FORMAL MENU RECOMMENDATIONS

The following menus can be served plated or buffet style:

Appetizer
Mini Thai Crab Cakes Served with Asian greens and a
Spicy Lime Aioli

Up Country Salad
Mixed Field Greens, Assorted Julienne Vegetables,
Herbed Goat Cheese Medallions, Tear Drop Tomatoes
Finished with a Grape Seed Vinaigrette

Entrée
Sesame Encrusted Mahi Mahi in a Miso Buerre Blanc Sauce
Served with Papaya and Pistachio Couscous
Stir-Fry Vegetables

Dessert
Fresh Berry Tart Served Warm
With Vanilla Bean Ice Cream
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Napoleon Salad
Roasted Eggplant, Sweet Bell Peppers, Vine-Ripened Tomatoes,
Fresh Mozzarella with Olive Tapenade and Basil Vinaigrette

Soup
Roasted Yellow Pepper Soup topped with
Shaved Parmesan and Focaccia Croutons

Entrée
Herb Roasted Chicken Breast in a White Wine Sauce
Topped with Sun-Dried Tomatoes,
Artichoke Hearts and Fresh Mushrooms
Served with Basil Basmati Rice Pilaf
Grilled Asparagus Bundles

Dessert
Tiramisu Cake
In a pool of Mocha Anglaise Sauce

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Chopped Vegetable Salad
Fresh Avocado, Corn, Asparagus, Zucchini,
Green Onion, and Roma Tomatoes
Served with a Lime Vinaigrette

Soup
Cream of Leeks, Potatoes and Asparagus

Entrée
Grilled New Zealand Lamb Chops with Roasted Peppers,
Artichoke Hearts, Pine Nuts and a Mustard Cream Sauce
Served with French Lentils and Wild Mushrooms

Dessert
Lemon Torte with Fresh Raspberries and Mint

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Appetizer
Spicy Grilled Jumbo Prawns with Belgian Endive, Avocado
And Mango-Papaya Salsa

Salad
Roasted Fennel and Pear Salad with Organic Mixed Greens,
Cherry Tomatoes and finished with a Citrus Vinaigrette

Entrée
Beef Tenderloin,
Smoked Bacon and Potato Gratin
Sauteéd Spinach with Caramelized Onions
Garnished with Tomato Corn Relish

Dessert
Mango Créme Bruleé
Garnished with Fresh Berries and Mint