SIT DOWN DINNERS
(non vegan)

Hors D’oeuvres

Gaspacho shots
Ahi Tuna Tartare in Cucumber cups

First Course

Souffle with Herb Salad and Lemon Vinaigrette

Main Course

Grilled Chicken Breast with Roasted Garlic Sauce
John Dory with Orange / Balsamic Emulsion
Mixed Saffron Rice Pilaf
Provencal Ratatouille

Dessert Course

Poached White Peach Parfait with Sabayon Sauce and Biscotti

Coffee Service

SIMPLE COCKTAIL PARTY

Passed Hors d’oeuvres

Assorted Crostinis with Toppings:
 Wild Mushrooms & Asiago
Caramelized Onions and Roquefort Cheese
White Beans .Shrimp & Pesto
Virgin salsa & Smoked Mozzarrella
***
Asparagus and Parmesan Cheese Puffs
***
Grilled Chicken and Vegetable Skewers
***
Grilled Proscuitto Wrapped Shrimp with Pesto Dip

Stationary Hors D’oeuvres
                          
Vegetable Platters with Tuscan Bean Dip
& Hot Artichoke Dip


Chocolate Petit Fours
***
Miniature Lemon Raspberry Squares

VEGAN MENU

Four Star Parisian Vegan Cocktail Party
Parisian Cocktail
Cream of Celeriac with Truffle Emulsion
Mediterranean Croustade with Homemade Raw Cheese
Vegan Sliders
Provencal Tartlets
Cucumber Roulades with Vegetable Mousse
Flambeed Coconut Panacotta with Seasonal Fruit
Chocolate Bouchees

FANCY COCKTAIL &  DINNER BUFFET

Hors D’oeuvres

Rock Shrimp Cakes with Smoked Chipotle 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