Sample Menu #1
Tuesday
Appetizer
Goat Cheese and Spinach Stuffed Portabella Mushroom caps
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Entree
Yellowtail/Snapper en Papillon steamed over Fennel with Tomatoes, Capers, Kalamata Olives, Red Onion, Lemon and White wineÂ
Seasoned Rice
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Dessert
Coconut-Chocolate Chilled BarsÂ
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Dinner
Red Bell Pepper Soup
Homemade Lean Bolognese Sauce with Carrots, Celery, Onion and Tomato & Choice of Pasta
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Wednesday
AppetizerÂ
Goat Cheese Stuffed Dates Wrapped in Bacon with a Balsamic Glaze
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Entree
Pan Seared Steak with a Peppercorn Steak House Reduction
Grilled Asparagus
Mashed PotatoesÂ
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Dessert
Apple Crisp with Vanilla Ice Cream
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Dinner
Corn Soup
Rice Paper Summer Wraps with Chicken, Carrots, Lettuce, Avocado and Peppers served with a Peanut SauceÂ
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Thursday
Appetizer
Avocado and Tomato Salad
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Entree
Coconut Shrimp
Thai Noodles
Sauteed Sugar Snap PeasÂ
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Dessert
Chocolate Mousse
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DinnerÂ
Taco Night;
Grilled Chopped Chicken, Lettuce, Cabbage, Pineapple, Crispy Thin Onions, Pico De Gallo, Peppers, Refried Beans, Salsa, Crema, White Queso
Roasted Pablanos with Cheese
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Friday
Appetizer
Chicken Dumplings and Dipping Sauce with Fresh GingerÂ
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Entree
Miso Glazed Seabass
Mixed Vegetables
Brown RiceÂ
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Dessert
Peanut Butter Stuffed Apples
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Dinner
Avocado Lime Chicken Soup
Homemade Cesar Salad and Grilled Chicken StripsÂ
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 For cocktail hour:
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Charcuterie, Cheese Board
and Bread Platters
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Cheese Board (Brie, Smoked aged Gouda, Midnight Moon)
Charcuterie Board (Soppressata, Prosciutto, Iberico Ham,
Crudite (Watermelon radish, celery, carrots, cucumber, bell pepper assortments,
chayote, red and golden beets) Tzatziki, hummus, babaganoush, spinach
artichoke dip, Red Bell pepper dip
Bread Assortment (ciabatta, French baguette, rosemary crostini, parmesan crisp)
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Passed Appetizers
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Shrimp Cocktail w/ shredded lettuce, diced avocado, horseradish cocktail sauce
Churrasco (chimichurri, jasmine rice, lime zest, in bamboo boats)
Bacon wrapped Grilled Maitake w/ rosemary aioli
Boston Lettuce Wraps w/ chicken, water chestnuts, bamboo shoots, cilantro