orzo Pasta Herb Roasted Russett Parisienne Potatoes Wild Mushroom Risotto with Asiago Cheese Blend of Colusari Red, Grano, Wild and Empress Green Rices Swiss Rosti Potato Cake Roasted Herbed Fingerling Potatoes Scalloped Potato Tower with Fresh Thyme and Leeks Potato Croquette with Toasted Almonds Soft Polenta with Spicey Arugula and Pecorino Romano Cheese Crispy Pesto Roasted Bliss Potatoes Tuxedo Orzo Pasta with Grated Gran Pandano and Fresh Tomato Green Chinses Bamboo Rice Mini Wild Rice Vegetable Pancakes with Sun-Dried Tomato and Basil Couscous with Summer Squash & Oven Roasted Tomatoes Root Vegetable Mash with Caramelized Shallots Desserts Champagne Poaches Strawberries with Italian Mascarpone Mousse Warm Chocolate Souffle Cake with Crystalized Ginger Ice Cream and Fresh Raspberries Black Pepper Tuile Filled with Lemon Ice Cream over a Warm Berry Compote Spiked with Chambord Raspberry Foam with Pistachio Praline Ice Cream Poached Pear stuffed with Mascarpone and Chocolate Ameretto Saue with Toasted Almonds Frozen Teardrop of Meyer Lemon Mousse with Raspberry & Mango Coulis Chocolate Creme Brulee Garnished with Seasonal Berries Pineapple and Mango Fruit Salsa, Coconut Mousse and Minted Sugar in a Martini Glass Presentation Guilded Valrhone Chocolate Raspberry Tartelette with Raspberry Mint Sorbet French Chocolate Pudding with Marinated Cherries Warm Austrian Apple Strudel with Vanilla Bean Ice Cream Profiteroles with Italian Coffee Gelato and Espresso Sauce Shortcake with Grand Marnier Marinated Strawberries, Vanilla Bean Whipped Cream and Shaved Chocolate Chocolate Done Filled with Chocolate-Praline Mousse on an Almond Biscuit Almond Tuile Cornucopia Filled with a Tart Lemon Mousse and Cassis Sauce Rustic Apple Galette with Cinnamon Ice Cream and Caramel Drizzle Tempura Apple Beignets and Cinnamon Ice Cream with Raisin Pistachio Compote Lemon Shortbread Tart with a Strawberry Basil Coulis Hot Souffles Ginger Mango Souffle Fresh Raspberry Souffle Chocolate Cappuccino Souffle with Hazelnut Cream Grand Marnier Souffle with Apricot Vanilla Sauce Appetizers Mediterranean Spring Roll, Sundried Tomato, Calamata Olives, Spinach and Feta Cheese Hawaiian Poke Tuna on a Spoon Presentation Beef Tenderloin on Crostini with Spinach, Gorgonzola & Panchetta Vegetarian Spring Roll with Shitake, Peppers and Bok Choy, Citrus Dipping Sauce Tamari Glazed Ahi tuna on Wonton Crisp with Wasabi Cream Pearl Mozzarella , Grape Tomato and Lemon Basil Panko Crusted Chicken Roulade Stuffed with Spinach, Panchetta and Goat Cheese Roasted Duck Breast, Basil, Holland Peppers and Bean Sprout Roll Smoked Salmon Rosette on Vegetable Chip w/ Ginger Creme Fraiche & Dill Tempura Coconut Shrimp with Citrus Mango Aioli Lamb Loin Medallion with Minted Rosemary Chutney Warm Brie w/ Pecan & Green Apple on Brioche Toast Summer Spring Roll w/ Carrots, Rice Noodle, Asparagus & Mint Sweet Chili Sauce Seared Balsamic Glazed Tenderloin with red Onion Confit Ginger Lime Marinated Shrimp Wrapped with a Snow Pea Pod Fresh Caviar on Mini Potato Crisp with Creme Fraiche Asian Mushroom Spring Stick with Plum Sauce Crispy Vegetable Shaomai with Sweet and Sour Sauce Glazed Beef Tenderloin & Asparagus Negamaki Roll Mini Crab Cake with a Pepper Remoulade Parmesan Cheese Puffs Glazed Bacon Wrapped Scallops Tandoori Chicken Skewer with a cucumber Raita Mission Fig & Goat Cheese Focaccia Maine Lobster Medallion on Seaweed Salad in a Bouillon Spoon Rosemary Crusted New Zealand Mini Lamb Chops with Mint Currant Dip Three Cheese Quesadillas with Tomatilla Salsa Shitake Mushroom, Caramelized Onion & Spinach Tartelette Brie, Apricot and Pear Pastry Brick Assorted Sushi Rolls with Pickled Ginger, Tamari and Wasabi Belgium Endive Spears with English Stilton and Cranberry Mushroom and Walnut Profiteroles Grilled Mini Sirloin Burgers Italian Proscuitto Wrapped with Hearts of Palm Maine Lobster Medallions on Vegetable Chip with Sriracha Aioli and Caviar Garnish Station Presentations Spanish Tapas Selection Japanese Sushi Display Hot and Cold Soup Shooters Grilled Mini Sirloin Burgers Asian Appetizers Seafood Table    (Click on a menu category to expand it, click again to collapse it)

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