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Thursday, July 29, 2010
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(Choose 8)
VEGETABLE SPRING ROLLS
Shredded Napa Cabbage, Carrots, Zucchini, and Squash in a flour Tortilla
served with Tamari Vinaigrette
JUMBO SHRIMP COCKTAIL
Chilled poached jumbo shrimp cocktail served with Cocktail and Remoulade Sauces
NORI WRAPPED SALMON ROLLS
Fresh Salmon, Soba Noodles, and Herbs deep fried and served with ginger soy dipping sauce
THAI BEEF TENDERLION ROLLS
Marinated Beef Tenderloin, Roast Red Onions, Pineapple, Plum Tomatoes,
and Cilantro wrapped in a Flour Tortilla and served with Guacamole
PORK TENDERLOIN CHIPS
Marinated, Roasted, and Served on top of fried Plantain Chips with Bali BBQ Sauce
OYSTERS ROCKEFELLER
Fresh Shucked Oysters with Spinach, Mascarpone, and Fennel topped with Hollandaise
MARINATED DUCK CANAPÉS
Grilled Duck Breasts on a Seasoned Crouton with Flambé Apples and Dried Cranberries
AHI TUNA ROLLS
Fresh Sushi Grade Tuna, Sticky Rice, and Cucumber Wrapped in a
Nori Sheet and served with Soy Sauce
CHICKEN SATAY
Skewered Chicken Tenderloins, marinated and grilled, and served with Thai Peanut Sauce
COCONUT SHRIMP
Coconut Crusted Shrimp with Mango Chile Dipping Sauce
TUNA TARTAR
Served on Wonton Chips with Fresh Chives
BACON WRAPPED SEA SCALLOPS
BAKED CLAMS
Chopped Clam Mix served on the half shell or Whole Clam Oreganata
CLAMS CASINO
With Sweet Onions, Red Peppers, Garlic, and Crisp Bacon
CORN MEAL CRUSTED OYSTERS
Served on the half shell with Sesame, Garlic, and Butter
VEGETABLE TEMPURA
Broccoli, Cauliflower, Carrots, and Mushrooms lightly Battered and fried served with
Ginger Soy Dipping Sauce
MINIATURE LUMP CRAB CAKES
Served with Ravigot Sauce
BRUCHETTA
Fresh Plum Tomatoes, Onions, and Basil served on seasoned Baguette Toast
BAKED STUFFED MUSHROOMS
Fresh Plum Tomatoes, Onions, and Basil served on seasoned Baguette Toast
GORGONZOLA CRUSTED BEFF TENDERLOIN
Thinly sliced and served on Mini Baguettes
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