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~ Spring carving station:
Spiral Ham and Leg of Lamb with condiments and breads
~ Oven Dried Tomato and Cheese
Strudel
~ Fresh Fruit Salsa with wonton
chips
~Baked Brie en Croute with
shrimp Creole, wrapped in phyllo dough
served with baguette slices and
distinctive crackers
~ Seasonal Crudités
with red pepper hummus, salsa
verde or yogurt cucumber cilantro dip and vegetable twigs
~ Bread Sticks wrapped in
prosciutto and herb cheese
~ Pineapple ‘Carpaccio’ with
toasted sliced almonds
~ Herb Crusted Goat Cheese
with piperade, baguette slices
and whole wheat tortillas
~ Classic Cheese Fondue
with seasonal vegetables, fresh
fruit and crusty breads
~ Asparagus & Leek Terrine,
wrapped in leeks, served with baguette slices and flat breads
~ Spiced Nuts
~ Assorted Marinated Olives
~ Please ask us about our new
‘small plates’ cocktail receptions! ~
Passed Hors d’oeuvres
~ Poppy seed Asian Spoons –
variations:
marinated tuna and
seaweed salad with wasabi vinaigrette
Asian duck slaw
tropical crab salad
grilled shrimp and sunomono
salad
ginger, salmon and daikon salad
herb chicken and asparagus
salad
~ Tea Sandwiches – variations:
roasted tenderloin of beef with
arugula and parmesan
cucumber and watercress with
chive butter
cucumber with herb cheese
prosciutto and pear with
parsley butter
~ Croustades – variations:
carpaccio with herb rub, tomato
concasse and basil oil
vegetable cassoulet
cobb smoked bacon with romaine
chiffonade, tomato concasse and basil aioli
romaine chiffonade, shaved
parmesan and Caesar dressing with toasted leeks
~Sate with peanut sauce –
variations:
beef, pork, salmon and chicken
*available on savory peanut
butter cookies
~ Corn cups – variations:
avocado, bacon, tomato and
scallion
scallop seviche with chili oil
black bean and corn salad
~ Profiteroles – variations:
~Crab and lemongrass
~Truffled mushrooms
~Grainy mustard and cheddar
~ Beef and Scallion Skewers
with spicy plum dipping sauce
~ Mini Burgers with assorted
toppings
~ Petite Croque Monsieur with
thinly sliced pear and honey mustard
~ Parmesan Cups with dried
cherries, julienne prosciutto and goat cheese
~ Coconut Chicken with mango
puree, chili lime duck sauce or raspberry sauce
~ Chicken Lettuce Wrap with
miso peanut sauce
~ Assorted sushi with wasabi,
pickled ginger and soy
~ Lobster and Haddock Beignets
with Cajun remoulade
~ Lemon Thyme Éclairs with
lobster tail and white corn salad
~Salmon cake with lemongrass,
cilantro and chive with lime soy sauce
~Smoked Salmon and Apple
Vietnamese Spring Rolls with watermelon radish coulis
~ Sweet Pea Pancake with smoked
salmon and salmon roe
~ Jonah Crab Blini with chive
crème fraiche and Osetra caviar
~Crisp Lotus Root with ahi
tuna, tobiko caviar and ginger crème fraiche
~ Sesame Shrimp with miso
dipping sauce
~ Potato Leek Latke with apple
chive confit
~ Mango, Pear and Brie
Quesadillas with jalapenos
~ Vidalia Onion Fritter with
pineapple salsa or tomato jam
~Baby Yellow Beets with sun
dried tomato cheve spread
~ Saffron Crepe with curried
julienne vegetables
~ Grilled cheese and tomato on
baguette
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Spring Menu Suggestions
Appetizers…
~ Grilled Lemon Prawns with
water chestnuts and sliced radish
topped with parsley oil and
champagne yellow pepper oil
~ Mediterranean Scallops with
piperade atop seasonal greens
with basil chiffonade, and
grilled eggplant caponata
~ Spring Risotto with asparagus
tips and fresh peas
finished with pea tendrils and
shaved parmesan
~ Lasagna Rustico
with Shrimp, Scallops and Red Snapper
with tomato, fennel and basil
~ Caramelized Onion and Leek
Tart with toasted chevre and rhubarb chutney
Soups…
~ Trio of Tomato Soup served in
a champagne flute
Red Tomato with tarragon,
Yellow Tomato with saffron and Green Tomato with cilantro
offered with croque monsieur (a
petite grilled ham, swiss and pear sandwich)
~ Zucchini and Tarragon Soup
with caramelized leek and onion
with shaved parmesan and ‘longe
pan’ crostini
~ Watermelon Gazpacho
~ Spicy Red Lentil, Cilantro
and Coconut Soup with chicken dumplings
Salads…
~ Herb Salad with Cassis
Vinaigrette
garnished with edible flowers
and a garlic tuile
~ Grilled Salmon Salad with
field greens, mango and lemon yogurt dressing
~ Grilled Tuna Nicoise Salad
~ Baby Red Lettuces with
grapefruit and orange segments, toasted slivered almonds,
shaved manchengo cheese and
citrus chive vinaigrette
~ Seasonal Greens with grilled
petite vegetables and lemon olive vinaigrette
~ Composed Salad of new
potatoes, grilled eggplant caponata, broiled asparagus and a mustard
artichoke vinaigrette
Meats…
~Herb Crusted Rack of Lamb
with mustard mashed potatoes
and carrot, zucchini and yellow squash ribbons
~ Veal Chop with sautéed pears,
finished with an orange Madeira reduction, orzo and asparagus bundles with
chive ribbon
~ Veal Loin with pommes anna
and medley of haricot verts, sugar snap peas and carrots
~ Tenderloin of Beef with
soufflé potatoes, julienne vegetable medley and a tomato peach relish
~ Five spice rubbed New York
Strip with teriyaki plum glaze, braised young bok choy and peanut infused
Shanghai noodles
Fowl…
~Grilled Duck Breast with bing
cherry sauce, truffled mashed potato cake and spring vegetables
~ “Guinea Fowl” roasted with
spring herbs
accompanied by new potatoes and
a fava bean, fennel, apple sauté
~ Statler Breast of Chicken
filled with prosciutto, pear and sage, herb rice and sautéed haricot verts
~ Grilled Breast of Chicken
with mustard port sauce, potato balls with fresh herbs and asparagus
bundle with chive ribbon
Seafood…
~ Pan Seared Chilean Sea Bass
topped with tomato fennel relish, finished with basil infused oil and
balsamic reduction, accompanied by toasted orzo and seasonal vegetables
~ Banana Leaf Wrapped Chilean
Sea Bass with fresh crab meat, curry and coconut butter, served with
jasmine rice and pear tomato compote
~ Grilled Wild Salmon with an
herb shallot vinaigrette, lemon basmati rice and julienne vegetable medley
~ Cedar Planked Tilapia or
Halibut with white asparagus and oven roasted Idaho potatoes
~ Wild and Basmati Rice Cake
with sautéed scallops and shrimp atop pea and carrot puree
Vegetarian Entrees
~ White
Polenta with herb roasted garlic cream, topped with sautéed young
vegetables (eggplant, artichokes, carrots, patty pan and starburst squash) drizzled with parsley oil and
balsamic reduction
~ White Beans with grilled
artichoke hearts, haricot verts and marinated tomatoes
finished
with parsley oil and balsamic
reduction
~ Moroccan Phyllo Crescents
filled with curried vegetables and cous cous with a golden tomato sauce
and beet puree
~ Mascarpone and Parsley Risotto with wild mushroom ragout
~ Vegetable Pave with
lemon-thyme infused broth
~ Please ask us about Vegan
options. ~
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Spring Dessert Suggestions
Pastry Selection
Composed Desserts…
~ Ginger Lace Napoleons
with caramelized fruit and
vanilla bean pastry cream
~ Seasonal Fruit Cobblers with
sabayon
~ Lemon Roulade with lemon
cream and berries
~ Ginger Crème Brule with
coconut sandies
~ White Chocolate Crème Brulee
with stained glass chards
~ Warm Nectar tossed
Raspberries atop vanilla custard
~ Pineapple Tart Tatin
with burnt caramel ice cream
and coconut almond sandies
~ Zebra Tuile with ginger mango
mousse, seasonal berries and berry sauce
~ Sorbet Trilogy with meringues
*sorbet selections vary
Individual Tarts…
~Chocolate Bourbon Pecan Tart
~Fresh Fruit Tart
~“Boston Cream Pie”
~ Chocolate Truffle Torte
~ Crepe Purses
Tarts, Tortes, Pies and
Soufflés…
~ Classic “Pineapple Upside
Down Cake”
~ DT’s Rich Chocolate Layer
Cake
~ Esther Feldbergs’ Chocolate
Soufflé
** available for parties of 30
or less
~ Berry Charlotte
~ Key Lime Pie with coconut
crust
~ Passion Fruit Tart
Classics
with a twist…
~ Lemon Ginger Shortcake with fresh seasonal fruits and berries with
whipped cream
** Brown Butter Almond Cake and
Lemon Poppyseed Shortcakes available
~ Sweet Asian Spoons with lemon
mascarpone cream and candied violet
~ Dark or White Chocolate
Fondue with hand made toasted coconut marshmallows, assorted cakes and
fresh fruit
~ Pastry Chefs Smores
~ Pastry
Chef’s ‘Cracker Jacks’ with surprise in the box
~ Please ask about our seasonal
selection of tea cookies and miniature pastries. ~
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Awards