Sample Menus
Formal Served Dinner
Appetizers
- Spicy gazpacho soup
- Shrimp & grouper ceviche
- Cucumber wrapped oyster with crème fraîche & caviar
First Course
- Spinach & tomato salad with watermelon & goats cheese
- Mâche with candied walnuts, pears and gorgonzola
- Roasted eggplant crespelle
- Warm tuna, red onion & cannellini bean salad
Second Course
- Risotto ai porcini
- Linguini alle vongole with arugula & cherry tomatoes
- Deconstructed lasagna with meat béchamel sauce
Third Course
- Petit filet mignon on a bed of rosemary mashed potatoes
- Pan seared sea bass with ginger and lemongrass jus & wilted spinach
- Minted lamb rack with feta cream
Fourth Course
- Molten chocolate lava cake with vanilla pod ice cream
- Traditional Tiramisu with marsala
- Pears poached in shiraz and star anise
Hors D'oeuvres Menu
COLD:- Prosciutto sushi
- Crostini 3 - ways
- Tartlets with Gorgonzola & Shallots Confits in Cabernet Sauvignon
- Watermelon & feta skewers
- Shaved beef carpaccio in parmesan cups
- Truffled deviled eggs
- Sushi & Sashimi
HOT:
- Mediterranean swordfish bites
- Ultimate beef, veal & pork sliders
- Spanish potato tortilla
- Mini lump meat crab cakes
- Asian Skewers - beef teriyaki, chicken satay, shrimp chilli & lime
- Mini Cuban sandwiches
- Italian sausage cooked in red wine & rosemary
PETITS FOURS:
- Belgian chocolate tarlets
- Mini lemon bars
- Petite pineapple and cream meringues
- Vanilla crème tarlets with fresh raspberries
- Mocha sponge cake