Recent Work:
Six Course Plated Dinner Menu
~Appetizers~ Served Butler Passed with Champagne Variety of Seasonal Oysters on the Half Shell Blinis with Petrossian Caviar and Traditional Condiment Smoked Duck and Roquefort Mousse with Brioche Crostini ~First Course~ Soup and Sandwich Lobster
Topa Topa Buffet
Salads Baby Spoon Spinach Salad Fuji Apples, Candied Nuts, Gorgonzola Cheese, and Apple Cider Vinaigrette Fennel, Tomato, and Feta Salad Served Over Baby Greens Dressed with a Champagne Vinaigrette Boston Lettuce Salad Haricot Verts, Roasted
Hawaiian Luau Buffet
Mixed Garden Greens Salad Served with Papaya Vinaigrette Big Island Chicken Salad Soy Marinated Grilled Chicken, Mandarin Oranges Fried Wontons and Shredded Cabbages with Sesame Soy Vinaigrette Hawaiian Blue Prawn Salad Baby Spoon Spinach, Papaya
Eleven Course Plated Dinner Menu
~Appetizers~ Served Butler Passed with Champagne Chilled Lobster-Mango Marmalade and Daikon Radish Roll New Potato-Filled with Caviar and Crème Fraiche Moulard Duck Foie Gras “Touchon”-Toasted Brioche, Port Gelee ~First Course~ Osetra Caviar Dungeness Crab, Lobster
Nine Course Plated Dinner Menu
~Appetizers~ Served Butler Passed with Champagne Lobster BLT-Applewood Bacon, Heirloom Tomatoes and Hydro Watercress Osetra Caviar-Buckwheat Blini and Lemon Crème Fraiche Duck Confit-Port-Cherries and Bleu Cheese Crepe ~First Course~ Pea Soup Truffle Cream, Chocolate Salt
Six Course Plated Dinner Menu
~Appetizers~ Served Butler Passed with Champagne Smoked Salmon Toasts-Crème Fraiche, Caviar and Snipped Chives Barbequed Quail Breast-Skewered with Smoked Bacon and Charred Apricot Sage Pork Roulade-Cider Apples, Cranberry Relish ~First Course~ Corn Soup Served with
