Hors D’Oeuvre Goat Cheese Bouchee
zucchini, pesto, tomato and goat cheese in puff pastry
Duck and Apple Phyllo
duck, apple, glace de viande, shallots in a phyllo triangle
Pear, Gorgonzola and Pistachio Parcel
with pistachios and dried cranberries wrapped in a phyllo beggar purse
Taylor Bay Scallop
fresh scallop in its own shell with star anise and garlic gratinee
Thai Grilled Shrimp
marinated in mint, lemon grass & cilantro
First Course Pan Seared Snapper over Crispy Rice Cakes
confetti of Asian vegetables
passion fruit vinaigrette
Salad Mizuna Salad
grilled seasonal fruits
with toasted walnuts and a goat cheese medallion
drizzled with black currant vinaigrette confetti of edible flower petals
Dinner Filet Mignon
sauce perigourdine
Thai Crusted Sea Bass
served on a bed of wilted spinach
sprinkled with a julienne of Asian vegetables
coconut milk and oyster sauce
Potato Gallete
Mélange of seasonal Legumes
Dessert “Cappuccino Cup”
a chocolate coffee cup filled with cappuccino mousse
topped with white chocolate mousse garnished with tuille flame cookies,
fresh berries, and fresh mint plate sprinkled with cocoa powder
Hand Crafted
Wedding Cake
