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Passed Hors d’oeuvres


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~Cocktail Reception~

guests greeted with sparkling wine and water…



Passed Hors d’oeuvres


to be passed by uniformed servers on contemporary trays

garnished with fresh herb bundles tied with raffia…


~savory~

Negimaki


marinated japanese steak roll with scallion

Pistachio Crusted Baby Lamb Chops


with a mint pesto sauce

Lobster Trifle


roasted corn, black bean and avocado salsas finished with lime chipotle lobster salad

served from a mini martini glass with demitasse spoon



Hazelnut Crusted Shrimp


served from a cocktail fork with vanilla lobster sauce

Chicken Nori Cigars


with ginger soy and wasabi crème

Medjool Dates


stuffed with parmesan and wrapped with crisp bacon

Petite Stilton Tart


with candied fig and apple brulée

Polenta Cornucopia


chevre mousse garnished with roasted red and yellow peppers
~sweet~

Bailey’s Cheesecake Lollipops


dipped in dark and white chocolate

Amaretto Infused Chocolate Fondue


with skewers of fresh pineapple and strawberry

Petite Chocolate Baked Alaska


with homemade strawberry ice cream and baked meringue

~Buffet Action Stations~



Bruschetta and Ceviche Station


fresh tomato basil, wild mushroom parmesan and artichoke goat cheese

served with garlic crostinis and baked pita chips

rock shrimp with chile lime, lobster with wasabi cream and tilapia with chipotle vinaigrette

accompanied with tri-colored tortilla chips


Field of Dreams Station

assorted gourmet skewers of…



Poached Tiger Shrimp


with a spicy orange cocktail sauce

served from a mini field of wheat grass



Teriyaki Chicken Lollipops


with ginger marinated cucumber

on a bed of toasted sesame seeds


Grilled Hoisin Flank Steak


with a lemongrass hoisin glaze

served from a mini field of wheat grass


Grilled Vegetable Skewers


with heirloom beet, purple peruvian potato,

eggplant, carrot and bell pepper

served from an eggplant with a seven herb aioli




Tuscan Pasta and Panini Station


uniformed chefs preparing to order…

Orecchiette or Spinach Stuffed Tortellini


with choice of…

gorgonzola chipotle cream, tomato fresco or fra diavolo

served with fresh romano cheese, fresh basil and crushed red pepper

Fresh Rustic Italian Bread


grilled with choice of fillings…

pancetta, peppercorn steak, portobello, plum tomato, garden basil, point reyes bleu cheese,

herbed chevre, fresh mozzarella, grilled seasonal vegetables and caramelized shallots

accompanied by chive aioli and stone ground mustard


Gaucho Carving Station

pichana, beef ancho, tenderloin and roasted lamb

served with beef and lamb jus, wild mushrooms and whipped horseradish
Other Creative Stations Available…

asian stir-fry, caviar and vodka ice bar, sweet and savory fondue and hibachi station



~Weddings By Food Evolution~

sparkling wine and water passed as guests arrive…



Passed Hors d’oeuvres

to be passed by uniformed servers on contemporary trays

garnished with fresh herb bundles tied with raffia…

Grilled Tenderloin Quesadillas

with gorgonzola, walnuts and horseradish cream


Crisp Tortilla Tuille with Grilled Shrimp

topped with avocado salsa and cilantro garnish


Asian Crab Cakes

with a sweet sake chili sauce


Chicken Béchamel Pizetta

with artichoke, roasted red pepper and a smoked béchamel sauce


Gourmet Gouda Grilled Cheese Triangles

skewered with rosemary served from vodka shooters of roasted tomato bisque


Sweet Watermelon Towers

filled with whipped sweet gorgonzola

Continued…

~Custom Seated Dinner~

guest tables set with classic wine and water glasses

evian and premium wine served to the table as guests are seated…



Amuse Course




Sautéed Yuzu Sea Scallop


rubbed with an asian chile paste and presented on a cocktail fork

plated dotted with herbed extra virgin olive oil and dusted with chile powder

garnished with fresh chive spears

First Course

a duo of…



Fresh Raspberry and Chevre Cake Salad

organic field greens with fresh raspberries, candied pecans and jicama

accompanied by a warm savory petite chevre torte

drizzled with a light balsamic vinaigrette

~or~

Dried Cherry and Gorgonzola Salad

sun-dried cherries and amish gorgonzola wedge with baby summer lettuce,

toasted sunflower seeds and spiced candied pecans with an aged modena balsamic vinaigrette

paired with…



Roasted Apple Soup

presented in a cored fuji apple cup

topped with fresh garden chive and tahitian vanilla crème frâiche
Fresh Baked Artisan Rolls, Breads and Lavosh

tri-colored butter triangle served to the table


Entrée Courses
Beef Tenderloin Medallions

served with fingerling potato and vegetable ratatouille with 7-herb aioli

plate painted with madeira wine sauce and celery root sauce

garnished with fresh herbs


Semi Boneless Honey Roasted Chicken

accompanied by potato lattice basket with caramelized onion whipped potato

cascade of summer jardinière of vegetables tossed in herb butter

plate painted with aged balsamic syrup and citrus beurre blanc


Artichoke Risotto

served from a cored artichoke flower with fresh red & yellow pepper and fresh chives

garnished with an herbed potato crisp and blanched peas

plate painted with balsamic syrup


Dessert Course
Your Wedding Cake

plated with crème frâiche and fresh berry coulis


Coffee And Tea Service


~Corporate Event Menu~
Passed Hors d’oeuvres

to be passed by uniformed servers on contemporary trays with fresh herbs…


Peppercorn Crusted Mini Mignon on a sweet potato crisp with a raspberry horseradish cream

Thyme Crusted Baby Lamb Chop served with a cherry balsamic reduction

Japanese Citron Sautéed Scallops with asian dried chili paste

Thai Chicken cucumber tower with sweet onion, cilantro and a spicy chili sauce

Baby Red Bliss Potato with a gorgonzola and pancetta mousse

Portobello Steak Frites with a balsamic garlic aioli from a mini martini glass

from the dinner buffet…


uniformed chef carving to order

Herb Crusted Tenderloin of Beef

marinated with sea salt and rosemary, roasted with a balsamic demi-glace

accompanied by wild mushrooms, cabernet reduction and whipped horseradish cream
Roasted Chicken Roulade

stuffed and rolled with sun-dried tomato, sautéed onion, spinach and three cheeses

displayed on a bed of white and wild rice pilaf with a chardonnay cream sauce

garnished with fresh garden herbs



Baked Fingerling and Purple Peruvian Potatoes

drizzled with a seven herb aioli



Grilled Vegetable Ratatouille

topped with crumbled chevre and garnished with fresh herbs


Dried Cherry and Gorgonzola Salad

sun-dried cherries and crumbled amish gorgonzola salad with

fall baby lettuce, toasted sunflower seeds, spiced candied walnuts

with a creamy balsamic vinaigrette to the side


Assorted Gourmet Breads, Rolls and Lavosh

served with tri-colored sweet whipped butter


from the dessert buffet…
Bananas Foster

prepared to order with pecans, brown sugar and spiced rum

accompanied with french vanilla ice cream and meyer’s dark rum whipped topping
Roasted Columbian Regular and Decaffeinated Coffee

served with sugar, equal and half n’ half


847.678.3663  e-fax 845.622.5238  www.foodevolution.com




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