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A La Carte Menu Items
Soups Butternut Squash Bisque garnished with Diced Apples & Crème Fraiche Tomato-Basil Soup with a drizzle of Parmesan Cream Woodlands Mushroom Soup drizzled with Sherry Summer Gazpacho with Sour Cream Honey & Lavender Carrot Soup with Lime Sour Cream Roasted Red Pepper & Plum Tomato Soup with Basil Oil
Cold Appetizers Vegetarian Bruschetta with Fresh Tomatoes, Roasted Garlic, Fresh Basil & Mozzarella Pekitoe Crab stuffed Tomatoes Wasabi Wonton Spoons sprinkled with Black & White Sesame Seeds California Rolls with Crabmeat, Avocado, Wasabi & Soy Chilled Vanilla Grilled Shrimp Canapés topped with Mango Salsa Wonton Crisps topped with Asian Tuna Tartare & Wasabi Crème Fraiche Smoked Salmon Canapé on Pumpernickel with Herbed Cream Cheese & Shaved Fennel Smoked Scallop on Bamboo Skewers with Champagne Mustard dipping Sauce Goat Cheese Crostini's with Oven Dried Tomatoes & Balsamic Reduction Aged Parmesan Mousse with Diced Prosciutto on Garlic Brioche Toasts Exotic Mushroom Bouchees with Melted Gruyere & Fresh Chives Artichoke Bottom capped with Black Olive Tapenade Brie in Puff Pastry with Pomegranate Relish Crostini with Roasted Vegetables and Herbed Cheese
Non-Vegetarian Sundried Tomato Polenta with Peppercorn Tenderloin, Garlic Aioli & Chiffonade of Basil Aged Parmesan Mousse with Diced Prosciutto on Garlic Brioche Toasts Prosciutto wrapped Dates filled with Gorgonzola Mousse Gourmet Flatbreads with Manchego Cheese, Serrano Ham, Caramelized Onions & Apples Thai Chicken Salad in a Filo Cup Peppercorn Crusted Beef Carpaccio on Crostini with Goat Cheese Peppercorn Seared Tenderloin of Beef on Crostini with Garlic Aioli California Rolls with Crabmeat, Avocado, Wasabi & Soy Thai Chicken Salad in a Filo Cup Rock Shrimp & Passion Fruit Salad atop an Edible Orchid Thai-Chili Glazed Chicken wrapped with Bok Choy Hot Appetizers Vegetarian Artichoke Fritters with Béarnaise Sauce Wild Mushroom Bouchees with Melted Gruyere & Fresh Chives Ratatouille Tartlettes with Eggplant, Tomatoes, Zucchini & Black Olives Couscous Cake with Roasted Vegetables & Saffron Aioli Filo Triangles with Spinach & Feta Cheese Quiche with Spinach & Cheese Brie & Pear Quesadillas with Mango Salsa Tuscan Style Pizza’s with Roasted Peppers, Portabella Mushrooms, Focaccia Pizza’s with Fresh Tomatoes, Basil, Roasted Garlic, & Mozzarella Cheese Portobello Mushroom Puff
Seafood Crab Cakes with Homemade Remoulade Warm Deviled Crab Salad in a Filo Cup with Saffron Aioli White BBQ Sauced Grilled Shrimp on Corn Bread Thai Spiced Grilled Shrimp Skewer Shrimp Springrolls with Plum Dipping Sauce Wild River Salmon & Risotto Cake with Sundried Tomato Aioli Corn Dusted Calamari fried crisp & served with Pesto Aioli Plantain & Rock Shrimp Fritter with Tropical Fruit Relish
Chicken Chicken Satay with Spicy Szechwan Peanut Sauce Jamaican Jerk Chicken Skewers with Pineapple Salsa Sesame Chicken Skewers with Ginger Lemongrass dipping Sauce Chicken Potstickers on a bed of Asian Slaw in Mini Chinese Takeout Containers with Chopsticks Lemongrass Poached Chicken Shu Mai Dumplings with Pickled Ginger & Gyoza Syrup Mushroom Caps stuffed with Chicken Florentine
Beef, Pork, Lamb Rumaki or Bacon Wrapped Water Chestnuts with BBQ Glaze Petite Beef Wellington with a Mushroom Duxelle New Zealand Baby Lamb Chops with Rosemary & Garlic Mini Beef Wellingtons with a Mushroom Duxelle Grilled Minted Lamb & Mushroom Skewers Chipotle Skirt Steak Puff with Cilantro Cream Kobe Beef Sliders topped with Smoked Mozzarella Cheese Specialty Appetizers Walk-away Nacho Margaritas with Black Beans, Pico de Gallo, Guacamole & Tortilla Chips Fresh Jumbo Shrimp Cocktails Hand Passed in a Mini Cordial Glass Chicken Potstickers on a bed of Asian Slaw Mini Chicken Pot Pies served in an Espresso Cup with a Demitasse Spoon Creamy Three Cheese Polenta presented on a Flat Bottom Spoon with Seasoned Micro Greens
Tabletop Appetizers & Presentations Mediterranean Basket with Hummus, Roasted Eggplant Caponata, Tabbouleh, Feta & Kasseri Cheeses, Marinated & Stemmed Artichokes, Stuffed Olives, Roasted Red Peppers, Marinated Mushrooms & Stuffed Grape Leaves with Pita Chips, Crostini & Breadsticks An Imported & Domestic Cascading Cheese Board Harvest Bread Bowl with Homemade Spinach Dip, A Spectacular Ice Carved Bowl inlaid with Flowers & Greens, lit from underneath & filled with
Iced Vodka & Caviar Station Action Stations Pasta Bar Penne & Bow Tie Pastas cooked to order with your choice of the following: Asian Stir-Fry Station Choose from a selection of Beef, Chicken & Fresh Vegetables Risotto Station Creamy Parmesan Risotto prepared to order with a Selection of Toppings including:
Seafood Station Citrus Grilled Sea Bass marinated with Cilantro & Shallots, Steakhouse Carving Station Pan Seared & Roasted Flat Iron Steak with a Juniper Berry & Merlot Demi Glace, The “are you Game” for Hen Station Fresh Cornish Game Hens stuffed with Herbed Bread, Sundried Tomatoes & Fresh Oregano
Salad Duet Station Bibb Lettuce with Red Endive, Hearts of Palm, Cherry Tomatoes & Poached Pears served with Asiago Lavosh, Sourdough Baguette, Thyme Fig Rolls & Tomato Focaccia with flavored Butters Hawaiian Action Station Sugar Cane Skewers with Ahi Tuna seared Medium by one of our chefs served with White Jasmine Rice with Miso & Vanilla
Autumn Harvest Station Normandy Pork Loin with White Wine, Apples, Garlic, Fennel & Thyme
Tuscan Countryside Chicken Piccata with lightly floured & pan fried Boneless Breast of Chicken Ice Cream Sundae Bar Includes Creamy Vanilla & Chocolate Ice Cream, Top-off your Sundae with Crushed Oreos, Snickers, Peanuts, Dessert Crepes Made to Order A selection of delicious Crepes & Toppings made to order by one of our Chefs
Chocolate Fountain Semi Sweet or Milk Chocolate Fountains with Spouts & Mirrored Fountain Cover surrounded by the following luscious dippers: Fresh Pound Cake, Marshmallows, Strawberries, Bananas, Pineapple, Dried Apricots,
Salads A Mediterranean Salad of Roma Tomatoes, Cucumbers, Feta Cheese & Kalamata Olives Pear Tree Signature Salad with a Bed of Mixed Field Greens, Poached Pears, Toasted Pinenuts Mixed Green Salad with Cucumbers, Tomatoes, Red Onions, Vine-ripened Tomatoes with Buffalo Mozzarella, Chiffonade of Basil & White Balsamic Vinaigrette Caesar Salad with Crisp Romaine Lettuce Tossed Fresh Italian Salad with Romaine, Radicchio, Endive, Red Onions, Carrots, Cucumber, Celery, Boston Lettuce Salad with Fresh Strawberries, Red Oak & Fennel Salad with Orange & Anise Vinaigrette, topped with Candied Walnuts Frisee, Wild Mushroom & Asparagus with Shaved Parmesan & Balsamic Reduction The Nutty Pear Salad with Spiced Walnuts & Arugula Mixed Baby Greens in a Pesto Lavosh Ring with Cucumber, Mixed Greens including Bibb, Frisee & Red Oak Lettuce Chilled Orzo Salad with fresh Mozzarella, Plum Tomatoes & Basil in a Pear Vinaigrette Main Entrees Chicken Macadamia Encrusted Chicken with Pineapple Mint Salsa Herb Roasted Chicken topped with Artichoke & Wild Mushroom Ragu Pan-seared Duck Breast drizzled with Sangria Reduction Margarita Chicken, Tequila-Lime marinated topped with fresh pico de gallo Portobello Chicken, Herbal Grilled Chicken with sliced roasted red peppers and portabellas Greek Chicken,Marinated with oregano, lemon, olive oil, and garlic roasted topped with feta Teriyaki-Ginger glazed Boneless Chicken Breast topped with sesame seeds and fresh scallions.
Meat Oven Roasted Ribeye with Chianti reduction Ancho rubbed Tri-Tip of Beef served with Cilantro Lime Relish Pork Loin Normandy with White Wine, Apples, Garlic, Fennel & Thyme Merlot Marinated Osso Bucco Style Lamb Roasted with Aromatic Vegetables Shiraz-Shallot Marinated & Grilled Flat-Iron Steak with a special sauce* Marinated and Char-Grilled Skirt Steak with Chimmichurri Sauce Tri-color Peppercorn Crusted Beef Tenderloin drizzled with Herbed Demi Glace Mustard Glazed Grilled fillet of Pork Blue Cheese crusted New York Strip Garlic-Sage oven roasted Pork Tenderloin with natural Au Jus Trio-Meatloaf – ground beef, turkey, and veal topped with exotic mushroom gravy 16 oz. Bone-in Cowboy Steak – Cajun grilled topped with fired onions. Seafood Honey-Mango Glazed Halibut Grilled Salmon with Dill Beurre Blanc Sake-Soy seared Salmon Citrus Nage Sea Bass with New Zealand Mussels Grilled Mahi Mahi with shaved Ginger & Soy Butter Sesame coated Sugar Cane skewered Ahi Tuna Cedar Plank Grilled Zested Salmon Filet Oakwood Grilled Swordfish with roasted tomato, cilantro, and red onion relish Cajun Crusted Catfish with a citrus, wine, crawfish reduction Pan Fried Herb Crusted Rainbow Trout Stuffed Sole with bay shrimp and parmesan crust in lemon caper beurre blanc Sides-starches Garlic-Parmesan Red Skin Mashed Potatoes Double Stuffed Potatoes with Butter, Sour Cream & Chives sprinkled with Hungarian Paprika Butter turned Rosemary Red Potatoes Fluffy Mashed Potatoes with Garlic Yukon Gold Potatoes with Garlic Aioli Lyonnaise Potatoes with Fresh Sage Triple Cheese Au Gratin Potatoes Lemon Pepper Linguini with Roasted Tomato Cream Sauce Fettuccine Alfredo Bow Tie Pasta with Spinach, Sun Dried Tomatoes & Toasted Pine Nuts in a Gorgonzola Cream Sauce Fusilli Pasta with Fresh Sage in a Mushroom & Sherry Wine Sauce Cheese Ravioli with a Fennel-Orange Essence & Black Peppercorns Long Grain & Wild Rice Pilaf Artichoke & Asparagus Risotto Creamy Parmesan Risotto with Wild Mushrooms Garlic Roasted Couscous with Grilled Vegetables Three Cheese Grilled Polenta Herbed Polenta Cakes with Wild Mushrooms
Vegetables Wilted Spinach with White Wine & Garlic Creamed Spinach Oven Roasted Tomatoes stuffed with Creamed Spinach French Green Beans & Shaved Carrots with Roasted Shallots Green & Yellow Beans with Baby Carrots Chinese Long Beans with Garlic Chile Sauce & Toasted Sesame Seeds Baby Carrots in Lavender Butter Sauce Freshly Steamed Asparagus with Lemon Butter Grilled Asparagus marinated in Grape Seed Oil & Fresh Rosemary Asian Stir Fry of Seasonal Vegetables Oven Roasted Root Vegetable Medley A Medley of Winter Vegetables Oven Roasted with Olive Oil & Garlic Wild Mushroom Ragout Sautéed Pesto Zucchini Freshly Steamed Broccoli Sugar Snap Peas with a Citrus Butter Julienne of Zucchini, Carrots & Yellow Squash Candied Butternut Squash Roasted Parsnip & Carrot Puree drizzled with Herb Oil Roasted Patty Pan Squash with Caramelized Pearl Onions |
