Sit-Down Formal Style #1:
1st Course
Mesclun Green Salad
With Watercress, Fennel, Avocado and Grapefruit with Tropical Vinaigrette
Main Course
Blackened Spiced Char Grilled Salmon
With White Wine-Laced Cognac and Mustard Cream Sauce
Served with Duchess Mashed Potatoes of Sweet and Yukon Gold Potato and Braised Asparagus with Lemon Butter
Pecan Crusted Chicken Breast
Topped with Mango Salsa, Coconut Sticky Rice and Braised Greens with
Portuguese Red Peppers
Dessert
Marinated Strawberries, Blackberries, Blueberries and Raspberries
Sitting on a bed of Chocolate Ganache and topped with Sabayon Sauce
Presented in a Martini Glass
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Sit-Down Formal Style #2:
1st Course
Chilled Canteloupe Soup
Garnished with Cucumber Cilantro Red Pepper Chutney on Melba Toast
2nd Course
Warm Duck Confit
Interlayered with Orange Pico de Gallo and Pate Choux, Accompanied by Aged Balsamic-Infused Triangle of Watermelon and Served on a Banana Leaf
Main Course
Peppercorn crusted Filet Mignon
Served over a Red Wine Reduction with Sauteed Garlicky Spinach and Smashed Sweet Potatoes with Chive Cream Fraiche
Shrimp-Encrusted Sea Bass with Porcini-Morel Risotto
Tossed with Matchstick Vegetables and Kiwano Beurre Blanc
Chicken & Chorizo Paella
Tossed with Marinated Chicken Breast, Chorizo Sausage,
Gandules, Carrots, Spanish onion, and Cilantro
Dessert Course
Vanilla Pear Caramel Individual Cake
Vanilla and Caramel Mousse layered on a light sponge with Caramelized Pears
Green Tea and Honeydew Shooters
Chocolate Purse
Chocolate Hazelnut Mousse in a Crunchy French Dome
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Buffet Menu
Martinique Bread Display
Freshly-Baked Challah Rolls, Panini, Focaccia, Herb Loaves, Lavash, and Soft and Multigrain Rolls with Sweet Butter, and Balsamic Vinaigrette Brushetta
Salads
Martinique Gourmet Salad
Mixed Greens, Heirloom Tomatoes, Pears, Toasted Pine Nuts and Ricotta Salata Cheese with Strawberry-Poppyseed Vinaigrette
Insalata Caprese
Sliced Plum Tomatoes, Mozzarella Bocconcini, and Red Onion with Fresh Cracked Black Pepper and finished with Balsamic Vinaigrette
Entrees
Chicken Roulade
Grilled Stuffed Breast of Chicken, Stuffed with Fresh Mozzarella Cheese, Sundried Tomatoes and Basil drizzled with a Lemon-White Wine Sauce
Interactive Carving of Beef Striploin
Served with Three Peppercorn Sauce and Horseradish
Sides
Grilled Vegetable Misto
Eggplant, Zucchini, Marinated Mushrooms, Artichoke Quarters and Red & Green Peppers drizzled with Balsamic Glaze
Roasted Red Bliss Potatoes
Tossed with parmesan and rosemary
Dessert
Fresh Sliced Fruit and Berries Display with Fresh Whipped Cream
Miniature Chocolate Walnut Mousse Tartlets
Chocolate Dipped Strawberries & Pineapple
Fresh Fruit Tartlets
Irish Crème & Caramel Shooters
Miniature Cheesecake Bites
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