|
••Passed appetizers-cocktail hour••
Assorted Cheese Truffles
An assortment of smoked salmon, herb and garlic goat cheese, and black and blue bite-sized cheese balls garnished with fresh fruit and edible flowers
Beef Short Rib with Asian
Hoisin BBQ Sauce
Served on a bed of jicama slaw.
Fried Green Tomatoes
Topped with fresh buffalo mozzarella, tomato basil relish and drizzled with a balsamic reduction
Pomegranate Seared Ahi Tuna
Served on our signature wasabi crackers with candied ginger-pineapple salsa
Succulent dates stuffed with cheese
••Buffet••
Blackberry Pork Tenderloin with
Mini Corn Cake
Pork is seasoned with aromatic spices before searing and then sliced into medallions. Served in a ginger blackberry sauce and garnished with roasted corn relish with fresh blackberries. Served on top of mini corn blinis.
Pepper Crusted Beef Tenderloin
Served medium rare with dijjon mustard and fresh horseradish
Grilled Mahi Mahi with
Compound Butter
Simply seasoned with kosher salt and cracked black pepper - topped with a disc of avocado compound butter. Fresh avocado, cilantro and cumin are blended with 100% real butter to create a flavorful compound butter
|
|
Asparagus with Hollandaise Sauce
Grilled asparagus sprinkled with Himalayan sea salt and drizzled with lemony hollandaise sauce
Garlic Smashed Potatoes
Red bliss potatoes smashed with garlic infused buttermilk, salt and
cracked pepper
Rainbow Vichy Carrots
Tricolor carrots are thinly sliced then glazed with butter and sparkling mineral water a-la-vichy
Endive Salad
Belgian endive leaves tossed with granny smith apples, black seedless grapes, toasted walnuts and tossed with
a blue cheese vinaigrette
|
