HORS D'OEUVRE
Yellow Fin Tuna Tartare with Virgin Olive Oil & Chives
Shrimp Cocktail "Classic" with Horseradish, Tomato & Bourbon
Pan Seared Maryland Lump Crab Cakes with Lemon Infused Aioli
Maine Lobster Salad with Vanilla Corn
Smoked Salmon Tartare with Capers & Dill
Emerald Shrimp with Tequila & Lime
Bacalao Croquetas with Saffron Lime Aioli
Pan Seared Tuna with Sesame Seeds & Wasabi Mayonnaise
Scallop Ceviche with Micro Greens & Smoked Trout Mousse
House Cured Gravlax on Black Breads with Dill
Shrimp Ceviche with Tomato, Avocado, Cilantro & Lemon
Glazed Profiteroles with Smoked Trout or Foie Gras

Chicken Quesadillas with Jalapeno Pepper & Jack Cheese
Lamb Keftedes with Tomato, Mint & Feta
Duck Leg Confit Wraps with Hoisin Sauce
Beef Empanadas with Sweet Onion
Serano Ham Wrapped Manchego & Quince
Bacon Date Toasted Almond Roulades
Marinated Chicken Skewers with Spiced Peanut Sauce
Lamb Turnovers with Moroccan Spices, Apricot & Almonds
Seared Tenderloin Ficelles with Dijon & Chives

Montrachet Tarts with Sun Dried Tomato & Basil Chiffonade
Cantonese Vegetable Spring Rolls with Oriental Sauce
Avocado Salad in Corn Cups with Tomato & Cucumber
Garden Vegetable Crudites with Herbal Sauce
Tomato Bruschetta with Garlic & Olive Oil
Mushroom Caps Filled with Brie & Walnuts
Garden Vegetable Dumplings with Ginger & Ponzu Sauce
Fig & Goat Cheese Flatbreads
Assorted Fine Cheeses with Water Biscuits
Vegetable Summer Rolls in Rice Paper with Sweet Chili Sauce
Spinach, Caramelized Onion & Gruyere Quiche
Kalamata Olive Tapenade & Goat Cheese Ficelles
Arangini Ricotta Risotto Balls with Lemon

FIRST PLATES
Crabmeat Cake on Vinaigretted Field Greens with Creole Mayonnaise
Hake & Salmon Casserole with White Beans & Guindia Peppers
Rillete of Fresh & Smoked Salmon with Green Peppercorns, Dill & Cognac
Seared Five Spiced Yellowfin Tuna on Oriental Greens with Miso Vinaigrette
Shrimp Ceviche on Boston Lettuce with Avocado, Tomato, Cilantro & Lemon
Poached Salmon with Dill Sauce "Classic"
Sauced Crepe Stuffed with Beef, Ratatouille, Shellfish or Spinach & Cheese
Pumpkin Ravioli with Mushrooms, Leeks & Sage Cream
Pasta Provencale with Mediterranean Vegetables, Pine Nuts, Olives & Capers
Penne Pasta with Vodka Cream & Fresh Tomato
Spinach Pasta with Chicken, Mushrooms & Fontina Sage Sauce
Farfalle Pasta with Artichoke, Sun Dried Tomato, Shiitake & Pancetta
Spinach & Ricotta Ravioli with Vodka Cream &Tomato Sauces & Cranberries
Butternut Squash Soup with Black Beans, Caramelized Onions & Chive Cream
Leek & Potato Soup "Classic"
Arugula Salad with Shavings of Fennel, Mushrooms, Parmesan & Citrus Vinaigrette
Mixed Leaf Salad with Blue Cheese, Walnuts, Orange, & Aged Balsamic
Frisee with Cranberries, Pine Nuts, Montachet & Fig Balsamic Vinaigrette
Ensalada Mixta with Avocado, Orange, Asparagus, Tomato, Olives & Aged Jerez
Beet and Arugula Salad with Goat Cheese & Candied Walnuts
Woodland Mushroom Tart with Red Currants & Port Wine
Mediterranean Vegetable Creamy Risotto
Baked Eggplant with Chevre, Olive Tapenade & Vanilla Cream

ENTREES
Chilean Sea Bass with Orange in Butter Sauce & Balsamic Reduction
Grilled Salmon with Melted Tomato, Red Pepper & Sweet Onion
Pistachio Crusted Snapper with Bell Pepper Coulis
Miso Glazed Chilean Sea Bass with Shiitake Confit
Decorated King Salmon Buffet "Classic" with Kirby Cucumber & Dill Sauce
Seared Rare Tuna Medallions with Tropical Salsa, Room Temperature
Salmon En Croute Layered with Mushrooms, Ricotta & Arugula
Roasted Halibut with Oriental Sauce & Pineapple Tamarind Chutney
Braised Halibut with Five Spice, Oriental Sauce, Curried Rice Balls & Bok Choy
Roasted Brook Trout Stuffed with Spinach & Mottled with Parmesan
Slow Baked Salmon with Red Wine & Pineapple Reduction with Mushrooms
Potato & Herb Crusted Grouper with White Wine & Caper Sauce

Filet Mignon Bordelaise with Pear & Shiitake Slivers
Pan Seared Chicken Breasts with Mushrooms, Artichoke & White Wine
Herb Crusted Rack of Lamb with Grainy Mustard, Herbs & Minted Jus
Stuffed Chicken Breast with Asparagus & Green Beans with Ginger & Carrot Sauce
Aged Sirloin of Beef with Cognac & Green Peppercorns
Chicken Normandy with Green Apples & Calvados Cream
Glazed Boneless Quail Stuffed with Foie Gras & Dried Cranberries
Leg of Lamb Moroccan Style with Almond & Apricot Slivers
Roasted Breast of Veal with Arugula, Raisins & Spiced Pear Mustard
Pecan Studded Chicken with Dijon & Tarragon Sauce
Braised Lamb Andalusian Style with Melted Tomato & Vidalia Onion
Beef Tournedos with Seared Foie Gras & Sauce Espanole "Classic"
Veal Printanier with White Wine & Carved Garden Vegetables
Coronation Chicken Salad with Mild Curry, Apricot, Green Grapes & Walnuts
Chicken Basquaise with Tomato, Red Pepper & Spanish Onions
Chicken Casserole with Sweet Potato, Green Beans, Tomatoes, Ginger, Basil & Cider
Saffron Paella with Chicken, Chorizo, Peas & Olive Oil, or with Shellfish