Seated Menu One
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
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