Soups

Roasted butternut squash with garlic croutons

Lobster bisque, topped with sliced lobster meat, creme fraîche and chives

Tomato orange soup, with basil pesto

Roasted sweet corn soup, with cilantro cream

Chilled summer gazpacho

Thai chicken soup, with lemon grass and coconut milk

Bright summer pea green soup with swirls of green and white

Our chefs have been asked to make soups to refresh the palate, to use the best seasonal ingredients, to provide a hearty winter supper, to fit into a variety of ethnic themed stations and even to match the color of the invitation. From the lightest summer fruit soup in a little glass, to hearty French onion soup by the fireside, there are many fabulous choices to be made.

Salads and First Courses

Butter lettuce leaves with radicchio, sliced pear, toasted pecans crumbled gorgonzola and white balsamic vinaigrette

Baby spinach salad with purple and golden baby beets tossed with toasted walnuts, chevre and pickled onion vinaigrette

Heart of romaine Caesar salad with lemon garlic dressing, home baked garlic croutons and shaved parmesan cheese

Assorted baby lettuces with pink grapefruit, fennel and blood oranges, with a fresh mint citrus dressing

We can complement our salads with seared ahi, beef carpaccio, sliced tea smoked duck breast, composed grilled vegetables, seared scallops, grilled prawns, spinach and feta pastries and more. We also make salads with lentils, white beans, quinoa, wild rice, new potatoes, orzo, and an almost unlimited combination of vegetables, fruits and grains.