Stationary hors d’oeuvres
~Baked raspberry brie with assorted crackers and fresh fruit
~Rosemary Asiago cheese crisps with roasted tomato dip
~Buffalo mozzarella salad skewers with fresh basil
~Dips – white bean & yogurt, summer herb with chevre, yellow pepper aioli, and curry tomato
~Companions – grilled breads, toasted focaccia, garlic toasts, soft and toasted pita
~Aioli’s – Smokey chipotle aioli, Yellow pepper aioli
~Oils – yellow pepper oil, parsley oil, tomato infused oil
(Combine dips, companions and aioli’s for a bounty table)
~Tid Bits – assorted olives, large capers, marinated feta wedges, balsamic glazed roasted onions and assorted nuts

Passed hors d’oeuvres
~Zucchini fritters with tzatziki
~Asparagus roulade, rolled in sesame
~Fresh fig with Gorgonzola and toasted pine nuts, drizzled with blackberry glace
~Artichoke and boursin stuffed fritters
~Carrot and chive cakes with blueberry relish
~Shortbread with piped Stilton and peach jam
~Brie and papaya quesadillas topped with grilled peppers and cilantro cucumber cream
~Corn cake with tri color pepper relish
~Gazpacho in cucumber cup
~Prickly pear shooters with whipped cream and toasted hazelnuts
~Cinnamon and banana beignet with maple crème fraiche
~Mediterranean tuna skewers with spicy tomato dip
~Lemon grass, cilantro, chive salmon cakes with lime soy beurre blanc
~Lemon éclairs with lobster salad

~Crab and lemon grass profiteroles

~Ahi tuna cucumber cups with orange and ginger
~Wonton cups filled with lobster and tarragon, garnished with chopped chives
~Ancho chili seared chicken on grilled corn bread with chipotle mayonnaise
~Lime marinated chicken skewers with cool avocado dip
~Grilled pistachio crusted lamb chops with tzatziki
~Roasted tenderloin of beef with boursin served on fresh apricot wedge

Appetizers
~Assorted tomatoes with diced cucumbers, fresh basil and feta or mozzarella with EVOO and balsamic vinaigrette
~Caesar verde with asparagus, haricot verts and brussel sprouts, garnished with toasted leeks and freshly shaved parmesan
~Strawberry salad with field greens, toasted almonds, blue cheese and balsamic reduction
~Wilted spinach with red and yellow tomatoes, warmed goat cheese and roasted ciopolini onions – drizzled with balsamic reduction, served with roasted garlic crostini
~Cold potato leek soup with toasted hazelnuts and hazelnut oil – can also be passed in shooters
~Fig wrapped in prosciutto with gorgonzola, atop watercress or frisee with fresh lemon juice, kosher salt, cracked pepper and EVOO
~Grilled seasoned feta – wrapped in grape leaves, drizzled with herb oil
~Baby mustard greens with grapefruit and orange sections, avocado and orange/rosemary grilled shrimp
~Pear tomatoes, mango, daikon radish, roasted cashews and fruit vinaigrette
~Frisee salad with plantain tempura, spiced walnuts, grilled pears and pear vanilla vinaigrette
~Summer risotto with grilled vegetables and shaved parmesan
~Baby spinach with spiced almonds, red and grape relish, Maytag blue cheese and Marion blackberry vinaigrette
~Panzanella with grilled rosemary shrimp
~Yellow tomato gazpacho with lobster
~Ahi tuna parfait with tobiko and osetra caviars and ginger crème fraiche and wonton chips
~Ginger, scotch bonnet and lime seviche of grouper, calamari, shrimp and scallops
~Seared scallops with manchengo shallot flan and tomatillo relish finished with yellow pepper oil
~Nicoise salad of rare tuna, egg, purple Peruvian potato, haricot verts and young greens, served on our fish skewers in a glass of field greens
~Shrimp and lump crab spring rolls with crisp lotus root and red chili cilantro butter

Entrees
~ Seared Diver scallops atop risotto with haricot verts and yellow pepper oil
~ Ginger seared sea scallops
~ Pink peppercorn crusted tuna, stuffed with spinach with red pepper coulis
~Grilled halibut atop lobster, green olive, lemon risotto
~ Grilled citrus marinated tuna atop jicama quinoa and grilled watermelon
~ Nori wrapped salmon atop sweet and sour jasmine rice and miso carrot sauce
~ Banana leaf wrapped Chilean sea bass with lump crab and coconut curry butter
~ Pan seared mahi mahi with minted pineapple and papaya salsa
~ Sesame crusted tuna with wasabi ginger sauce

~ Maple soy ginger wild salmon with soba noodles and braised bok choy
~ Potato crusted halibut with roasted tomato sauce
~ Fish stew with native Cod and Vidalia onions
~ Monkfish – braised with tomatoes, wine, olive oil, kalamata olives and feta
~ Roasted sea bass with sweet corn sauce
~ Summer mixed grill with sea bass, scallops and shrim
~ Pistachio crusted rack of lamb with tart cherry crème fraiche
~ Chicken Oscar with lobster and hollandais
~ Corn meal crusted breast of chicken with toasted corn and papaya relish
~ Vegetable Napoleon
~ Portobello mushroom steak, stuffed with mushrooms, topped with grilled asparagus and yellow pepper brandy sauce

Sides
~ Grilled vegetable bundles
~ Fresh tomato – cucumber – red onion salad
~ Roasted garlicky tomatoes
~ Grilled asparagus with cracked pepper
~ Herbed mushroom medley – shitake, button, oyster, Portobello
~ Golden rice with turmeric and curry, golden raisins and toasted nuts
~ Parsley risotto with mascarpone – risotto light green with parsley – drizzled with parsley oil
~ Pomme frites

Desserts
~Individual raspberry almond tarts with sabayon and almond nougat
~Platter of assorted cookies with whipped cream
~Lemon roulade with blueberry compote or Lemon pudding with blueberry sauce
~ Chocolate trio – chocolate truffle, Boston cream pie and Gianduja torte
~Trio of summery petite pastries
~Fresh tree ripened fruit shortcake with whipped cream
~Ice cream sandwich with bananas foster
~Smore’s plate with fresh marshmallows, warm ganache and walnut icebox cookie
~Summer citrus cake with grapefruit sorbet and fresh basil gran marnier sauce
~Apricot sponge roulade with lemon butter cream, rum syrup, grilled apricots and raspberry puree
~Plum tart tatin with burnt caramel ice cream and almond short bread
~Cold ginger mango meringue soufflé with coconut sables
~Peach almond mascarpone parfait with whipped ginger sabayon
~Key lime bavarois with chantilly cream, seasonal berries and sabayon
~Seasonal lattice crust fruit pie with vanilla ice cream
~Key lime and watermelon soup shooter with coconut ice cream
~Cappuccino shooter with whipped cream and shaved chocolate
~Trio of crème brule – chocolate, vanilla bean and mocha or orange, lemon and ginger
~Mango strawberry shortcake
~Frozen banana mousse in ginger lace cup

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