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Hors d'Oeuvres: Choose Eight
- Wild Mushroom Spring Rolls
- Poached or Seared Shrimp with Red Ginger Barbecue Sauce
- Florence Fabricant's Asian Grilled Shrimp
- Butterfly Shrimp
- Shrimp Toast
- Miniature Crabcakes or Lobster Cakes
- Seared Tuna with Cucumber and Daikon / Ginger Wasabi Dipping Sauce
- Charred Sesame Chicken
- Marinated and Grilled Chicken Breasts on Skewers
- Walnut Chicken
- Sichuan Steak au Poivre Open Faced Sandwiches
- Barbecued Cantonese Spareribs
- Barbecued Short Ribs of Beef
- Shao Mai (steamed dumplings with a choice of fillings: seafood,veal and chicken, or pork and shrimp) with Coriander and Spicy
Dipping Sauce
- Goat Cheese Wontons
- Pearl Balls
- White Bean or Tomato Bruschetta
- Smoked Salmon Rolls with Creme Fraiche and Chives
- Salom Rillettes (Eric Ripert, Le Bernardin)
- Stuffed Cherry Tomatoes with Yogurt and Chick Peas
- Stuffed Mushrooms
- Choice of the following served in Endive Leaves:
- Lentil and Goat Cheese Salad
- Antipasto Salad
- Black Bean, Corn and Tomato Salad
- Lobster or Shrimp Salad
- Marinated and Skewered Mozzarella with Oven Roasted Tomatoes & Peppers
- Marinated and Grilled Skewered Vegetables (outdoor parties)
- Hunan Roasted Peppers
- Choice of three dips with basket of Crudités
- Dill and Cheese Scones with Ham and Honey Mustard
- Choice of the following on Toast Rounds:
- Chino Caponata
- Salmon Rillettes (Eric Riperts of Le Bernardin recipe)
- Herb Goat Cheese with Roasted Vegetables served on Crouton
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