Spring Menu Suggestions

Stationary Hors d'oeuvres
Spring carving station: Spiral Ham and Leg of Lamb with condiments and breads
Oven Dried Tomato and Cheese Strudel
Fresh Fruit Salsa with wonton chips
Baked Brie en Croute with shrimp Creole, wrapped in phyllo dough
served with baguette slices and distinctive crackers
Seasonal Crudités with red pepper hummus, salsa verde or yogurt cucumber cilantro dip and vegetable twigs
Bread Sticks wrapped in prosciutto and herb cheese
Pineapple ‘Carpaccio’ with toasted sliced almonds
Herb Crusted Goat Cheese with piperade, baguette slices and whole wheat tortillas
Classic Cheese Fondue with seasonal vegetables, fresh fruit and crusty breads
Asparagus & Leek Terrine, wrapped in leeks, served with baguette slices and flat breads
Spiced Nuts
Assorted Marinated Olives  

Please ask us about our new ‘small plates’ cocktail receptions!

Passed Hors d'oeuvres

Poppy seed Asian Spoons – variations:
marinated tuna and seaweed salad with wasabi vinaigrette
Asian duck slaw
tropical crab salad
grilled shrimp and sunomono salad
ginger, salmon and daikon salad
herb chicken and asparagus salad 

Tea Sandwiches – variations:
roasted tenderloin of beef with arugula and parmesan
cucumber and watercress with chive butter
cucumber with herb cheese
prosciutto and pear with parsley butter

Croustades – variations:
carpaccio with herb rub, tomato concasse and basil oil
vegetable cassoulet
cobb smoked bacon with romaine chiffonade, tomato concasse and basil aioli
romaine chiffonade, shaved parmesan and Caesar dressing with toasted leeks

Sate with peanut sauce – variations:
beef, pork, salmon and chicken

*available on savory peanut butter cookies 

Corn cups – variations:
avocado, bacon, tomato and scallion
scallop seviche with chili oil
black bean and corn salad 

Profiteroles – variations:
Crab and lemongrass
Truffled mushrooms
Grainy mustard and cheddar
Beef and Scallion Skewers with spicy plum dipping sauce
Mini Burgers with assorted toppings
Petite Croque Monsieur with thinly sliced pear and honey mustard
Parmesan Cups with dried cherries, julienne prosciutto and goat cheese
Coconut Chicken with mango puree, chili lime duck sauce or raspberry sauce
Chicken Lettuce Wrap with miso peanut sauce
Assorted sushi with wasabi, pickled ginger and soy
Lobster and Haddock Beignets with Cajun remoulade
Lemon Thyme Éclairs with lobster tail and white corn salad
Salmon cake with lemongrass, cilantro and chive with lime soy sauce
Smoked Salmon and Apple Vietnamese Spring Rolls with watermelon radish coulis
Sweet Pea Pancake with smoked salmon and salmon roe
Jonah Crab Blini with chive crème fraiche and Osetra caviar
Crisp Lotus Root with ahi tuna, tobiko caviar and ginger crème fraiche
Sesame Shrimp with miso dipping sauce
Potato Leek Latke with apple chive confit
Mango, Pear and Brie Quesadillas with jalapenos
Vidalia Onion Fritter with pineapple salsa or tomato jam
Baby Yellow Beets with sun dried tomato cheve spread
Saffron Crepe with curried julienne vegetables
Grilled cheese and tomato on baguette

Spring Menu Suggestions

Grilled Lemon Prawns with water chestnuts and sliced radish topped with parsley oil and champagne yellow pepper oil
Mediterranean Scallops with piperade atop seasonal greens with basil chiffonade, and grilled eggplant caponata
Spring Risotto with asparagus tips and fresh peas finished with pea tendrils and shaved parmesan
Lasagna Rustico with Shrimp, Scallops and Red Snapper with tomato, fennel and basil
Caramelized Onion and Leek Tart with toasted chevre and rhubarb chutney

Trio of Tomato Soup served in a champagne flute
Red Tomato with tarragon, Yellow Tomato with saffron and Green Tomato with cilantro offered with croque monsieur (a petite grilled ham, swiss and pear sandwich)
Zucchini and Tarragon Soup with caramelized leek and onion with shaved parmesan and ‘longe pan’ crostini
Watermelon Gazpacho
Spicy Red Lentil, Cilantro and Coconut Soup with chicken dumplings

Herb Salad with Cassis Vinaigrette garnished with edible flowers and a garlic tuile
Grilled Salmon Salad with field greens, mango and lemon yogurt dressing
Grilled Tuna Nicoise Salad
Baby Red Lettuces with grapefruit and orange segments, toasted slivered almonds, shaved manchengo cheese and citrus chive vinaigrette
Seasonal Greens with grilled petite vegetables and lemon olive vinaigrette
Composed Salad of new potatoes, grilled eggplant caponata, broiled asparagus and a mustard artichoke vinaigrette 

Complete Entree Suggestions


Herb Crusted Rack of Lamb with mustard mashed potatoes and carrot, zucchini and yellow squash ribbons
Veal Chop with sautéed pears, finished with an orange Madeira reduction, orzo and asparagus bundles with chive ribbon
Veal Loin with pommes anna and medley of haricot verts, sugar snap peas and carrots
Tenderloin of Beef with soufflé potatoes, julienne vegetable medley and a tomato peach relish
Five spice rubbed New York Strip with teriyaki plum glaze, braised young bok choy and peanut infused Shanghai noodles 

Grilled Duck Breast with bing cherry sauce, truffled mashed potato cake and spring vegetables
“Guinea Fowl” roasted with spring herbs accompanied by new potatoes and a fava bean, fennel, apple sauté
Statler Breast of Chicken filled with prosciutto, pear and sage, herb rice and sautéed haricot verts
Grilled Breast of Chicken with mustard port sauce, potato balls with fresh herbs and asparagus bundle with chive ribbon

Pan Seared Chilean Sea Bass topped with tomato fennel relish, finished with basil infused oil and balsamic reduction, accompanied by toasted orzo and seasonal vegetables
Banana Leaf Wrapped Chilean Sea Bass with fresh crab meat, curry and coconut butter, served with jasmine rice and pear tomato compote
Grilled Wild Salmon with an herb shallot vinaigrette, lemon basmati rice and julienne vegetable medley
Cedar Planked Tilapia or Halibut with white asparagus and oven roasted Idaho potatoes
Wild and Basmati Rice Cake with sautéed scallops and shrimp atop pea and carrot puree

Vegetarian Entrees
White Polenta with herb roasted garlic cream, topped with sautéed young vegetables (eggplant, artichokes, carrots, patty pan and starburst squash) drizzled with parsley oil and balsamic reduction
White Beans with grilled artichoke hearts, haricot verts and marinated tomatoes finished with parsley oil and balsamic reduction
Moroccan Phyllo Crescents filled with curried vegetables and cous cous with a golden tomato sauce and beet puree
Mascarpone and Parsley Risotto with wild mushroom ragout
Vegetable Pave with lemon-thyme infused broth

Please ask us about Vegan options.

Spring Dessert Suggestions

Composed Desserts 
Ginger Lace Napoleons with caramelized fruit and vanilla bean pastry cream
Seasonal Fruit Cobblers with sabayon
Lemon Roulade with lemon cream and berries
Ginger Crème Brule with coconut sandies
White Chocolate Crème Brulee with stained glass chards
Warm Nectar tossed Raspberries atop vanilla custard
Pineapple Tart Tatin with burnt caramel ice cream and coconut almond sandies
Zebra Tuile with ginger mango mousse, seasonal berries and berry sauce
Sorbet Trilogy with meringues

*sorbet selections vary

 Individual Tarts
Chocolate Bourbon Pecan Tart
Fresh Fruit Tart
“Boston Cream Pie”
Chocolate Truffle Torte
Crepe Purses

Tarts, Tortes, Pies and Soufflés… 
Classic “Pineapple Upside Down Cake”
DT’s Rich Chocolate Layer Cake
Esther Feldbergs’ Chocolate Soufflé
** available for parties of 30 or less
Berry Charlotte
Key Lime Pie with coconut crust
Passion Fruit Tart

Classics With a Twist
Lemon Ginger Shortcake with fresh seasonal fruits and berries with whipped cream
** Brown Butter Almond Cake and Lemon Poppyseed Shortcakes available
Sweet Asian Spoons with lemon mascarpone cream and candied violet
Dark or White Chocolate Fondue with hand made toasted coconut marshmallows, assorted cakes and fresh fruit
Pastry Chefs Smores
Pastry Chef’s ‘Cracker Jacks’ with surprise in the box

Please ask about our seasonal selection of tea cookies and miniature pastries.