Tray passed hors d'oeuvresCucumber cup with crab and mango in a cilantro lime dressing Watermelon and goat cheese square with cracked black pepper Chicken curry tartlet with golden raisins and roasted coconut BuffetHerb roasted leg of lamb, marinated in red wine, garlic and rosemary served with an italian salsa verde Grilled tuna pocketed with caramelized onions and nicoise olives served with summer tomato ratatouille Baby spinach salad with grilled peaches and candied walnuts with a buttermilk dressing Farmer's market salad with fresh green beans, sliced rings of corn, cherry tomatoes, red onions and tossed with a red wine vinaigrette Galette of caramelized leeks, new potatoes, fresh thyme and fontina cheese Melon salad with orange and fresh mint to include cantalope wedges, honeydew and watermelon balls
Something SweetIndividual almond frangipane tart with fresh summer cherries and creme fraicheMiniature dark chocolate cupcakes with mascarpone frosting
Yellow pepper and tomato gazpacho with dungeness crab Escabeche - chilled spanish fish salad of fried striped bass with julienne vegetables, sherry wine vinegar and extra virgin olive oil Spicy caribbean jerk marinated pork loin with green olive sauce, spicy black beans and fried plantains White bean and smoked poblano chili puree with plantain chips Shrimp ceviche with garlic oil, avocado and croutons Empanadas filled with potato, cotija cheese, chipotle peppers and tomatillo salsa
Fresh guacamole made on the spot with tri-colored tortilla chips and two salsas Tray passed hors d'oeuvresEndive leaf with diced raw salmon, horseradish cream, chives and red radish Oven roasted roma tomato with melted fontina cheese and pesto Off the grillProscuitto wrapped shrimp with lemon aioli
Achiote orange pork skewers Marinated flank steak with italian salsa verde sauce Roasted vegetable salad with feta cheese and five herbs Fresh summer corn salad with avocado, scallions, and tomato in a lime cilantro vinaigrette Yukon gold potato salad with caramelized onion, green beans and kalamata olives Thick grilled bread with garlic oil Something sweetGinger shortcake with summer berries and whipped creamHearts of Romaine with Endive, toasted spiced walnuts and Stilton vinaigrette Mushroom and pancetta pastry crescents with caramelized onions Warm Brie filled with sun dried tomato and olive pesto, served on a bed of roasted tomato concasse, garnished with wilted spinach. Served with baguette and crackers. Roasted Pork loin stuffed with orange, fennel and fig, thinly sliced and arranged on platters. Gravlax of Salmon, served with sweet mustard sauce, horseradish cream and toast points Sauteed Prawns with Romesco Sauce Holiday Dessert BuffetGingerbread trifle layered with lemon curd, blueberry compote and creme fraiche Bittersweet chocolate truffles with grand marnier, dusted with cocoa powder Holiday decorated butter shortbread cookie Raspberry Linzer bars |
