Passed Hors D'Oeuvres

Lobster Salad on Brioche Coins with Lemon Aioli

Ginger Lime Prawns Sautéed in Cilantro Butter

Tiny Cones with Tuna Tartare, Tobiko Caviar and Wasabi Cream

Jerked Chicken Brochettes with Tangy Scallion Dipping Sauce

Chicken Ginger Dumplings

Miniature Chicken Quesadillas with Avocado Cream

Arancini with Wild Mushrooms and Fontina Cheese

White Cheddar, Chive and Sundried Tomato Paninis

Vegetable Samosas with Mango Chutney

Action Station

Lobster Ravioli with Pernod Cream and Chervil

and

A Single Grilled Lamb Chop served with Minted Salsa Verde

Dinner Buffet

Carved Beef Tenderloin with Caramelized Shallots and Bourbon Glazed Carrots

Served with Horseradish Cream and Tiny Rolls

Leeks baked in cream with Tarragon and White Wine

Romaine Salad with Roasted Red and Gold Beets with
Ricotta Salata and Red Wine Vinaigrette

Roasted Diestel Turkey

Served with Cranberry Orange Relish

Foie Gras, Celery, Onion and Sage Dressing

Broccoli Rabe with Chili Flakes and Buttered Breadcrumbs

Arugula Salad with Pomegranates, Hazelnuts, Asiago and Apple Cider Vinaigrette

Dessert Buffet

Miniature Fruit Tarts with Vanilla Cream

Mr. and Mrs. Miscellaneous Salted Caramels

Miniature Carrot Cakes with Cream Cheese Icing

Decorated Holiday Cookies:

Reindeer, Snowflakes and Christmas Trees

Peppermint Twist Cookies

Miniature Chocolate Pots De Crème with Sweet Cream

Individual Gingerbread Cakes with Cinnamon Cream

Coffee and Tea