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MID SUMMER BUFFET DINNERPassed Hors d'oeuvresVegetarian Sushito include kappa, kampyo, shitake, avocado, spinach and ume served with soy sauce, picked ginger and wasabi Smoked Salmon Canapes Served on Toasted Crostinitoasted crostini with extra virgin olive oil and salt, with smoked salmon topped with a whip of cream cheese, chopped red onions and capers Garlic, Feta and Olive Corstinicrostini rubbed with garlic, extra virgin olive oil and salt, topped with a feta cheese spread, which is topped with olives Dinner BuffetMediterranean Saladbaby spinach leaves with fresh roma tomatoes, cucumbers, kalamata olives, sweet red onions and feta cheese, and artichoke hearts, dressed with lemon-oregano vinaigrette Spinach Cheese Ravioliwith red and gold sweet cherry tomatoes, roaasted garlic, lemon zest, fresh herbs, extra virgin olive oil and chiffonade of basil Grilled Leg of Sonoma Lambmarinated with whole grain mustard, shallots, thyme, mint and rosemary, served with Saffron Basmati rice and sour cherry chutney Roasted Summer Vegetablesglazed with reduced balsamic vinegar Fresh Fruit SaladGrape and Toasted Walnut Foccacia BreadFrench and Sour Dough Rollswith sweet butter cream Wedding Cake (Client's)European Roasted Regular and Decaf CoffeeFine TeasPassed Hors d'oeuvresAhi Tuna Pokehand jeweled #1 Ahi with serrano chilli, ginger, sesame oil and lime, served on fried wonton skins Sautéed Scallop ShootersDayboat scallops with fermented black beans, lime, coriander and garlic served in porcelain spoons Thai Beef Sataythin strips of skirt steak marinated with lemongrass, chili, tamari and garlic, served with peanut dipping sauce Tequila Lime PrawnsGulf prawns marinated with chilies, cilantro and lime served with salsa Maya Celebration StationsTapas of the WorldIndividual stylized plate of treats from around the world presented by our chefs Grilled Salt and Pepper Prawnswith spring onions and chilies Braised Duck Tamalecorn and sweet potato tamales presented in a banana leaf with braised duck and aromatic vegetables with mango couli House Cured Salmon Gravloxserved with tomato, cucumber, aged vinegar and dill relish with goat cheese crème fraiche Bocconcini and Tomato Capreseextra virgin olive oil and basil chiffonade Tapanade and Caponatatraditional Italian condiments Assorted Olivesmarinated with sage, orange and garlic CATERING WITH STYLE HAS MANY YEARS OF EXPERIENCE IN INTERNATIONAL/ETHNIC CUISINES AND CAN TAYLOR MENUS/EVENTS TO ANY CLIENT SPECIFICATIONS | ||||||||||||||||||||||||||||||||
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| 2800 Bryant Street |
