125 BANQUET

Cold Appetizers

BLACK ANGUS FILET MIGNON MINI BITES
On Toasted Pretzel Bread with Chipotle Sauce & Home-Made Salsa
BIG EYE TUNA TAR-TAR

With Avocado and Toasted Brioche

PROSCIUTTO SAN DANIELLE
With Honeydew Melon and Baby Arugula
LARDON SALAD

With Italian Frisse, Medley Tomatoes, Poached Egg, Apple-Wood Smoked Lardon & Lyonnaise Dressing

GRILLED PEACH ARUGULA SALAD

Candied Walnuts, Goat Cheese, Blueberries & Yogurt Honey Dressing

DELUXE SUSHI BOAT

With Chef’s Special Rolls

CRISPY RICE

Pan-Seared Rice Cake with Spicy Salmon & Spicy Tuna

OSAKA

West Coast Style Sushi with Spicy Eel & Torched Scottish Salmon

TRUFFLE BURRATA CHEESE SLIDERS

On Toasted Brioche with Truffle Oil, Basil Pesto & Compote Medley Tomatoes

BLUE POINT OYSTERS

With Horseradish Sauce

PICKLED VEGETABLES
Coral Mushrooms, Eggplant, Korean Carrots, Mixed Greek Olives, Pickles, and Cherry Tomatoes

Hot Appetizers

PAN-FRIED POTATOES W/MIXED ORGANIC MUSHROOMS
Shiitake, Portobello, Crimini, Oyster
DUCK MONEY BAGS

Smoked and Pulled Moulard Duck with Melba Sauce

JUMBO LUMP CRAB-CORN CAKE
With Basil Jalapeño Aioli
FOIE GRAS SLIDERS
On Apple Charlotte with Mixed Berry Compote & Bellflower Apples

Main Course

FILLET OF CHILEAN SEA BASS

TRUFFLE BLACK ANGUS RIB EYE STEAK

PISTACHIO CRUSTED AUSTRALIAN RACK OF LAMB
With Whole Grain Mustard Sauce

Dessert

FRENCH CHEESE
DESSERTS BOARD
FLAMBE
TEA / COFFEE