|
----------------------------------------------- |
 |
Cuisine |
|
----------------------------------------------- |
|
Hors d'Oeuvres |
|
----------------------------------------------- |
|
Salads & Appetizers |
|
----------------------------------------------- |
|
Entrees |
|
----------------------------------------------- |
|
Stations |
|
----------------------------------------------- |
|
Cakes |
|
----------------------------------------------- |
|
Ice Sculptures |
|
----------------------------------------------- |
|
|
 |
 |
Grilled Filet of Beef in a Demi Glace with Truffles on a bed of Spinach Mashed Potatoes |
Coated with Mustard and Topped with Nuts and Parsley, served on a bed of
Spinach Mashed Potatoes with a Mustard Sauce and Raspberry Balsamic Glaze |
Served on a bed of Baby Basmati Rice, Topped with a Mango, Tomato, and Cilantro Salsa |
Baked and served with a Buerre Blanc Sauce with Asparagus, Tomatoes, and Herbs |
Baked Red Snapper with Tomatoes and Artichokes on Tri-Colored Couscous |
Baked Boneless Filet of Mahi-Mahi topped with a blend of Tropical Fruits in a
Buerre Blanc Sauce |
Shrimp, Scallops and Lobster in a Cream Sauce with Asparagus Tips, served in Puff Pastry |
Sauteed with Lemon, White Wine, Capers, and Butter, Served with Rice Pilaf
|
Baked Chicken Breast stuffed with Asparagus, topped with Hollandaise Sauce, Sun Dried Tomatoes and Lump Crab Meat, on a bed of Rice Pilaf
| |
Grilled Chicken Breast on a Grilled Apple Slice and Cranberry/Pecan Stuffing, served with a
Cherry-Infused Reduction Sauce. |
Baked Thin Sliced Eggplant and Blanched Zucchini with Spinach, Ricotta Cheese, Portabella Mushrooms, and sliced Tomato in a creamed Tomato Sauce |
|
|
 |
|
