Hors
D'oeuvres
Rock Shrimp Cakes with
Smoked Chipolte Salsa
Crispy Tuna Rolls with Ponzu Glaze
Asparagus and Proscuitto Bouchees
Miniature Tarts with Caramelized Onions and Cheese Souffle
Dinner
Buffet
Green
Salad with Ginger Vinaigrette
Topped with Giant Prawn and Scallop Brochettes
Grilled Chilean Sea Bass Wrapped in Leeks
Served with Carmelized Onions
and Mango / Papaya Salsa
Rack of Lamb with Herb and Mustard Crust
Asparagus and Lemon Rissoto
Stuffed Italian Vegetables with Herbs and Parmesan
Homemade Breads
Served with Roasted Garlic Oil
Dessert
Poached
Pears in Blood Orange Juice and Old Port
Stuffed with Chocolate Truffle
and Served with Marscapone Cream Sauce