Summer Passed Hors D'oeuvres

HORS D'OEUVRES

• Caramelized jumbo prawns with garlic, lemon, parsley and white wine
• Gougeres with spinach, greuyere cheese and smoked bacon
• Lobster bisque soup sips with basil oil and chervil
• Sweet pea puree with ricotta salata and black pepper honey
• Ahi tuna tartare with orange, capers, sieved egg and chive served on a gaufrette
• Albondigas with mint salsa verde
• Hoisin beef rolls with matchstick scallion and black sesame seeds
• Arancini with wild mushrooms and fontina cheese
• Oysters on shaved ice with lemon shallot granita

Fall Served Dinner

PASSED HORS D'OEUVRES

• Wild mushrooms on brioche toast with lemon thyme aioli
• Jumbo prawns sautéed with white wine, butter, garlic and chervil
• Miniature lamb skewers with pomegranate and cumin glaze
• Dungeness crab cakes with citrus aioli

FIRST COURSE

• Romaine salad with persimmons, pomegranate seeds and goat cheese with a pomegranate vinaigrette
• or
• Baby arugula salad
• White balsamic dressing, crisp bacon, toasted pine nuts and shaved parmesan offered with crisp grissini

ENTRÉE

• Grilled beef tenderloin with cabernet demiglace, french green beans and gratin potatoes
• or
• Seared wild salmon with lemon chive beurre blanc,
  caramelized brussels sprouts with apple wood smoked bacon

DESSERT

• Caramelized pecan tart with maple ice cream, whipped cream and milk chocolate sauce
• or
• Meyer lemon crepes with mascarpone cheese & blackberry sorbet
• Coffee and tea

Winter Cocktail Buffet

PASSED HORS D'OEUVRES

• Seared ahi tuna with wasabi cream on a crispy wonton with daikon radish
• Pork rillet on crispy toast with pickled radish
• Miniature niman ranch sliders with tillamook cheddar and smoky ketchup
• Miniature chili lime chicken quesadillas with pepper jack and avocado
• Tuscan chicken brochette lemon and olive aioli

COCKTAIL BUFFET

• Peppered beef sandwiches with olive tapenade and blue cheese aioli
• Miniature curried chicken sandwiches with shredded carrot and currants
• Albondigas with porcini mushroom sauce
• Sautéed shrimp with garlic, chili flakes and parsley with giant white beans and fresh herbs
• Roquefort with port poached pears, chevre with tangerines and honey and aged white english cheddar with dates
• Broccolini with red pepper flakes and parmesan regianno, dill marinated baby carrots, roasted cauliflower with capers and chili flakes, castelvetrano olives with lemon and roasted garlic

Holiday Buffet

PASSED HORS D'OEUVRES

• Lobster salad on brioche coins with lemon aioli
• Ginger lime prawns sautéed in cilantro butter
• Tiny cones with tuna tartare, tobiko caviar and wasabi cream
• Jerked chicken brochettes with tangy scallion dipping sauce
• Chicken ginger dumplings
• Miniature chicken quesadillas with avocado cream
• Arancini with wild mushrooms and fontina cheese
• White cheddar, chive and sundried tomato paninis
• Vegetable samosas with mango chutney

ACTION STATION

• Lobster ravioli with pernod cream and chervil
• &
• A single grilled lamb chop served with minted salsa verde

DINNER BUFFET

• Carved beef tenderloin with caramelized shallots and bourbon glazed carrots served with horseradish cream
• Leeks baked in cream with tarragon and white wine
• Romaine salad with roasted red and gold beets with ricotta salata and red wine vinaigrette
• Roasted diestel turkey served with cranberry orange relish
• Foie gras, celery, onion and sage dressing
• Broccoli rabe with chili flakes and buttered breadcrumbs
• Arugula salad with pomegranates, hazelnuts, asiago and apple cider vinaigrette

DESSERT BUFFET

• Miniature fruit tarts with vanilla cream
• Mr. and Mrs. Miscellaneous salted caramels
• Miniature carrot cakes with cream cheese icing
• Decorated holiday cookies
• Reindeer, snowflakes and christmas trees
• Peppermint twist cookies
• Miniature chocolate pots de crème with sweet cream
• Individual gingerbread cakes with cinnamon cream
• Coffee and tea