spring MENU

Light Hors d’oeuvres

Smoked Duck Quesadillas with Orange Chipotle Salsa

Minted English Pea Soup with Watercress Tea Sandwiches

Salad Wraps
Organic Spring Lettuces, Bleu Cheese, Strawberries and Candied Pecans with Balsamic Dressing wrapped in Rice Paper

Fava Bean Hummus with Spring Garden Crudités

Teriyaki Beef Sate with Pineapple Rhubarb Chutney

Heavy Hors d’oeuvres

Study of Asparagus - Roasted, Prosciutto Wrapped and Soup Sips

Sliced Oranges, Honeydew, Pineapples and Mangos 
with Minted Balsamic Vinaigrette

Yukon, Red Potato and Grilled Corn Salad

Thai Chicken Butter Lettuce Wraps - Cucumbers, Carrots, Cilantro, Tamarind Sauce and Crispy Noodles

Roasted Asian Salmon with Orange Ginger Relish

Flank Steak Ciabatta Wedges with Arugula, Tomatoes and Caramalized Vidalia Onion and Mint Aioli  

Spring Buffet

Organic Spring Lettuces with Roasted Hazelnuts, Papayas, Gorgonzola and Sweet Onion Vinaigrette

Toasted Orzo Salad with Spring Peas, Watercress, Chives, Truffle Oil and Shaved Parmesan

Artichoke and Ricotta Crepes with Mornay Cream Sauce

Pesto Blackened Grouper with BBQ Roasted Tomato Sauce

Grilled Tenderloin with Yukon Gold Mashed Potato Martini’s accompanied with sides of Bacon, Sour Cream, Cheddar Cheese and Wild Mushrooms

White Chocolate Mango Fruit Tart