Passed Hors d'oeuvre

Indonesian Beef Sate
Tender strips of beef
in a traditional marinade, grilled and
served on skewers with a spicy peanut sauce

Mushroom Leek Tart
A combination of sautéed leeks,
oyster and shiitake mushrooms bound
with a cream custard on a flaky puff pastry dough

Chinese Duck
Szechwan marinated duck
breast served on a toast point and
garnished with an avocado ginger sake salsa

Potato Latkes and Gravad Lox
Potato latkes served with thinly
sliced dill cured gravad lox and crème fraiche

Quesadilla
Flour tortillas filled
with a combination of cheddar
cheese, Monterey Jack, red and yellow peppers,
scallions and cilantro served warm with a salsa for dipping


Buffet

Chicken Cordon Bleu
Free range chicken breasts stuffed
with Bavarian ham and Swiss cheese
sliced and served with a velvety sauce

Herb Crusted Halibut
Alaskan halibut dredged in
herb crumbs, sautéed golden
brown in butter and oven roasted

Saffron Orzo
Spanish saffron scented orzo pasta
cooked with a rich stock, served with scallions and red peppers

Steamed Spinach with Pine Nuts
Spinach steamed with olive
oil, pine nuts and yellow raisins

Baby Greens
Organically grown baby greens dressed a
Balsamic vinaigrette and garnished with toasted
walnuts, wedge of chevré cheese and edible flowers

Assorted Breads
Assorted breads to include corn
muffins, molasses quick bread and fig and pine nut bread

Coffee Service
Regular, Decaffeinated and Tea served with cream and sugar