Spring Menu Suggestions
Passed Hors d’Oeuvres:
- Seasonal Crostini with Local Ricotta, Sliced Strawberries, Aged Balsamic, Basil
- Cocktail Corn and Jalapeno Cakes with Avocado Crème and Citrus-Chili Shrimp
- Mini Croque Monsieur with Poached Pear, Roast Turkey Breast, Gruyere Cheese
- Smoked Peking Duck Rolls with Cucumber, Scallion, Cherry-Hoisin Sauce
First Course
- Mixed Baby Field Greens Salad with Grated Beets, Carrots, Radish,
Asian-Style Sweet Onion Dressing - Spinach Salad with Strawberries, Toasted Almonds, Goat Cheese,
Champagne Vinaigrette - Spring Vegetable Patch Salad with Local Leaf Lettuces, Rustic Croutons,
Shaved Asparagus, Cucumber, Fennel, Radish
Entrée:
- Italian Herbed Chicken with White Wine-Tomato Sauce with Tapenade,
Grilled Asparagus with Lemon-Truffle Oil, Pancetta Braised Lentils - Pan Seared Balsamic Glazed Beef Tenderloin with Herbed Compound Butter,
Polenta Gnocchi, Crispy Kale - Misoyaki Salmon, Cucumber-Wakame-Sesame Salad,
Jasmine Rice with Fresh Shelling Peas, Spring Onions, Lemon
Dessert:
- Citrus Cake with Strawberries, Chantilly Cream
- Chocolate Hazelnut Cheesecake, Coffee Whipped Cream, Chocolate Almond
- Tapioca Crème Brulee with Lemongrass, Ginger and Kaffir Lime, Spicy Mango
