Desserts

DESSERT SAMPLER

Torta Cioccolate

warm chocolate almond torte with amaretto caramel gelatin & chocolate hazelnut ice cream

Berries Cheesecake

mixed berries wrapped in cheesecake spheres and topped with roasted coconut flakes

Petit Four Trio 

French miniature version of gourmet opera, tiramisu, and éclair desserts

Chocolate Ganache in White Chocolate Cups

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Individual Deconstructed Tiramisu

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Pecan Squares

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Lemon Bites

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Crème Brûlée in Citrus Cups

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INTERNATIONAL COFFEE STATION

Cappucino, Espresso and International Coffees Made to Order 

Served with Cognac, Cordials and After-Dinner Liqueurs Optional

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Luncheons & Dinners

1st COURSE

Mille Feuille of Langoustine & Avocado

baby lobster tail topped with avocado salsa and lemon créme fraiche foam

Carpaccio de Boeuf 

beef carpaccio with parmesan cream, micro arugula and basil drizzled with extra virgin olive oil

Home Smoked Duck Breast 

thinly sliced topped with lime and soy reduction molecular caviar

3rd COURSE

ENTRÉE

Free Range Berkshire Roast Pork Chop

stuffed with italian plum pudding and amaretto sauce

New York Steak with a 6-8 oz Lobster Tail

served with chef AARON's famous potato gratin and Mediterranean grilled vegetables

Braised Beef Short Rib

caramelized root vegetables with a natural reduction accompanied with lemon zest white rice and seasonal vegetables

Chilean Seabass

white truffle cream, balsamic syrup accompanied with a carrot purée and lobster foam served with seasonal vegetables

2st COURSE

SALAD

Maple Glazed Pear & Mixed Green Salad 

sonoma goat cheese, walnut candied crisp, and glazed pear dressed in a light vinaigrette

Arugula Salad 

baby arugula topped with goat cheese, crushed pistachios, and dried cranberries paired with a lemon vinaigrette capsul

JESSICA'S Waldorf 

watercress and carrot with jicama, walnuts, apples, curry vinaigrette

4th COURSE

DESSERT

Torta Cioccolate

warm chocolate almond torte with amaretto caramel gelatin & chocolate hazelnut ice cream

Berries Cheesecake

mixed berries wrapped in cheesecake spheres and topped with roasted coconut flakes

Petit Four Trio

French miniature version of gourmet opera, tiramisu, and éclair desserts

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Stations

SUSHI STATION

Lavish Sushi Station Featuring a Display Boat and Coordinating Décor of Orchids and Bamboo and Including:

California Rolls

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Spicy Tuna

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Salmon with Cream Cheese

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Vegetarian

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Assorted Sashimi

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Assorted Nigiri

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Accompanied by Ginger, Soy and Wasabi

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Pasta Station Selections

Orecchiette with Shrimp, Scallops and Crab Meat

Small Shells with Seafood in a Light Alfredo Sauce

Farfalle Alla Boscaiola

Bow Tie Pasta with Mushrooms, Fresh Tomatoes, Butter and Parmesan

Rigatoni with Herbs and Montasio Cheese

Sautéed with Olive Oil with Garlic and Herbs and Topped with Montasio Cheese from Veneto

Fusilli with Citrus Butter and Grilled Seasonal Vegetables

Pasta Twists Cooked in Butter and Garlic, a Citrus Essence, Seasonal Vegetables and Fresh Basil

Linguine with White Clam Sauce

Penne with Marinara Sauce

Topped with Freshly Grated Parmesan

SIDES

Tri-color peppers 

Sweet onions

Portobello mushrooms

Yellow & green squash 

Silver dollar rolls

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Hors D’Oeuvres

PASSED HORS D’OEUVRES SEAFOOD

Blue Crab Stuffed Hearts of Palm

with Avocado "Butter"

Chilled Asparagus Soup 

with Alaskan King Crab

Shaved Ahi Tuna 

with Marinated White Bean Bruschetta

Shrimp Spring Rolls Served with Orange-Chile Sauce

These Vietnamese-Style Rolls are Light, Healthy and Not Fried

Skewered Tequila-Lime Barbecued Shrimp

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Summer Thai Shrimp

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Chilled, Mildly Spicy 

with flavors of Ginger and Lime

Spicy Shrimp and Chorizo Kebabs

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Our Grilled Shrimp 

Served on a Stick with a Round of Chorizo

PASSED HORS D'OEUVRES NON SEAFOOD

Mini Kobe Beef Sliders

Mini Opened Faced Kobe Beef Sliders with Melting Gruyere Cheese and Caramelized Onions

Mini Lamb Lollipops

Slow Roasted New Zealand Lamb Chop “Lollipops”

Caramelized Pear & Maytag Bleu Cheese 

Served atop a Walnut Raisin Cinnamon Crisp

Kalamata Olive Tapenade

On Crisp Crostini

Fig Goat Cheese and Walnut Pizzette

Sweet Figs and Honey with Rich Goat Cheese

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