Offered by
Servers
Sauvignon Blanc and Merlot 
BUTLERED
HORS D'OEUVRES
Roasted Corn and Zucchini Quesadillas
served with Smoked Tomato Salsa
Crispy
Potato Pancakes
Topped with Dill Crème Fraîche and
a Rosette of Smoked Salmon
Spicy
Chicken Eggplant Potstickers
Served with Sesame Honey Sauce
Peking
Duck Rolls with Miso Sauce,
Garnished with Slivered Scallion
Scallop
and Shiitake Mushroom Purse
Cajun
Crab and Avocado Maki Rolls
Lite Soy, Wasabi and Pickled Ginger
Puff
Pastry Kisses
with Brie, Pecans and Brown Sugar
Warm
Polenta Cups
with Tomato, Mozzarella and Tomato Oil
Crispy
Asparagus Straws
with Prosciutto and Parmesan Cheese
Grilled
Swordfish on a Ginger-Jalapeno Rice Cake
Napped with Cilantro Aioli and Garnished with
Thinly Sliced Jalapeno Pepper
and a Cilantro Leaf
Petite
Pups en Croûte
Served with Yellow Mustard for Dipping
HORS
D'OEUVRES BUFFETS
"TARTARE" STATION
(Set in a Small Ice Block )
Prepared by a Uniformed Chef
Fresh Salmon
Served on Black and White Sesame
Studded Wonton Chips
Beef
Tartare
with Chili Oil Served on Parsnip Chips
Tuna
Tartare
Served on Sesame Studded Wonton Chips
"ASIAN" STATION
Server Assisted
Lettuce Wraps
Iceberg Lettuce Cups filled with Guest's Choice of
Duck Confit in our Honey Orange Reduction
and
Tofu in Miso Sauce
Served with Broccoslaw, Carrot
Matchsticks and Rice Noodles
Prepared
by a Uniformed Chef
Tempura Tuna Sashimi
with Wasabi and Ginger Tobikko
and Spicy Japanese Aioli
AUDUBON
HALL
FIRST COURSE
Grilled Portobello and White Asparagus Salad
Baby Field Greens with White Asparagus in a
Char-Grilled Portobello Mushroom Ring with
Yellow Teardrop Tomatoes, Roasted Red
Peppers, Julienned Portobello Mushroom,
Tossed in our Homemade Balsamic
Vinaigrette, Garnished with an
Edible Flower and a Black and
White Sesame Encrusted
Chèvre Round
Basket
of freshly baked Warm Cinnamon Raisin
Crisps, Double Challah Knots, Olive Rolls,
Onion Ciabatta Rolls and Sliced
Pumpernickel Onion Bread
PLATED ENTRÉE
Combination Plate
Char-Grilled Medallion of Tenderloin
with Cabernet Reduction
and
Chilean Sea Bass Filet atop an Herbed Risotto Cake
topped with sauté of Spinach, Mushroom and
Tomato Concassé, napped with our
Roasted Garlic Tomato Cream Sauce
Truffle
Butter Mashed Potato Rosette
Sauté
of Baby Carrot and Haricots Verts
Yukon
Blue Cheese Potato Puff
Fresh
Herb Garnish
PLATED DESSERT
Miniature Dessert Trio
Flourless Chocolate Cake Garnished with a Praline
Bisquette, Mint Sprig and a Chocolate Tuile
Crème
Brûlée Napoleon
Topped with Roasted Fruit and Fresh Raspberries
Frangipane
Pear Tart
Served with New York Vanilla Ice Cream
and a Chocolate Arch
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