PARTIAL LIST OF OFFERINGS
ENTREESFilet Mignon with port sauce
Magret (duck breast)with quince sauce
Rack of lamb
Strip steak with compound butter
Veal medallions with morels
Pan roasted chicken with wild mushroom sauce
Thai beef
Javanese chicken
Red snapper with red Thai curry sauce
Pan seared salmon with port sauce
Swordfish with almond-parsley pesto
Salmon coubillac
Fall vegetable ragout with polenta
Portobella napoleons
ACCOMPANIMENTS
Risotto with choice of asperagus, winter squash, wild mushrooms
Polenta - cakes or soft
Mashed potatoes with bitter greens or caramelized onions
Celeriac puree
Pureed sweet potatoes with ginger
Fusilli with zucchini
Indonesian fried rice
Jasmine rice
Sauteed asperagus with truffle oil
Haricots verts
Sauteed carrots and fennel
Steamed bok choy with kecap sauce
Spicy long beans with tomatoes
Glazed carrots and shallots
Wilted baby spinach
Sauteed summer squash
APPETIZERS
Frisee salad with pears and goat cheese crostini
Seared tuna salad with mescalun
HORS D'OEUVRES
Wild mushroom quiches
Shrimp and leek quiches
Chicken satay
Seared Southwest beef with chipotle mayonnaise
Asian spring rolls
Salmon teriyaki skewers
Kyoto salmon skewers
Shrimp cocktail
Lemongrass grilled shrimp
Seared tuna on rice crackers
Vegetable samosas with mint/cilantro chutney
Vegetable crudites with ginger dipping sauce
DESSERTS
Classic layer cakes with buttercream icing
Tortes
Assorted tarts
Tiramisu
Flans
Tropical fruit salad
Eclairs
Cheesecakes
Creme brulee