Hors d'oeuvres
*
Mini lobster cakes with wasabi sauce

Chilled gazpacho with cilantro
or curried zucchini soup served in a shot glass

Tuna tartar with red chili crème fraîche, chive and capers

Grilled scallops with lime and paprika

duck a l’ orange and shallots in a
crispy french crêpe

Buffet dinner
*
Tomato chèvre tart, thin crusted tart shell with creamy herbed chèvre

Haricots vert salad with grilled prawns, citrus dressing

Sliced tomatoes and fresh mozzarella with mango, olive oil and basil

Roquefort salad with cranberry and walnut

Grilled vegetables marinated in white balsamic vinegar
and extra virgin olive oil

Brie baked in pastry with honey mustard,
candied pecans

Israeli couscous with roasted vegetable

Rosemary and cumin crusted lamb chops

Pepper crusted beef tenderloin,
 seared on the grill and roasted medium rare
served with caramelized shallots and roasted garlic sauce cracked pepper

Artisan French cheese selection
Brie fermier, fresh goat cheese,
camembert, bleu d’auvergne, langres and St andre
Served with fresh baguette

Dessert
*
Chilled chocolate mousse
served in a martini glass

Fresh berry tart with vanilla custard

Strawberry mouse cake

Selection of miniature desserts
*
 To include some of the following:
Lemon Tuiles, Brown Sugar Cookies, Key Lime Bars, Chocolate Marble
Brownies, Double Dark Chocolate Brownies and chocolate covered strawberries