Hot Hors D'oeuvres

Arcadian Crab Cakes
Pecan rémoulade

Vegetable Spring Rolls
Sweet chilli dip

Aged Stilton, Pine Nut and Rosemary Mini Quiche

Lychee and Shrimp Tempura with Ponzu

Cold Canapés

Grilled Chicken
Cilantro and key lime in a tart shell

Potato and Fennel Pancake
Smoked salmon and American caviar

Mango and Crab Salad
Crisp plantain

Togarashi Spiced Beef Tartar Cone
Horseradish aïoli

Grilled and Roasted Vegetable Display
Hummus, red pepper tapenade, olive oil, aged balsamic vinegar and assorted flatbreads

Or

Display of Imported and Domestic Cheeses
English water crackers and French baguettes

Appetizers

Organic Greens and Loxahatchee Goat Cheese
Encased in katafi, heirloom tomatoes and cucumber with hazelnut vinaigrette

Hammock of Field Greens with Sliced Pear, Pecan, Gorgonzola Cheese Flan
Orange blossom vinaigrette

Grilled Marinated Vegetable Napoleon
Goat cheese roulade, exotic mushroom vinaigrette

Red and Yellow Tomatoes with Buffalo Mozzarella
Balsamic and basil drizzle

Smoked Salmon Feuillette
Bouquet of baby greens, Meyer lemon caviar vinaigrette

Cascade Mountain Mushroom Strudel
Frissee salad, red pepper coulis and basil essence

Entrées

Natural Chicken Breast
Stuffed with wild mushrooms, spinach and roasted peppers and tamarind glaze

Miso Glazed Atlantic Salmon
Buckwheat soba noodles and baby bok choy, ginger carrot sauce

Keys Yellowtail Snapper
Tropical fruit relish, Valencia orange sauce

Tournados of Beef
Layered with porcini mushroom and rainbow chard, Cabernet demi-glaze

Guava Braised Short Ribs of Beef
Okra and corn succotash, truffle salad

Combination Plate
Orange crusted veal medallion, rosemary jus, grilled

Swordfish, Fennel and Tomato
Saffron sauce

Duet of French Cut Lamb Chops and Braised Lamb Shank

Veal Rib Chop
Morel mushrooms

Dessert

Chocolate Degustation
Pure caraibe chocolate banana custard, peanut butter chocolate tart and Araguani chocolate caramel mousse cake

Tropical Trio
Coconut vanilla pannacotta, mango and passion fruit gelée with Jamaican rum cake

Or

Raspberry scented chocolate mousse dome, Tahitian vanilla crème brulée and lime daquoise