Sample Dinner Menu

-- Passed Hors d'Oeuvres --

Crostini w/ Piped Goat Cheese & Pineapple/Tarragon Salsa
Crab/Avocado Cocktail Served in a Chinese Spoon
Wild Mushroom Risotto Cakes w/Saffron Cream
Moroccan Chicken Lollipops w/Yogurt/Cucumber Dipping

-- Appetizer --

Thai Prawn Fritters on a Bed of Mixed Greens with a Drizzle of Nunc Cham

or

Grilled Asparagus Bundled in Prosciutto Sprinkled with Gremolata & Shaved Parmesan

or

Crayfish Cakes with Mango Salsa

or

Apple, Endive, Toasted Walnut Salad w/Roquefort Dressing

or

Grilled Polenta topped with Grilled Cherry Tomato, Pancetta, Melted Asiago

-- Entree --

Grilled Fillet, Barnaise Sauce, Potato Galette, Braised Greens

or

Grilled Salmon w/Orange Vinaigrette, Toasted Pepita Seeds, Israeli Couscous, Broccoli Souffle

or

Seared Duck Breast with Lingonberry/Merlot Reduction, Basmati/Red Rice Medley & Braised Fennel

or

Grilled Baby Lamb Chops w/Cabernet/Mint Reduction, Sweet Potato Gratin, French Green Beans

or

Grilled Veal Chops, Salsa Verde, Smashed Potatoes, Zucchini Carpaccio w/Toasted Almonds

or

Grilled Lobster (add $$ according to market)

Any other suggestions or preferences

-- Wines with Entree --

4 Bottles Chosen by Chef

-- Desserts --

Homemade French Apple Tart or Lemon Tart

or

Individual Pineapple Crustada w/Coconut Rum Sauce & Ice Cream

or

Tropical Sorbet Terrine - Mango, Mixed Berry Sorbet & Pineapple Ice Cream with Toasted Coconut & Passion Fruit Drizzle

or

Guava Cheesecake with Ginger Crust

or

Coconut Flan Cake with Dulce de Leche

or

Mango Upside Down Cake w/ Mango Coulis