Tray Passed Appetizers

Frenched Mini Lamb Chops
with Honey/ Garlic/ Pomegranate Glaze

Sautéed Day Boat Scallops
in Truffle Oil served from ceramic spoons

Tuna Three Ways: 
Tuna Tiradito
served from shot glasses
Grilled Rare Tuna
with Chopped Tomato- Cucumber Salad and Tahini served on Wonton Chip
Salmon and Tuna Tartare
with Spicy Lemon-Ginger Vinaigrette on Cucumber Round

Individual Wild Mushroom and Smoked Bacon Shortcrust Tartes

Crostini with three toppings: Chickpea, Garlic and Mint  Roasted Eggplant Red Pepper Sweet and Sour Onion Confit

Miagi Oysters in Ponzu served from Ceramic Spoons

Grilled Miso-marinated Beef Salad with Asian Greens with Ginger- Mustard Vinaigrette over Rice Noodles served from Sno-Cone

Fresh Corn Blinis with Sevruga Caviar and Crème Fraiche

Grilled Asparagus Spears wrapped in Prosciutto

Thai Beef Salad with Lemongrass on Endive Petals

Smoked Salmon Hash in Cucumber Cups

Short Crusted Savoy Pies Filled with Curried Minced Vegetables

Risotto Cakes with Smoked Gouda

Fresh Spring Rolls with Shrimp, Chayote and
Mint-Hoisen Cashew Dipping Sauce

Thai Shrimp Cakes with Tamarind Dipping Sauce

Crab Cakes with Pineapple Mint Tartare Sauce

Eggplant Roulade filled with Thyme Marinated Goat Cheese

Crostini with Pork Medallions and Caramelized Onions

Crustades with Tenderloin of Beef and Chipotla Cream

Poblano Marinated Chicken Drumettes with Blue Cheese Crema

Thai Marinated Shrimp with Lemongrass and Mint

Warm New Potatoes stuffed with Goat Cheese

Rock Shrimp wrapped in Katafi Spiced Basil Aioli

Thai Style Chicken Lettuce Cups with Lemongrass Lemon Lime

Main Ideas

Malibu Seafood Bar
Hand Shucked Oysters
Poached Prawns and King Crab Legs with Cocktail and Spicy Horseradish Mustard Sauce
Manila Clams
Kumomoto Oysters with Shallot Mignonette
Sevruga Caviar with Chopped Onion
Egg, Crème Fraiche on Dark Toast

An Industry Soul Food Buffet
Southern Fried Chicken
Sausage and Seafood Jambalaya
with Rice
Creamy Red Beans, Black Eyed Peas
Collard Greens and Mashed Potatoes
Endive and Napa Cabbage Slaw
Jalapeňo Corn Bread

Moroccan Spread
Chicken Bastilla
Tangeen of Lamb
with Honey and Pearl Onions
Tangeen of Chicken
with Preserved Lemons and Olives
Couscous with Currants and Pine Nuts
Curried Vegetables with
Oven Roasted Pumpkin and Squash
Lentil Salad with Tomato and Cumin
Orange Slices in Rose Water

A Holiday Feast
Whole Roast Turkey and
a Baron of Beef
Traditional Chestnut Stuffing
Savory Leek and Onion Tart
Roasted Baby Yukon Potatoes
Marinated Grilled Vegetables
Garlic Mashed Potatoes with Gravy
Caramelized Yams and Pecans
Creamed Spinach with Nutmeg
Pumpkin Chiffon Pie

Cocktail Dinner Party
Chicken on Rosemary Skewers
wrapped in Prosciutto
with a Balsamic Glaze
Fried Pumpkin Ravioli
with a Yogurt, Honey and Cilantro Sauce
Assorted Mini Gourmet Pizzas
Red and Green Giant Prawns
with Herb Pesto and Tandoori Sauce

Desserts

Individual Pavlovas with berries and passion fruit cream

Mini Chocolate Tartes with warm molten center

Chocolate Sorbet served from sno cone with Sautéed Tangerine

Strawberries in Port Wine served from Ceramic Spoons

Chambord Chocolate Truffles

Caramelized Lemon Chiffon Cake with Fresh Berries and Crème Brûlèe

Meringue Mushrooms

Individual Pumpkin Pies with Cranberry Marmalade

Eggnog Ice Cream with Mini Apple Turnovers served from Sno Cone Seasonal Fruit Tarts

Inspired Birthday Cakes

Biscotti

Crème Caramel

Almond Torte

Every Possible Cheesecake

Tea Cakes

Deadly Brownies

Chocolate Truffles

Espresso Flan

Refreshing Sorbets

Fresh Fruit Cobbler

Handmade Specialty
 Chocolates

Blueberry Corn Crème Brûlèe

Tarte Tatin

Elegant Fresh Fruit

Poached Pears in
Port Wine

Low and Nonfat Desserts

Fondue Station
Strawberries, Mango and Bananas Skewered on Topiaries for guests to dip into
Chocolate, Caramel, or Marshmallow Fondues

Strawberry Compote over Vanilla Bean Ice Cream


Individual Chocolate Bread Puddings