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 Lobster bisque, topped with sliced lobster meat, creme fraiche and chives Steamed mussels with cilantro and serrano chile Seared scallops with white corn and pasilla pepper salsa with roasted red pepper coulis Main Courses Grilled salmon or swordfish, marinated in ginger, lime and tamari on a bed of watercress with sesame lime sauce Pepper crusted tuna with a nectarine-red onion relish Potato crusted halibut with lemon caper sauce Baked sea bass with curried pecan crust Tiger prawns with green curry sauce Tenderloin of pork with carmelized apples and calvados cream sauce Crispy duck breast, diagonally sliced on fried orange and watercress, with fresh bing cherry compote, and white bean ragout Grilled lemon thyme marinated chicken breast served with a plum nectarine chutney Rosemary scented grilled chicken breasts with grilled leeks and roasted garlic; served with french lentils Chicken with roasted coriander curry sauce on jasmine rice Grilled noisettes of lamb, marinated in red wine, garlic oil, shallots and herbs, with roasted red potatoes Black pepper crusted fillet of beef with horseradish cream sauce and garlic mashed potatoes Grilled portobello mushroom, stuffed with zucchini and scallion rice, on oven roasted tomato coulis Ratatouille and goat cheese fillo pockets, baked until golden and served with pesto aioli Napoleon of vegetables: layered squash, eggplant, mushrooms smoked mozzarella and fresh herbs Wild mushroom ragout served with creamy polenta or on a yukon potato cake with parsley Desserts Espresso torte with kahlua creme anglaise Almond and pear tartlets Lemon, lime and cranberry tarts with fresh sorbets Summer peach, plum and berry crisps with vanilla bean ice cream Dark chocolate orange mousse in chocolate meringue cups Poached pears, fresh berries, tropical fruits
	Content © Jane Hammond Events, Inc. Technology and Content ©   All Rights Reserved.