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Plated Dinner
Stationary Display Items
GRAVLAX
Side of
Cured Salmon Marinated With Coarse Salt, Brown Sugar, Peppercorns,
Wild Fennel tops & Dill
Served With Thinly Sliced Black Bread, Marinated Cucumber Dill Salad
TO
BE PASSED WITH BUTLER SERVICE
BUCKWHEAT SILVER
DOLLARS
Crème
Fraiche & Beluga Caviar
COCONUT
CRUSTED SHRIMP
Honey
Soy Toasted Sesame Seed
CHILLED
ASPARAGUS SPEARS
Gorgonzola Cognac Dipping Sauce
Appetizer
PAN-SEARED HALIBUT
Sautéed
Fresh Spinach & Garlic
Chopped Tomato Beurre Blanc
Intermezzo
SORBET
Entree
RACK OF LAMB
Natural
Au jus
Sautéed Baby Vegetables
Lemon Dill Butter Sauce
Roast Baby New Potato
Red Pepper, Shallots, Garlic, Rosemary, Thyme
Salad
BABY GREENS
Aged Sherry Wine Vinaigrette
Dessert
TRADITIONAL CRÈME BRULE
Petite Fours Coffee
Stationary Display Items
SUSHI BAR
Seared Salmon And Pepper Crusted Ahi Tuna Over Sticky Rice,
California Rolls
Soy Sauce, Wasabi And Pickled Ginger
TO BE PASSED WITH BUTLER SERVICE
CHICKEN SATE
Ginger Teriyaki Sauce
LUMP CRAB CAKES
Spicy Lime Scallion Remoulade
CHILLED JUMBO SHRIMP
Cocktail and Mustard Sauce
MINI PANCAKES
Smoked Irish Salmon, Cilantro Lime Remoulade
First Course
BUFFALO MOZZARELLA, VINE RIPE TOMATO, BASIL, ROAST PEPPERS
Extra Virgin Olive Oil, Roast Garlic And A Splash of Balsamic
Vinegar
Second Course
PAN SEARED CHILEAN SEA BASS
GRILLED FILET MIGNON
Cognac Demi Glace
SAUTÉED BABY VEGETABLES
Lemon Dill Butter Sauce
PARSLIED NEW POTATO
Third Course
FRESH FRUIT TARTS
Crème Fraiche
After Dinner Course
Sharp and Aged Cheeses, Mixed Fruit And Berries
Sarah Bernhardts, Butter Cookies, Almond Squares
Coffee, Decaf, Tea
PASSED HORS D’OEUVRES
CRAB AND PEA SALAD
Celery
Ribs Garnished With Fennel Fronds
HEART
SHAPED BRIOCHE TOAST
Beluga
Caviar Crème Fraiche
GRILLED
MISSION FIGS
Stuffed
With Feta and Basil, Warmed Red Wine Vinegar and Honey Reduction
SIGNATURE
CRAB CAKES
Lime
Scallion Remoulade
LEMON
GRASS CHICKEN SATE
Asian
Dipping Sauce
First Course
CHILLED CUCUMBER SOUP
Mint
Crème Fraiche
Second Course
ROAST RED BEET AND
ENDIVE SALAD
Tossed
With Roquefort and Toasted Walnuts
Citrus Vinaigrette
Third Course
PAN SEARED MAHOGANY SEA
BASS
Wasabi
Mash Potato
Roast Fennel and Grilled Oyster Mushroom
Baby Carrots
Garnish of Greens and Edible Roses
Fourth Course
CHAMPAGNE MOUSSE CAKE
Coffee,
Tea, Decaf
Driscol Strawberries Dipped In Milk Chocolate
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