Oriental Tasting Stations – Small Plates
$36.95
This menu requires a minimum of 3 Chefs at additional charge.
Garlic Beef and Broccoli Stir Fry
with Red Pepper Curls in Black Bean, Garlic and Ginger Sauce
in Petite Chinese to go Containers with Bamboo Chopsticks
Lobster, Prawn and Halibut Cake
seasoned with Garlic, Ginger and Cilantro
Seared and Served on a bed of
Shredded Asian Cabbage, Asparagus Tips, and Sweet Red Peppers
served with Red Chili, Daikon and Rice Wine Vinegar Condiment Sauce
Sushi Display
Inside Out Spicy Tuna Roll with Orange Roe and Avocado
Basic California Roll served with Spicy Wasabi, Soy and Pickled Ginger
Hunan Style Lamb Chops
in Garlic Sesame and Soy Marinade
with Dried Apricot and Mint Dipping Sauce
Chicken and Coriander Spring Rolls
with Crisp Asian Vegetables
Served with Hot and Sweet Dipping Sauce
and Wasabi Ginger Mustard
Mini Duck Sliders
Served on Soft Cocktail Rolls
with Micro Green Salad,
Shitake Mushroom Ketchup
and Spicy Chinese Mustard
Wine Pairing Small Plates Menu
$36.95
This menu requires a minimum of 3 Chefs at additional charge.
Seared Honey Chèvre Medallions
Dusted in Candied Pecans,
served on a bed of Field Greens and Match Stick Pears,
tossed in Honey Vinaigrette
Truffle Coated Tenderloin of Beef
Asiago Cheese and Yukon Gold Potato Raft,
Pinot Noir Demi Glaze
Finished with Micro Greens tossed with Lemon and EVOO
Butternut Squash Gnocchi Martini –
Browned in Sage Butter, garnished with Chive Crème Fraîche,
Arugula and Black Walnut Pesto
Peppered and Seared Diver Sea Scallop
served on a Bed of Parsnip and Sweet Potato Puree
Finished with Lobster, Chive and Caper Beurre Blanc
topped with Lemon Scented Micro Greens
Seasonal Imported Mushroom Varieties
Simmered in Madeira Wine and Chicken Stock Reduction
with Braised Leek and Sweet Pea Risotto,
Cured Tomatoes and Tarragon
Confit of Duck
Dried Cherry and Grand Marnier Demi Glaze
Lemon Micro Greens with Toasted Pistachios
in Garlic Herb Tuille
