PASSED HORS D'OEUVRE
LOIN OF LAMB
Filled with spinach, pine nuts and goat cheese, resting on a crouton finished with romesco sauce & roasted red pepper diamond.

SPICY LOBSTER SPRING ROLLS
Vietnamese spring rolls filled with fresh lobster and wrapped in rice paper served with a mango ketchup.

PETITE SPINACH BLINIS WITH GOLDEN CAVIAR
Homemade spinach blinis topped with caviar and crème fraiche.

AN ASSORTMENT OF CANAPES
In various shapes and sizes to include:

Curried cream cheese and snow pea
Seared beef and pepper rolls

Hummus and black olive
Presented on brioche and wheat bread

OVEN ROASTED PORTOBELLO MUSHROOM
With fresh tomato, fresh mozzarella, sweet yellow pepper and basil atop a homemade flatbread crouton.

PETITE POACHED PEARS
Anjou pears poached in muscadet and spices served with an aged gorgonzola.

A CLASSIC WEDDING BUFFET
CARVED BY A UNIFORMED CHEF

AGED BEEF PRIME RIB
Served au jus accompanied by horseradish sauce and petite french rolls.

ARTICHOKE MAGAZINE
Artichoke bottoms filled with fresh gulf oyster dressing finished with a lemon beurre blanc.

WILD MUSHROOM RISOTTO
Crisp Arborio rice moistened with savory wild mushroom stock, loaded with Portobello, chanterelle, oyster, and shiitake mushrooms, finished with parmio-reggiano and Italian parsley.

BABY FIELD GREENS WITH GRILLED EGGPLANT
Baby field greens with grilled eggplant, shaved red onion, petite triangles of Brie and a pomegranate dressing.

HOMEMADE BREADS
Including cheddar biscuits, brioche, and purple onion walnut rolls.

TRADITIONAL CREATIONS
CORNETTES FILLED WITH GRAVLAX AND SEARED TUNA
A towering display of individual cones filled with Joel's own citrus infused cured salmon and seared ahi tuna your choice of toppings to include: crème fraiche, traditional gravalox garnishes, tobiko caviar, papaya salsa, lemon cream cheese, spring green sauce and roma tomato sweet corn relish.

SEARED DUCK BREAST ON SOUTHERN GRIT CAKES
Drizzled with a tarragon orange glaze and duck reduction sauce.

COMPOSED FRENCH VEGETABLE PLATTER
An assortment of fabulous vegetables to include: artichoke hearts, sugar snap peas, carrots, zucchini, yellow squash and roma tomatoes, blanched and beautifully displayed in sections, laced and served with a sherry-thyme vinaigrette.

SAVORY EUROPEAN DELIGHTS
ITALIAN BRUSCHETTA STATION 2
Rustic slices of grilled country bread flavored with olive oil and garlic, offered with an assortment of olive tapenade, gorgonzola, paper thin slices of prosciutto, sundried tomato caponata, roasted garlic and marinated bocconcini.

DOMESTIC AND IMPORTED CHEESE
A selection of domestic and imported cheeses paired with seasonal fruits and nuts, served with homemade croutons, breads and crackers.

A TASTE OF ASIA
TANGY CITRUS NOODLE STIR FRY
Fresh tangy Chinese noodles tossed with orange zest, sweet onions, shredded carrots and sesame seeds dressed in an oriental vinaigrette of sesame oil, rice vinegar, orange zest and orange juice prepared to order by an uniformed chef served in mini Chinese take out boxes with chopsticks.

SEARED AHI TUNA PLATTER
Thinly sliced and presented with papaya salsa, sesame soy dipping sauce,
tobiko wasabi caviar and crispy wontons.

DIM SUM
Won ton dumplings and pot stickers filled with finely chopped pork, chicken and shrimp, accompanied by a sweetened soy, sesame orange and a spicy sriracha sauce served out of bamboo steamers.

HOISIN BARBECUE GLAZED SALMON
Individual salmon filets glazed with a hoisin barbecue sauce served with seaweed salad, sesame sugar snap beans and gingered cucumber salad

A SELECTION OF HOUSEMADE SUSHI
A presentation of rolls including: california, salmon, and tuna, with wasabi, soy sauce and ginger.

PASSED TO GUESTS
IRISH COFFEE TRUFFLES
Dark chocolate ganache flavored with baileys irish cream and lightly dusted with cocoa.

CHOCOLATE BOURBON TRUFFLES
Dark chocolate ganache flavored with bourbon and lightly dusted with cocoa.