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Sample Menu 1

Appetizer

Cold HORS D’OEUVRES

Bruchetta On Garlic Toast

Plump Steamed & Chilled Shrimp Served with Cocktail Sauce

Tuna Tartar with Wasabi Foam On a Sesame Wanton

Persian Cucumbers with Mint Tabouleh & French Feta

Smoked Salmon with Dill & Thyme Crème Fraiche on a Butter Cracker


Hot HORS D’OEUVRES

Three Cheese Carmelized Turn Over

Lamb Loin Lollies with Mint Jalapeno Pesto & Onion Marmalade

Mushroom Caps filled with Spinach & Artichoke Parmigiana

French Bakes Brie with Caramelized Onions served on French Artisan Breads

Tender New York Steak on a skewer with Jack Daniels Sauce

Coconut Pecan crusted Shrimp with Spicy Pepper Mayonnaisei

Mini Chicken & Waffels


Salad

Mixed Greens, Gorgonzola Cheese, Walnuts, Tomatoes, Diced Apples, Celery, Raisins with a Rustic Vinaigrette

Romaine lettuce, Shaved Parmesan, Garlic Croutons with a Homemade Caesar Dressing

Crisp & Tangy Arugula, Shaved Fennel & Sun-Dried Apricots with an Orange Blossom Vinaigrette

 

Main Course

Roasted Tenderloin of Beef with a Bordelaise Sauce, Potato Gratin
Dauphinois, Fresh Asparagus with Hollandaise Sauce

Almond Flour Crusted Chilean Sea Bass, Butternut Squash Ravioli with a Sage
Brown Butter Sauce, Asparagus Spears with Lemon Butter, finished with an Anise-Port Reduction

Roasted Chicken Breast with Champagne Shallot Sauce, New
Jersey Candied Turnips, French Green Beans with Garlic Butter, Roasted Garlic
Oil & Caramelized Pearl Onions served on a bed of Wild Mushroom Rice

Vegetarian Option Available upon Request

 

Dessert

There is nothing sweet like desserts and you will have a choice of beautifully arranged miniature pastries including éclairs, cream puffs, chocolate cups with raspberry mousse, torte squares, fruit tarts and squares of black forest cake.

There will be a generous supply of the best Californian red and white wine to last the whole evening as well as a coffee station for every guest's consumption.

 

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Date of event: 22-Oct-2017
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