Sample Event Menus
"Asian-Fusion"
Menu
Hors d'Oeuvre
Lomo Saltado Sushi Rolls with Red Onion, Sun Dried Tomato, Aji de Huacatay and Shoestring Potatoes
Ground Lemongrass Chicken Skewers with Green Onion and Coconut Mole, Kaffir Lime, Sesame Seeds
Plantain Tostones with Grilled Shiitake Mushrooms, Black Beans and Lime Crema
Scallop Ceviche with Crispy Pork Belly, Shallots,
Thai Basil, Aji Amarillo and Lime
Plated Salad
Asian Pear Salad with Mixed Lettuces, Purslane, Queso Fresco, Toasted Almonds, Cilantro and Pomegranate, Ginger-Tamarind Vinaigrette
Assorted Artisan Breads and Hibiscus Butter Rosettes
Side Dishes
Mango Jasmine Rice with Scallions and Toasted Pepitas
Stir Fried Lo Mein Noodles with Charred Cabbage, Mushrooms and Chives
Sautéed Baby Bok Choy with Annatto Oil, Red Bell Pepper, Water Chestnuts and Hot Bean Sauce
Roasted Kabocha Squash with Poblano Chile, Hoisin and Sesame
Main Dishes
Skewered Five Spice Chicken with Sweet Red Glaze
Roasted Yucatan Whitefish Pibíl in Banana Leaves with Pickled Red Onion
Grilled Cuban Mojo Flank Steak with Yuzu and Comino
Grilled Eggplant Rolls with Seasoned Tofu, Tomato and Thai Basil
Dessert
Mexican Chocolate Brownies with Crema Dulce and Hibiscus Sugar
Exotic Fruits and Berries
Orange-Ginger Chocolate Chip Cookies
White Chocolate Macadamia Cookies
Peruvian Alfajores
Chinese Fortune Cookies
Chia-Coconut Pudding with Jackfruit, Mango and Pandan Syrup
Petit Persimmon Cakes with Ginger Frost
Purple Yam Cake
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Valentine's Day
♦
6 Guests
MENU
Hors d'Oeuvre
Kobe Beef Sliders with Walnut Dijon, Stilton and Port Onions
Soft Boiled Japanese Quail Eggs with Three Infused Salts
Salad
Arugula and Shaved Fennel over Golden Beet Carpaccio, with Blueberries, Shaved Ricotta Salata, Citrus Vinaigrette
Plated Dinner
Duck Confit over Vanilla Pork Belly Risotto, English Peas
Grilled Asparagus Bundles with Blanched Carrots, Truffle Oil
Dessert
Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache
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"Festa Italiana"
Menu
Hors d'Oeuvre
Assorted Antipasto Skewers
Baby Beef Braciole, Rolled Beef, Forks
Fig and Prosciutto Pizzette
Shrimp Hors d'Oeuvre
Salad
Caprese Salad with Baby Greens, Fresh Mozzarella, Basil, Lemon and Olive Oil, Balsamic Reduction
Entrée
Chicken Saltimbocca, Sage, Prosciutto and Provolone
Whitefish all' Acqua Pazza, Seared Tomato, Capers
Italian Tagliata, Grilled Flank Steak, Arugula and Lemon
Baked Spinach and Artichoke Farfalle
Melanzane alla Parmagiana, Eggplant Parmesan
Roasted Zucchini and Tomatoes
Creamy Polenta with Mushroom Ragout
Assorted Artisan Focaccia with Olive Oil and Parmesan
Piccolo Dolci (small sweets)
Cherry Cheesecake
Tiramisú
House Biscotti
Fresh Fruit
Chocolate Hazelnut Mousse
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"New Orleans Jazz"
Menu
Hors d'Oeuvre
Cajun Shrimp and Grits with Mustard Greens, Spoon
Mini Mint Juleps, Cucumber Coin, Shotglass
Spinach and Artichoke Stuffed Mushrooms
Crispy Fried Chicken Po' Boys, Skewer
Salad
Grilled Peach Salad with Baby Greens, Goat Cheese, Grilled Red Onion, Candied Pecans,
Sourdough Crouton, Balsamic Dressing
Entrée
Cajun Jambalaya with Chicken, Shrimp and Andouille
Blackened Whitefish with Butter
Slow Roasted Cajun Beef Brisket in Tomato Gravy
Stacked Creole Ratatouille
Roasted Garlic and Chive Mashed Potatoes
Smoky Black Eyed Peas
Okra and Tomatoes
Braised Collard Greens
Cornbread with Sweet Butter
Dessert
Apple Tarte Tatins
Pecan Squares
Chocolate Bread Pudding with Vanilla Bourbon Sauce
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Dinner Party
Tray Passed Hors d'Oeuvre
Quinoa and Japanese Vegetable Maki with Unagi Sauce
Smoke-Seared Salmon with English Pea Purée and
Meyer Lemon-Thyme Gel in Clear Spoons
Plated Salad
Heirloom Tomato and Burrata Salad with Balsamic Reduction, Spanish Olive Oil, Basil, Arugula, Cracked Pepper and Fleur de Sel
Plated Entrée
Sea Bass en Papillote (baked in parchment paper)
with Sherry, Lemon, Buttered Shallots and Fresh Thyme
Spinach Stuffed Roasted Airline Chicken Breast à la Forestière
with Wild Mushrooms, Shallots, Sage and Madeira
Grilled Eggplant and Vegetable Napoleon with Parmesan Ricotta,
Fresh Basil and Sun Dried Tomato Pesto (vegetarian)
Roasted Baby Red Potatoes with Garlic and Parsley
Grilled Asparagus Bundles with Blanched Carrots and Chive Bow
Plated Dessert
Mixed Berry Parfaits with Whipped Cream and Cinnamon Shortbread Cookies