Menus and Catering
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Five-Spiced Chicken Pita
Lime cucumber pickle
Swordfish Taco
Snow pea and three-melon relish
Edamame, Black Bean, Mango and Corn Phyllo Cup
Thai dressing
Seared Kobe Beef
Roasted pine nuts, olive and caper caponata
Jumbo Tiger Shrimp Tempura
Wasabi crème fraîche
Miniature Pizza
Artichoke, olives, ricotta and sundried tomatoes
Handmade Spinach and Ricotta Ravioli
Grilled radicchio and shaved potatoes, truffle butter
Endive, Spinach and Beet Salad
Pistachios, orange and grapefruit, citrus dressing
Pan-Roasted Alaskan Halibut
Dill and sweet potato wrap with pepper fondue, citrus butter sauce
Grilled Tenderloin of Beef
Topped with kobacha squash and mushroom gratin, Cabernet reduction
Trio of Sorbets
Vanilla bean coulis and strawberry crisp
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