fennel croccantini with bresaola, goat cheese and fig preserves
Gerard and Dominique smoked salmon on toasted challah with paddlefish caviar
sour plum tart with duck confit and sweet onions
green olive and Italian white anchovy skewer

Appetizer

yellowtail carpaccio with mâche, grapefruit, avocado and fried shallots

Soup

pumpkin purée with blue d’ambert and crispy leeks

Entrée

pan roasted beef tenderloin with caramelized chickpeas, chili dusted cauliflower and pomegranate demi-glace
or
black cod with braised leeks and sweet pepper, olive, caper and anchovy relish,
served with house made tagliatelle

Dessert

individual chocolate croquembouches with white and dark chocolate ganache
and cinnamon crème anglaise

free range turkey breast with tomato and avocado
seared albacore tuna with black olive purée and sweet onions
roasted eggplant, goat cheese and arugula

potato and green bean salad with sherry vinaigrette
chocolate brownies

smoked duck wontons with orange and star anise dipping sauce
rice cracker canapé with ahi tuna and seaweed salad
lotus root chip with mashed edamame, shiso and pickled ginger

Buffet

five-spice roasted striped sea bass with fried shallots and jade sauce
Szechwan style roast chicken with Chinese greens and red jasmine rice
soba noodles with woked vegetables and sesame tamari dressing
Thai cucumber salad
watercress salad with tropical fruit and soy glazed cashews
spicy prawn skewers with shredded green papaya
fresh spring rolls with Dungeness crab, avocado and three-chili dipping sauce
coconut cream tarts

eggplant roulade with sweet peppers and wilted greens
crostini with mashed chickpeas, baby spinach and yogurt sauce

Buffet

buckwheat cakes with smoked mushrooms, crispy leeks and crème fraîche
polenta torte with roasted vegetables and manchego cheese
organic lettuce salad with hazelnuts, red onion, cranberry vinaigrette and shaved parmigiano
beet, green bean and carrot salad with sherry vinaigrette fresh thyme
spicy rice salad with roasted pumpkin, raisins and pine nuts
a trio of dips:
black lentil and pickled onion
roasted eggplant
spicy cauliflower with black truffle oil
artisan bread and crackers
double lemon tart

molotes stuffed with potato and chorizo
mixed seafood ceviche tostadas
chicken and queso blanco tamales

Buffet

slow-cooked lamb barbacoa with spicy garlic red sauce
grilled cumin crusted mahi mahi with chipotle butter
chili glazed sweet potatoes with orange zest and honey
Honduran black bean salad
jicama and tropical fruit salad
baby spinach salad with citrus vinaigrette and chili dusted peanuts
pico de gallo, guacamole, chipotle sauce and arbole chili- roasted pepitas salsa
fresh tortillas and tortilla chips
Mexican chocolate torte

grilled spicy Moroccan lamb skewers with balsamic vinegar reduction
poached mussels on the half shell with Sicilian salsa verde
phyllo pastry with spinach, feta, golden raisins and fresh dill

Buffet

sumac dusted halibut with dried fruit, pine nuts and tahina sauce
braised chicken with white wine, cumin, tomato and preserved lemon
toasted Israeli couscous with butternut squash, pistachios and fresh mint
marinated roasted eggplant
mushroom and fennel salad with sherry thyme vinaigrette
caesar salad
assorted cheeses and olives
rustic bread and crackers
tiramisu

baby potatoes stuffed with smoked black cod and paddlefish caviar
spinach and leek tart with golden raisins, pinenuts and smoked sheep’s milk cheese

Plated

pan seared albacore tuna with oil-cured olives, capers and baby plum tomatoes
or
grilled New York steak with wild mushroom ragout
potato gratin and sautéed petite squash
chocolate walnut torte

yellowtail and avocado crustade
endive with summer corn and sweet peppers

Plated

heirloom tomato salad with fresh basil and balsamic roasted onions
grilled salmon rubbed with smoked paprika, rosemary and garlic
or
mustard and thyme crusted leg of lamb
herbed polenta and local asparagus
strawberry galette