Butler Passed Hors d’ Oeuvres

Brie Tartlet with Concord Grapes, Caramelized Pecans and Rich Raspberry Balsamic Reduction

Roasted Italian Mushroom Caps stuffed with Sundried Tomatoes, Basil & Gorgonzola Cheese

Seared Ahi Tuna on a Sesame Cracker with Wasabi Cream & Tamair Dipping Sauce

Arugula Mint Salad

Served with Oranges, Ricotta Salada and Cured Black Olives, Pearl Cous Cous with Roasted Tomatoes, Olives and Mint. Layered in a Martini Glass

Duet Dinner Entrée

Petite Filet & Lemongrass Skewered Jumbo Prawns finished with a
Compound Citrus Butter over Risotto Primavera with White & Green Asparagus

Macadamia Crusted Yellow Tail Snapper with Mango – Papaya Salsa over Jasmine Rice with Roasted Spring Vegetables

Strolling Food Stations:

A Tuscan Taste

Mini Regional Antipasti with Cheeses Display with Artichoke, Peppers, Eggplant,
and Whole Bread Loaves in Baskets Décor
Panzella- Italian Bread and Tomato Salad
Asiago Mushroom Dip with Basil Crostini
Pollo al Marsala Con Peperoni Rossi – Chicken Marsala with Red Peppers
Tuscan Grilled Beef Tenderloin over Gorgonzola Potatoes

Pan Asian Station

Thai Curry Shrimp with Jasmine Rice Salad - presented in individual Porcelain Spoons
Asian Greens Salad with Ginger Miso Vinaigrette
Shallot Soy Marinated Short Ribs with Peppers and Bean Sprouts
Pan Seared Salmon with Wok Braised Baby Bok Choy and Ponzu

Petite Pastry Display

Crème Brulee in a Demitasse Cups
Chocolate Peanut Butter Tarts
Raspberry Bombes
Plain Cream Puffs
Asian Lime Domes