Theme Menus Traditional Feast Hors D'oeuvres Salads Entrees

Spring Mix with Fresh Mozzarella, Pear Tomatoes, Fresh Basil and Balsamic Vinaigrette
Assorted Fresh Baked Rolls and Breads to Include Rosemary and Sea Salt Focaccia
Grilled Breast of Chicken with a Wild Mushroom Demi Glace
Pork Tenderloin Vegetable Roullade with Roasted Red Pepper Coulis
Roasted Fingerling Potatoes with Dill Butter
Vegetable Couscous
Roasted Baby Vegetables

A salad of Mixed Greens, Toy Box Tomatoes, English Cucumber, Balsamic Vinaigrette
Carved and Sliced to Order:
Pecan Smoked Turkey Breast with Maple Sage Cream Sauce
Herb Crusted Tenderloin of Beef
Served with Cocktail Rolls, Creamy Horseradish, Demi Glace
Creamed Sweet Potatoes
Vegetable Couscous with Dried Cranberries and Pine Nuts
Three Cheese Tortellini Alfredo
Sauteed Harvest Vegetables

Herb Crusted Tenderloin of Beef
Hickory Smoked Prime Rib of Beef
Rosemary Prime Rib of Beef
*Above served with Creamy Horseradish and Au Jus
Vegetable Stuffed Pork Tenderloin
Grilled Chicken Breast with Chipolte Cream Sauce
Dry-Aged Rib Eye with Maitre d’hotel butter
Grilled Alaskan Halibut with Mango Relish
Poached Halibut with Pesto Cream
Grill-roasted Rack of Lamb in Red Mole Sauce
Sea Scallops with Cilantro Butter
Smoked Salmon in Puff Pastry with Fresh Spinach, Pine Nuts, Herb Boursin Cheese
Grilled Salmon with Raspberry Chipotle Sauce
Baked Salmon with Apple Citrus and Red Currant Glaze
Chicken Provencal with Tomatoes, Olives, Garlic and Fresh Herbs
Grilled Breast of Chicken with a Mediterranean Relish
Grilled Chicken Picatta
Chicken Cordon Blue with Dijon Cream Sauce
Roasted Pitted Ham with Brown Sugar, Mustard Pineapple Rum Glaze
Roasted Glazed Breast of Turkey
Pan Seared Mahi Mahi with Lemon Caper Sauce
Cedar Planked Salmon with Lemon Dill Butter

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Vodka Cream Tortellini
Penne Pasta Bolognese
Angel Hair,Grilled Shrimp and Scallop, Roasted Garlic, Olive Oil, Fresh Basil
Butternut Squash Ravioli, Sage and Shallot Bechimelle
Pumpkin Ravioli, Walnut Cream Sauce
Penne Pasta, Wild Mushroom, Sun-Dried Tomato Alfredo
Gnocchi, Sauteed Mushrooms, Light Tomato Sauce
Pasta Sedona
Grilled Chicken, Shrimp, and Penne Pasta, Roasted Red Pepper Alfredo, Fresh Herbs
Pasta Rustica
Crab, Crispy Bacon, Grilled Chicken, Bowtie Pasta, Creamy Alfredo Sauce

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Dungeness Crab Cakes w/ Lemon and Green Onion Relish
Petite Lemongrass Beef Skewer w/ Red Onion Marmalade
Grilled Jumbo Honey Chile Shrimp
Beef Tenderloin Roll w/ Roasted Red Pepper, Feta Napoleon
Sesame Seared Filet Mignon “Sushi”, with Sticky Rice, Wasabi & a Sweet Soy Glaze
Pork Tenderloin on a Citrus Coconut Cake Topped with Mango Salsa
Crab and Papaya Tostadas
Duck Confit Canape with Orange Compote
Smoked Salmon Mousse on Crostini , Topped with Fresh Dill
Ham and Caramelized Onion Bruschetta
Brie and Fresh Fruit Tart
Poached Scallop with a Turnip Puree
Sweet Roasted baby Bliss Potatoes Filled with Vodka-Spiked Crème Fraiche and Glistening Caviar
Stewed Pork Empanada with Smoked Poblano Cream
Lollipop Lamb Chops, Marinated in Red Wine, Herbs and Pomegranate Glaze
Spicy Beef Salad in a Cucumber Cup
Chicken Breast Satay with Asian Peanut Glaze
Stuffed Mushroom Cap with Spicy Sausage & Parmesan
Andouille Sausage En Croute
Parmesan Crostini with Wild Mushroom & Olive Tapenade
Slice of Pear, Pancetta And Creamy Brie Topping a Grilled Crostini
Port Poached Pear with Mild Maytag and Crisp Panchetta
Caprese Crostini
Melon & Prosciutto Canapes
Basil Pesto & Sun-Dried Tomato Tarts
Red Endive Spears with Stilton & Brandied Walnuts
Grilled Portobello, Fresh Mozzarella, & Fresh Basil Napoleon
Grilled Polenta Canape with Green Chili Cream Cheese, Turkey Sausage Topped with Roasted Red Pepper & Cilantro Relish
Corn & Scallion Empanada w/ Jalapeno Cream
Champagne Poached Pear with Lemon Lavender Compote
Thai Spring Rolls w/ Fresh Julienne Vegetables and Sweet Chili Sauce

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theme menus * traditional feast * hors d'oeuvres * salads & entrees * starches & pastas * vegetables & desserts

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Hors D'oeuvres