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APPETIZERS |
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Deep-fried
Salt Potatoes with Cheese, Bacon and Chives |
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Baked
Goat Cheese with Figs, Tapenade, Crostini and Fruit |
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Chicken
Flautas - mexican shredded chicken with salsa Verde and avocado |
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Thai
Ground Chicken with Lemongrass in Won-Ton Wrappers |
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Sushi
Bar with Pickled Ginger, Wasabi and Assorted Sushi |
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Atlantic
Seafood Bar- raw oysters, clams, Grilled Shrimp, served over Sautéed
Gnocchi With Pine Nuts Scallops, served with Lemon, Tart and Remoulade
Sauce, and Cocktail Sauce |
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Goat
Cheese, Pistachio, Spinach and Sun-Dried Tomato Tarts |
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Beef
Wellington |
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Lamb
Meatballs in Brandy Sauce |
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Cheese
Tortellini with 2 Dipping Sauces- pesto and marinara |
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Coconut
Shrimp with Mango or Apricot Dipping Sauce |
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Pear,
Ricotta and Roasted Pecan Phyllo |
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Crab
Cakes with Roasted Corn and Tomato Salad |
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Wild
Mushroom Pate with Black Bread |
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Lobster
Purses-lobster, Marscapone, roasted peppers |
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Pan-Seared
Scallops with Lemon Mustard Cream |
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Grilled
Tequila Lime Shrimp |
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Artichoke
French with Lemon Butter |
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Baked
Brie with Raspberry Sauce
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Chicken
Roulade filled with pistachio nuts, ricotta, sun-dried tomato, and
spinach-cut and served with pesto crème and marinara sauce
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Sweet
Potato Cakes with Pumpkin Cream |
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Rumaki-
scallops with bacon/water chestnuts with soy-dipping sauce
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Phyllo
Cigarettes with Apricots, Mint and Lamb and Dusted with Confectionary
Sugar
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English
Sausage in Puff Pastry with Mustard Sauce |
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Vietnamese
Spring Rolls with Hoisin Sauce
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Chicken
Satay with Peanut Sauce (can use shrimp or beef too) |
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Butterfly
Shrimp - served with Remoulade or tartar sauce
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Rack
of Lamb with Mint Sauce |
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Thai
Egg Rolls with 2 Sauces
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Buffalo
Shrimp with Blue Cheese Dressing
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Building 8 
