Menu Suggestions

Samples for small dinner parties

  • Crab Cakes Served with a Mango Cilantro Salsa
  • Pan Seared Scallops Tuscany Served on Toasted Chibata
  • Grilled Shrimp Wrapped with Prosciutto and Served with a Citrus Honey
  • Shrimp Martini with Herbs and Citrus
  • Mozzarella and Tomato Served with a Balsamic Drizzle
  • Smoked Salmon Rosettes
  • Herb Crusted Rack of Lamb with a Raspberry Merlot Reduction
  • Sun Dried Tomato Polenta with Sautéed Spinach and Pancetta
  • Lobster and Zucchini Terrine
  • Shrimp Risotto
  • Plum Tomato Stuffed with Goat Cheese, Capers and Blacken Shrimp
  • Pears and Prosciutto, Sun-dried Tomato Goat Cheese Mousse
  • Roasted Oysters with Spinach and Pancetta
  • Lobster Stuffed Mushrooms
Hors D'oeuvres
  • Tenderloin of Beef Crostini with a Horseradish Sauce
  • Smoked Salmon and Goat Cheese Mousse Canapés
  • Grilled Vegetable Brochetta
  • Chicken Satay Served with a Ginger Soy
  • Fresh Mozzarella and Tomato Skewers with a Basil Aolio
  • Shrimp Cocktail Flavored with Cilantro, Sea Salt and Lime
  • Pineapple and Shrimp Skewers
  • Crab Cake Fritter Served with a Chili Lime Drizzle
  • Lobster Brochetta Served on Plantains
  • Imported and Domestic Cheese
  • Lump Crab Salad on Crispy Pita
  • Lolly-pop Lamb Rack, Framboise Drizzle
  • Grilled Salmon with a Cilantro Lime Butter
  • Chicken Breast Stuffed with Gorgonzola Cheese and Spinach
  • Pork Loin Served with a Mango Salsa Balsamic Drizzle
  • Shrimp Wrapped with Spinach and Prosciutto
  • Roasted Rack of Lamb Served with a Pistachio Lime Mustard
  • Filet Mignon Accompanied with a Wild Mushroom Ragout
  • Seared Tuna, Lemon, Garlic and Fennel Confit
  • Sea Bass Accompanied with a Honey Soy Marinate
  • Duck Breast with a Mission Fig Reduction
  • Dover Sole Served with Green Peppercorn and Lime Beurre Blanc
  • Arugala with Prosciutto, Grilled Shrimp, Smoked Mozzarella, Raspberry Vinaigrette
  • Butter Lettuce, Smoked Trout, Avocado with Tarragon Vinaigrette
  • Belgain Endive, Mint, Apple and Goat Cheese with Honey Balsamic Dressing
  • Caesar Wedge with Traditional Dressing and Chibata Croutons
  • Spinach with Gorgonzola, Oven Dried Tomatoes, Walnuts and Pear Sherry Vinaigrette
  • Grilled Salmon over Fennel, Pancetta and Mixed Greens with a Lemon Cello Vinaigrette