OUR MENU

BUTLERED HORS D'OEUVRES
Pulled Pork Quesadillas with Espresso BBQ Sauce
Smoked Duck & Grilled Asparagus on Belgian Endive
Crab Cakes with Tarragon Tartar Sauce
Italian Tuna Mousse Crostini
Fireburst Shrimp with Pineapple Salsa
Lemon Chicken Skewers with Spicy Peanut Sauce
Sesame Crusted Tuna Filet with Soy-Molasses-Wasabi Cream
Shrimp Satays with Pistachio Chutney
Brie, Walnut & Cranberry Crostini
Soup Shots
—Chilled Gazpacho
—Spring Pea Velouté
—Wild Mushroom Cappuccino
—Silky Chestnut
—Butternut Squash with Chestnut Purée
Duck Breast with Seasonal Fruit Compóte Crostini
Foie Gras Rouláde with Prosciutto & Fig Chutney
Pizza
—Fig Jam, Prosciutto, Gorgonzola Dolcé
—Duck Confit, Asiago Cheese & Frisée
—Margherita
Herb-Grilled Shrimp with Rosemary White Bean Hummus
Toasted Couscous Spoons with Orange-Vanilla Yogurt
Asparagus-Herb Risotto Cakes with Lemon Mayo
Mahogany-Glazed Filet of Beef with Horseradish Cream Crostini
Apple Chutney & Goat Cheese on Endive
Spiced Rare Tuna, White Bean Purée & Truffle Oil Bruschetta
Duck Confit Wontons with Chestnut Purée
Prosciutto & Melon with Lime-Tequila Splash
Asian Five Spice Duck Salad
Frittata Provençal
Onion Confit Tartlets with Foie Gras, Honey Drizzle & Thyme
Ancho Chili-rubbed Meatballs with Honey-Chipotle Tomato Jam
Charmoula Baby Lamb Chops
Creamy Artichoke Dip with Pita Wedges
Smoked Salmon & Crème Fraîche on Pumpernickel Toast Points
Caprise Bites
Boeuf Bourguignon Tartlets
Crisp Goat Cheese Rounds with Raspberry Honey Drizzle
Five Spice Scallops with Pumpkin-Ginger Purée

BISTRO STATIONS
Grand Aioli
Grilled Asparagus, Roasted New Potatoes, Haricot Verts, Grilled Fennel, Oven-Roasted Tomatoes, Roasted Carrots, Hard- boiled Eggs, served with Saffron Aioli
Charcuterie
Pate de Campagne, Sausages, Tuna Mousse, Nicoise Olives, Cornichons, Tapenade, Warmed Olive Bread
Mediterranean Table
Italian Meats & Cheeses, Hummus, Marinated Vegetables, Tuscan White Bean Salad, Kalamata Olives, Warmed Rosemary Bread
Cheese Selection
Assorted Cheeses, with varying tastes and textures, Red Grapes, Fresh Strawberries, Fig Chutney, Biscuits & Crackers
Mexican Fiesta
Blue & Yellow Corn Tortillas, Tomato Salsa, Black Bean Salsa, Guacamole, Grilled Margarita Shrimp Skewers

FIRST COURSES
Seasonal Soups
—Wild Mushroom Cappuccino
—Crab & Crimini Bisque
—Chilled Gazpacho
—Spring Pea Velouté
—Silky Chestnut
—Butternut Squash with Chestnut Puree
—Cuban Black Bean
—Danielle's Newport Seafood Chowder
Grilled Scallop (or Grilled Calamari) on Tuscan White Bean Salad
Velvety Corn Soup Shot with Lobster Salad
Smoked Duck Salad with Baked Herbed Goat Cheese & Pear Carpaccio
Southwestern Seafood Martini with Lobster, Crab & Black Bean Salsa with a Lime-Ancho Chili Sauce
Scallop Ceviche on a Watermelon Wafer presented with Lime Espuma, Watermelon Glaçe and Lime Dust
Sautéed Five Spice Scallops with Butternut Squash and a Miso Glaze
Jumbo Prawns with Coconut-Ginger Tamarind Sauce, Jasmati Rice and Snow Peas
Mixed Baby Greens, Teardrop Tomatoes, Fresh Thyme Croutons & Dijon Mustard Vinaigrette
Wild Mushroom, Baked Goat Cheese & Onion Confit Tart with Vanilla-Poached Pear Mesclun Salad & Balsamic Reduction
Lime Glazed Prawns with Coconut Rice & Mango Salsa
Ultimate Mac & Cheese in Individual Ramekins
Truffled "Egg Salad Sandwich"
Shrimp & Grits
Vegetable Napolean Provençal
Grilled Calamari Bruschetta

ENTREÉ SELECTIONS
Mahogany-Glazed Tenderloin of Beef with Tarragon-Horseradish Sauce, with Roasted Vegetable Couscous
Herbed-Goat Cheese Stuffed Chicken Breasts, Wild Mushroom Brown Rice and Lemon-Grilled Asparagus
Roasted Seasonal Vegetables
Cumin- Dusted Black Sea Bass with Roasted Fennel, Fire-Roasted Tomatoes, Capers, Olives & Basil
Roasted Garlic-Tarragon Infused Grilled Shrimp and Spring Rice Salad
Beef Daube with Dijon-Cognac Sauce
Grilled Tequila-Lime Chicken with Caribbean Black Beans
Porcini-Dusted/Truffle-Buttered Scallops with Lump Crab and Crimini Mushrooms
Classic Coq Au Vin
Lemon-Basil Roasted Salmon with Orange-Ginger Couscous & Baby Spinach Salad
Duck Breast with Seasonal Fruit Compote, Wild Mushroom Risotto & Frizzled Leeks
Roasted Monkfish Tagine with Chestnut, Fennel & Fire-Roasted Tomato Jam
Moroccan Beef Short Ribs with Cumin-Roasted Carrots and Pistachio Couscous
Porcini-Dusted Roasted Salmon and Pumpkin Risotto with Butternut Squash Puree
Grilled Butterflied Leg of Lamb and Orzo-Vegetable Salad
Honey-Roasted Pork Au Jus and Warm Asparagus with Lemon Butter & Shaved Parmesan
Grilled Cuban-Style Chicken and Vegetables with Mojo Sauce and Black Beans
Pasta with Chef Michael's Bolognese Sauce
New Orleans Gumbo with Chicken & Andouille Sausage
Braised Asian Pork Chops with Five Spice and Orange over Polenta with Stir-Fried Bok Choy
3 Cheese Baked Farfalle with Shiitake, Tomatoes & Prosciutto
Truffled Veal Chop with a Chestnut & Thyme Demi-Glaze Pan Sauce served with Truffled Polenta and Hazelnut-Buttered Haricot Verts

DESSERTS
Rich Chocolate Terrine with Crême Anglaise and Pistachios
Maple-Pumpkin Pots de Crême
Selection of Sorbets
Molten Chocolate Lava Cakes with Crême Anglaise
Fresh Fruit Tart, Seasonal
Madagascar Vanilla Bean Pots de Crême
Fresh Berries with Whipped Cream, served with Chocolate Sweethearts
Fresh Lemon Tart with Wild Berry Sauce
Crême Brulée
Vanilla Poached Pears with Vanilla Bean Ice Cream