Steward-Passed Hors d'Oeurvres
(Minimum of three-dozen pieces per item.)
- Endive Boats with Goat Cheese, Chive and Tomato
- Pan-Seared Chicken Potstickers with Ponzu Sauce
- Bruschetta with Olive Tapenade
- Bruschetta Caprese with Mozzarella and Tomatoes
- Caramelized Onion Gruyère Cheese Tartlets
- Miso-Glazed Salmon Bites
- Goat Cheese and Sun-Dried Tomato Tartlets
- Smoked Chicken Quesadillas with Salsa Fresca
- Petite Corn Cakes with Tomato Relish
- Spanikopita
- Shrimp Cevíche in Cucumber Rounds
- Jerk Pork with Scallion Sauce
- Chicken Satay with Peanut Sauce
- Prosciutto-Wrapped Frisée with Halloumi Cheese
- Mini Crab Cakes with Remoulade
- Smoked Salmon Canapé with Fresh Dill
- Beef and Portobella Mushroom Mini Kebabs
- Curried Lamb Chop with Coconut Cream
- California Roll
- Chilled Prawns with Cocktail Sauce
- Mushroom Caps filled with Dungeness Crab
- Coconut Prawns with Mango Chutney
- Tuna Tartar on Wonton Chip
- Bacon-Wrapped Scallops
Alternative Salads
(Choice of one for all guests.)
- Baby Spinach Salad with Local Spinach, Shaved Onions, Mushrooms, Toasted Pine Nuts, Goat Cheese, Bacon and Red Wine Vinaigrette
- Grilled Portobella Mushroom Salad with Local Baby Greens, Marinated Grilled Portobello and Sweet Peppers tossed in a Tomato Roasted Garlic Vinaigrette
- Baby Greens, Sweet 100 Tomatoes, Roasted Walnuts, Gorgonzola and Lemon Vinaigrette
- Local Field Greens with Pears, Maytag Bleu Cheese and Champagne Vinaigrette
- Melon Salad with Seasonal Melon and Feta Drizzled with Citrus Vinaigrette
- Caesar Salad with Romaine Hearts, Shaved Asiago Cheese, Garlic Croutons and Traditional Caesar Dressing
Alternative Side Dishes
(Choice of one for all guests.)
- Roasted Garlic Mashers
- Herb-Roasted New Potatoes
- Mushroom Rice Pilaf
- Saffron Basmati Rice
- Creamy Polenta
- Classic Macaroni and Cheese
- Fried Jasmine Rice
- Roasted Seasonal Beets
Alternative Dinner Entrées
(Choice of one for all guests.)
- Portobella Mushroom Ravioli with Asiago Cream
- Pan-Roasted Chicken Breast Stuffed with Prosciutto and Provolone with Mushroom Sauté
- Grilled Pork Loin with Caramelized Onion Sauce
- Pan-Roasted Salmon with Tarragon Beurre Blanc
- Grilled Marinated Sirloin Steak with Demi Glace
- Pan-Roasted Duck Breast with Dried Cherry Chutney and Pinot Noir Reduction
- Porcini-Crusted Lamb Rack with Merlot Demi Glace
- Grilled Halibut with Tomato Brunoise
- Ahi Tuna Filet with Sesame Ginger Vinaigrette
- Grilled Rib Eye Steak with Demi Glace
- Filet Mignon with Camembert Cheese and Cabernet Demi Glace
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