Soup Course

Lobster Bisque
made with Maine lobster poached in 10 year-old port wine and cream

Porcini Mushroom Soup
Italian wood mushrooms sautéed in chicken stock, finished with cream
and topped with fried baby leeks

She-Crab Soup
Maryland crab in whole milk
with sherry and nutmeg

Maui Onion Soup
sweet onions from Hawaii simmered in chicken and beef stock
with fresh herbs and brie cheese croutons

Italian Wedding Soup
ditalini pasta, housemade meatballs and spring vegetables
in savory broth

Salad Course

Traditional Caesar Salad
with herbed croutons in miniature parmesan cups

Roasted Baby Red and Yellow Beet Salad
with Belgium endive, goat cheese
and a vinaigrette made of poached Asian pears

Arugula, Fennel & Blood Orange Salad
with Walla Walla sweet onions

Baby Spring Lettuce
with gorgonzola, raspberries and candied walnuts
in a truffle oil port wine vinaigrette

Warm Baby Spinach Salad
with crisp pancetta, toasted pine nuts and passion fruit balsamic vinaigrette served in parmesan cups with a stilton blue cheese terrine

Entrée Selections

Surf & Turf
Australian free-range beef with sauce Dianne and broiled Maine lobster tail with beurre noisette accompanied by boniato potato dauphines and zucchini boats filled with a spring vegetable mélange

Free-Range Chicken Breast
stuffed under the skin with goat cheese, leeks and shiitake mushrooms served with a thyme jus lié, mashed Okinawan sweet potato florets and candied carrots with tops

Pan Seared Tenderloin of Beef Blanc et Noir
with a béarnaise and red wine glaze with celeriac garlic mashed potatoes, glazed baby carrots, and haricots vertes almandine

Pan Seared Tenderloin of Beef
with foie gras & port wine truffle glaze, pear-shaped croquette potatoes, asparagus hollandaise and a sauté of julienned spring vegetables

Rosemary Crusted Rack of Lamb
with garlic jus lié and pineapple mint chutney served with root vegetable dauphinois, heirloom tomatoes gratin and broccoli polonaise

Baked Stuffed Jumbo Prawns
filled with jumbo lump crabmeat and wrapped in prosciutto baked with smoked tomato, basil, and butter and accompanied by saffron rice towers and sautéed snow peas

Macadamia Crusted Opakapaka
in a Thai coconut sauce, with steamed jasmine rice, tropical dried fruit, and sautéed baby bok choy

Broiled Sea Bass
with a salpicon of lobster, shrimp, scallops and spring vegetables with geolste cheese accompanied by an applewood bacon risotto with lobster fondue

Wood-Grilled Veal Chops
stuffed with prosciutto and fontina served with baked mini pastinis wrapped in grilled eggplant and topped with an Osso Bucco sauce

Vegetable Napoleons
layers of spring vegetables topped with Portobello mushrooms and a flavorful red bell pepper sauce
 

Dessert Course

Tropical Fruit Fosters
with macadamia ice cream on an almond tuile

Chocolate Lava Cake
with Kona coffee ice cream and a guava glaze fruit sauce

Chocolate Tower
with Belgian chocolate mousse, feather-light sponge cake and truffle ganache with raspberries

Grand Marnier Crème Brûlée
with spun sugar and a sesame tuile

Marzipan
wild berry tartlets with butterscotch sauce in a caramel cage

Ready to see what Event Solutions can do for you? Call us at 877-231-9267 or click here!