Cocktail parties   passed hors d’oeuvres cold Scottish smoked salmon canapé,  lemon peel creme fraiche and chervil Curried chicken and apple salad on radishes, grapefruit chutney Maine Lobster soup in shot glass, topped by a miniature lobster sandwich on butter brioche First grade Ahi tuna, ginger and lemon marinated daikon Crabmeat and avocado mousse, pea sprouts and microgreens Osetra ,  caviar with buckwheat blini Prawns, watermelon, opal basil and lemon grass vinaigrette Filet mignon, “Pac-man” with shallot comfit Fluffy tarte, with goat cheese, petite tomatoes and fines herbs Lemon and spice chicken brochette, minted yogurt dip Buffet Salads Oven roasted vegetables with honey black pepper and lemon glaze Chardonnay Poached salmon, warm potatoes salad, herb emulsion Bay shrimp stuffed in tomatoes, tarragon and capers   Napa cabbage Chinese chicken salad, miso  and fry rice sticks Crab and papaya spring roll,Yuzu vinaigrette Dinner First course Mixed greens with sherry vinaigrette, Parsnip chips Avocado,  orange and asparagus salad   Fennel and mussel soup Lemon and cumin grilled prawns, cucumber vinaigrette “crispy package” of Sea scallops in a vegetables broth Main Course Roasted halibut, citrus braised endive and wilted chicory Salmon in spice crust with red wine and pomegranate Poached Halibut, orange and cinnamon nage Rack of lamb, ratatouille stuffed eggplant Rib eye steak, shallot comfit and Celery root puree Roast chicken breast, spring vegetables," potato Anna" Spice rubbed Cornish hens, Lentil croquettes Duck breast, honey and lime sauce Desserts Chilled muscat grape and sweet wine terrine Spice and vanilla poached pear, Caramel heart and  almond Chocolate fantasy, Citrus marmelade, raspberry salad,  praline Banana mousse , chocolate bread pudding,  jamaican rum sauce Crispy apple tarte cinnamon sorbet , apple chips Valrhona chocolate and caramel bavarois "Puit d'amour"  Well of love These items are just a sample, call us to discuss your menu.