Entrees

(BUFFET, LUNCH MAIN COURSE, DINNER ENGAGEMENT, GARDEN PARTY)

SEARED SHRIMP AND SCALLOPS IN A POLENTA CROUSTADE LACED WITH SAFFRON SAUCE

PARMESAN CRUSTED LAMP CHOPS WITH HARICOT VERT, ROASTED CORN , RED BEET AND PEAR TOMATO SALAD DRIZZLED WITH SWEET MUSTARD THYME COULIS

ROAST LONG ISLAND DUCKLING WITH SAUTED GREENS AND WILDRICE RISSOTO CAKE LACED WITH PECAN COLAGLAZE

CHILEAN SEABASS WRAPPED WITH NAPPA CABBAGE FRIED IN A GOLDEN CRISP WONTON SKIN WITH A LEMON GRASS CABERNET REDUCTION


BOUILLABAISSE WITH CRACKED LOBSTER, SHRIMP,
MONKFISH, CLAM, MUSSELS AND CALAMARI
IN ORANGE PERNOD FENNEL BROTH

ASIAN FRIED SHRIMP WITH SESAME WOK SEARED VEGETABLES

PAN SEARED SHRIMP WITH ROAST FENNEL GRILLED ASPARAGUS AND SUNDRIED TOMATO BUTTER

MAINE RED LOBSTER STUFFED WITH
SPINACH SUNDRIED TOMATO RISOTTO

GRILLED SNAPPER ESCABECHE WITH PLANTAIN SCALLION FRITTERS

CASSOULET OF DUCK, LAMB AND ANDOUILLE SAUSAGE WITH TOMATO , OKRA AND CORN

PAN ROASTED MONKFISH WITH PEARL ONIONS, PIGNOLI NUTS AND CURRANTS

ATLANTIC GRILLED SALMON WITH SHRIMP CILANTRO SALSA

MESQUITE SMOKED BRISKET OF BEEF WITH GARLIC HERB MASH POTATO AND PAN ROASTED MLANGE’ OF VEGETABLE


SEARED VENISON WITH WOOD SMOKED MUSHROOM COLLAGE

BLACK PEPPER CRUSTED ROAST SIRLOIN OF BEEF WITH BALSAMI
GLAZE AND THATCH OF VIDALIA ONIONS

MESQUITE SMOKED TURKEY BREAST WITH SWEET CORN RELISH


GRILLED FILET MIGNON WITH BARBECUE GRILLED SHRIMP
AND BACON MUSHROOM SCALLION HASH

CHILLED MAIN LOBSTER WITH TOMATO AVOCADO FAVA BEAN MELANGE

SKILLET FRIED CATFISH WITH IDAHO POTATO BLACK PEPPER SAUCE

ROAST RACK OF VEAL WITH WHITE TRUFFLE MASH AND PROSCIUTTO WRAP ASPARAGUS

CREOLE STEWED OXTAIL AND GRILLED PRAWNS WITH DJON –DJON

SESAME CRUSTED TUNA NAPOLEON AND ASIAN NICOISE VEGETABLE
WITH ROAST GINGER GARLIC MISO

DOVER SOLE AND SALMON ROULADE WITH CHIVE BUTTER SAUCE