| Beginnings: Passed and Seated Hors d'oeuvres:
~Bruschetta with White Bean & Basil Puree ~Our Signature Corned Beef in the Blanket ~Filet Mignon/Wild Mushroom Mix atop Crusty Bread ~Gourmet Chopped Liver Puffs ~Mango, Avocodo Duck Breast with Tequila on Belgian Endive ~Fall apart Brisket in Puff Pastry ~Smoked Salmon Pineapple Salsa on Corn Cakes ~Mini-Lamb Burgers with Carmelized Onions and Shallots; drizzle of mint ketchup ~Balsamic Asparagus Spears wrapped in Salami ~Sweet Potato & Idaho Potato Chive Cakes w/Creamy Cilantro Dipping Sauce **Kosher-style; All selections served with assorted rolls/flatbreads on each table Salad Choices (choose one): ~Spring Mix Salad with Pear, Tangerine, Spicy Glazed Walnuts & Hearts of Palm with Dijon Citrus Vinaigrette ~Ocean Breeze: hearts of palm, chopped romaine salad, sliced ginger peach, plum tomatoes, tossed in Mango Cilantro Champagne Vinaigrette. ~Spring Mix Salad with Currents, Port soaked Pears, Cucumbers with Fresh Pineapple Mint Vinaigrette. ~Spinach Salad with Currents, Merlot Soaked Cherries, Slivered Red Onions and Water Chestnuts with Honey Blackberry Balsamic Vinaigrette. Main Course Selections: ~Tangerine Marinated Tilapia with Miso Glaze. ~Steamed Atlantic Salmon with Apricot Chardonnay Reduction. ~Panko-Crusted Salmon topped with Wild Mushroom Cognac Glaze. ~Watercress Coated Tilapia with Lavender Saffron Drizzle. ~Mediterraniean Tilapia with Olive Tapenade and Merlot reduction. ~Skillet fish fillets with Pecan Herb Parslied Lemon Sauce. ~Halibut Cakes with Tangy Horseradish Lemon Shallot Sauce. Poultry: ~Raspberry Dijon Chicken Breast. ~Stuffed Chicken w/Pistachio Nuts and Spinach. ~Green Tea roasted Chicken with Honey and Thyme. ~Rosemary Crusted Chicken Breast with Roasted Garlic Fig Sauce. ~Cherry braised Roasted Chicken with a Tangerine Sesame Glaze. ~Coconut fried Chicken Breast with Cranberry Papaya Coulis. ~Grilled Drunken Chicken with Key Lime Mint Sauce. ~Rustic Hungarian Paprika with Onions and Peppers. ~Pan-roasted Chicken in Green Tea and Orange Glaze. Starches: ~Roasted Red Rosemary Shallot Potatoes. ~Stir Fried Wild Rice with Cranberries, Orange and Ginger. ~Moroccan Couscous with Chick Peas, Pine Nuts & Zucchini with Basil Garlic Sauce. ~Potato Frittata Pie Wedge with Caramelized Onions. ~Mediterranean Potato Lasagna. ~Wild Mushroom Linguine with Riesling Artichoke Sauce. ~Lavender Rice with Fresh Herbs, Almonds and Dates. ~Risotto with Riesling Sauce. ~Basil Pesto Bowties with Sundried Tomato and Zucchini. ~Pad Thai with Bean Sprouts and lots of Roasted Peanuts, Eggs, Cilantro Vegetables: ~Spring Peas, Edamone Pods & Roasted Corn Medley. ~Roasted Spring Vegetables. ~Steamed Garlic Cashew Broccoli-Parslied Carrots in Cranberry Compote. ~Whipped Garlic Potatoes ~Fried Potato Parsley Wedges. ~Steamed Balsamic Garlic Asparagus. ~Garlic Creamed Parmesan Spinach. ~Thyme Honey Amaretto Carrots. ~Whipped Cointreau Sweet Potatoes with Apricots. DESSERTS For the kids: ~Assorted homemade cookies, smores, dessert bars, brownies ~Full Ice Cream sundae bar (to be served in the recommended time following last course) For the adults: ~Exotic Berry Cobbler ~Kahlua Chocolate Melt ~Belgian Chocolate Brownies ~Grand Marnier Peach Cobbler ~Homemade assorted Sweets ~Dark Chocolate Fountain with Fixings ~Warm Apple Strudel with Pomegranate Blackberry Drizzle ~Blackberry Banana Bread Pudding ~Bananas Foster with Brandy |