Passed Hors d’oeuvres

Smoked Chicken and Brie with Black Pepper-Berry Jam on Toasted Brioche

Petite Hasselback Potatoes with Aged White Cheddar and Chive on a Fork

Petite Prawn Corn Dog with Cajun Mustard Aioli

Fennel Seared Duck Breast on Polenta with Chardonnay Cherries

Fried Cavateli Ravioli with Kobe Ragu, Pecorino Powder, Basil Oil

Sweet Thai Chile Chicken Skewer with Cilantro-Lime Crema

Blackberry Dusted St. Andre with Honeyed Pistachios on a Sea Salt Cracker

Brown Butter Seared Scallop with Bacon Jam and Micro Chives on Spoon

Wild Mushroom & Asiago Herbed Cheese Danish

Tenderloin & Mushroom Duxelles Roulade Skewer with Creamy Horseradish

Ahi Poke on Yaki Onigiri Rice with Wasabi Tobiko Caviar

Sous Vide Curried Brussels Sprouts with Hummus & Crisped Papadums

Cashew Chicken Salad on Sweet Coconut Rice with Sweet Chile

Carpaccio di Manzo on Pasta Chip with Shaved Parmesan, Fried Arugula, Capers & Dijon Mustard

Chile Braised Chicken with Seared Queso Fresco, Avocado Mash and Charred Tomato Relish on a Corn Chip

“Bacon Burger” Ground Bacon and Korobuta Pork with Gruyere and Tomato-Onion Preserve

Crisp Shrimp Skewer with Lemon Drizzle

Herbed Beet Crisps with Lemon Stilton and Sweet & Salty Walnuts

Grilled Vegetable Nacho with Basil Cream, Pepperoncini, Olive and Romano

 

 

Cocktail Menu #1

Choose Four Passed Hors d’oeuvres

Stationary Hors d’oeuvres – Choose Five

Grilled Chicken Caesar Lettuce Cup with Toasted Garlic Crouton and Shaved Reggiano

Chinese Long Beans in Yuzu, Snap Peas in Sweet Sesame and Soy Carrots with Miso Dip

Petite BBQ Chicken Sandwiches with Sharp Cheddar Cheese and Grilled Onions

Lemon Infused Grilled Shrimp Skewers with Zucchini and Basil

Petite Bocconcini Mozzarella and Cherry Tomato Skewers

Taro Root Cup with Smoked Chicken Salad and Citrus Cranberries

Basil, Garlic and Smoked Bacon Hummus with Pita Bread and Assorted Crisps

Open Faced Beef Sandwiches with Cherry Tomatoes, Basil and Dijon Mustard Sauce

Imported and Domestic Cheese with Dried Fruits, Nuts and Assorted Crackers

Roasted Yukon Gold Potato Cups filled with Smoked Salmon Salsa and Crème Fraiche

Grilled Bruschetta with Buratta, Peaches, Arugula and Balsamic Drizzle

Sumac Chicken Skewers with Sweet Onion, Peppers and Mango-Chipotle Glaze

Seasonal Vegetable Crudite including Broccolini, Heirloom Tomatoes, Asparagus, Baby Carrots, Sweet Peppers and Cucumber with Herbed Buttermilk Dip

Brown Sugar Salmon Wrap with Walnut Barley Salad, Cider Vinaigrette and Salt & Pepper Crème Cheese

Brie Stuffed Avocados with Salsa Fresca and Taro Crisps

Bleu Cheese and Walnut Scones with Smoked Sirloin and Horseradish Aioli

Petite Desserts – Choose Three

Cocktail Menu #2

Choose Four Passed Hors d’oeuvres

Stationary Hors d’oeuvres – Choose Seven

Chef’s Hand Selected Artisan Cheeses with Dried and Fresh Fruit, Nuts, Marmalade and Crisps, Flatbreads and Crackers

Brown Sugar Rosemary Scones with Smoked Chicken and Salt & Pepper Aioli

Scallion Waffle Crisp topped with Honey-Soy Stir Fried Vegetables and Ginger-Scallion Crème

Bacon Burger with Ground Korubutta Pork Bacon, Gruyereand  Tomato-Onion Preserve

Wellington of Slow Smoked Beef Brisket, Brie and Roasted Onion

Sautéed Brussels Sprouts with Sweet Pecans, Smoked Red Grapes and Shaved Aged Gouda in a Sherry Vinaigrette

Pecan Waffles topped with Buttermilk Fried Chicken drizzled in Whiskey-Cayenne Maple Syrup

Crisped Pork Chile Verde Taco with Micro Cilantro and Avocado Salsa

Petite French Dip with Roasted Shallot Cheddar in Demi Baguette

Brown Sugar Salmon Wrap with Walnut Barley Salad, Cider Vinaigrette and Salt & Pepper Crème Cheese

Brie Stuffed Avocados with Salsa Fresca and Taro Crisps

Twice Baked Potatoes with Caramelized Onion, Basil, Garlic and Mascarpone

Seared Ahi on a Crisped Sweet Scallion Rice Cake with Avocado, Pickled Cucumber and Chile-Soy Drizzle

Currant Infused Meatballs with Tomato-Olive Oil Chutney

Seared Ahi, Daikon Radish, Enoki Mushroom and Black Bean Paste in Bok Choy with a Wasabi-Honey Fresca

Artichoke and Crab Dip with Assorted Crackers and Breads

“Beets & Belly” Skewer – Slow Roasted Pork Belly, Roasted Beet and Bleu Cheese Crema with a Cranberry Vinaigrette

Petite Desserts – Choose Three

 

Cocktail Menu #3

Choose Four Passed Hors d’oeuvres 

Stationary Hors d’oeuvres

Vegetable Crudité over Smoked Mediterranean Couscous and Lemon Aioli served in a Rocks Glass

Chilled Poached Jumbo Shrimp with Atomic Cocktail Sauce and Spicy Mustard

Crisped Linguica and Fresh Mozzarella Ravioli with Sun-Dried Tomato Dip

Cucumber Tower filled with Ahi Tartare and Spicy Avocado Puree

Smoked Pork Loin Skewer with Sweet Fried Onions and Ancho Chile Barbeque

Petite New Zealand Roasted Lamb Chops with Spicy Chimichurri

Peruvian Roasted Chicken with Purple Potatoes in Aji Verde and Crisped Taro served in a Martini Glass

Pan Seared Ahi Meatballs in a Soy Beurre Blanc with Scallions and Sesame Seeds

One-Bite Eggplant Parmesan Skewers with Marinara and Shaved Reggiano

Chicken and Vegetable Potstickers with Honey Ponzu Drizzle

Grilled Jumbo Shrimp wrapped Scallops in a Basil Beurre Blanc

Roasted Short Rib, Onion and Pasilla Skewer with Tamarind Glaze

Petite Blue Lump Crab Cakes with Citrus Slaw and Sriracha Aioli

Tortellini, Tomato-Basil Caprese Skewers with Garlic Herb Drizzle

Organic Beef Sliders with Crispy Shallots, White Cheddar and Garlic Aioli on Warm Brioche

Bacon Street Tacos with Chiles, Onions, Garlic, Cilantro and Tomato topped with Queso Fresco

Sweet Corn and Shrimp Bisque served in a Demitasse Cup

Cavatelli Ravioli with Kobe Ragu, Shaved Reggiano and Crisped Basil

Petite Desserts – Choose Three

 

Petite Desserts

Butter Roasted Pineapple Upside Down Cake

Lemon-Berry Tart with Fresh Raspberry

Vanilla Bean Roasted Peaches and Mascarpone on Crisped Florentine

Old Fashioned Bittersweet Chocolate Pudding with Malted Cream

Vanilla Bean Crème Brulee Cones

White Chocolate Blackberry Praline with Lavender Blackberry

Vanilla Bean Cupcakes with Vanilla Butter Cream

Caramel Cheesecake in Salted Pretzel Crust with Sea Salt Crunch

Mascarpone Stuffed Strawberry in White Chocolate & White Chocolate Crunch

Bittersweet Chocolate-Bourbon Torte with Sweet Cream and Crispy Chocolate

S’mores Skewers with Vanilla Bean Marshmallow & Bittersweet Chocolate

 Glazed Cronuts with Maple Crème

Meyer Lemon Meringue Tartlet

Petite Chocolate Butter Cake with Chocolate Butter Crème

Toasted Coconut Tartlets in Cocoa Crust

Lemon Pound Cake with Vanilla Buttercream and Fresh Blueberries

Sea Salt Caramel- Bacon and Bittersweet Chocolate Bar

Petite Tart Michigan Cherry Hand Pies with Bourbon Glaze

Petite Chocolate Tart with Espresso Mousse and Chocolate Espresso Bean

Vanilla Bean Palmier with Chantilly Cream and Fresh Raspberry

Carrot Cake Cheesecake in a Spiced Crust with Sweet Cream Cheese

Peanut Butter & Jelly Bites on Brown Sugar Waffle

Passion Fruit Tartlets with Coconut Cream

Green Tea Shortbread with Ginger Cream and Caramelized Pear

Sweet Hickory Smoked Bacon Cinnamon Rolls

Buffet Dinner Menu #1

Choose Three Passed Hors d’ouevres

Salads – Choose One

Tuscan Greens with Baby Heirloom Tomatoes, Fresh Herbs and Shaved Parmesan in Cabernet Vinaigrette

Wild Arugula, Dried Strawberries, Candied Walnuts and Maytag Bleu Cheese in Meyer Lemon Vinaigrette

Bibb Lettuce Salad with Granny Smith Apple, Red Onion, Candied Pecans and Potato in Dijon-Honey Vinaigrette

Hearts of Romaine Caesar Salad with Herbed Parmesan Croutons and Shaved Parmesan Reggiano

Baby Spinach with Chile Toasted Pepitas, Roasted Corn, Red Onion and Queso Fresco in Cilantro Lime Vinaigrette

Entrées – Choose Two

Herb Roasted Organic Chicken Breast in Sherry-Herb Reduction

Grilled Chicken Picatta with Lemon, Thyme, Garlic and Capers

Herb Roasted Salmon with Chardonnay Butter Sauce

Slow Braised Short Rib of Beef with a Merlot-Peppercorn Reduction and Crisped Shallots

Grilled Prime Sirloin of Beef Veronique with Beurre Rouge and Sautéed Red Grapes

Apple Cider Brined Pork Loin with Granny Smith Apple-Pancetta Chutney

 Accompaniments- Choose One

Garlic-Herb Rice Pilaf, Mascarpone-Chive Crushed Potatoes,

Creamy Parmesan Polenta, Roasted Potato-Edamame Succotash,

or Olive Oil Infused Sweet Potatoes

 Choose One: Chef’s Vegetable Sauté or Grilled Vegetable Platter

Freshly Baked Breads with Sweet Butter

Desserts – Choose One

Seasonal Fruit Crisp with House Made Cinnamon Gelato

Strawberry-Vanilla Bean Shortcake with Sweet Basil and Meyer Lemon- Mascarpone Mousse

 Bittersweet Chocolate Bourbon Torte with Chantilly Cream and Amarena Cherries

 ~or~

 Petite Desserts – Choose Three

Butter Roasted Pineapple Upside Down Cake

White Chocolate Blackberry Praline with Lavender Blackberry

Vanilla Bean Cupcakes with Vanilla Butter Cream

Bittersweet Chocolate-Bourbon Torte with Sweet Cream and Crispy Chocolate

Lemon Pound Cake with Vanilla Buttercream and Fresh Blueberries

Petite Tart Michigan Cherry Hand Pies with Bourbon Glaze

Vanilla Bean Palmier with Chantilly Cream and Fresh Raspberry

Green Tea Shortbread with Ginger Cream and Caramelized Pear

Caramel Cheesecake in Salted Pretzel Crust with Sea Salt Crunch

Dinner Buffet Menu #2

Choose Four Passed Hors d’oeuvres

Salads – Choose Two

Asian Greens, Julienne Vegetables, Cashews and Crisped Scallion-Rice Croutons in Spicy Thai Vinaigrette

Wild Arugula, Freeze Dried Grapes, Cider Brined shallots, Crumbled Bleu Cheese and Hazelnut Brittle in Raspberry Vinaigrette

French Country Salad with Bibb Lettuce, Crisped Bacon, Egg, Roasted Potato and Cherry Tomatoes in Herbed-Buttermilk Dressing

Spring Greens and Seasonal Fruit wtih Shaved Fennel, House Smoked Almonds, Chevre Cheese and Meyer Lemon-Vanilla Emulsion

Roasted Baby Vegetable and Olive Caponata in Black Currant Balsamic Vinaigrette

Panzanella Salad of Charred French Bread, Heirloom Tomato, Basil, Sweet Onion Smoked Fresh Mozzarella, Roasted Peppers, Olive Oil and sherry Vinegar

Entrées – Choose Two

Herb Brined Roasted Organic Chicken with Meyer Lemon Gastrique and Aromatic Herbs

Grilled Umami Chicken Breast with Soy-Shiitake Brown Sugar Compote

Chicken Roulade with Ricotta, Black Garlic and Spinach in Smoked Tomato Beurre Blanc

Pan Roast Sea Bass with Chardonnay Butter and Golden Raisin & Fennel Compote

Herb Crusted Tenderloin with Truffled Chardonnay Demiglace

Chipotle Dusted Grilled Loin of Swordfish with Cumin Scented Beurre Blanc

Pan Roasted Salmon with Shitake Mushroom Confit and Ponzu Glaze

Rosemary Braised Angus Short Ribs in Herbed-Onion Jus with Olive Oil Croutons

Organic Pork Short Ribs with Fire Roasted Peach Compote

Roasted Loin of New York Steak Au Poivre with Shallot-Cognac Reduction

Kurobuta Pork loin with Blackberry-Pinot Reduction

Accompaniments- Choose One

Garlic-Herb Rice Pilaf, Mascarpone-Chive Crushed Potatoes,

Creamy Parmesan Polenta, Roasted Potato-Edamame Succotash,

or Olive Oil Infused Sweet Potatoes

 Choose One: Chef’s Vegetable Sauté or Roasted Kale Sprouts

Freshly Baked Breads with Sweet Butter

Petite Desserts – Choose Three

Lemon-Berry Tart with Fresh Raspberry

Vanilla Bean Roasted Peaches and Mascarpone on Crisped Florentine

Vanilla Bean Crème Brulee Cones

Caramel Cheesecake in Salted Pretzel Crust with Sea Salt Crunch

Mascarpone Stuffed Strawberry in White Chocolate & White Chocolate Crunch

Bittersweet Chocolate-Bourbon Torte with Sweet Cream and Crispy Chocolate

S’mores Skewers with Vanilla Bean Marshmallow & Bittersweet Chocolate

 Sweet Hickory Smoked Bacon Cinnamon Rolls

Petite Chocolate Butter Cake with Chocolate Butter Crème

Toasted Coconut Tartlets in Cocoa Crust

Petite Chocolate Tart with Espresso Mousse and Chocolate Espresso Bean

Vanilla Bean Palmier with Chantilly Cream and Fresh Raspberry

Carrot Cake Cheesecake in a Spiced Crust with Sweet Cream Cheese

~or~

 Choose One

Meyer Lemon Pudding Cake with Sweet Cream and Lorna Doone Crust and Fresh Raspberries

Seasonal Fruit Crisp with House Made Cinnamon Gelato

Strawberry-Vanilla Bean Shortcake with Sweet Basil and Meyer Lemon- Mascarpone Mousse

 Brioche Bread Pudding with Bittersweet Chocolate Custard and Espresso Roasted Marshmallow Cream

Sit Down Dinner Menu #1

Choose Three Passed Hors d’oeuvres

First Course – Choose One

Petite Hearts of Romaine Caesar Salad with Garlic Crouton, White Anchovy and Reggiano Crisp

Field Greens with Sweet Tomatoes, Fresh Herbs, Red Onion, Asiago and Cornbread Crouton in Red Wine Vinaigrette

Belgian Endive with Candied Walnuts, Shaved Shallots and Crumbled Chevre in Champagne Vinaigrette

Baby Arugula, Candied Pecan, Dried Strawberry, Red Onion and Aged White Cheddar in a Honey-Pepper Vinaigrette

Deconstructed French Onion Soup with Royal Glacage & Griddled Gruyere Triangle

Composed Panzanella Salad of Charred French Bread, Heirloom Tomato, Basil, Sweet Onion Smoked Mozzarella, Roasted Peppers, Olive Oil and Sherry Vinegar

Entrée – Choose One

Optional – Dual Entrée – Choose Two – Add $5.00++ per person

Herb Roasted Organic Chicken Breast with Madeira-Herb Reduction and Brulee of Fig

Grilled Chicken Parmesan in Tuscan Tomato Sauce with Fresh Basil and Shaved Reggiano

Blue Cornmeal Crusted Chicken Roulade with Sweet Corn, Goat Cheese and Ancho Chile Barbecue

Grilled Ponzu Mahi Mahi in a Passion Fruit Drizzle with Lotus Crisps

Pesto Crusted Salmon with Meyer Lemon Beurre Blanc and Dried Heirloom Tomatoes

Slow Braised Angus Short Rib in Black Pepper Demi-Glace with Petite Potato Frites

Herb Grilled Sirloin Steak with Cabernet Demiglace and Shallot Confit

Vanilla Rosemary Brined Pork Loin Chop with Honey-Cider Glaze and Black Pepper Apples

 Accompaniments – Choose One

Shallot-Herb Five Grains, Mascarpone-Chive Crushed Potatoes,

Gruyere-Thyme Potatoes Dauphinoise or Olive Oil Infused Sweet Potatoes

Choose One- Seasonal Vegetable Bundles or Roasted Kale Sprouts

Freshly Baked Breads with Sweet Butter

Dessert – Choose One

Vanilla Sugar Strawberry Shortcake with Sweet Mascarpone Mousse and Fresh Micro Basil

 Green Apple Tart with Apple Cider Caramel and Vanilla-Bean Crème Anglaise

Rich Chocolate Terrine with Walnut-Graham Crust, Vanilla Bean Cream and Toasted Cocoa Crunch

Roasted Pineapple Upside Down Cake, Brown Sugar Caramel and Meyer Lemon Anglaise

 Dessert Trio Consisting of

Crème Brûleé

Fresh Berries

Bittersweet Chocolate Torte

Sit-Down Dinner Menu #2

Choose Four Passed Hors d’oeuvres

First Course – Choose One

Tuscan Field Greens with Dried Strawberry Herbed Goat Cheese and Salt & Pepper Palmier in Honey-Pepper Vinaigrette

Composed Panzanella Salad of Charred French Bread, Heirloom Tomato, Basil, Sweet Onion Smoked Mozzarella and Roasted Peppers with Sherry Vinaigrette

French Country Salad with Bibb Lettuce, Crisped Pancetta, Quail Egg, Roasted Fingerling Potato and Heirloom Tomato with Herbed-Buttermilk Dressing

Asian Greens with Thai Spiced Cashews and Julienne Vegetables in a Spicy Thai Vinaigrette on Crisped Scallion-Rice

Mixed Green “Bouquet” with Vanilla-Bourbon Roasted Pears, Hazelnuts, Saint Andre and a Vanilla Bean Vinaigrette

Hearts of Romaine Salad, Polenta Croutons, Marinated Fresh Mozzarella. Oven Roasted Peppers and Basil in Red Pepper French Dressing

Roasted Corn & Shrimp Chowder served with Taro Root Crisps and Cilantro Slaw

Deconstructed French Onion Soup with Royal Glacage and Griddled Gruyere Triangle

Entrée – Choose One

Optional – Dual Entrée – Choose Two – Add $7.00++ per person

Roasted Organic Chicken with Truffle Foam and Rosemary Reduction

Pecan Crusted Chicken Roulade with Kale, Goat Cheese and Caramelized Onion with Blackberry Gastrique

Charred Spiced Wild Salmon with Meyer Lemon Preserve and Fresh Chive

Porcini Dusted Sea Bass with Cilantro Beurre Blanc and Thai Basil Slaw

Herb Crusted Sea Bass with Champagne Emulsion and Balsamic Caviar

Smoked Garlic Rubbed Loin of New York with Smoked Porter Barbeque Demiglace

Roasted Prime Tenderloin of Beef with Demiglace and Pinot Shallots

Slow Braised Angus Short Rib au Poivre with Crisped Celery Root and Green Peppercorn Reduction

Korubuta Pork Chop with Black Pepper-Vanilla Peach Chutney

 Accompaniments – Choose One 

Shallot-Herb Five Grains, Mascarpone-Chive Crushed Potatoes,

Creamy Parmesan Polenta, Gruyere-Thyme Potatoes Dauphinoise, or Olive Oil Infused Sweet Potatoes

 Choose One – Seasonal Vegetable Bundles or Roasted Kale Sprouts

Freshly Baked Breads with Sweet Butter

Dessert – Choose One

Green Apple Tart with Apple Cider Caramel and Vanilla-Bean Crème Anglaise

Bittersweet Chocolate Torte, Bourbon Caramel and Fresh Chantilly Cream with a Butter Pecan Croquant

Vanilla Sugar Strawberry Shortcake with Sweet Mascarpone Mousse and Fresh Micro Basil

Roasted Pineapple Upside Down Cake, Meyer Rum Caramel and Sweet Lemon Anglaise

Bittersweet Chocolate Terrine with Walnut-Graham Crust, Vanilla Bean Cream and Toasted Cocoa Crunch

Gingered Peach Strudel with Almond Florentine and Sesame Citrus Caramel

 Dessert Trio Consisting of

Crème Brûleé

Fresh Berries

Bittersweet Chocolate Torte