Finishing Touches
Complement any menu with these tantalizing stations and late-night snacks.
Exotic fruit with imported and domestic cheeses
Vibrant fresh-cut vegetables with garden herb yogurt dip
Savory spreads with flatbreads and house made breads
Made-to-order leek potato cakes with fried quail eggs and applewood smoked pork belly then drizzled with herb pesto
Seared Ahi with vegan ginger caviar, crunchy Vietnamese slaw and Baja sauce, accented with a Himalayan sea salt block and taro chips
Savory favorites passed butler-style
Upgrade prime New York strip loin beef to succulent filet of beef tenderloin, carved to order
Jumbo Gulf shrimp, served chilled in shot glasses with tangy bloody mary cocktail sauce and sriracha remoulade
Jumbo Gulf shrimp with bloody mary cocktail sauce and sriracha remoulade
Crab claws with creole mustard sauce
Seared sea scallop B.L.T. with applewood smoked bacon, arugula and tomato tarragon aioli
Add ice sculpture, $375
Jumbo shrimp shooters on ice, and garlic and butter sautéed shrimp, with sweet and hot sauces
Yukon gold potato pancake with shrimp, scallops, and chives with citrus crème fraiche
Sweet potato pancake with oven roasted turkey, crisp applewood smoked bacon, and avocado aioli
Red skin potato pancake with roasted vegetables and pepper jack cheese sauce
Build your own salad
Crisp greens: Romaine, spinach, or spring greens
Grilled proteins: Beef tenderloin, char-grilled salmon, or herb-marinated chicken breast
Veggies, fruit and nuts: Grilled vegetables, tri-color peppers, and onions; red and yellow beets, olives, cucumbers, and tomatoes; grilled pineapple, fresh berries, or dried cherries; and, walnuts and candied almonds
Cheese: Blue cheese, feta, or beemster
Dressing: Green goddess, white wine and shallot, or raspberry white balsamic vinaigrette
Served with honey crisp apple slaw and ginger vinaigrette
Pulled pork on Hawaiian sweet bread
Beer battered chicken on potato rolls
Fried green tomatoes with pancetta crisps and spicy remoulade on brioche
Honey mustard barbecue sauce, crispy onions, and bread and butter pickle garnishes
Hand-rolled sushi, prepared to order and served with wakame salad
California roll
Spicy tuna roll
Fresh portobello mushroom ravioli with fontina cream sauce
Grilled vegetables and paccheri ondulati pasta with tomato vodka sauce
Grilled to order and served on bamboo skewers
Soy-and-ginger-marinated chicken with pineapple
Tomatoes, baby portabellas and peppers with roasted garlic and olive oil
Jumbo Gulf shrimp and andouille sausage with Cajun mustard
Served with Brazilian cheese bread
Served with house-made barbecue kettle chips
Epicurean grilled cheese: Grilled brioche loaded with fig preserves and layers of Muenster, sharp cheddar and balsamic cheeses
P.L.T: Brazilian cheese bread, accented with curry aioli, and topped with crisp pancetta, leaf lettuce, and Roma tomato
Hearty turkey: Roasted turkey, red pepper and provolone and Dijon mustard, stacked on multi-grain baguette
Wontons stuffed with marinated chicken or fire roasted vegetables, mild Muenster, ghost pepper salsa, and tomatillo salsa
Served with guacamole, cilantro sour cream, and pico de gallo
French pastry fritters stuffed with flavorful fillings
Smoked chicken and Gouda with peach mango habanero sauce
Szechwan-marinated pork topped with apple and sage chutney
Grilled portobello mushrooms, roasted red peppers, caramelized onions, and Jarlsburg with chimichurri aioli