100 BANQUET
Cold Appetizers
SCOTTISH SALMON TAR-TARE
With Avocado and Toasted Brioche
With Avocado and Toasted Brioche
DELUXE SUSHI BOAT
With Chef’s Special and Classic Rolls
MOZZARELLA CAPRESE
Fresh Mozzarella with Farmer’s Tomatoes, Basil, Olive Oil, Capers & Balsamic Reduction
FILET MIGNON MINI BITES
On Toasted Pretzel Bread with Chipotle Sauce & Home-Made Salsa
CHICKEN LIVER PATE ÉCLAIRS
Stuffed Éclairs with Home-Made Chicken Liver Pate
Stuffed Éclairs with Home-Made Chicken Liver Pate
PICKLED VEGETABLES
Coral Mushrooms, Eggplant, Korean Carrots, Mixed Greek Olives, Pickles, and Cherry Tomatoes
GRILLED BEEF TONGUE
With Dijon Mustard and Horseradish Dressing
YAKUDZA
Torched White Tuna Wrapped Crabmeat and Shrimp
Torched White Tuna Wrapped Crabmeat and Shrimp
STUFFED EGGPLANT SLIDERS
Three Mix Garlic Cheese Stuffed Eggplants on Brioche
GRILLED PEACH ARUGULA SALAD
With Candied Walnuts, Goat Cheese, Blueberries & Yogurt Honey Dressing
With Candied Walnuts, Goat Cheese, Blueberries & Yogurt Honey Dressing
hot appetizers
PAN-FRIED POTATOES W/ORGANIC MUSHROOMS
With Crimini Mushrooms
With Crimini Mushrooms
BOURGOGNE ESCARGOT IN PUFF PASTRY
With Melted Mozzarella Cheese
With Melted Mozzarella Cheese
LOBSTER RAVIOLI
With Lobster Bisque
SEARED VEAL LIVER CUBES
With Caramelized Onions and Balsamic Reduction
Main Course
BLACKENED MONK FISH
With Mushrooms Sauce
SLOWLY BRAISED SHORT RIBS
CHIPOTLE MARINATED GRILLED BLACK ANGUS SKIRT STEAK
CHICKEN KEBAB
Dessert
FRENCH MINI DESSERTS
FLAMBE
TEA / COFFEE