Butlered Hors d’oeuvres
Duck Breast & French Triple Cream on Cranberry Walnut Toast
with Ruby Port Syrup
Prosciutto & Gruyere Pastry Pinwheel
with Tomato Sips & Basil Oil
Seared Sea Scallops with Corn Coulis & Tomato Chutney
on Silver Spoons
Baked Danish Brie with Rosemary Fig Confit in Phyllo Tart
Wasabi Lime Crab Salad in Crisp Cucumber Cups
with Radish Strips
Tuna Poke in Wonton Cups with Macadamia Nuts
Fire & Ice
A “Caperberry Events” Chef will Pan Sear your guest choice of
Diver Scallops, Fresh Atlantic Salmon or Yellow Tail Tuna with Pickled Orange Glaze & Served over Napa Sesame Slaw, Wonton Chips and Jalapeno Aioli in a Martini Glass
First Course
Confit of Duck & Roast Portobello Arugula Salad with Parmesan Crostini
Aged Balsamic Syrup
Entrée Course
Roasted Maple Soy Salmon with a Pickled Pearl Onion Sauce
Proscuitto Wrapped Breast of Chicken
with Mustard Celeriac Mash & Braised Red Cabbage
Coffee Peppered Tenderloin of Beef
with Ruby Port Wine & Shallots
Everything Chocolate Dessert Station
Spectacular Buffet Presentation of
White Chocolate Mousse Cream Cones Sprinkled with
Coconut Almond Dust
Flourless Chocolate Cake with Blueberry Sauce
& Chantilly Cream
Chocolate Coconut Bite with Raspberry and Almond
Macadamia Brownie Round with Peanut Butter Ganache
Raspberry Mousse in Chocolate Cups
Chocolate - Orange Pot de Crème with Candied Orange Peel
