Sole Ravioli with Tobiko and Ginger Lime Sauce
Grilled Portobello Mushroom with Polenta Cakes, Mixed Greens and Aged Balsamic Drizzle
Salmon, Scallop and Shrimp Terrain served with Red Pepper and Coriander Dressing
Grilled Vegetable Napoleon with Roasted Tomato Coulis
Grilled Spicy Chicken Sausage with Saffron Cream
Shrimp and Avocado Remoulade
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Festive Menus Cold Hors d’oeuvres Hot Hors d’oeuvres Hors d'oeuvres Displays Soup Appetizers Salads Entrée Desserts Champagne Brunch English High Tea |
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