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Seasoned Grilled Strip Steak and Shrimp Scampi with
Rum and Molasses Butter served over Sautéed Gnocchi With Pine Nuts
and Roasted Asparagus |
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Grilled Salmon with Corn and Red Roasted Peppers with
Crème Fraiche with Twice Baked Potatoes with fresh Herbs and Green Beans with Roasted Garlic |
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Pan-Seared
Scallops Served in A Scallop Shell with Saffron Crème Sauce, Baked
Ratatouille and Roasted Bliss Potatoes |
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Seared
Yellow Tail Tuna with Roasted Sesame Seeds, Lemon Mint Couscous
with Sautéed Hazelnuts and Chinese Broccoli with
Roasted Garlic |
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Wild
Mushrooms and Vegetables in a Puff Pastry Pillow with Porcini Sauce,
Sautéed Greens and Fried Sweet Potatoes |
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Atlantic
Seafood Bar- raw oysters, clams, Grilled Shrimp, served over
Sautéed Gnocchi With Pine Nuts Scallops, served with Lemon
and Remoulade Sauce, and Cocktail Sauce
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Roasted
Vegetables Phyllo with Lemon-Thyme Potatoes and Tomatoes Filled with
Spinach, Shallots and Pine Nuts |
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Pistachio-encrusted Rack of Lamb with Maple
Glazed Butternut Squash and Sautéed Spinach with Shallots |
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Roasted Duck with Orange Honey Glaze with
Gingered Couscous with Golden Raisins and Sautéed Greens and
Garlic |
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Halibut
with Grapefruit Butter with Shoestring Potatoes and Green Beans
with Artichokes and Roasted Peppers |
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Breast of
Chicken with Sautéed Apples, Raisins, Slivered Almonds and Calvados
with Wild Rice and Barley Pilaf and Vegetable Medley |
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Carving
Station of your choice: Seasoned Beef Tenderloin, Marinated Pork
Loin, Sliced Turkey Breast with Condiments, Leg of Lamb, Poached
Salmon to name a few. |
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Chicken Marsala with Wild Mushrooms over Potato Cakes with
Baked Zucchini with 3 Cheeses |
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Pan-Seared Sea Bass with a Black Currant Sauce with Swiss
Chard and a Balsamic Reduction with Wild Mushrooms and a
Potato-Parsnip Puree with Fresh Thyme |
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Chicken Breast with Pineapple Glaze on a Grilled Pineapples
with Basmati Rice with Macadamia Nuts and Coconuts, Fried Plantain
and Sugar Snaps |
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Trout Almandine with Pecan Butter over Yukon Gold Potatoes
with Goat Cheese and Warm Pear and Apple Salad
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Seared Veal Chops with Chanterelle Mushrooms with Garlic
Mashed Potatoes and Lentil, White Beans and Tomatoes
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Pasta
Stations: your choices of pasta sauces- vodka, Bolognese, marinara,
pesto, mushroom ragu, etc with an array of sauces with Italian
meatballs, seafood, chicken, and vegetables.
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Prime Ribs with Horseradish Cream Sauce,
Roasted Potatoes and Candied Carrots
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Cornish Hen with Tarragon Crème Sauce with
Celeriac and Potato Puree with Sautéed Artichokes and
Mushrooms
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Grilled Pork Tenderloin with Peach and Ginger Salsa
with Golden Bulgur Pilaf and Asparagus with Lemon Vinaigrette
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Marinated Tilapia
with Citrus Sauce with 3 Cheese Tortellini with Nuts and
Garlic Crème with Stuffed Tomato
with Vegetables
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Yucatan Pork
Loin with Chili Rellenos, and Sweet Potato, Corn and Onions
with Vegetable Empanadas with Tomatillas Dressing
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Chicken or Lamb
Tangine with Couscous Pilaf with Pomegranates with Orange,
Walnuts and Feta Cheese Salad
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Building 8 
