Sample Menu #1
Tuesday
Appetizer
Goat Cheese and Spinach Stuffed Portabella Mushroom caps
Entree
Yellowtail/Snapper en Papillon steamed over Fennel with Tomatoes, Capers, Kalamata Olives, Red Onion, Lemon and White wine
Seasoned Rice
Dessert
Coconut-Chocolate Chilled Bars
Dinner
Red Bell Pepper Soup
Homemade Lean Bolognese Sauce with Carrots, Celery, Onion and Tomato & Choice of Pasta
Wednesday
Appetizer
Goat Cheese Stuffed Dates Wrapped in Bacon with a Balsamic Glaze
Entree
Pan Seared Steak with a Peppercorn Steak House Reduction
Grilled Asparagus
Mashed Potatoes
Dessert
Apple Crisp with Vanilla Ice Cream
Dinner
Corn Soup
Rice Paper Summer Wraps with Chicken, Carrots, Lettuce, Avocado and Peppers served with a Peanut Sauce
Thursday
Appetizer
Avocado and Tomato Salad
Entree
Coconut Shrimp
Thai Noodles
Sauteed Sugar Snap Peas
Dessert
Chocolate Mousse
Dinner
Taco Night;
Grilled Chopped Chicken, Lettuce, Cabbage, Pineapple, Crispy Thin Onions, Pico De Gallo, Peppers, Refried Beans, Salsa, Crema, White Queso
Roasted Pablanos with Cheese
Friday
Appetizer
Chicken Dumplings and Dipping Sauce with Fresh Ginger
Entree
Miso Glazed Seabass
Mixed Vegetables
Brown Rice
Dessert
Peanut Butter Stuffed Apples
Dinner
Avocado Lime Chicken Soup
Homemade Cesar Salad and Grilled Chicken Strips
For cocktail hour:
Charcuterie, Cheese Board
and Bread Platters
Cheese Board (Brie, Smoked aged Gouda, Midnight Moon)
Charcuterie Board (Soppressata, Prosciutto, Iberico Ham,
Crudite (Watermelon radish, celery, carrots, cucumber, bell pepper assortments,
chayote, red and golden beets) Tzatziki, hummus, babaganoush, spinach
artichoke dip, Red Bell pepper dip
Bread Assortment (ciabatta, French baguette, rosemary crostini, parmesan crisp)
Passed Appetizers
Shrimp Cocktail w/ shredded lettuce, diced avocado, horseradish cocktail sauce
Churrasco (chimichurri, jasmine rice, lime zest, in bamboo boats)
Bacon wrapped Grilled Maitake w/ rosemary aioli
Boston Lettuce Wraps w/ chicken, water chestnuts, bamboo shoots, cilantro