Miniature Eggplant-Vegetable Napoleon on Eli's Seven Grain Bread with Fresh Pesto
Roasted Veal Loin Tonnatto on Toasted Foccaccia
Belgian Endive Filled with Lobster and French Goat Cheese
Miniature Flaky Napoleons Smoked Salmon, Smoked Brook Trout, Seared Tuna
Spanish Cheese Tart Mediterranean Olives and Pine Nut, Wild Mushrooms, Leek and Sundried Tomato
Scotch smoked salmon, creme fraiche and watercress napoleon, toasted brioche
Japanese Sushi & Sashimi California Crab & Avocado Rolls, Spicy Tuna Rolls, Eel, Yellowtail, Salmon, Fluke
Hothouse Cucumbers Canapés with Poached Shrimp, Balsamic-Ginger Glazed Monkfish
Homemade Parmesan Crackers Sesame Encrusted Tuna with Ginger, Roasted Halibut & Shaved Fennel
Rosemary Foccaccia Crostini Grilled Portobello Mushroom, Roasted Pepper, Asparagus & Yellow Tomato
Homemade Black Peppercorn Crackers Lobster with Sautéed Arugula & Eggplant Caviar
Palmiers Proscuitto and Honey Cup Mustard, Parmesan and Anchovy, Sundried Tomato and Pesto
Sesame Encrusted Tuna with Tropical Papaya Salsa
Tequila-Lime Swordfish Skewers with Margarita Dip
Smoked Chicken and Mango Salsa on Tortilla Round

COCKTAIL RECEPTION

Passed Hot Hors D'Oeuvres

Steamed Szechwan Dumplings with Spicy Peanut Nuac Nam Dipping Sauce
Miniature Potato Pancakes with Sour Cream and Caviar
Miniature tartlettes Caramelized Apple & Onion, Parissienne Quiche, Wild Mushroom Shallot, Tomato-Leek
Poached Lobster Filled Ravioli with Pumpkin Dipping Sauce
Roast Filet mignon Presented on Garlic Ficcelle with Horseradish Cream
Glazed Sweet Potato Gaufrette with Creme Fraiche and Caviar
Old Fashioned Franks In Jackets with Deli Mustard
Peking Duck Roll with Scallions and Hoisin Sauce
Spicy Thai Chicken Satay with Coconut Milk Dipping Sauce
Grilled Chicken Skewers Brown Chili Glazed, Honey-Pecan, Blackened Cajun Style
Firecracker Jumbo Prawns with Wasabi Dipping Sauce
Mini Maryland Crab Cakes with Remoulade Dipping Sauce
Miniature Chive Crepes Smoked Turkey & Caramelized Apple, Sundried Cherries & Pecans
Miniature Hamburgers with "The Works!"
California Spa Pizza with Fresh Mozzarella, Tomato and Basil
Jumbo Pan Seared Shrimp Wrapped with Snow Peapods, Brown Chili Glazed, Roasted Garlic & Fresh Herbs
Rosemary Grilled Lamb Loin with Caramelized Onion Marmalade
SouthWest Quesadillas Smoked Salmon and Dill, Roasted Pepper and Basil, Duck Breast with Mushrooms
Salmon burger with cucumber and dill on toasted brioche crostini
Seared Scallops on Pumpkin Polenta Cakes
Miniature Parmesan-Rissotto Triangles Wild Mushroom, Zucchini and Pine Nut
Savory Miniature Buttermilk Biscuits Filled with Tuna Tartare, Smoked Chicken and Cranberry Chutney
Miniature Salmon and Dill Cakes with Creme Fraiche Tartar Sauce
Miniature Shrimp and Sweet Potato Cake Topped with Chipolte Tartar Sauce
Miniature Red Bean Cakes Topped with Seared Scallops and Sautéed Spinach
Grilled Ginger-Sesame Flank Steak Skewers with Scallions

DINNER
The following menus offer you the opportunity to create and customize your menu:

APPETIZERS

Tuscan Vegetable Fritatta with Pumpkin Oil and Parmigiano
Chive Crepes Filled with Norwegian Smoked Salmon and Brie,
Pernod Beurre Blanc Sauce
Paper Thin Slices of Grilled Filet Mignon Topped with Warm
Tomato Confit, Roasted Garlic Peasant Bread
Cracked Peppercorn Tuna Loin with Mediterranean Olive Tart
Chilled Shrimp and Lump Crab meat with Sweet Peppers and Chives
Caribbean Chipolte Red Snapper with Papaya Salsa and Taco Cracklins'
Seared Sea Scallops with Chantrelle Mushrooms, Champagne Truffle Sauce
Lobster Ravioli with Marscapone Cheese and Charred Tomatoes
Caramelized Onion and Tomato Tart with Red Pepper Coulis
Lemon Cured Salmon with Tahini, Currants and Baby Lettuces
Pan Seared Fresh Norwegian Salmon Burgers Presented with
Baby Mache & Pickled Cucumber, Painted with Chinese Ketchup
Shrimp and Baby Clams with Roasted Garlic, Cilantro and
Chardonnay

SALADS

Baby Greens with Black Olive-Blood Orange Vinaigrette
California Red Leaf Lettuce with Julienne of Endive and Radicchio
Toasted Walnuts & Gorgonzola, Orange Poppy Seed Vinaigrette
Chilled Lobster Tail Sliced and Fanned with Confetti of Holland
Peppers, Shallot and Chardonnay Vinaigrette
Baby Spinach Salad with Toasted Pecans and Sun Dried Cherries
Warm Honey Vinaigrette
Caesar Salad with Homemade Parmigiana Croutons
Frisee and Endive with Roasted Beets and Oranges, Pear Vinaigrette
Baby Greens with Cracked Peppercorn Tuna, Roasted Beets
& Caramelized Shallots

SOUPS

Gazpacho with Lobster, Cilantro and Cumin
Hearty Black Bean Soup with Sherried Creme Fraiche
Wild Mushroom Bisque
Butternut Squash and Leek Soup
Amagansett Vegetable Soup

ENTREES

FISH

Pan Seared Peppercorn Salmon with Julienne of Garden Vegetables, Dijon Sauce
Chilean Sea Bass Braised In Chardonnay presented on Root Vegetable Battons, Portobello Mushroom Broth with Chives
Peppercorn Salmon and Leek Remoulade, Gazpacho Sauce with Confetti of Cucumber and Tomato
Sautéed Halibut and Roasted Fennel with Carrots and Lemon-Shallot Sauce Poivre
Salmon Poached in Fume' Blanc with Yogurt Dill Sauce
Florida Red Snapper with Ginger, Scallions, Bok Choy and Jasmine Rice

BEEF, VEAL & LAMB

Medallions of Beef with Roasted Fingerling Potatoes, Asparagus and Oyster Mushrooms
Peppered Tenderloin of Beef with Roasted Baby Vegetables and Wilted Spinach
Grilled Filet Mignon with French Green Beans, Wild Mushroom Mashed Potatoes and Truffle Sauce
Pan Roasted Loin Veal Chop with Brandied Peppercorn- Parsley Sauce, Sautéed Escarole and Wild Mushrooms
Roast Rack of Veal with Spaghetti Squash, Roasted Turnips and Tomato Olive Tapenade
Rack of Lamb with Mustard-Parsley Crust, Roasted Bliss Potatoes and Baby Vegetables
Grilled Rack of Lamb with Roasted Sweet Potato, Steamed Asparagus and Tomato Jam

POULTRY

Cornish Game Hen Stuffed with Wheatberry, Dried Dates, Pistachios and Grilled Eggplant
Pan Seared Balsamic Chicken with Pearl Onions and Wild Mushrooms
Peach-Honey Glazed Chicken with Poached Asparagus and Peach Conserve
Lemon Peppercorn Chicken with Sautéed Spinach, Seared Artichokes and Shitake Mushrooms
Pan Seared Chicken with a Light Fresh Tomato, Garlic and Sweet Vidalia Onion Broth
Sautéed Chicken with Tuscan Pepper Sauce, Browned Garlic and Roasted Red Pepper
Roasted Chicken with Chive Mashed Potatoes and Glazed Pearl Onions

PASTA

Penne with Broccoli Rabe, Sautéed Escarole and Seared
Artichoke Hearts
Penne Alla Absolute Vodka
Penne with Lobster and Green Tomato Sauce
Rotellini with Fresh Tomato, Garlic and Basil Sauce
Farfalle with Wild Mushroom Trio, June Peas and Yellow Pepper
Farfalle, White Beans, Cherry Tomatoes, Pesto and Riccotta Salata
Rigatoni with Roasted Eggplant and Sundried Tomato
Bucatini with Morel Mushroom Sauce
Sweet Potato Ravioli with Sage Cream, Brown Butter and Proscuitto
Linguine and Prawns in a Tarragon-Corriander Broth

VEGETARIAN AND SIDE DISHES

Rice with sautéed spinach, wild mushrooms and pine nuts
Wild rice with almonds and scallions
Wild rice with zucchini, carrots and pecans
Wheat berry, brown rice and wild rice with dried fruit
Cous cous with dried fruit
Basmati rice with toasted almonds
Roasted garlic mashed potatoes
Oven brown potato noisettes
Roasted red bliss potato with pommery mustard and rosemary
Steamed spring vegetable medley
Chive crepes with sundried tomato, marscapone & saut6ed baby spinach
Chive crepes filled with grilled garden vegetables
Roasted eggplant napoleon
Roasted leek and tomato frittata
French green beans and baby carrots with caramelized garlic
French green beans with roasted butternut squash
Green beans with toasted almonds and garlic
Green beans and baby carrots with sautéed shallots

CHEESE COURSE

Explorateur, Saint Andre', Aged French Montrachet
Double Gloucester with Stilton, Deux de Montagne
Brie with raspberries, caramel and pecans
Gorgonzola with toasted walnuts and walnut raisin crisp

DESSERTS

Individual Lemon Curd Tarts with Kirsch Strawberries
Chocolate Ganache Cake with Raspberry Coulis
French Apple Gallette with Grand Marnier Cream
Terrine of Velvet Chocolate Mousse Layered with Fresh Raspberries
Chestnut Mousse Pyramids Immersed in Chocolate with Creme Anglaise
Fresh Plum Tart with Hazelnut Crust and Sundried Cherry Sauce
Individual Chambord Triple Berry Shortcakes
Chocolate Praline Square with Espresso Sauce
Chocolate Ganache Fresh Berry Tart
Raspberry Mille-Feuille
Dessert Sampler Plates (A Selection of Miniature Desserts)

COFFEES TEAS & PETITS FOURS

French Roast and Flavored Coffees
Espresso and Cappuccino
Herbal Tea Assortment
French Petits Fours
Miniature Fresh Fruit Tarts
Miniature Cheese Cakes
Miniature Carrot Cakes
Chocolate Truffles
Miniature Lemon Bars
Miniature Pecan Tarts
Chocolate Dipped Ginger Bars
Chocolate Biscotti
Checkerboard Icebox Cookies
Pistachio Butter Cookies
Fudge Brownies
Almond Shortbreads
Raspberry Linzer Heart Cookies
Homemade Chocolate Chip Cookies

WEDDING & OCCASION CAKES WITH FRESH FLOWERS

Chocolate Ganache
White Chocolate Mousse
Dotted Swiss Dream
Lemon Buttercream
Praline Buttercream

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