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 Baby Greens with Mango Slices and Vanilla Vinaigrette
Many of the hors d'oeuvres can be presented as appetizers
Salads
- Frisee Salad with Caramelized Onion Dressing and Parsnip Chips
- Green Asparagus and Hearts of Palm Salad with Roasted Peppers
- Grilled Caesar Salad
- Baby Greens with Plum Slices, Cashews and Thyme Vinaigrette
- Mixed Greens with Warm Walnut Crusted Goat Cheese, Pears and Lemon Vinaigrette
- Thai Snow Pea Salad with Spiced Coconut Flakes on Chinese Cabbage
- Arugula Salad with Blue Cheese, Caramelized Pecans and Dried Cherries
- Asian Vegetable Slaw
- Baby Spinach Salad with Oyster Mushrooms, Bacon and Walnut Dressing
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 Chestnuts and Chanterelles Mushrooms
- Roasted Carrot Soup with Ginger
- Sweet Potato and Corn Chowder
- New England Clam Chowder
