Butlered Hors D'Oeuvres

Scallop Tortellini Wonton
with Oriental Red Pepper Sauce

Souvlaki Kebobs
Oregano and Lemon Marinated Lamb Loin,
Red Pepper and Onion served with Tzatziki Sauce

Curried Vegetable Potstickers
Served with Garlic Soy Dipping Sauce

Beef Satay
Served with Thai Peanut Sauce

Yaki Maki and Gado-Gado Maki Rolls
with Soy, Wasabi and Pickled Ginger

Miniature Mexican Seven Layer Dip in an Herbed Tortilla Cup

Glazed Rumaki
Glazed with a Sweet and Sour Sauce

Hors D'Oeuvres Buffet

Uniformed Chef to Prepare
Tempura Tuna Sashimi
with Wasabi, Ginger, Black and Red Seasoned Caviar and
Spicy Japanese Aioli

Uniformed Chef to Prepare
Peking Duck Rolls
with Slivered Scallion and Miso Sauce

Lemon Dill Cured Smoked Salmon
Served with Dill Cream Cheese, Minced Onion, Capers, Miniature Bagels
and Black Bread Crostinis

First Course

Lined Silver Basket with Warmed Pistachio Bread, Cheddar Poppyseed
Brioche, Rosemary Focaccia and Pretzel and Farmer Seed Rolls

Whipped Sweet Butter and Roasted Red Pepper and Garlic Triangles

Summer Tomato Salad
Bibb, Romaine and Radicchio with Red Roma, Cherry and Globe Tomatoes,
Yellow Teardrop Tomatoes, Fennel, Green Beans, Kalamata Olives and
Ricotta Salata, tossed in our Emulsified Garlic Vinaigrette

Chilean Sea Bass
Seared and Oven Roasted, with Black and White Sesame Seeds,
napped with Thai Cacao Sauce

Chinese Egg Noodles
Seasoned with Fresh Cilantro and Mint

Grilled Eggplant Cake
with Julienned Carrot, Celery and Onion

Sautéed Baby Bok Choy

Garnish of Tri Pepper Curls, Fresh Basil Leaves and Black and
White Sesame Seeds

Miniature Dessert Trio
Flourless Chocolate Cake
Garnished with a Praline Bisquette, Mint Sprig and a Chocolate Tuile
~
Passion Fruit, Raspberry and Coconut in a Tuile Cup
~
Roasted Fruit Strudel Tart
Nestled in a Drizzling of Sabayon Sauce
Plate will be dusted with Powdered Sugar and Cocoa Powder

Seattle’s Best® Regular and Decaffeinated Coffee,
Bigelow® Herbal Decaffeinated Tea,
Cream, Sugar, Sweet n’ Low® and Lemon Wedges

Butlered Hors D'Oeuvres

Brie and Wild Mushroom Quesadilla
Served with Smoked Tomato Salsa

Tomato Basil Mozzarella Pizza

Gingered Salmon Potstickers
Served with Garlic Soy Dipping Sauce

Beggar’s Purse
with Brie and Raspberry Preserves

Grilled Portabello Mushroom
Topped with Chèvre Cheese, Fresh Basil and a Roasted Red Pepper Ribbon

Grilled and Chilled Marinated Shrimp wrapped in a Peapod

Stuffed Artichokes
Filled with Warm Brie and Artichoke Dip, served with Crusty Italian Bread
Toast Points brushed with Garlic and Olive Oil

First Course

Chardonnay and Merlot

Lined Silver Basket with Warmed Sun Dried Tomato Basil Brioche,
Sliced Pecan Raisin Bread, Sourdough and Multi Grain Rolls
and Pepper and Onion Focaccia

Individual Plates of Whipped Sweet Butter and Roasted Garlic and Red Pepper Butter Rosettes, on a Lemon Leaf Garnish

Composed Salad of California Field Greens, Yellow Teardrop Tomatoes,
Red Pepper Triangles, Radish Slices and Enoki Mushrooms,
tossed in our Homemade Oriental Vinaigrette and
garnished with a Carrot Ribbon

Two Frozen Teaspoons with Champagne and Pink Grapefruit Sorbet,
served on a Silver Doilied Plate, garnished with a Sprig of Mint

Eggplant Röesti
Grilled Eggplant and Mushroom, Roasted Red and Yellow Pepper and
Fresh Spinach wrapped in a Röesti Potato Cake and
set in a Pool of Roasted Garlic Tomato Sauce

Medley of Haricot Verts, Beets, Baby Carrots, Turnip and Yellow Squash

Fresh Herb Garnish

Seattle’s Best® Regular and Decaffeinated Coffee,
Bigelow® Herbal Decaffeinated Tea, Hot Water,
Cream, Sugar, Sweet n’ Low® and Lemon Wedges

Warm Apple Cranberry Tart
Drizzled with Caramel Sauce, accompanied by a Scoop of Vanilla Ice Cream,
garnished with a Sprig of Mint

Butlered Hors D'Oeuvres

Baby Lamb Chops
with Spinach Pesto

Asparagus
Wrapped with Rare Sirloin and Dijon Honey Mustard

Pesto-Infused Risotto Cakes
Topped with Sun Dried Tomato Crème Fraîche

Santa Fe Roulades
Blackened Chicken, Asadero Cheese, Black Bean, Tomato and Roasted Red
Pepper Sauce, wrapped in a Flour Tortilla, served with Tomatillo Sauce

Blackened Chilean Sea Bass
Atop a Sweet Potato Chip with Cajun Tartar Sauce

Sweet Potato Pancakes
with Red Pepper and Jalapeño Jelly

First Course

San Pellegrino® Sparkling Water

Sparkling Wine

Lined Silver Basket with Warmed Italian and Vegetable Bean Rolls, Black
Sesame Semolina Cracker Bread and Potato Rosemary Focaccia

Individual Plates of Whipped Sweet Butter and
Pesto Infused Butter Triangles

Trio of Petite Salads
Salata Caprese Napoleon garnished with Roasted Red and Yellow Pepper
and Halved Teardrop Tomatoes
~
Caesar Salad with Oven Roasted Tomato and Julienned Portabello Mushroom in an Herbed Tortilla Cup
~
Port Wine Poached Pear on a Bed of Mesclun Greens with Sun Dried Cherries, Toasted Walnuts and Amish Blue Cheese, tossed in our Pomegranate Sherry Vinaigrette and garnished with an Edible Flower

Veal Scaloppini
Topped with Artichokes, Oyster, Cremini and
Shiitake Mushrooms à la Grecque

Basil Mashed Potatoes

Sautée of Baby Carrots, Asparagus and Baby Yellow Squash

Fresh Herb Garni

Apple Pear Beggar’s Purse
with Cream Anglaise and Red Wine Sauce, Brandied Raisin Compote,
Cinnamon Whipped Cream, Vanilla Bean Ice Cream
and a Sprig of Mint

Seattle’s Best® Regular Coffee, Cream, Sugar and Sweet ‘n Low®

Butlered Hors D'Oeuvres

BBQ Chicken and Jalapeño Jack Dumplings
with BBQ Sauce and Crisped Onions

Miniature Vegetable Moo Shoo
with Hoisin Sauce wrapped in a Scallion Pancake, tied with a Chive

Roasted Corn and Zucchini Quesadilla
with Smoked Tomato Salsa

Spinach, Roasted Garlic, Mushroom and Eggplant Pizza

Tuna Carpaccio
on a Lotus Root Chip, topped with Japanese Aioli and Wasabi Tobikko

Petit Pups en Croûte
Served with Yellow Mustard

Crisp Potato Pancake
with Smoked Salmon, Dill Sour Cream and Sturgeon Caviar

First Course

Chardonnay and Merlot

Lined Silver Basket with Warmed Homemade Garlic Parmesan, Whole Wheat
Millet and Italian Sourdough Rolls, Pepper and Red Onion Focaccia
and Sliced Pecan Raisin Bread

Sweet Whipped Butter and Pommery Infused Butter Triangles

Grilled Vegetable Terrine
Accompanied by a Petite Salad of Mesclun Greens, tossed in our Sherry Soy Vinaigrette, topped with an Edible Flower, flanked by Teardrop
Tomato Halves set on a plate with Red and Yellow Pepper
Coulis and Balsamico

Malay Rack of Lamb
Encrusted with Mustard and Coriander Seed, set in a Cabernet Reduction,
garnished with Caramelized Fennel and Apple

Basil Chèvre Mashed Potatoes

Sauté of Shiitake Mushroom, Baby Carrot and Zucchini

Fresh Rosemary Garnish

Create Your Own Napoleon
Guests will be provided with the Traditional Puff Pastry Layers of a Miniature Napoleon and will be given the following choices:

Choice of Fillings
Fruit Compote, Pastry Cream and Chocolate Mousse

Choice of Toppings
Fresh Whipped Cream, Powdered Sugar and Chocolate Ganache

Choice of Sauces
Creme Anglaise, Strawberry and Apricot Coulis

Miniature Chocolate Dipped Florentine Cookies,
White Chocolate Cherry Bars, Chocolate Sno Balls,
Pecan Bars, Chocolate Cake Brownies
Rugullah and English Toffee Cookies

Fresh Seasonal Berries
Accompanied by Fresh Whipped Cream

Seattle’s Best® Regular and Decaffeinated Coffee, Bigelow® Herbal Tea,
Hot Water, Cream, Sugar, Sweet ‘n Low® and Lemon Wedges

Butlered Hors D'Oeuvres

Grilled Sea Scallops
with Avocado Corn Relish atop a Homemade Tortilla Chip

Mushroom Empanadas with Chipotlé Chile

Beef Yakitori Skewers
with Shiitake Mushroom, Asparagus and Scallion

Buckwheat Blinis
Served with Sour Cream and Paddlefish Caviar

Artichoke Parmesan Puffs

Belgian Endive with Smoked Salmon Mousse

First Course

Champagne

Assortment of Warmed Honey Oatmeal, Brioche and Onion Pumpernickel
Rolls, Sunflower Cracked Wheat Cracker Bread and
Sliced Kalamata Olive Bread

Sweet Butter and Roasted Red Pepper and Garlic Whipped Butter Rosettes
on a Lemon Leaf Garnish

California Baby Field Greens topped with Julienne of Roasted Beet,
Fresh Grilled Corn Sliced off the Cob, Marinated Shaved Red Onion,
Red Teardrop Tomato, tossed in our Balsamic Vinaigrette
and garnished with a Warm Walnut
Encrusted Chèvre au Bleu Puff

Combination Plate of
Braided Filet of Atlantic Salmon
Napped with Citrus Beurre Blanc, Tomato Concassée and Citrus Zest
and Black Peppercorn Encrusted Tenderloin with House Port Wine
Reduction, Puff Pastry Fleurons and Fresh Rosemary Garnish

Dauphinoise Potato Triangles

Medley of Yellow Squash, Asparagus, Julienned Red Pepper
and a Rosette of Carrot Puree

Fresh Sliced Fruit

3-Tier Wedding Cake

Petite Opera Cakes, Tiramisu, Fresh Fruit Tarts and Rugullah
Chocolate Covered Strawberries, Bananas, Apricots and Baby Pears

Seattle’s Best® Decaffeinated Coffee, Hot Water,
Bigelow® Herbal Decaffeinated Tea,
Cream, Sugar, Sweet n’ Low® and Lemon Wedges

Martini Bar

The Blue Cheese Ketel
Ketel One Vodka with Blue Cheese Stuffed Olive or Pickled Green Bean

The Black Martini
Absolut and Chambord, garnished with a Fresh Raspberry

The Blue Velvet
Absolut Kurant and Blue Curaçao with a Lemon Twist

The Cosmopolitan
Absolut Citron, Triple Sec, Lime Juice and a Splash of Cranberry with a Lemon Twist

The Redneck Martini
Absolut and Creole Mary Mix with a Blue Cheese Stuffed Olive

South of the Border
Patron with Citronage Liqueur, Lemon and Lime Zest and a
Splash of Cranberry

Hors D'Oeuvres Buffets

Prepared on a Griddle by A Uniformed Chef
Quesadillas with Guest’s Choice of
Chorizo Diced Seasoned Chicken ~ Mushrooms ~ Flaked Crab Stick
Roasted Chipotle Peppers ~ Diced Red, Green and Yellow Pepper
Scallion ~ Caramelized Red Onion
Black Beans ~ Mild Jalapeño Jack Cheese
Smoked Tomato Salsa ~ Avocado Dipping Sauce

Bruschetta Bar
Uniformed Chef Preparing
Tuscan Crostini with Guest’s Choice of Toppings
Spanish Olive Salad ~ Tropical Fruit Salsa
Greek Eggplant Salad ~ Israeli Salad
Navy Bean Cassoulet ~ Tomato Rosemary Relish

Wrapped by a Tuxedoed Server
Duck and Vegetable Moo Shoo
with Hoisin Sauce in Scallion Pancakes

Grilled Chicken, Beef and Fresh Tuna Satay
Stood Upright in Grilled Pineapple Slices and served with
Thai Peanut and Red Curry Sauces

Gingered Salmon Potstickers
Served with Garlic Soy Dipping Sauce

First Course

Chardonnay, Sauvignon Blanc and Merlot Wine

Lined Silver Basket of Warmed Pistachio Bread, Cheddar Poppyseed Brioche, Rosemary Foccacia and Pretzel and Farmer Seed Rolls

Individual Bread and Butter Plates with Sweet Whipped Butter and
Roasted Garlic and Red Pepper Infused-Butter Triangles

Warm Soup Plate with a Bouquet of Grilled Vegetables and Herb Garnish

Poured by Servers
Roasted Eggplant Soup

Every other guest will receive
Herb Roasted Veal Chop, napped with Glazed Shallot Sauce

Wild Mushroom Chive Mashed Potatoes

Wild Mushroom a le Grecque

Sautée of Seasonal Baby Vegetables to include Yellow Squash, Zucchini,
Baby Carrot, Beet, Asparagus and Glazed Shallot

Garni of Stuffed Yukon Gold Potato and Fresh Herb

Every other guest will receive:
Orange Roasted Cornish Hen (Breast Bone Removed), with Sauce Bigarade
on a Bed of Lemon-Lime Couscous

Grilled Asparagus and Shiitake Mushroom

Fresh Herb Garnish

Vegetarian Alternative

Grilled Vegetable Timbale
with Blue Cheese Potato Puff

Seared Polenta Triangle, Wild Mushroom a la Greque

Artichoke Heart
Napped with Roasted Red Pepper Sauce

Dessert Buffet

Prepared by a Uniformed Chef
Caramelized Apples, flambéed with Calvados, served on a Kadaif Tuile
and smothered with Cinnamon Ice Cream

Miniature Pear Apple Bread Pudding
in a Pool of Orange Caramel Sauce

Blueberry Risotto
with Blueberry Coulis and Creme Anglaise

Chocolate Dipped Tuxedoed Strawberries, Bananas, Grapes and Apricots

Chocolate Critters

Dark Chocolate Cups
Filled with White Chocolate Mousse

German Chocolate Rolls and Lemon Squares

Chocolate Croquembouche
Covered with Dark Chocolate Dipped Puffs filled with White Chocolate
Mousse, accented with Strawberries and drizzled with White Chocolate

Apple Tart

Petite Tiramisu Tarts

Key Lime Pie

Chocolate Dipped Shortbread Cookies and Madeleine

Miniature Fresh Fruit Tarts and Striped Chocolate Eclairs

Sliced Fresh Fruit Display with Honeydew, Cantaloupe, Watermelon,
Pineapple, Red and Green Grapes, Strawberries, Kiwi
and "In-Season" Berries

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