Sample Menu 1

HORS d’OEUVRES

GLAZED FIGS with almonds and thyme

FIRE-ROASTED ARTICHOKE DIP served with crispy polenta chips and red endive

MINI GALETTES filled with zucchini, lemon, and ricotta.

or

BRUSCHETTA with white beans and walnuts

DINNER

ALMOND CRUSTED SHRIMP CAKES Served with lemon soy remoulade

SKILLET GREENS With shallots and cider gastrique

DESSERTS & DRINKS

DECONSTRUCTED BLACK FOREST CAKE Served with chocolate fudge pots and raspberry compote

sample menu 2

COLD HORS D’OEUVRES

LOBSTER MEDALLIONS WITH CHAMPAGNE DILL SAUCE arranged around a bed of frisee with warm herbed goat cheese and sweet bell peppers

SMOKED TROUT SPREAD accompanied by fresh raw cauliflower, carrots, and celery, served with homemade brown bread and polenta chips

WILD MUSHROOM RAGOUT SERVED ON POLENTA CRISPS garnished with creme fraiche and fresh basil

BEEF TENDERLOIN “ROSETTES” with dill horseradish cream sauce and black olive chimmichuri

HOT HORS D’ OEUVRES

ROQUEFORT, PEAR, and PANCETTA STRUDEL

“MYSTERY MEAT” SLIDERS succulent bite size-lamb and veal patties served between toasted mini brioche buns

SAVORY LOBSTER BREAD PUDDING with vanilla chive sauce

DESERTS AND DRINKS

SINFUL CHOCOLATE ZEPPOLE filled with dark chocolate cream and served with a vanilla bourbon whipped cream

COCONUT MACADAMIA NUT MINI CHEESECAKES lathered in caramelized bananas

SAUTERNES

sample menu 3

HORS d'OEUVRES

GREEN TOMATO CROQUETTES with sweet basil and truffle creme

BLACK EYED PEA “HUMMUS” served in toasted buttery croustades

DINNER

SHRIMP CREOLE RIOTTO CAKES think jambalaya only better!

ORECHETTE EN GRATIN (A.K.A. MAC N’CHEESE)

SAGE AND HONEY SKILLET CORNBREAD finished with shaved asiago

PULLED PORK “MILLEFEUILLE” with smoked peach bbq sauce

DESSERT

LAVENDER FUDGE PECAN BROWNIE BITES

MINI MEYER LEMON CAKE PIES