Appetizers

Prices are per piece, with a minimum of 50 pieces per item

Beef Wellingtonettes 2.00
Tenderloin & Horseradish Potato Pancake Canapés 2.00
Stilton and Pear Crostini 1.50
Thai Crab Stuffed Cucumbers 1.50
Fresh Oysters 2.00
Crab Cakes with Chipotle Aioli 2.00
Apple and Tarragon Chicken in Endive 1.50
Balsamic Chicken Crostini 1.50
Thai Chicken Satay 1.50
Cajun Barbequed Shrimp Satay 2.50
Prosciutto Wrapped Prawns 3.00
Assorted Domestic Cheeses  2.00 pp
Assorted Artisanal Cheeses 4.00 pp
Smoked Salmon Crostini with Dill Cream Cheese 1.50
Sun Dried Tomato Calamata Tapanade Bruschetta 1.25
Tomato Basil Bruschetta 1.25
Mushroom Duxelle & Goat Cheese Bruschetta 1.50
Shrimp Wonton with Red Chile Aioli & Basil Oil  2.00  

Pork Wonton with Orange Sesame Aioli   1.50  

Marinated Beef Wrapped Asparagus & Horseradish Mayo 2.00
Cumin Crusted Beef Canape with Roasted Tomato Salsa 2.00
Roasted Garlic Hummus with Pita Chips 1.00
Crab or Herb Stuffed Mushrooms 1.50/1.00
Spinach Artichoke Dip on Grilled Pita 1.50

Bacon Wrapped Scallops w/Orange Chipotle BBQ Sauce         3.00                       

Duck Spring Rolls w/Chili Coconut Sauce                            3.00                                

Shrimp Cocktail w/Red Chili Cocktail Sauce                        2.00                                 

Cherry Balsalmic Glazed Elk Tenderloin Skewer                3.50                                  

Parmesan Polenta & Oven Dried Tomato Napoleon w/Arugula Pesto     1.50

Soups

Here are some suggestions, we welcome your requests

$6 per bowl
Roasted Tomato with Blue Cheese
Crab Bisque
Scallop Bisque
Crab Chowder
Clam Chowder
Corn Chowder
Wild Game Stew
Roasted Zucchini and Goat Cheese
Tomato and Basil Bisque with Garlic Croutons
Chanterelle Cream
Roasted Red Pepper and Blue Cheese
Cream of Potato and Roasted Garlic
French Onion
Spicy Black Bean with Cilantro Sour Cream
Potato and Leek
Curry Potato
Thai Ginger Carrot
Capicola, Dijon Lentil
Green Chile with Pork
American Red Chile

Salads

Prices are per person, minimum of 20 people

Mixed Greens with Tomato, Cucumber, Broccoli & Carrots. Choice of Dressing6.00
Lobster Greens – Baby Greens, Chestnuts, Steamed Lobster, Guava, Cilantro & Roasted Shallot Vinaigrette 12.00
Romaine Hearts with Fried Shallots, Crispy Back Fin Crab Cakes, Granny Smith Apple & Creamy Cajun Dressing 12.00
Bib Salad – Fresh Strawberries, Gorgonzola, Candied Walnuts & Roasted Shallot Vinaigrette 9.00
Spinach with Cucumber, Red Onion and Feta Dressing 8.00
Spinach, Bacon & Egg with Honey Lime Dressing 8.00
Caprese – Roma, Mozzarella & Basil 8.00
Mixed Greens – Mauderins with Soy, Ginger Dressing with Sprouts 7.00
Cumin Shrimp & Marinated Lentil Salad 9.00
Spinach, Goat Cheese, Cranberries with Balsamic Vinaigrette 8.00
Caesar 5.00
Cobb Salad 8.00
Jicama, Cucumber, Cilantro, Red Onion and Mixed Greens 4.00

Entrees

Entrees are served with your choice of potato or grain and vegetables.Prices are per person, minimum of 20 peopleSeared Tornado of Beef topped with Caramelized Pearl Onions served with a Sun Dried Pear Demi Glace – Gauphretts de Pomme 36.00
Elk Tenderloin stuffed with Mission Figs, Gruyere and Fresh Basil with Truffle Oil 38.00
Foie Gras Stuffed Milk fed Veal Chop over Madeira Seared Morels, Goat Cheese Fritter & Caramelized Leeks 34.00
Wild Salmon – Herb Crusted Crab Veloute with Oven Dried Tomatoes 26.00
6oz Carved Grilled Tenderloin 28.00
Prime Rib Au Jus 35.00
Grilled Tenderloin of Beef over Shitake Mushrooms with Roasted Shallot Demi Glace & Fried Onions 36.00
Crab stuffed Maine Lobster over Wild Rice Cakes with Mango Emulsion 36.00
Macadamia Crusted King Salmon with Basil Pesto Burre Blanc, Roasted Garlic, Whipped Purple Peruvian Potatoes & Steamed White & Green Asparagus 32.00
Turbot en Papillote with Asian Vegetables, Preserved Ginger, Jasmine & a Wasabi Veloute 32.00
Filet of Beef Tenderloin, Fried Potato Croques with Marinated Pearl Onions & Red Wine Demi Glace 36.00
Grilled Alaskan Salmon over Crispy Polenta with Steam Asparagus & Maple Butter with Fried Leeks 26.00
Blackened Chicken Breast with a Mango, Pine Nut Coulis 26.00
Rack of Lamb Forrestier crusted in Mushrooms with a Calamata Demi Glace 34.00
5 Spice Pork Tenderloin with a Vanilla, Ginger Essence 32.00
Pecan Crusted Trout with Lime Butter 26.00
Rib Eye Steak with a Sun Dried Peach, Brandy Sauce with Fried Shallots 36.00

Sorbet/Granites

Here are some suggestions, we welcome your requests

Champagne Sorbet
Sauvignon Blanc Sorbet
Raspberry Granite
Mango Sorbet
Cherry and Basil Sorbet
Blackberry Merlot Sorbet
Prickly Pear Cactus Sorbet
Peach Merlot Sorbet

Potatoes

Here are some suggestions, we welcome your requests

Plain Mashers
Roasted Red Potatoes with Herb Butter
Roasted Garlic Yukon Gold Mashers
Idaho Russet Mashers
Purple Peruvian Mashers
White Truffle Whipped Potatoes
Goat Cheese & Roasted Shallot Mashers
Scallop Potatoes
Baked Potatoes
Sweet Mashers

Grain

Here are some suggestions, we welcome your requests

Cilantro & Scallion Jasmine Rice
Toasted Cashew & Basil Basmati
Artichoke & Sun Dried Tomato Cous Coos
Lemon & Basil Basmati Rice
Parmesan & Scallion Risotto
Risotto Croquets
Coconut & Chive Jasmine Rice
Crispy Parmesan Polenta
Orange Curry Wild Rice
Sun dried Tomato & Almond Pilaf
Sun dried Apple & sage Basmati
Lemon Garlic Orzo

Vegetables

Here are some suggestions, we welcome your requests

Grilled Zucchini with Herb Butter
Garlic Seared Asparagus
Steamed Broccoli with Roasted Granule Oil
French Green Beans, Roasted Fennel & Shallots
Orange Ginger Carrots with Bok Choy
French Beau Bundles
Balsamic Marinated Seasonal Medley
Curried Carrot Puree
Southwestern Stuffed Roma Tomatoes
Fried Spinach – Soy & Romano
Green Bean Casserole
Spaghetti Squash with Garlic Butter & Chives
Acorn Squash with Maple and Pecans
Grilled Zucchini with Herb Butter
Garlic Seared Asparagus
Steamed Broccoli with Roasted Granule Oil
French Green Beans, Roasted Fennel & Shallots
Orange Ginger Carrots with Bok Choy
French Beau Bundles
Balsamic Marinated Seasonal Medley
Curried Carrot Puree
Southwestern Stuffed Roma Tomatoes
Fried Spinach – Soy & Romano
Green Bean Casserole
Spaghetti Squash with Garlic Butter & Chives
Acorn Squash with Maple and Pecans

Desserts

Here are some suggestions, we welcome your requests

Rum Pickled Pineapple Vanilla Crème Tart with Blackberry & Mango Purees
with Candied Cilantro 8.00
Banana/Molasses Crème Tartlet with Bourbon Caramel Sauce & Candied Walnuts 8.00
Strawberry Almond Basil Shortcake 8.00
Milk Chocolate Truffle 2.50
Chocolate dipped Long Stem Strawberries 1.25
Hot Apple Tart 4.00
Blackberry & Cream Cheese stuffed Chocolate Gnache Cake 4.00
Crème Brule 7.00
Blueberry Cobbler 5.00
Cheese Cake 6.00
Ice Cream Cake with Fruit Sauces 5.00
Ice Cream Sundae Bar 5.00
Fresh Cookies & Milk 5.00
Red Banana Custard in Crispy Phyllo Cups 6.00
Cherry Chocolate Cake – Black Forest 6.00
Any Pie – Fruit or Cream