Green Mansions Catering Main Menu

SEAFOOD HORS D’OEUVRE

Smoked Salmon Tapas Jose Luis Seared Tuna with Sesame, Wasabi & Soy Shrimp Ceviche with Red Pepper & Citrus Bacalao Croquetas with Citrus Aioli Large Shrimp with Cocktail Sauce Maryland Crab Cakes with Creole Mayo Maine Lobster Salad Roll Appetizers Emerald Shrimp with Tequila & Lime Smoked Salmon Canapes with Dill Boquerone, Red Onion & Olive Bruschetta

MEAT HORS D’OEUVRE

Beef & Sweet Onion Lamb & Green Olive Picadillo Cuban Style Mexican Chicken Salad with Corn & Chili Oriental Lamb with Ginger & Sesame Chicken Quesadillas with Cheddar & Chili Serrano Wrapped Manchego with Quince Bacon Date Toasted Almond Roulades Chicken Satay with Spiced Peanut Sauce Tenderloin Ficelles with Dijon with Green Peppercorn Sauce Peking Duck Wraps with Hoisin Sauce Reubens with 1000 Island Slaw Saucisses en Croute with Dijon Curried Chicken & Mango Appetizers Southern Barbeque with Coleslaw Thousand Island Burger Sliders

VEGETABLE HORS D’OEUVRE

Spinach, Sweet Onion & Gruyere Diamonds Avocado Tartlets with Tomato & Cucumber Montrachet Tarts with Sun Dried Tomato & Basil Decorative Basket of Garden Crudites Tomato Bruschetta with Garlic & Olive Oil Mushroom Caps with Brie &Walnuts Vegetable Dumplings with Ginger & Ponzu Assorted Fine Cheeses with Water Biscuits Summer Rolls with Sweet Chili Sauce Kalamata Tapenade & Feta Bruschetta Pizzettes with Tomato, Cheese & Olives Mac & Cheese Bites Bocconcini Skewers with Honeydew & Basil Traditional Tea Sandwiches & Canapes Fig, Goat Cheese & Cranberry Bruschetta Artichoke & Mushroom Tart Appetizers

SEAFOOD ENTREES

Chilean Sea Bass with Orange Beurre Blanc & Balsamic Reduction Salmon Steaks with Melted Tomato, Red Onion & Red Pepper Pistachio Breaded Snapper with Red Pepper Coulis Miso Glazed Chilean Sea Bass with Shiitake Confit Buffet King Salmons with Cucumber Scales & Sauce Verte Pan Seared Ahi Tuna with Tropical Salsa & Mirin Herb Crusted Grouper with White Wine & Capers Salmon Coulibiac Layered with Mushrooms, Ricotta & Arugula Halibut with Oriental Sauce & Pineapple Tamarind Chutney Parmesan Mottled Brook Trout with Spinach & Horseradish Slow Baked Salmon with Red Wine & Pineapple Reduction Seafood Paella with Shellfish, Chorizo, Peas & Saffron Poached Salmon with Sauce Verte & Cucumber Brunoise

MEAT ENTREES

Filet Mignon Steaks Bordelaise with Pear & Shiitake Pan Seared Chicken Supremes with Mushrooms & Artichokes Chicken Normandy with Calvados Cream & Green Apples Glazed Boneless Quail with Foie Gras, Cranberries & Walnuts Moroccan Lamb Tagine with Cumin, Ginger & Dried Fruits Pecan Breaded Chicken with Dijon & Tarragon Sauce Andalusian Braised Lamb with Melted Red Vegetables Beef Tournedos on Foie Gras with Sauce Espagnole Printanier with Spring Vegetables & White Wine Bordelaise Chicken Basquaise with Tomato, Peppers, Chorizo & Paprika Herb Crusted Rack of Lamb with Grainy Mustard & Minted Jus Chicken & Sweet with Tomato, Ginger & Cider Saffron Paella with Chicken, Chorizo, Peas & Olive Oil with White Wine Veloute & Pearl Onions Butterflied Leg of Lamb Italian Style with Garlic & Herbs Seared Chicken Supremes with Lemon, Capers & Chardonnay Beef Bourguignon with Pearl Onions, Carrots & Mushrooms Cajun Jambalaya with Chicken, Andouille Sausage & Shrimp Carved Sirloin of Beef with Cognac & Green Peppercorns

APPETIZERS, PASTAS, SOUPS & SALADS

Maryland Crab Cakes on Field Greens with Creole Mayonnaise Hake, Salmon & White Bean Casserole with Guindilla Peppers Rillette of Fresh & Smoked Salmon with Chlorophyll Sauce Seared Five Spiced Tuna on Oriental Greens with Miso Vinaigrette Olive Oil-Poached Cod with Mussels, Orange & Chorizo Shrimp Ceviche Martini with Boston Lettuce, Avocado & Tomato Poached Salmon Medallions with Dill Sauce & Cucumber Brunoise Mushroom & Goat Cheese Tart with Currants & Port Wine Glaze Creamy Arborio Risotto with Mediterranean Vegetables Pumpkin Ravioli with Mushrooms, Leeks & Sage Cream Pasta Provencale with Mediterranean Vegetables & Olives Penne alla Vodka with Fresh Tomato Pasta with Vegetables & Creamy Gorgonzola Sauce Spinach Pasta with Chicken, Mushrooms & Fontina Cream Bowtie Pasta with Artichoke, Tomato, Shiitake & Pancetta Spinach Ricotta Ravioli with Vodka &Tomato Sauces & Cranberries Cavatelli with Ragu, Pine Nuts & Wild Mushrooms Butternut Squash Soup with Black Beans & Caramelized Onions Salmorejo Gazpacho with Tomatoes, Olive Oil & Garlic Maine Lobster Bisque Garni Potato & Leek Soup with Sour Cream & Parsley Fancy Greens Salade Verte with Dijon Vinaigrette Caesar Salad with Parmesan Cheese & Croutons Arugula with Shaved Fennel, Mushrooms, Parmesan & Citrus Ensalada with Avocado, Orange, Tomato, Olives, Jerez Vinaigrette Mixed Fancy Leaf Salad with Beets, Walnuts & Mozzarella Endive, Pineapple & Feta with Melon, Portobello & Poppy Seeds Salade Nicoise with Seared Tuna, Tomatoes, Green Beans & Olives Market Salad with Garden Vegetables, Greens & Dijon Vinaigrette

DESSERTS Seasonal Fruits with Citrus Sorbet & Fruit Sauce Individual Chocolate Molten Center Cakes & Sauces Large with Berries, Whipped Cream & Chocolate Cap Fig & Mascarpone Tart with Port Wine & Orange Glaze Dark Chocolate Mousse with Grand Marnier & Whipped Cream Old Fashioned Apple Crisp with Cinnamon & Whipped Cream Peach Cobbler with Creme Chantilly Poached Pears in Honeyed Wine Stuffed with Almond Ricotta Icelandic Skyr Parfait with Berry Comfit Petits Fours Medley with Lemon, Fruit & Chocolate Creations Caramel Flan with Burnt Sugar Syrup & Whipped Cream Layered Verrine of Chocolate, Mascarpone & Candied Apple Fancy Fruit Skewers & Madeleines Platters