Our Chef Rean Smith Biography
- Hors d'oeuvres -
International cheese board
French brie en croûte with grapes and crackers
Caramelized leek tart with gruyère
Crudités
Guacamole and salsa with blue and white corn chips
Warm artichoke dip with crackers and baguette
Caponata on grilled ciabatta
Asparagus wrapped in prosciutto
Grilled vegetable burrito with cilantro and sour cream
Prosciutto wrapped melon
Tomato bruschetta
Vietnamese rice paper vegetable rolls
Wild mushroom phyllo bundles
Stuffed mushroom with chevre and smoked bacon
Nova salmon roulade in dill crêpe
Smoked nova salmon and dill cream cheese on black bread
Endive spear with chevre, poached pear and smoked trout
Chicken saté with peanut sauce
Curry chicken salad tartlets
Lamb skewers with cucumber taziki sauce
Chipolte pork loin skewers with roasted pepper sauce
Shumai (seared Japanese dumplings) with ginger sauce
Steamed dumplings with hoisin- Hors d'oeuvres -
Items available at additional charge
*Sushi boat display
*Scallops wrapped in bacon
*Jumbo lump crab cakes with rémoulade
*Coconut shrimp with mango chutney
*Grilled Thai shrimp with spicy coconut dipping sauce
*Tiger prawns with cocktail sauce
*Pepper encrusted tuna carpaccio served on baguette with olive tapenade- Salads -
Arugula, apples and caramelized nuts with Spanish sherry vinaigrette
Caesar salad with shaved parmesan cheese and spicy croutons
Spinach salad with mushroom, red onion, walnuts, crumbled goat cheese, and bacon served with warm vinaigrette
Spring mix salad with gorgonzola, roasted walnuts, fresh orange slices and citrus vinaigrette
Greek country salad- Sides -
Grilled asparagus with shaved asiago and aged balsamic vinegar
Haricot vert (French beans) with fresh lemon and sliced almonds
Roasted corn and black bean salad
Sweet corn smothered in butter and sea salt
Sautéed seasonal vegetables
Tuscan grilled vegetable antipasti
Ratatouille topped with shaved extra sharp cheddar
Fresh mozzarella, tomato, and basil
Asian sesame rice noodles
Pad Thai noodles with vegetables and tofu
Mediterranean orzo salad with feta cheese, calamata olives, and sun dried tomatoes
Pesto pasta primavera
Gorgonzola pasta salad
Tuscan style white been salad
Potato gratin
Provencale new potato salad
Roasted rosemary potatoes
Cilantro pesto green rice
Persian rice with cinnamon stick and cardamom
Rice biryani
Wild rice salad with cranberries, walnuts, and orange slices- Sides -
Grilled asparagus with shaved asiago and aged balsamic vinegar
Haricot vert (French beans) with fresh lemon and sliced almonds
Roasted corn and black bean salad
Sweet corn smothered in butter and sea salt
Sautéed seasonal vegetables
Tuscan grilled vegetable antipasti
Ratatouille topped with shaved extra sharp cheddar
Fresh mozzarella, tomato, and basil
Asian sesame rice noodles
Pad Thai noodles with vegetables and tofu
Mediterranean orzo salad with feta cheese, calamata olives, and sun dried tomatoes
Pesto pasta primavera
Gorgonzola pasta salad
Tuscan style white been salad
Potato gratin
Provencale new potato salad
Roasted rosemary potatoes
Cilantro pesto green rice
Persian rice with cinnamon stick and cardamom
Rice biryani
Wild rice salad with cranberries, walnuts, and orange slices- Entrées -
Penne with broccoli rabe, lemon zest, sun dried tomatoes, garlic and aged pecorino
Frenched chicken breast roasted with fresh thyme and white truffle oil
Grilled lemon, rosemary free range chicken breast
Chicken Francese with caper white wine sauce
Chili lime grilled flank steak
Beef tip bourguignonne
Sliced Harrington ham and roasted free-range turkey display
Grilled chipotle pork loin with roasted pepper sauce
Seared pork loin with mango chutney
Grilled salmon with honey Dijon glaze served on bed of watercress
Lavender poached salmon with cucumber crème fraîche- Entrées -
Items available at additional charge
*Filet mignon stuffed with spinach, roasted peppers, and chevre goat cheese
*Beef tenderloin with horseradish cream and garlic aioli
*New Zealand rack of lamb with mint pesto or cucumber yogurt taziki
*Seared breast of duck accompanied with Vidalia onion, sour cherry compote
*Broiled sea bass with pineapple ginger salsa
*Grilled Chilean sea bass with fennel marmalade and tomato concassé
*Grilled tuna with olive tapenade
*Pepper encrusted seared tuna served with wasabi sauce
*Red snapper broiled in coconut milk
*Seafood paella
*Seasonal fish selection also available- Desserts -
Apple frangipane tart with vanilla bean gelato
Assorted pastries and petit fours
Cheese cake with fresh berries
Chocolate dipped fruit
Chocolate mousse cake
Sorbet by watercolorsorbets
Cookies and brownies
Fruit and cookie fondue
Fresh fruit platter
*Specialty cakes available*
