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Home , Black tie, Salad Cream

formal catering menu

cold hors d’oeuvres

Passed Tray Service Priced Per Dozen—Three Dozen Minimum Per Selection Prices are subject to change due to market increase

207.761.6665 seafood poultry & meat [email protected] Fresh Lobster Meat with Pineapple Mango Beef Tenderloin on Baguette with One Union Wharf on Crostini Chive Portland, ME 04101 Crab with Ginger and Lime in Phyllo Figs wrapped with Prosciutto and Roquefort www.theblacktieco.com (seasonal) Shrimp Cocktail with & Wedges Ginger Beef with Sesame on Wonton Asian Marinated Shrimp Wrapped in Asparagus Tip with Prosciutto Snow Peas Smoked Turkey on Cranberry Bread with Seared Tuna on Flatbread Crisp with Boursin and Herb Crust Lemon Pepper Aioli Rosemary Apricot Chicken Salad Profiterole Mussels with Cruda Virginia Ham Pinwheel Crepe with Tarragon Spicy Shrimp Crostini Crab and Avocado Cream Quesadilla Duck Breast on Baguette with Raspberry Smoked Salmon on Sweet Potato Crisp with Ginger Sauce Saffron Aioli Prosciutto, Tomato, Oil Cured Olive, Seared Ocean Scallop with Garlic Curry Basil and Parmesan on Baguette And Ginger Beef Carpaccio on Herb Toast with Lemon Cumin Seared Tuna with Aioli on and Parmesan Wonton Crisp Cucumber Cups with Spicy Garlic and Cinnamon Sage Gravlax on Pumpernickel Curry Chicken Deviled Lobster Salad Eggs Thai Pork with Sesame & Ginger in Phyllo Cups Grilled Pork Tenderloin with Sour Cherry Compote Atop Rosemary Crostini

vegetable & cheese

Fresh Mozzarella, & Sun-Dried Goat Cheese Rolled in Spiced Walnuts Atop Tomato Crostini Baby Spinach Leaves Endive with Herbed Chévre and Spring Roasted Tomato and Asparagus Frittata Onion Grilled Baby Portobello with Balsamic Onion White Bean and Sage Bruschetta Jam on Crostini Polenta with Kalamata Olive and Sun-Dried Fresh Thai Spring Roll with Asian Dipping Tomato Salsa Sauce Honey Marscarpone with Fresh Berries on Fresh Fruit Kebab (Seasonal) Served with Bruschetta a Lemon Crème Fraiche Red Grape Tomatoes, Baby Mozzarella Black Bean, Corn Salsa and Sour Cream And Basil Brochette with Pesto In Phyllo Petite Waldorf Salad in Phyllo Goat Cheese, Roasted Red Pepper, and Mint Pinwheel Crepe Red Grape Wrapped in Pecan-Crusted Boursin Grilled Pear on Baguette with Roquefort Sherried Figs, Piquant Almonds and Chévre in Phyllo Cups formal catering menu | 2

hot hors d’oueuvres

Passed Tray Service Priced Per Dozen-Three Dozen Minimum Per Selection

poultry & meat seafood

Almond Stuffed Dates Wrapped in Crab Cakes with Meyer Lemon Aioli Marinated Flank Steak Roulade Stuffed with Prosciutto and Mushrooms Stuffed with Shrimp and Boursin Herbs New Clam Cake with Dill and Tarragon Aioli Chicken Satay with Spicy Saffron Mussels on Garlic Baguette Beef Skewer Brie and Crab in Phyllo Petite with Mushroom Duxelle and Tarragon Aioli Sweet Chili Shrimp Cakes Caribbean Pork and Red Pepper Satay Bacon and Scallop Brochette with Maple Glaze Grilled Lamb and Cilantro Pesto in Phyllo Scallop Brochette with Basil and Prosciutto Andouille in Puff Pastry and Spicy Mustard Crispy Pesto Shrimp Peking Duck Roll with Hoisin (72 Hour Notice) Lobster Bundles in Phyllo Mini Cheddar Hamburgers with Sweet Red Pepper Mushrooms Stuffed with Crab Meat and Boursin Grilled Chicken, Sage, and Prosciutto Skewer with Roasted Lime Grilled Shrimp with Fresh Cilantro Sauce Red Pepper Aioli Potato with Smoked Salmon, Crème Fraiche and Dill Grilled Lamb Kebab with Parsley and Mint Pesto Curried Shrimp Star Roasted Garlic, Portobello, and Beef on Rosemary Skewer Salmon Teriyaki Skewers with Ginger Sausage, Spinach and Feta Stuffed Mushrooms

vegetables & cheese

Brie and Mango Quesadilla with Chili Salsa Asparagus and Shiitake Croustade with Gruyere Artichoke and Garlic Bruschetta Wild Mushroom Tart Artichoke Heart and Parmesan Phyllo Triangles Yukon Potato Slices Topped with Cheddar and Sundried Tomato Chutney Assorted Mini Quiche Caramelized Onion and Roquefort on Foccacia Curried Vegetable Envelopes with Indian Raita Dip Pepper Jack and Black Bean Salsa Quesadilla Mushrooms Stuffed with Chévre and Duxelle Candied Apricot, Brie and Pine Nut Tart Potato Pancakes with Apple-Pear Chutney Sweet Potato Frittes with Ginger Soy Spanakopita Pumpkin Risotto Croquettes with Nutmeg Crème Fraiche Fresh Figs and Gorgonzola Wrapped with Prosciutto (seasonal) California Pizza with Chévre and Sun Dried Tomatoes Brie with Raspberry and Almond in Phyllo formal catering menu | 3

dim sum passed hors d’oeuvres (hot & cold)

Seafood-Rice Nori Rolls California Roll (With Avocado) Served with Wasabi (Cooked Seafood Items May Include Crab, Smoked Seafood, And Pickled Ginger Shrimp) Sweet Potato Sesame Seed Balls with Green Onion Served with Wasabi and Pickled Ginger Dipping Sauce Japanese Shrimp and Rice Balls with Wasabi and Ginger Hoisin Pork in Green Onion Sushi Grade Tuna and Salmon over Sticky Rice with Asian Potstickers Nori Canapé Pork Shaomi Warm Sesame Shrimp with Ginger Steamed Chicken & Green Onion with Plum Vegetable-Rice Nori Roll Served with Wasabi and in Lettuce Wraps Pickled Ginger

appetizers Three Dozen Minimum Per Selection

Mini Croissant & Mini Wraps Tea Sandwiches Chicken-Pecan, Egg, and Ham , and Sliced Deli Made with Extra Thin Sliced Bread, Cut into Wedges, Meats Served with Lettuce Chiffonade and Rectangles & Fanciful Shapes: Ask About Specialty Fillings, Meats, and Cheeses Cucumber and Boursin; Crab Salad; Cream Cheese and Petite Maine Lobster Rolls $ Market Price/dozen Fresh Herbs; Shrimp with Herbed ; Smoked Turkey, Sliced Tomato, and Flat Leaf Parsley or Fresh Dill; Mini Focaccia Sandwiches Olive, Spinach, and Artichoke Puree Tender Parmesan Focaccia Bread Stuffed with Sun Dried Tomatoes, Roasted Red Peppers, Italian Meats and Cheeses, Fresh Mozzarella Cheese or any Above Combination. Served in Wedges.

dips & spreads tortas dips Serves 35-50 people Serves 25-30 people

Layered Cheese Appetizers Served with White Bean and Sun Dried Tomato Dip with Pita Triangles and Tomato Salsa Herbed Crostini and Crackers Southwestern Black Bean and Corn Salsa Served with Goat Cheese and Sun-Dried Tomato and Pesto Flour Tortilla Chips Spinach, Pine Nut and Feta , Corn Tortilla Chips, Red Onion, Tomato, Cheese, Walnut and Fresh Basil Lime and Sour Cream Spinach-Artichoke Dip Served with Cucumber, Carrots, Smoked Salmon and Fresh Dill Mushrooms, Red Pepper and Bread Sticks Hummus and Tabouli with Garlic Pita Chips, Olives, Tomato and Cucumber Warm New England Crab and Shrimp Dip with Baguette Warm Caramelized Onion and Chévre with Flat Bread Caponata with Crusty Italian Bread and Parmesan Focaccia formal catering menu | 4

stationary displays Ideal as the Eye-Catching Centerpiece for a Cocktail Hour or Casual

*Available as chef performance stations for an additional cost Gravlax Two If By Sea 72 Hour Notice Required · Minimum 30 Servings Minimum 30 Servings Swedish Specialty of and Herb Cured Salmon, Sliced Thinly Sliced Whole Smoked Salmon, Anchored By Saffron Paper Thin and Accompanied By Pumpernickel, Creamed and Wine Steamed Mussels with Crusty Bread,Chilled Horseradish, Mustard Sauce, Capers, Minced Red Onion, Oysters with Mandarin Orange Salsa and Traditional Cocktail Chopped Egg and Fresh Dill. Sauce and Crab & Cilantro Crepe Cones.

*Raw Bar Market Price May Fluctuate Antipasto Station Minimum 30 Minimum 30 servings Large Shrimp, Littleneck Clams, Oysters, and Mussels Served Italian Meats and Cheeses, Tuna, Stuffed Sweet and Hot with Traditional Cocktail Sauce, Lemon Wedges, Crackers, And Salsa Cruda. Peppers, Marinated Artichokes and Mushrooms, Olives, Lobster Meat and Crab Claw also Available at Additional Cost Eggplant Caponata, Roasted Garlic, Sweet Roasted Peppers, Grilled Vegetables, Focaccia, Crusty Italian Bread & Olive Oil. *Asian Carving Station Minimum 30 Servings *Journey East Station Seared Ahi Tuna Loin with Wasabi Crème Fraiche, Ginger-Soy Minimum 30 Servings Marinated Beef Sirloin, Asian Inspired Creamy Sesame and Gingered Shiitake Mushrooms, Sesame Citrus Asparagus, Ginger Dip, Jicama, Daikon Radish, Bell Peppers, Carrots, Fire Spiced Wonton Crisps, Mu-Shu Duck, Steamed and Cucumber and Broccoli, Wasabi Peas, Tamari Almonds and Salted Edamame. Singapore Noodles with Fresh Vegetables Japanese Rice Crackers. and Shrimp, Stir-Fried with Sesame and Scallion Sauce, Served in Take Out Boxes with Chopsticks. Middle Eastern Station Minimum 30 Servings *Paella Station Curried Lamb Skewers, Moroccan Spiced Chicken Kebobs, Minimum 20 Servings Grape Leaves Stuffed with Tomatoes Rice and Feta, Hummus, Traditional Spanish Paella with Fresh Seafood, Roast Chicken Tabouleh, Babaganoush, Feta Cheese with Herbed Olive Oil, and Spicy Sausage Seasoned with Imported Saffron and Mixed Olives, Cucumber Raita & Crisp Fresh Baked Herbed Pita Chips. Served with Local Olive and Herb Breads.

Mini Bruschetta Board Fondue Table Minimum 15 Servings Minimum 30 Servings A Selection of Unique Dips and Spreads That Include: Classic Cheese Fondue with Colorful Blanched Vegetables Goat Cheese, Cilantro Pesto Cream Cheese, and Baguette (Tiny Red Potato, Carrot, Broccoli, Cauliflower, & Tomato and Olive Caponata. Served with Our Flavorful Beets and Asparagus) Coconut and Basil Fondue - with an Herbed and Lightly Grilled Multi Grain, Sourdough and Asian Flair, Served with Pork, Beef and Chicken Cheddar and Fresh Focaccia. Apple Cider Fondue with Apple, Pear, Baguette and Sausage.

*The Carvery *Pasta Table Minimum 50 servings Minimum 30 Servings Minimum 30 Servings Without Beef Tenderloin Choose two of the following: Choose three of the following: • Herb and Garlic Fettuccine with Chopped Fresh • Peppercorn Crusted Tenderloin Roma Tomato, Basil, Garlic, Onion, Parsley, Oregano • Mustard Apple Glazed Ham And Olive Oil • Orange and Sage Basted Turkey • Fresh Pumpkin Ravioli with Brown Butter and Sage • Glazed Pork Loin Roast Served with Apple , • Fusilli with Asparagus and Prosciutto in Alfredo Sauce Roasted Shallot and Shiitake Sauce Herb Mayonnaise, • Penne with Spinach, Feta, Pine Nuts & Shiitake Mushrooms Mango Chutney, Cranberry Chutney & Sweet Potato Relish • Linguine Puttanesca Served with Freshly Baked Crusty Bread, Homemade Biscuits and Whipped Herb Butter. Served with Warm Focaccia Bread and Olive Oil formal catering menu | 5

stationary displays cont'd.

Bruschetta Board The Chef's Table Minimum 30 Servings Minimum 25 Servings Hearty and Flavorful Open Faced Smorgasbord Prosciutto, A beautifully-presented table of local and seasonal fruits, Asparagus and Shaved Parmesan on Grilled Sourdough vegetables and cheeses... often paired with baguettes, Spicy Sausage with White Bean and Herbed Mustard on gourmet crackers, dips and spreads, nuts, patés, fondues Bruschetta Thai Chicken with Spinach, Peanut Sauce and and other delights that are our Chef's choice. No two tables Scallion on Grilled Sourdough Fresh Mozzarella with Roma look the same; our goal is to serve local and change with the Tomato, Olive Oil, Fresh Basil and Cracked Pepper. seasons and the trending food market.

Middle Eastern Station Roasted Grilled Vegetable Display Minimum 30 Servings Slow Roasted and Grilled Fresh Vegetables Sliced and Curried Lamb Skewers, Moroccan Spiced Chicken Arranged In a Colorful Display, Served with Lemon Aioli and Sweet Sesame Soy Dip. Kebobs, Grape Leaves Stuffed with Tomatoes Rice and Feta, Hummus, Tabouleh, Babaganoush, Feta Cheese with Minimum 25 Servings Herbed Olive Oil, Mixed Olives, Cucumber Raita & Crisp Fresh Baked Herbed Pita Chips. Garden Fresh Crudite Minimum 25 Servings Imported and Domestic Cheese Farm Fresh Vegetables, Served Blanched and Raw with Your Minimum 30 servings Choice of two Dips. International and Domestic Cheeses with a Fresh Choose two of the following: Fruit Garnish, Served with Baguette, Crackers, and an • Creamy Roquefort with Scallion Assortment of Imported Olives and Salted Nuts. • Cilantro Pesto Cream Finer Cheeses: • Sun-Dried Tomato and White Bean Same as Above but with an Assortment of • Roasted Red Pepper Finer Cheeses Such as St. Andre Triple Crème, Aged Gouda, Explorateur, English Chive Cheddar, Stilton. • Caramelized Onion

Baked Cheese Display *Tapas Minimum 30 servings Minimum 50 Servings Choose three of the following: Spanish Appetizers Consisting of Cumin Marinated Mushrooms, Manchego Cheese, Kalamata and Sun Dried • Baked Brie with Caramelized Shallot & Grilled Wild Tomato Tapenade with Pita Chips, Spiced Lentil Salad, Mushrooms in Phyllo Spanish Tortilla, Fried Salted Almonds, Chorizo Sausage, • Goat Cheese, Sausage and Greek Olives Wrapped in Puff Anchovies, Spanish Olives, Crusty Bread and Herb-Infused Pastry Stilton with Walnuts Baked in a Buttery Pastry Olive Oil. • Brie in Puff Pastry with Almond and Apricot Glaze

• Boursin Baked in Phyllo with Tomato Basil Sauce *Southwestern Station Minimum 50 Servings Chili Shrimp Cakes with Mango Salsa, Grilled Sweet Potato Individually Baked Brie with All Accompaniments Wedges with Chipotle Mayonnaise, Black Bean and Corn Serving 10-15 people Salsa with Tortilla Chips and Sour Cream, Lime Marinated Chicken Skewers Served with Avocado Cream Dip, and Quesadillas with Smoky Shredded Pork. formal catering menu | 6

desserts & beverages

Petite Pastry Display Fresh Fruit Display A Variety of Miniature Delights Beautifully Garnished Always Fresh and Varied, Seasonal and Local Fruits With Fresh Strawberries. Creatively Displayed and Served with Almond or Lemon Minimum 30 Servings Crème Fraiche. Minimum 25 servings

Black Tie Bakery Fresh Baked Pie Station A Great Selection of Home Baked Pies, Served with Fresh Coffee & Tea Station Whipped Cream. Ask Your Event Planner for Our Selections. Fresh Ground Local Gourmet Coffee & Decaffeinated Minimum 25 Servings Blends, and Assorted Herbal and Regular Teas. formal dinner menu

entrée

207.761.6665 For Twelve or More Guests [email protected] For under twenty-five guests, no more than two options per course, please. One Union Wharf Portland, ME 04101 www.theblacktieco.com beef poultry

Filet of Beef Tenderloin with Roasted Split Cornish Game Hen with Date & Nut Shallot and Shiitake Mushroom Sauce Stuffing and Apricot Glaze Peppercorn Crusted Filet of Beef Split Cornish Game with Dried Cranberry Tenderloin with Madeira Sauce and Leek Stuffing and Black Cherry Glaze Italian-Style Stuffed Flank Steak with Seared Duck with Lingonberry Sauce Roasted Peppers, Fontina and Basil Chicken Roulade Stuffed with Gruyere, Grilled Sirloin Kebab with Spinach and Prosciutto with Red Wine and Fresh Vegetables and Garlic Butter Sauce Shallot Sauce Boneless Prime Rib Roast with Grilled Duck with Sour Cherry and Almond Horseradish Chive Sauce Sauce Classic Beef Wellington with Duxelles Breaded and Sautéed Chicken Cutlets with Olives, Lemon, Capers and Grape Tomato Additional Sauces Available for Beef: Three Onion Boneless Stuffed Chicken Breast Herb and Peppercorn Demi-Glacé Choose One of Each of the following: Warm Roquefort Fillings: Herbed Boursin, Savory Bread Stuff- Rosemary and Burgundy ing, Sun-Dried Tomato, Spinach and Feta Cheese, Prosciutto and Asparagus Sauces: Parmesan and Fresh Herb Cream Sauce, Red Wine and Shallot, Cranberry and Maple Glaze, White Wine Sauce Spinach Cream Sauce, Roasted Garlic Cream Sauce

seafood

Pan Roasted Salmon with Coriander, Sautéed Sea Scallops in Puff Pastry & Mandarin Orange and Chive Marinade Garlic, Basil, and Tomato Beurre Blanc New England Classic Baked Haddock Pan Roasted Salmon with Soy Honey & with Lemon Butter and Bread Crumbs Wasabi Sauce Grilled Salmon with Apple and Bourbon Marinated Swordfish Kebabs with Glaze Roasted Vegetables with Lemon Beurre Blanc Seared Tuna Steak with Capers and Salmon En Croute with Dill Cream Sauce Shrimp and Scallop with Champagne Cream Sauce Served in Pastry Shell Roasted Sea Bass with When Available Poached Salmon with Zesty Pineapple Salsa Steamed Maine Lobster Grilled Tuna Steak with Ginger and Grilled Lobster Tails with Orange Scallion Sauce Chipotle Glaze Grilled Jumbo Shrimp with Romesco Seared Ocean Scallops in Saffron Cream Sauce formal dinner menu | 2

entrée cont'd. pork lamb & veal

Center Cut Pork Chop Stuffed with Apple, Sausage and Roasted Rack of Lamb with Fig & Onion Marmalade Green Onion Loin of Veal with Shiitake Stuffing Pork Tenderloin Medallions with Ginger-Orange Glaze Veal Scallops with Lemon, Pinenuts and Artichokes Slow Cooked Cuban Pork with Grilled Pineapple (At Least 48 Hour Notice) Veal Scaloppini with Oyster Mushroom Pork Loin with Pomegranate, Orange and Pear Mustard-Crusted Baby New Zealand Rack of Lamb Grilled Lamb Kebob with Lemon Mint Marinade Slow Roasted Lamb Chops with Gremolata Leg of Lamb Stuffed with Arugula, Feta and Kalamata

pasta vegetarian selections

As a First Course or as an Entrée Asparagus and Three Cheese Strudel Penne, Tortellini, Linguine, Fettuccine, Fusilli and More Eggplant Napoleon Choose from our Sauces: (Layered Vegetables, Mozzarella, and Marinara) Puttanesca (Tomato-Olive-Caper Sauce) Bella Piccata (Sautéed Portobello with Lemon-Caper Sauce) with Asiago Cheese Grilled Polenta with Roasted Asparagus and Parmesan Asparagus and Prosciutto Cream Sauce Sweet Potato Napoleon with Sage and Cream Zesty Marinara Timbale of Heirloom Tomatoes, Basil, Fresh Mozzarella, Roasted Vegetables and Asiago Cheese Marinated Red Onion and Balsamic Over Fresh Penne a La Vodka (Tomato-Cream Sauce) Mache Grilled Shrimp and Julienne Vegetables Wild Rice Cake with Wilted Greens and Forest in Garlic-Herb Sauce Mushrooms Lasagna with Genoa Salami, Prosciutto, Sausage, Soft Polenta with Shiitake Mushrooms with a Roasted Ground Beef, Fresh Basil, Tomato and Cheeses Sweet Onion Confit Fresh Basil, Tomato and Cheeses Stuffed Artichoke Heart with Herbed Couscous (Vegan) Butternut Squash Ravioli with Leeks and Cream Baked Stuffed Poblano Chile with Red Beans & Rice Roasted Pumpkin Ravioli with Brown Sage Butter (Vegan) Gorgonzola Ravioli with Toasted Walnut and Grape

appetizers first course

Cashew Crusted Goat Cheese on Greens with Mandarin Chilled Melon and Prosciutto with Tequila-Lime Oranges and a Sesame Orange Vinaigrette Vinaigrette Wild Mushroom Tartlet Over Pea Tendrils Fresh Fig, Blue Cheese, and Bacon on Baby Spinach Pear, Walnut, & Roquefort Tartlet on Bed of Baby Carpaccio with Arugula, Lemon Olive Oil, Black Spinach Peppercorn and Capers Crab Cakes on Greens with Roasted Red Pepper Lime Grilled Shrimp Over Greens with Fresh Cilantro Viniagrette or Lime formal dinner menu | 3

first course cont'd. salads soup Served with Freshly Baked Bread Served with Freshly Baked Bread Radicchio and Endive with Candied Walnut and Apricot Chilled Melon Soup with Crème Fraiche Baby Greens with Roquefort, Pear and Spiced Pecans Spicy Pea Soup with Fresh Ginger Watercress, Endive & Cucumber with Dijon Vinaigrette Gazpacho with Garnish and Sour Cream Spinach Greens with Orange Sections & Marinated Golden Gazpacho with Avocado and Shrimp Red Onion and Orange-Ginger Vinaigrette Seafood Bisque Mesclun Salad with Dried Cranberries, Feta, Spicy Lobster Bisque Pecans & Vinaigrette Tomato Basil Soup Shaved Fennel, Parmesan and Orange Salad Curried Pumpkin Bisque with Crème Fraiche Classic Caesar Salad (Anchovies Optional) Curried Winter Squash Soup with Cinnamon Sage Tossed Green Salad with Fresh Vegetables and ButterPotato Leek Balsamic Vinaigrette Maine Haddock Chowder with Wine, Cream and Mozzarella, Garden Fresh Tomato, Basil with Olive Oil Fresh Herbs Baby Spinach with Chévre and Warm Bacon Vinaigrette Wild Mushroom and Barley Soup Spinach Salad with Ripe Strawberry and Honey Almonds Veal Stew with Garlic and Gremolata

vegetables & starches starches vegetables Caramelized New Potatoes with Rosemary and Garlic Roasted Beets in Orange and Ginger Roasted Sweet Potato Wedges Grilled Italian Vegetables in Olive Oil & Fresh Oregano Mashed Potatoes with Olive Oil and Parmesan (Eggplant, Portobello, Zucchini, Radicchio, Onion) Yukon Gold Mashed Potatoes with Roquefort & Cream Sautéed Green Beans with Toasted Almond and Dill Butter Potato Pancakes with Apple Chutney & Chive Sour Cream Ginger Glazed Carrot with Pinenuts Maple Cream Scalloped White & Sweet Potatoes Summer Vegetable Julienne in Dill Butter With Fresh Sage (Carrot, Zucchini, Yellow Squash) Ginger Sweet Potato Mash Roasted Winter Squash in Garlic Herb Butter Crispy Polenta with Sun Dried Tomato & Shallots Asparagus Bundle with Lemon Basil Vinaigrette Snap Peas with Fresh Mint grains Oven Braised Tomato with Parmesan & Fresh Herbs Winter Pilaf with Toasted Pecans and Dried Fruits Baby Vegetable Melange Long Grain and Wild Rice with Wild Mushrooms, Onions, Roasted Root Vegetable in Marsala and Fresh Herbs Asian Pea Pods with Ginger Butter and Diced Red Pepper Basmati Rice with Pinenuts, Golden Raisins, and Fresh Mint Haricot Vert with Almonds and Black Sesame Seeds (seasonal) Chef's Choice Risotto Whole Baby Carrots with Pecan Butter Herbed Couscous with Mint and Tomato Braised Endive with Roasted Garlic and Dried Cranberries Israeli Couscous with Roasted Garlic & Fresh Parmesan Spring Risotto with Peas and Parmesan Porcini Risotto Cakes with Tarragon formal dinner menu | 4

sweet endings

Plated, Available for Served Meals Please Ask for a Quote If You Would Like These Served Buffet Style available for eight or more guests: available for twelve or more guests:

Assorted Petite Pastries Lemon Mousse in a Chocolate Cup with Strawberry Coulis Blueberry Tahitian Vanilla Bean Crème Brulee Garnished with Whipped Cream,Fresh Berries, and Cocoa Nib Classic Strawberry Shortcake White Chocolate Topped with Fresh Whipped with Cream Cheese Frosting Cream, Mixed Wild Berry Caramel & Shaved White Chocolate Filled Profiteroles with Fudge Sauce Callebaut Chocolate Molten Cake Served Warm with Homemade Apple Crisp with Vanilla Cream Pistachio Whipped Cream and Spiced Red Wine Cherry Sauce Classic Cheesecake with Raspberry or Blueberry Fresh Wild Maine Blueberry Claflouti with a Pool of Cinnamon Fruit Topping Buttermilk Custard, Blueberry Caramel, Whipped Cream Chocolate Fondue with Strawberries, Dried Apricot, and Cinnamon Crisp Pineapple and Butter Cookies Chocolate-Raspberry Meringue Tart Served with Crème Add Freshly Whipped Cream Anglaise and Raspberry Coulis Sweet Potato Walnut Cake Served Warm with Dolce Distinctive Handmade Pastries De Leche Cream, Caramel Drizzle & Candied Walnut Crunch Assorted Truffles and Petite Fours Carrot Cake Supreme Filled with Cinnamon-White White and Dark Chocolate Dipped Strawberries Chocolate Ganache with Caramelized Rice Crisp and Buttery Caramel Drizzle Triple Chocolate Mousse in a Chocolate Cup Dark Chocolate, Milk Chocolate, and White Chocolate Mousse with Whipped Cream, Fresh Berries and Mixed Wild Berry Sauce