Passed Appetizers

Herb-crusted Beef Tenderloin Skewers
with Romesco Dipping Sauce

Grilled Chicken Satay
with Curry Dipping Sauce

Stuffed Mushrooms
filled with Ratatouille, pinenuts and imported Parmesan

Salad Course

Watercress, Romaine and Grapefruit Salad
with Cheddar croutons and Creamy Buttermilk Dressing

Main Course

Grilled Hanger Steak
with Chinoise Sauce (a tamarind-ginger cream sauce)

 Herbed Yukon Gold Mashed Potatoes

Poached Asparagus
with Saffron-Yellow Pepper Drizzle

Seated Menu Two 

Passed Appetizers

Mozzarella “Frites”
bite-sized morsels of fresh mozzarella rolled in Japanese breadcrumbs
and flash-fried; served with Creamy Marinara Dipping Sauce

Chile-Lime Salmon Skewers
with Cilantro Dipping Sauce

Pulled Pork Canapes
slow-roasted pork shoulder on cheddar wafers, with Honey-chipotle BBQ Sauce

Salad

Boston Salad
 Bibb lettuce and arugula with poached pear “marbles” and
almond-crusted goat cheese balls, drizzled with Pear and Port Vinaigrette

Main Course

Herb-crusted Rack of Lamb
with Minted Demi Glace

Potato Towers
baked potatoes stood on end and filled with white cheddar, chives,
Crème Fraîche and cracked pepper—a unique spin on an old favorite

Grilled Vegetable Medley
with Thyme-Balsamic vinaigrette