ENTRES Vegetarian Seafood Poultry Beef Lamb Pork

HORS D'OEUVRES Passed Vegetarian Passed Seafood Poultry & Others Placed Hors D'oeuvres Vegan Menu

DESSERTS Cakes Pies Tarts Truffles Crepes Fruit

SALADS

SOUPS

PASTAS

SIDE DISHES

SAMPLE MENU I

Hors d' oeuvres:
-Chicken-Apple Sausage Strudel w/ Dijon Aioli
-Caramelized Onion & Swiss Cheese Tarts
-Baked Brie en Croute w/Mango-Cranberry Chutney
-Spicy Ahi Tuna Won Ton w/ Ginger Dipping Sauce
1st Course:
-Winter Squash Soup w/ Maple Creme Fraiche and Chives
2nd Course:
-Baby Greens w/ Caramelized Grapefruit, Roasted Fennel and Pecans
Main Course:
-Filet Mignon w/ Sundried Cherry and Port Sauce served w/ Roasted Onion
Stuffedw/ Potatoinfused in Parlsey Oil Hari Cort Vert w/ Tri-Pepper Confit
- La Brea Breads and Sweet Butter
Dessert:
-Brown Butter Berry Tart w/ Creme Anglaise and Raspberry Sauce

 

SAMPLE MENU II

Hors d' oeuvres:
-Smoked Turkey and Spinach Quesadilla
-Gingered Crab Cakes w/ a Chipotle Remoulade
-Grilled Polenta w/ Smoked Tomato Chutney
-Asparagus wrapped in Flank Steak w/ Tarragon/Creme
1st course:
-Roasted Corn and Sweet Potato Chowder
Main Course:
-Halibut baked in a Bread Crumb, Kalamata Olive, Macadamia Nut Crust
served on a Baby Lima, Corn and Tomato Concasse with a Grilled Vegetable Napoleon
Dessert:
-Pears Poached in Cabernet/Cranberry Juice served w/ an Apple Galette and Fresh Mint