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APPETIZERS:

Fenokiu – Roasted Parmigiano Cheese w/ Fennel Nicoise Slaw
(served with a Champagne Vinaigrette)

Catfish Custard – A Delicate Fish Mousse Timbale w/ Scalliion Puffs and Watercress
(served in a Creamy Roasted Red Pepper Foam)

Avacado & Coconut Vishisoise – A Rich Cream Soup Served Cold with a Tuna Tartare Garnish and Ginger Oil

Lira Di Mare – Pan Seared Diver Scallops, Sliced and Fanned with Pink Salmon Mousse
(served with an Herb Buerre Blanc Sauce)

Smoked Oyster Tart – A Delicate Pastry Tart Filled to the Rim and Baked until Golden Brown
(served with a Citrus Créme Fraiche & Grilled Radiccio)

Salads – Custom Created by the Chef for each Event as a Primi
(first course)

ENTREES:

Panama Pork – Stuffed Pork Loin, Rolled and Tied, Roasted to Perfection with Mohjo
(served with Red Bean Mashed Potatoes, Kale Ragu of Vegetables and Plum Sauce)

Crusted Tranche of Fish – Panko and Herb Crusted Filet, Browned on the Stove then the Flaky Finish in the Oven
(served with Creamy Risotti, Steamed Greens & a Yellow Pepper Vinaigrette)

Coque Au Calio – Boneless Breast of Chicken Roullade with Asparagus, Grueyere and a Persiallde
(served with Cotton Candy Potatoes, Spicy Fruit Compote and a Cold Black Bean Salad)

Bleu Kai Beef – New York Strip Steak with Duxelles and Blue Cheese
(served with Rosemary Polenta & Haricorts Vert in a Port Wine Reduction)

Crunchy Sashimi – Sushi Quality Tuna Batonette, Dredged and Flash-Fried, Sliced Very Rare
(served with Rock Prawn Potato Salad & Sesame Yam Sauce)

DESSERTS:

Parfait Penal – Strawberry Mousse and Rich Chocolate Ganache with a Cherry-Port Syrup

Rincon de Cocoa – Lava Centered Chocolate Soufflé with Banana Créme and Nut Sauce

Créme Tropicale – Pineapple-Coconut Créme Anglaise with Praline Crumbles and Berries

Apple Baggy – Our Take on Apple Pie Twice Baked Stuffed Apples Wrapped in a Pastry Crust Brown Baggy
(stuffed with Nuts, Dates, Brown Sugar, served with Caramel Brandy Sauce)

Fruit Platters, Pastries, and Special Occasion Cakes also Available, as well as Specialty Coffes and Teas

Variations on all of these offerings can be provided via a free consultation with the Chef.

Our Regional Culinary Adventures menu provides authentic ethnic preprations from anywhere in the world (priced accordingly).

Click here for Regional Experiences from around the world.

Any concerns regarding food allergies or aversions tastefully considered as well as reduced calorie adaptations of classic preparations.

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