Summer Menu Suggestions


Spirited Beverages
Vodka Thyme Lemonade
Lime & Apricot Rum Cooler with lime salted rim
Honeydew Midori Fizz
Key Lime Martini – vodka, key limejuice, sweetened condensed milk

Traditional Beverages
Raspberry Lemonade
Iced Cappuccino
Mango Iced Tea

Raspberry Ginger Iced Tea
“Fizzy Lifting Drink”
Lemon and Ginger Sodas with Cranberry Juice and fresh fruit
Stationary Hors d'oeuvres
Baked raspberry brie with assorted crackers and fresh fruit
Rosemary Asiago cheese crisps with roasted tomato dip
Buffalo mozzarella salad skewers with fresh basil
Dips – white bean & yogurt, summer herb with chevre, yellow pepper aioli, and curry tomato
Companions – grilled breads, toasted focaccia, garlic toasts, soft and toasted pita
Aioli’s – Smokey chipotle aioli, Yellow pepper aioli
Oils – yellow pepper oil, parsley oil, tomato infused oil
(Combine dips, companions and aioli’s for a bounty table)
Tid Bits – assorted olives, large capers, marinated feta wedges, balsamic glazed roasted onions and assorted nut
Passed Hors d'oeuvres
Zucchini fritters with tzatziki
Asparagus roulade, rolled in sesame
Fresh fig with Gorgonzola and toasted pine nuts, drizzled with blackberry glace
Artichoke and boursin stuffed fritters
Carrot and chive cakes with blueberry relish
Shortbread with piped Stilton and peach jam
Brie and papaya quesadillas topped with grilled peppers and cilantro cucumber cream
Corn cake with tri color pepper relish
Gazpacho in cucumber cup
Prickly pear shooters with whipped cream and toasted hazelnuts
Cinnamon and banana beignet with maple crème fraiche
Mediterranean tuna skewers with spicy tomato dip
Lemon grass, cilantro, chive salmon cakes with lime soy beurre blanc
Lemon éclairs with lobster salad
Crab and lemon grass profiteroles
Ahi tuna cucumber cups with orange and ginger
Wonton cups filled with lobster and tarragon, garnished with chopped chives
Ancho chili seared chicken on grilled corn bread with chipotle mayonnaise
Lime marinated chicken skewers with cool avocado dip
Grilled pistachio crusted lamb chops with tzatziki
Roasted tenderloin of beef with boursin served on fresh apricot wedge

Assorted tomatoes with diced cucumbers, fresh basil and feta or mozzarella with EVOO and balsamic vinaigrette
Caesar verde with asparagus, haricot verts and brussel sprouts, garnished with toasted leeks and freshly shaved parmesan
Strawberry salad with field greens, toasted almonds, blue cheese and balsamic reduction
Wilted spinach with red and yellow tomatoes, warmed goat cheese and roasted ciopolini onions – drizzled with balsamic reduction, served with roasted garlic crostini
Cold potato leek soup with toasted hazelnuts and hazelnut oil – can also be passed in shooters
Fig wrapped in prosciutto with gorgonzola, atop watercress or frisee with fresh lemon juice, kosher salt, cracked pepper and EVOO
Grilled seasoned feta – wrapped in grape leaves, drizzled with herb oil
Baby mustard greens with grapefruit and orange sections, avocado and orange/rosemary grilled shrimp
Pear tomatoes, mango, daikon radish, roasted cashews and fruit vinaigrette
Frisee salad with plantain tempura, spiced walnuts, grilled pears and pear vanilla vinaigrette
Summer risotto with grilled vegetables and shaved parmesan
Baby spinach with spiced almonds, red and grape relish, Maytag blue cheese and Marion blackberry vinaigrette
Panzanella with grilled rosemary shrimp
Yellow tomato gazpacho with lobster
Ahi tuna parfait with tobiko and osetra caviars and ginger crème fraiche and wonton chips
Ginger, scotch bonnet and lime seviche of grouper, calamari, shrimp and scallops
Seared scallops with manchengo shallot flan and tomatillo relish finished with yellow pepper oil
Nicoise salad of rare tuna, egg, purple Peruvian potato, haricot verts and young greens, served on our fish skewers in a glass of field greens
Shrimp and lump crab spring rolls with crisp lotus root and red chili cilantro butter

Seared Diver scallops atop risotto with haricot verts and yellow pepper oil
Ginger seared sea scallops
Pink peppercorn crusted tuna, stuffed with spinach with red pepper coulis
Grilled halibut atop lobster, green olive, lemon risotto
Grilled citrus marinated tuna atop jicama quinoa and grilled watermelon
Nori wrapped salmon atop sweet and sour jasmine rice and miso carrot sauce
Banana leaf wrapped Chilean sea bass with lump crab and coconut curry butter
Pan seared mahi mahi with minted pineapple and papaya salsa
Sesame crusted tuna with wasabi ginger sauce 

Maple soy ginger wild salmon with soba noodles and braised bok choy
Potato crusted halibut with roasted tomato sauce
Fish stew with native Cod and Vidalia onions
Monkfish – braised with tomatoes, wine, olive oil, kalamata olives and feta
Roasted sea bass with sweet corn sauce
Summer mixed grill with sea bass, scallops and shrim
Pistachio crusted rack of lamb with tart cherry crème fraiche
Chicken Oscar with lobster and hollandais
Corn meal crusted breast of chicken with toasted corn and papaya relish

Vegetable Napoleon
Portobello mushroom steak, stuffed with mushrooms, topped with grilled asparagus and yellow pepper brandy sauce

Grilled vegetable bundles
Fresh tomato – cucumber – red onion salad
Roasted garlicky tomatoes
Grilled asparagus with cracked pepper
Herbed mushroom medley – shitake, button, oyster, Portobello
Golden rice with turmeric and curry, golden raisins and toasted nuts
Parsley risotto with mascarpone – risotto light green with parsley – drizzled with parsley oil
Pomme frites 

Individual raspberry almond tarts with sabayon and almond nougat
Platter of assorted cookies with whipped cream
Lemon roulade with blueberry compote or Lemon pudding with blueberry sauce
Chocolate trio – chocolate truffle, Boston cream pie and Gianduja torte
Trio of summery petite pastries
Fresh tree ripened fruit shortcake with whipped cream
Ice cream sandwich with bananas foster
Smore’s plate with fresh marshmallows, warm ganache and walnut icebox cookie
Summer citrus cake with grapefruit sorbet and fresh basil gran marnier sauce
Apricot sponge roulade with lemon butter cream, rum syrup, grilled apricots and raspberry puree
Plum tart tatin with burnt caramel ice cream and almond short bread
Cold ginger mango meringue soufflé with coconut sables
Peach almond mascarpone parfait with whipped ginger sabayon
Key lime bavarois with chantilly cream, seasonal berries and sabayon
Seasonal lattice crust fruit pie with vanilla ice cream
Key lime and watermelon soup shooter with coconut ice cream
Cappuccino shooter with whipped cream and shaved chocolate
Trio of crème brule – chocolate, vanilla bean and mocha or orange, lemon and ginger
Mango strawberry shortcake
Frozen banana mousse in ginger lace cup