Passed Hors D’Oeuvres
Shrimp stuffed with gorgonzola wrapped in prosciutto
Scallop spiedini with salsa verde
Tuscan lemon chicken brochettes with a red pepper aioli
Bruscetta with zucchini, mint, oregano and basil
Seared duck on gyzo chips with spicy tomato pear salsa
Seared tuna cubes with sesame seeds
with a rich balsamic soy drizzle
Lamb chops with a pomegranate reduction
Chilled salt and pepper shrimp with a bloody mary sauce
Herb brioche crusted mussels
Appetizer
Mango salad with carrots, alfalfa and papaya
with a lime and thai basil dressing
OR
Endive frisee salad with pear, toasted pecans and gorgonzola
Entrée
Grilled Sea-bass with mixed baby vegetables
and a citrus saffron sauce
Filet mignon on a bed of slow cooked fennel and garlic
with spinach, currants and pine nuts
Grilled flank steak with a chimichurri sauce,
mashed sweet potato and baby vegetables
Herb crusted Chilean sea-bass on a bed of mashed sweet potato with an avocado, caper, tomato and olive sauce
Miso glazed filet with honey ginger edaname
with fried jasmine rice cakes
Lemongrass infused filet of snapper with a garlic black bean
sauce and warm tamarind tropical fruit salad
Dessert
Tropical tiramisu with passionfruit puree
Meringue tower stuffed with extravagant selection of berries served in a peach coulis
Rich chocolate mousse cake with a raspberry coulis
