Plated Meal Menu

Stationary Tables

International cheese display featuring sheep's milk ricotta topped wtih summer berry compote and sliced baguette, assorted table crackers and champagne grapes
Assorted blanched and raw vegetables presented in glass containers of different sizes, wasabi peas, various dips, asparagus hummus, and marinated olives 

Passsed  Hors d’oeuvres
Wild mushroom and brie canapé with sesame aioli 
Mongolian BBQ glazed mini lamb burgers on black pepper biscuits  
Mojito cured salmon sushi rolls
Proscuitto wrapped scallops wtih sundried tomato chutney
Petite filet with boursin horseradish cream and fried shallot
Thai chicken sate wtih spicy peanut dipping sauce
Sweet Corn and Crab chowder served in espresso cups

Mix of baby field greens with mandarin oranges, dried cranberries, feta cheese, sweet chili vinaigrette and wonton croutons
Coriander dusted fresh Atlantic Halibut topped with sweet mango relish served over a ragout of French beans, cherry tomatoes, black eyed peas and fresh herbs
Or
Roasted tenderloin of beef  with wasabi whipped potato open faced spring roll, julienned sesame vegetables, and Asian black vinegar demi sauce