Appetizers, Salads and Soups
Appetizers
- Sashimi Salmon & Tuna Tower with Olive Tapenade, Capers, Quail Egg and Petite Frisee Salad
- Thai Steamed Mussels with Coconut and Lemongrass
- Crispy Tuna Sushi Roll with Mango Relish
- Seared Foie Gras, Gewuerztraminer Jelly, Poached Cherries in a Clove Balsamic Reduction, Brioche
- Marinated Baby Vegetables with Granny Smith Apple and Pistachios, Roasted Poblano Vinaigrette
- Lobster Medallions on Bloody Mary Granite
Many of the hors d'oeuvres can be presented as appetizers
Salads
- Baby Spinach Salad with Roasted Beets, Shaved Fennel, Feta Cheese, Candied Citrus Peel, and Pistachio Vinaigrette
- Smoky Caesar Salad
- Baby Greens with Plum Slices, Cashews and Thyme Vinaigrette
- Mixed Greens with Warm Walnut Crusted Goat Cheese, Pears and Citrus Vinaigrette
- Spinach Salad with Cucumbers and Watermelon, Pistachios, Feta Lemon Vinaigrette
- Arugula Salad with Blue Cheese, Caramelized Pecans and Dried Cherries
- Chopped Romaine Lettuce with Bounty of Summer Vegetables, Buttermilk Herb Dressing
- Baby Spinach Salad with Oyster Mushrooms, Bacon-Walnut Dressing
- Farm Fresh Lettuce Greens with Heirloom Tomatoes, Mozzarella Pearls and Basil Vinaigrette (seasonal)
Soups
- Chilled White Asparagus Soup
- Cream of Tomato Soup with Parmesan Crisps
- Curried Red Lentil Soup with Papadum Crackers
- Jerusalem Artichoke Soup with Wild Mushrooms and Saffron Cream
- Mexican Black Bean Soup
- Parsnip and Celery Root Soup with Truffle Oil
- Pumpkin Soup with Spiced Pepitas
- Roasted Carrot Soup with Ginger
- Sweet Potato and Corn Chowder
- New England Clam Chowder
