WEDDING

60 people • Buffet • Asian Fusion style menu • $1000–2000

 

 

FIRST COURSE

 

LOBSTER PARFAIT

in martini glass with peach and pea shoots

 

 

PLATED SALAD

 

LOCAL GREENS AND CARAMELIZED PEARS

with spicy pecans, blue cheese, and champagne vinaigrette

 

 

DINNER BUFFET

 

GRILLED SALMON

with Campari rhubarb sauce, grapefruit wedges, and avocado salsa

 

CHICKEN ROULADE

stuffed with roasted red peppers, fresh basil, parmesan

topped with a rosemary apple infused sauce

 

MIXED GRILLED VEGETABLES

with lemony dressing

 

POTATOES "BOULANGERIE"

simmered in a savory broth

 
 
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BIRTHDAY DINNER

200 people • Server stations • Contemporary style menu • $4000–5000

 

 

PASSED APPETIZERS

 

LEMON ARTICHOKE TAPENADE

on zucchini rounds

 

WATERMELON CUBES WITH MOZZARELLA

with a mint balsamic reduction

 

MINI TACOS

with shredded beef and chipotle slaw

 

CURRY GLAZED CHICKEN

on grilled naan with onion chutney

 

 

FIRST COURSE

 

TEA SMOKED DUCK SPRING ROLL

with coconut lime Sambal sauce

 

 

MAIN COURSE

 

BOSSAM KOREAN SLOW COOKED BEEF

with lettuce leaves, sticky rice, ginger scallion sauce, and boss sauce

 
 
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MEXICAN FIESTA

200 people • Server stations • Mexican menu • $4000–5000

 

PASSED APPETIZERS

 

EMPANADAS

with carnitas and chipotle cream dip

 

CHILI CON QUESO QUESEDILLA TRIANGLES

with mango chutney

 

TOSTONES

plantain with shredded chicken in adobe and cilantro relish

 

 

STATIONARY APPETIZERS

 

SALSA, GUACAMOLE, AND TORTILLA CHIPS

 

GRILLED SHRIMP

with mango salsa dip

 

 

DINNER BUFFET

 

FAJITA BAR

grilled sliced chicken breast and flank steak

sauteed mixed vegetables

black bean and corn salsa

flour tortillas

shredded cheese, hot sauce, sour cream

salsa and guacamole

 
 
 
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