100 BANQUET

Cold Appetizers

SCOTTISH SALMON TAR-TARE
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
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
STUFFED EGGPLANT SLIDERS

Three Mix Garlic Cheese Stuffed Eggplants on Brioche

GRILLED PEACH ARUGULA SALAD
With Candied Walnuts, Goat Cheese, Blueberries & Yogurt Honey Dressing

hot appetizers

PAN-FRIED POTATOES W/ORGANIC MUSHROOMS
With Crimini Mushrooms
BOURGOGNE ESCARGOT IN PUFF PASTRY
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