Sample Menus
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Hot Breakfast Menu
Roasted Red Pepper, Leek and Gruyere Frittata with Salsa
Chicken-Apple Breakfast Sausages
Assorted Bagels with Cream Cheese, Smoked Salmon, Capers, Tomatoes, Cucumbers and Avocado
Fresh Baked Scones with Jam and Butter
Fresh Fruit Platter
Granola with Soy Milk
Tea, Coffee and Apple or Orange Juice
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Sample Lunch Menu 1
- Lemon Zest and Panko-Crusted Salmon and Prawns with Fresh Lemon Wedges
- Grilled Eggplant topped with Arugula, Feta and Tomato Bruschetta with Fresh Basil
- Orecchiette with Roasted Red Peppers, Caramelized Onions and Baby Broccoli
- Roasted Brussels Sprout's and Butternut Squash with Fresh Sage
- Organic Arugula Salad with Roasted Beets, Goats Cheese and Toasted Pecans with Balsamic Vinaigrette
- Fresh Bread Basket
- Caramelized Apple Upside Down Cake with Whipped Cream
Sample Lunch Menu 2
- Fennel and Coriander-Rubbed Grilled Flank Steak with Spicy Ginger-Tomato Chutney
- Seared Sesame Crusted Organic Ginger-Tofu on a bed of Arugula with Citrus Dressing
- Organic Red Quinoa with Roasted Zucchini, Red Peppers and Basil
- Green and Yellow Beans with Fresh Mint
- Organic Mixed Green Salad with Cherry Tomatoes, Toasted Pine Nuts and Feta with Balsamic Vinaigrette
- Fresh Bread Basket
- Chocolate and White Chocolate Banana Cream Tart
Sample Lunch Menu 3
- Thai Marinated and Grilled Boneless Chicken with Peanut Sauce or Fresh Thai Cucumber Salsa
- Roasted Organic Tofu and Vegetables with Panang Curry Sauce and Kaffir Lime
- Brown Jasmine Rice Pilaf
- Grilled Asparagus with Toasted Silvered Almonds
- Organic Spinach Salad with Mango, Red Onions and Toasted Walnuts with Orange Champagne Vinaigrette
- Fresh Bread Basket
- Pavlova (New Zealand style meringue) topped with Whipped Cream and Passion Fruit
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Dinner Menu One
Passed hors d'oeuvres:
- Almond Crusted Rock Shrimp Cakes with Sweet Chili Dipping Sauce
- Fresh Vegetarian Vietnamese Spring Rolls with Peanut-Hoisin Dipping Sauce
Buffet or Sit-Down Dinner:
- Thai Marinated and Grilled Boneless Chicken with Peanut Sauce or Fresh Thai Cucumber Salsa
- Roasted Organic Tofu and Vegetables with Panang Curry Sauce and Kaffir Lime
- Brown Jasmine Rice Pilaf
- Grilled Asparagus with Toasted Silvered Almonds
- Organic Spinach Salad with Mango, Red Onions and Toasted Walnuts with Orange Champagne Vinaigrette
- Fresh Bread Basket
Dessert:
- Pavlova (New Zealand style meringue) topped with Whipped Cream and Passion Fruit
Dinner Menu Two
Passed hors d'oeuvres:
- Grildded Corncakes topped with Seared Chipotle Prawns and Orange Aioli
- Individual Wild Mushroom and Thyme Tartlets
Buffet or Sit-Down Dinner:
- Molasses-Glazed Roast Pork Tenderloin
- Seared Sesame-Crusted Ginger-Tofu (organic) on a bed of Arugala with Citrus Dressing
- Three-Cheese Polenta Triangles with Tomato Chutney
- Green Beans with Crispy Shallots
- Organic Mixed Green Salad with Cherry Tomatoes, Goats Cheese and Toasted Pecans with Balsamic Vinaigrette
- Fresh Bread Basket
Dessert:
- Chocolate and White Chocolate Banana-Cream Tart
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Sample Cocktail Menu One
- Spiced Carrot Fritters topped with Arugula, Seared Sea Scallops and Yogurt-Mint Aioli
- Thinly Sliced Roast Beef Tenderloin on Crostini with Roasted Tomato Butter and Caramelized Onions
- Fresh Vegetarian Vietnamese Spring Rolls with Peanut-Hoisin Dipping Sauce
- Spicy Panko-Crusted Black Bean Cakes topped with Fresh Mango Salsa
- Endive Spears filled with Roasted Beets, Goats Cheese and Fresh Mint
- Grilled Jerk Pork and Red Grape Skewers with Jamaican Jerk Dipping Sauce
- Lemon Curd Tartlets topped with Fresh Berries
Sample Cocktail Menu Two
- Griddled Corncakes topped with Seared Chipotle Prawns and Orange Aioli
- Classic Dungeness Crab Cakes with Chili-Lime Aioli
- Grilled Chicken-Satay Skewers with Thai Cucumber Salsa or Spicy Peanut Sauce
- Crostini with White Bean-Basil Puree and Fresh Pomegranate Salsa
- Vegetarian Potato Samosa Wontons with Coriander Dipping Sauce
- Wild Mushroom and Thyme Puff Pastry Tartlets
- Chocolate-Strawberry Eclairs
Sample Cocktail Menu Three
- Almond-Crusted Rock-Shrimp Cakes with Sweet Chili Dipping Sauce
- Beef Tenderloin Roll-ups with Soy-Scallion Dipping Sauce
- Sesame Tuna Tartar on Papadam Chips with Wasabe Creme Fraiche and Pickled Ginger
- Endive Spears filled with Goats Cheese, Toasted Pecans and Fresh Mission Figs with a Honey-Port Syrup
- Thinly Sliced Ginger-Roasted Pork Tenderloin on Crostini with Spiced Sweet Potato Puree and Sweet Mango Chutney
- Individual Leek, Gruyere and Roasted Red Pepper Puff Pastry Tartlets
- Chocolate Macadamia Nut Brownies