Please inquire for more items from our incredible selection fine foods!
'click' on the selections below for just some of our menu items and dining suggestions.
Hors d’oeuvres
♣ Olive tapanade crostini with goat’s cheese and capers
♣ Tuna tartare in endive leaves with wasabe mayonaisse
♣ Mussels with bell pepper garni
♣ Assorted sushi rolls
♣ Shrimp skewers with cilantro and paprika
♣ Smoked salmon canapé with caviar, crème fraiche, and chives
♣ Coppa granchio - artichoke bottoms stuffed with fresh crab and pesto
♣ Prawns ala Diablo
♣ Keftedes (lamb meatballs with yoghurt sauce)
♣ Involtini di vitello (veal, wrapped in prosciutto, with olives)
♣ involtini di procuitto - procuitto with goats cheese, artichokes, and pesto
♣ Chicken teriyake skewers
♣ Mini meatballs wrapped in eggplant
♣ Japanese pot stickers
♣ pate on toast with cornichons
♣ Tomato bruschetta
♣ Cherry tomatoes, stuffed with lemon/walnut pesto
♣ Roasted red pepper and feta stuffed zucchini cups
♣ Olive tapanade crostini with goats' cheese, capers, and sweet red pepers
♣ Polenta cubes, wrapped and baked in proscuitto and fontini cheese
♣ Stuffed mushrooms with ratatouli and feta cheese
♣ Basil/pecan stuffed mushrooms
♣ BBQ-ed mini burgers
♣ Crimini mushrooms stuffed with ratatouli and feta cheese
♣ BBQ-ed prawns
♣ Tuna tartare in endive leaves with wasabe mayonaisse
♣ Mussels with bell pepper garni
♣ Assorted sushi rolls
♣ Shrimp skewers with cilantro and paprika
♣ Smoked salmon canapé with caviar, crème fraiche, and chives
♣ Coppa granchio - artichoke bottoms stuffed with fresh crab and pesto
♣ Prawns ala Diablo
♣ Keftedes (lamb meatballs with yoghurt sauce)
♣ Involtini di vitello (veal, wrapped in prosciutto, with olives)
♣ involtini di procuitto - procuitto with goats cheese, artichokes, and pesto
♣ Chicken teriyake skewers
♣ Mini meatballs wrapped in eggplant
♣ Japanese pot stickers
♣ pate on toast with cornichons
♣ Tomato bruschetta
♣ Cherry tomatoes, stuffed with lemon/walnut pesto
♣ Roasted red pepper and feta stuffed zucchini cups
♣ Olive tapanade crostini with goats' cheese, capers, and sweet red pepers
♣ Polenta cubes, wrapped and baked in proscuitto and fontini cheese
♣ Stuffed mushrooms with ratatouli and feta cheese
♣ Basil/pecan stuffed mushrooms
♣ BBQ-ed mini burgers
♣ Crimini mushrooms stuffed with ratatouli and feta cheese
♣ BBQ-ed prawns
Salads
♣ Arugula and radicchio with gorgonzola, pine nuts, and light balsamic vinagrette dressing
♣ Lettuce hearts with warm lemon butter
♣ Cucumber watercress salad with caramelized onions
♣ Wild rice salad
♣ Penne pasta with roasted eggplants and scallions
♣ Sweet corn salad
♣ Fattoush – Lebanese salad of tomatoes, mint, lettuce, toasted pita bread, sumac, and garlic
♣ Lettuce hearts with warm lemon butter
♣ Cucumber watercress salad with caramelized onions
♣ Wild rice salad
♣ Penne pasta with roasted eggplants and scallions
♣ Sweet corn salad
♣ Fattoush – Lebanese salad of tomatoes, mint, lettuce, toasted pita bread, sumac, and garlic
Entrées
♣ Lamb chops with dijon/caper sauce; with sautéed green beans, pancetta, and shaved almonds, and Yukon gold potatoes
♣ Baby lobster tails, wrapped in pancetta, with salsa rosa; with creamy polenta marsala and crimini mushrooms
♣ Lamb chops with raspberry vinagrette butter sauce and walnuts; with creamy spinach and rosemary roasted potatoes
♣ Seared ahi tuna with balsamic glaze; morrocan couscous and sautéed vegetables
♣ Filet of blue-nosed seabass in butter sage white wine sauce; with saffron rice and sautéed asparagus
♣ Pan-roasted chicken breast with fresh tomato sauce, black olives, capers and fresh mozzarella; over baked polenta
♣ Prime rib roast with armanagac and porchini-crimini mushroom sauce; tomatoes stuffed with Lebanese rice
♣ Chicken piccatta - chicken with lemon, caper, and white wine, butter sauce
♣ Eggplant parmasan
♣ Lasagne with pesto béchamel sauce
♣ Baby lobster tails, wrapped in pancetta, with salsa rosa; with creamy polenta marsala and crimini mushrooms
♣ Lamb chops with raspberry vinagrette butter sauce and walnuts; with creamy spinach and rosemary roasted potatoes
♣ Seared ahi tuna with balsamic glaze; morrocan couscous and sautéed vegetables
♣ Filet of blue-nosed seabass in butter sage white wine sauce; with saffron rice and sautéed asparagus
♣ Pan-roasted chicken breast with fresh tomato sauce, black olives, capers and fresh mozzarella; over baked polenta
♣ Prime rib roast with armanagac and porchini-crimini mushroom sauce; tomatoes stuffed with Lebanese rice
♣ Chicken piccatta - chicken with lemon, caper, and white wine, butter sauce
♣ Eggplant parmasan
♣ Lasagne with pesto béchamel sauce
Dessert
♣ Chocolate mousse
♣ Panna cotta with raspberry and kiwi sauce
♣ Tiramisu
♣ Petit fours
♣ Lemon tarts
♣ Fruit tarts
♣ Baby napoleons
♣ Baby éclairs
♣ Chocolate filled profiteroles
♣ Panna cotta with raspberry and kiwi sauce
♣ Tiramisu
♣ Petit fours
♣ Lemon tarts
♣ Fruit tarts
♣ Baby napoleons
♣ Baby éclairs
♣ Chocolate filled profiteroles
Sample Menu
♣ BBQ-ed mini burgers – ground beef, caramelized onions, gruyere cheese, mustard.
♣ Coppa Granchio – artichoke hearts, fresh crab, pesto.
♣ Crimini Mushrooms stuffed with ratatouli and feta cheese
♣ BBQ-ed prawns – prawns with bbq sauce.
♣ Fattoush – cucumber, tomato, mint, parsley, lettuce, sumac, pita bread, lemon juice, olive oil, garlic.
♣ Prime rib roast with armanagac and porchini-crimini mushroom sauce.
♣ Blue nosed sea bass with white wine – butter sage sauce.
♣ Eggplant parmasan.
♣ Tomatoes stuffed with Lebanese rice – rice with pine nuts and ground meat.
♣ Green beans with shaved almonds.
♣ (Kid’s meal) – mac & cheese.
♣ Cupcakes.
♣ Coffee and Tea.
Sample 2: Sit-down dinner for 8-10 People
Passed hors d'oeurves
♣ Tostones chips with caviar
♣ Scallops with wasabe mayonnaise
♣ Strawberries with proscuitto
♣ Pate with diced peppers and artichoke hearts on walnut bread
Salad
♣ Dandelion greens with ricotta cheese and strawberries
Dinner
♣ Pacific wild salmon with braised endives and Lebanese rice stuffed tomatoes
Dessert
♣ Chocolate mousse
Beverages
♣ San Pelligrino
♣ Panna
Service
♣ Chef, Sous-Chef, Waiter
♣ Tostones chips with caviar
♣ Scallops with wasabe mayonnaise
♣ Strawberries with proscuitto
♣ Pate with diced peppers and artichoke hearts on walnut bread
Salad
♣ Dandelion greens with ricotta cheese and strawberries
Dinner
♣ Pacific wild salmon with braised endives and Lebanese rice stuffed tomatoes
Dessert
♣ Chocolate mousse
Beverages
♣ San Pelligrino
♣ Panna
Service
♣ Chef, Sous-Chef, Waiter
Sample 3: larger parties 30-40 adults plus children
Passed hors d'ouevres:
♣ Smoked salmon canapé with caviar, crème fraiche, and chives on toast
♣ Lobster involtini with pancetta
♣ Sushi rolls – spicy tuna, California roll, shrimp tempura,
Vegetarian
♣ Involtini di vitello
♣ Olive tapanade and goat's cheese crostini
Entrée:
♣ Pepper-crusted prime rib roast with mushroom-armagnac sauce
♣ Potato gratinee
♣ Green beans with buttered almonds
♣ Braised Endives
♣ Jicima salad
(for the kids):
♣ Macaroni cheese
♣ Caesar salad
Dessert:
♣ Buche du Noel
♣ Croque en Bouche
♣ Christmas cupcakes
♣ Smoked salmon canapé with caviar, crème fraiche, and chives on toast
♣ Lobster involtini with pancetta
♣ Sushi rolls – spicy tuna, California roll, shrimp tempura,
Vegetarian
♣ Involtini di vitello
♣ Olive tapanade and goat's cheese crostini
Entrée:
♣ Pepper-crusted prime rib roast with mushroom-armagnac sauce
♣ Potato gratinee
♣ Green beans with buttered almonds
♣ Braised Endives
♣ Jicima salad
(for the kids):
♣ Macaroni cheese
♣ Caesar salad
Dessert:
♣ Buche du Noel
♣ Croque en Bouche
♣ Christmas cupcakes
Middle Eastern Menu
♣ Tabouli
♣ Hummous
♣ Baba Ganoush
♣ Falafel
♣ Pita Bread
♣ Dolmas
♣ Chicken Kebabs
♣ Cucumber and Yoghurt Salad with Mint
♣ Couscous Salad
Desert
♣ Baklava
♣ Hummous
♣ Baba Ganoush
♣ Falafel
♣ Pita Bread
♣ Dolmas
♣ Chicken Kebabs
♣ Cucumber and Yoghurt Salad with Mint
♣ Couscous Salad
Desert
♣ Baklava