HORS
D'OEUVRES
Crudité
Smoked
salmon dip and herb dip
Sarapico
Stuffed Shrimp
Blue cheese, cayenne pepper and black olives are the main
ingredients of our sarapico stuffing for these cold hors d'oeuvres
Smoked
Salmon Rosettes
Hand-formed miniature salmon rosettes on pumpernickel
rounds with herbed cream cheese
Margarita
Chicken
Medallions of cold chicken breast stuffed with pinenuts, cilantro,
red bell pepper and chopped green chillies
Cherry
Tomatoes
Tomatoes filled with a marinade of palm hearts and artichokes
Crab
Croquette
Lightly seasoned crab meat served golden brown with
New Orleans sauce
Phyllo
Bundles
Spinach and chèvre in a bundle of light flaky pastry
THE
BUFFET
Radicchio,
Bibb Lettuce and Watercress
with roasted peppers and virgin olive oil
Asparagus
Spears
Fresh asparagus and ratatouille salad
Tri-colour
Fusilli
Fusilli pasta with julienne of vegetables in a light herb mayonnaise
Poached
Salmon
Whole atlantic salmon fully garnished and served with
tequila fennel mayonnaise
Five
Pepper Veal
Medallions of veal served with grilled morel and oyster mushrooms
in a fine peppercorn sauce
Basmati
and Wild Rice
With okra and shallots
Green
and Orange
Long beans and carrot batons sprinkled with sesame seeds
The
Bread Basket
Baguette, rye, pumpernickel, corn breads, sweet butter and
red pepper butter
THE SWEET TABLE
The Showpiece
A
landscape of fresh fruit and berries
Cascading into pools of crème fraîche accompanied
with imported and domestic cheeses with biscuits and crackers
Fruit
Flans and Tortes
Mango crème mille-feuille, blackberry and raspberry flans,
exotic fruit flans and chocolate strawberry tortes
Gevalia Coffee & English Teas
"The
Admiral's Table was exceptional"
-
Magna International Inc.
|
PRINT THIS PAGE