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Sample Menu 1
Appetizers
- Fresh codfish cakes
- Grilled scallops with basil balsamic drizzle
- Chicken sates with sweet red Chile sauce
- Mushroom duxelle in phyllo cups
- parmesan stuffed clams with chourico and corn stuffing
Entrees
- Grilled beef filet with pomegranate glaze and olive relish
- Whole grilled chicken with passion fruit glaze
- Couscous salad with baby spinach, tomatoes, cucumbers and kalamata olive vinaigrette
- Grilled seasonal vegetables
- Corn, green bean, cherry tomato and basil salad
- Steamed potatoes with bacon, grilled onions & shallot vinaigrette
- Rolls and corn bread.
Sample Menu 2
- Whole roast codfish with asian style rub
- Steamship round of beef with assorted sauces
- Grilled southwestern chicken breast
- Zucchinii, summer squash and carrot saute
- Corn, green bean, cherry tomato and basil salad
- Orzo salad
- Roast potatoes with garlic and rosemary
- Mixed green salad with cranberries, marinated onions, pecans and blue cheese
- Rolls and assorted breads
- Coffee
Sample Menu 3
- Asparagus salad with mixed greens, red onions,proscuitto, and parmesan cheese with sherry vinaigrette
- Chicken roulade with spinach, cheese, roasted pepper, and caramelized onion filling
- Scallop and shrimp casserole with lemon, olive oil and herb topping
- Spanish tumbet (layered zucchini, potatoes, and tomatoes and garlic)
- Roasted green beans
- Rolls and butter
- Assorted pastries
- Coffee
Sample Menu 4
Appetizer Selection
- Chicken and mango salad in endive petals
- Shrimp and andouille sausage in phyllo cups
- Smoked salmon with dilled cream cheese on cucumber
- Crab cakes with remoulade sauce
- Seared scallops with basil and balsamic drizzle
- Figs with goat cheese and proscuitto
- Chevre mousse with basil and sun dried tomato pesto
- Shrimp with melon and chile, lime, and honey viniagrette
- Blue cheese and pecan puffs
- Mini beef welingtons
- Fresh fish cakes with red chile tartar sauce
- Seared scallops on leek and saffron canape
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