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HOT HORS D'OEUVRE
| Chive
flan Lorraine |
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Polenta cups with goat cheese, sundried tomato and toasted pine nuts |
| Leek,
pear and gruyere turnovers |
| Yuca
and carrot fritters with a spicy black bean and mango salsa |
| Brie,
black bean and papaya quesedillas with a guacamole garnish |
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Brie, papaya, and black bean quesadillas |
| Crab
and scallop cakes with a fiery red pepper dipping sauce |
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Saag paneer "pizza" with goat cheese |
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Shrimp croquettes with chipotle ketchup |
| Blue
cheese blintzes with caramelized apple garnish |
| Curry
scented blintzes with a ginger carrot filling and a caramelized
pear garnish |
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Asian corn fritters with pineapple chutney |
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Lamb samosas with a mint chutney |
| Toasted
corn cups with turkey chili-avocado cilantro garnish |
| Shrimp,
shiitake mushroom and goat cheese strudel |
| Three
onion and Taleggio tartlets |
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Mini salmon burgers on brioche toast with yellow pepper relish |
| Thai
meatballs with snow peas and a cilantro-mint dipping sauce |
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Smoked mozzarella, sundried tomato and basil "Croque Monsieur" |
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Crispy turkey-filled wontons with ginger-pear chutney |
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Celeriac and potato pancakes with caramelized apple garnish |
| Crispy
scallops with a citrus remoulade |
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ROOM
TEMPERATURE HORS D'OEUVRE
| Sesame
beef on jicama with a wasabi aioli |
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Crispy new potato skins with creme fraiche and wasabi caviar |
| Tuna
tartare napoleons with tabiko caviar |
| Smoked
salmon roulades with chive cream cheese on gaufrette potato
chips with salmon caviar |
| Seared
chili crusted tuna on plantain chips with a cilantro pesto |
| Mini
orange currant scones with smoked turkey and pear cranberry
chutney |
| Jerk
Chipotle chicken "burritillos" with "Cinco de Mayo" salsa |
| Smoked
duck summer rolls with a rosemary ginger dipping sauce |
| Prosciutto
roulades with fresh pear and basil filling served on a baby
spinach leaf |
| House
smoked shrimp with saffron mayonnaise |
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Shrimp ceviche on skewers |
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Scallion pancakes with smoked duck and apricot chutney |
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Chorizo on blue cheese crackers with pear garnish |
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FIRST
COURSE
| Crispy
scallops in phyllo pastry with a yogurt mint sauce |
| Lobster
ravioli in tomato basil broth |
| Butternut
squash and swiss chard risotto |
| Fresh
beer and red onion risotto |
| Puree
of root vegetables with white truffle oil |
| Butternut
squash soup with ginger and caramelized apple garnish |
| Puree
of celeriac soup |
| Wild
mushroom soup with fresh thyme |
| Puree
of cauliflower with crispy shallots |
| Root
vegetable and chicken broth with butternut squash ravioli |
| Shiitake
mushroom and goat cheese Pithivier with a smoked tomato and
red pepper coulis |
| Indian
spiced smoked salmon Napoleon |
| Goat
cheese soufflé |
| Seafood
cannelloni with a saffron cream sauce |
| Grilled
Portobello mushrooms with roasted pear and parmesan |
| Roast
quail on creamy polenta with a red grape sauce |
| Egg
plant roasted pepper and goat cheese terrine |
| Smoked
salmon and scallop mousse terrine |
| Bosc
pear Manchego cheese and grilled portobello salad with a pear
balsamic vinaigrette |
| Fennel
crusted goat cheese on tricolor peperonata salata |
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MAIN
COURSE
| Sauteed
duck breast with coriander, orange sauce, curried potato gallette
and caramelized endives |
| Herb
crusted rack of lamb with a pink peppercorn and tart cherry
sauce, wild mushroom bread pudding and haricots verts |
| Braised
leg of lamb with Indian spices, pumpkin polenta cakes and minted
pea puree |
| Roast
rack of veal with truffle oil garlic, sage, rosemary and fennel,
roasted parsnips, pear, potatoes and winter squash |
| Roast
loin of pork with spiced pear relish, potato parsnip cake and
brazed red cabbage |
| Boneless
breast of chicken with prosciutto di Parma, porcini mushrooms,
fresh peas and sage, risotto cakes and sautéed snow peas |
| Boneless
glazed quail stuffed with Savoy cabbage, fresh herbs, pancetta,
wild mushrooms and apple, served with a carrot timbale and potato
barley cake |
| Roasted
poussin with sesame and cumin, roasted garlic sauce and a trio
of pureed vegetables |
| Roast
filet of salmon with Moroccan spices, du Puy lentils and corn,
polenta cakes and an aromatic tomato sauce |
| Sesame
crusted sea bass with star anise sauce, corn and wild rice pankaes,
and eggplant curry |
| Grilled
yellow-fin tuna with white beans and smoked red peppers |
| Scalloppine
of veal with leeks, Dijon mustard sauce and rosemary fingerling
potatoes |
| Filet
of sea bass in a Cabernet sauce with leeks and a garlic flan |
| Pan
roasted salmon with Thai red curry and baby bok choy |
| Filet
of halibut with a sunflower seed and coriander crust, curry
cauliflower pancakes, and sautéed swiss chard |
| Grilled
swordfish with cilantro pesto, tomato, etamame, corn sautée
and risotto cakes |
| Rollatini
of chicken with a vegetable stuffing, lemon orzo, wild rice,
and sautéed baby spinach |
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BUFFET
DINNER
| Chicken
Shepherd's Pie "Normandy" style with parsnip mashed
potato crust and cider-calvados sauce |
| Veal
stew with chanterelles, pearl onions, fresh sage and baby vegetables |
| Roast
leg of lamb with pomegranate glaze, Israeli cous-cous, corn
salad and sautéed baby spinach in toasted garlic |
| Winter
vegetable stew |
| White
bean stew with parsnips and bell peppers |
| Tandoori
shrimp and red lentils, yogurt mint sauce |
| House
smoked filet of sockeye salmon with a cider glaze, savoy cabbage
and apple slaw |
| Fusilli
with shrimp, snap peas and roasted artichokes |
| Southwestern
lime-marinated chicken with chipotle sauce |
| Mexican
chicken stew with chipotles and peanut sauce |
| Thai
green curry chicken with eggplant; basmati and Thai black rice
with apricots, tart cherries and toasted almonds |
| Shrimp
and scallop stew with chorizo |
| Curried
lamb stew with green lentils |
| Wild
mushroom lasagna |
| Chicken
and shrimp jumbalaya |
| Lemongrass
chicken with sesame noodle salad and baby bok choy |
| Medallions
of pepper crusted tuna with roasted red pepper and caper relish |
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DESSERTS
| Poached
pears, red wine and cardamom cinnamon ice cream |
| Vanilla
poached pears with a praeline sauce |
| Apricot
hazelnut crepes with a rum and orange crème Anglaise |
| Orange
walnut cream roll- orange mango coulis |
| Pear
Tarte Tatin with rich vanilla ice cream |
| Apple
Tarte Tatin with cademom ice cream |
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Vacherin with ginger ice cream and chocolate rum sauce |
| Lemon
Bavarian and raspberry sorbet tart |
| Hazelnut
pear strudel with bourbon ice cream and bittersweet chocolate
sauce |
| Individual
lemon flan with a lemon sauce and fresh berries |
| Caramel
roasted pineapple with phyllo nest and coconut sorbet |
| Bittersweet
chocolate tart with hazelnut ice cream |
| Chocolate
hazelnut torte with two sauces |
| Frozen
orange mousse tart with a bittersweet chocolate sauce |
| Frozen
chocolate souflé with a berry compote |
| Baked
Alaska with coffee ice cream |
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Orangue tiramisu with a raspberry coulis |
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BRUNCH
| Pecan
dill chicken salad on watercress and endive |
| Orecchiete
with sausage and broccoli rabe |
| Vegetable
cassoulet |
| Pasta
e fagioli with basil pesto |
| Vegetable
frittata with wild mushrooms |
| Vegetarian
minestrone alla Genovese |
| Chicken
pot pie with a phyllo crust |
| Orange,
fennel and red onion salad with a baked goat cheese button |
| Black
bean and roasted vegetable burritos |
| Buckwheat
crepe torte with gravadlax and moscarpone |
| Smoked
chicken and red pepper torte |
| French
toast with jalapeño syrup |
| Gingerbread
pancakes with a lemon sauce |
| Breton
style seafood crepes |
| Vegetable
strada |
| Caramelized
onion tart |
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DESSERTS
(AFTER BRUNCH)
| Almond
pear cake with whipped cream |
| Pineapple
upside-down cake |
| Lemon-lime
curd layer cake |
| Cranberry
walnut tart with vanilla ice cream |
| Pecan
shortbread tart with run scented whipped cream |
| Pear
and ginger upside-down cake |
| Cappuccino
layer cake |
| Pear
hazelnut cheesecake with raspberry coulis |
| Chocolate
waffles with butter pecan ice cream and fudge sauce |
| Bread
pudding with apricots, cherries and brandied caramel sauce |
| Apple
and blackberry cobbler with rich vanilla ice cream |
| Angel food
cake with mixed berry compote |
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RECEPTION
PLATTERS ANNUAL
MENUS 2005
| Seasonal
crudite basket with yogurt herb and curry dipping
sauces. A selection of lightly blanched and raw vegetables attractively
presented with a seasonal focus and attention to presentation,
color and texture |
| International
cheese and fruit presentation an array of imported
and domestic cow's, sheep's and goat's milk cheeses carefully
selected for ripeness and condition, plattered with fresh fruit,
dried fruit and nuts; served with crackers and toasts |
| English
tea sandwiches a variety of the following are arranged
in baskets or silver trays: pecan dill chicken salad on gougeres;
black forest ham and honey mustard on orange currant scones;
smoked salmon and fresh chive cream cheese pinwheels; sliced
cucumbers, dill butter and watercress on country white bread;
smoked trout mousse and radish sprouts on 7 grain |
| Mixed
grill brochettes basket skewered items arranged
individually standign in a basket; chipotle grilled shrimp and
Tandoori marinated chicken on skewers; grilled zucchini and
yellow squash; Portobello mushrooms, peppers and new potatoes |
| Sliced
fresh fruit platter a selection of ripe seasonal
and tropical fruits, sliced and artfully arranged |
| Antipasto
table roasted vegetables, charcuterie, Moroccan
eggplant dip with spicy pita chips, hummas, bocconcini, olives,
cornichons and foccacia |
| Patés
and terrines a selection of meat, poultry and vegetable
patés served with mustards, chutneys, cornichons, olives
and breads |
| Home
cured Gravadliax
with toast points and mustard sauce |
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MAIN
COURSES ANNUAL
MENUS 2005
| The
following main courses can be pre plattered and are designed
to be served at room temperature. They are suitable for corporate
events or venues where kitchen facilities are not available. |
| Thai
spice marinated grilled chicken breast with a pineapple-papaya
chutney |
| Tandoori
grilled chicken breast served with a basil and mint chutney |
| Medallions
of yellow fin Tuna Nicoise served with rosemary new potatoes,
vine-ripened tomatoes, green beans, white beans, and black olives |
| Pepper
crusted organic Obe beef tenderloin with tri-color pepper julienne,
snow peas and shitake mushrooms in a raspberry Dijon vinaigrette |
| Chipotle
grilled shrimp, herbed white bean salad, tomatoes and Kalamata
olives on a bed of arugula served with foccacia |
| Balsamic
glazed tornedos of salmon on sauteed baby spinach served with
a salsa verde |
| Roast
boneless half game hen with roasted garlic, charcoal peppers,
and Portobello mushrooms |
| Linguine
with Louisiana style shrimp |
| Grilled
London broil marinated in red wine vinegar, garlic and herbes
de Provence with caramelized onion jam |
| Tenderloin
of pork with dried fruit and nut stuffing with a rosemary crust |
| Ancho
crusted butterflied leg of lamb with black bean and mango salsa |
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SANDWICH
SELECTIONS ANNUAL
MENUS 2005
| Smoked
Scotch salmon on pumpernickel with arugula and chive cream cheese |
| Smoked
turkey with Jarlsberg cheese on pumpernickel with watercress
and honey mustard |
| Chicken
salad with fresh dill, pecans and golden raisins with baby greens
on a semolina baguette |
| Smoked
mozzarella with pesto, roasted peppers and fresh tomato on a
ciabatta |
| Roasted
vegetables with goat cheese and fresh basil on 7 grain |
| Avocado,
tomato, sprouts, peppers, cheddar and watercress with a chipotle
mayonnaise on 7 grain |
| Grilled
London broil with caramelized onions and sun-dried tomato dressing
on a sourdough baguette |
| Lime
marinated grilled chicken breast with a tomato-red pepper salsa
and romaine lettuce on a baguette |
| Roast
turkey wrap with a tarragon mayonnaise, arugula and tomato |
| Roast
beef with watercress and horseradish mayonaise a baguette |
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SALADS
ANNUAL
MENUS 2005
| New
potato salad with fresh dill, scallions and peas dressed with
extra virgin olive oil and lemon |
| Penne
pasta with sun-dried tomato pesto and fresh basil |
| Thyme
roasted beets and new potatoes with a chive vinaigrette |
| Watercress
and jicama, grapefruit and mango with a honey Dijon vinaigrette |
| White
bean, black bean, corn, and red pepper salad with a toasted
cumin dressing |
| String
bean, red pepper and shiitake mushroom salad with a lemon-garlic
and olive oil dressing |
| Wild
rice, orzo and remini mushroom salad with an orange-sherry vinaigrette |
| Farfalle
pasta with pesto, parmesan and toasted pine nuts |
| Julienne
vegetable salad: haricots verts, peppers, carrots, zucchini,
and jicama with a raspberry vinaigrette |
| Wild
rice, basmati rice and barley with currants, toasted walnuts,
sweet yellow pepper and herbs |
| Fresh
fruit salad |
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