SPRING AND SUMMER MENUS
Summer Soirée Cocktail Party
Passed Trays of Queen’s Park Rum Swizzles
Passed Hors d’oeuvres
Steak Frites on Potato Crisps with Horseradish
and Caramelized Onions
Hawaiian Pork Spring Rolls with Pineapple BBQ Sauce
Kung Pao Chicken Meatballs Served in Asian Spoons
Jumbo Lump Crab Cakes with Piquillo Pepper Sauce
Grilled Shrimp Skewers with Miso Butter
Jicama Tacos with Avocado-Mango Salsa and Sunflower Seeds
Passed Sandwiches
Sliced Steak with Watercress and Balsamic Onion Jam
Spicy Fried Chicken with Crunchy Pickle Slaw
Ahi Tuna “Slider” with Wasabi Aioli, Cucumber Salad,
and Soy-Ginger Glaze
Boozy Mini Ice Cream Cones
Café Patron Espresso
Bourbon Vanilla Bean
Strawberry and Cream
Dinner With Friends
Gimlet Sours to Toast
To Start
Baby Lettuce Salad with Heirloom Radishes and Citrus Vinaigrette
First Course
Burrata with Cherries, Arugula, Paprika Glaze, and Grilled Ciabatta
Second Course
Black Sea Bass with Spring Garlic, Wild Mushrooms,
and Bacon-Braised Chard
Third Course
Beef Filet with Shallots, Crushed Fingerling Potatoes,
and Green Peppercorn Sauce
Dessert
Warm Beignets with Brown Butter Ice Cream
and Dark Chocolate Fondant
Around the World BBQ
Pitchers of Tinto Verano with Orange Slices
Passed Hors d’oeuvres
BBQ Pulled Pork Popovers with Crispy Slaw
Tomato and Pesto Tartlets with Whipped Goat Cheese
Bacon and Smoked Paprika Deviled Eggs
Buffet
Mustard and Chile Rubbed Steaks with Burned Scallion Crema
Ponzu Basted Shrimp Skewers with Sriracha Cashews
Crispy Chicken Tacos with Avocado-Buttermilk Drizzle
Grilled Asparagus with Bombay Spices
Julienned Kale Salad with Lemon, Garlic, Parmesan,
and Toasted Almonds
Sweets
Chocolate Cheesecake Brownies, Peanut Butter Buckeyes, Strawberry Jam Bars
Leisurely Lunch
Trays of Frozé Cocktails
Chilled Soup and Salad Bar
Soup
Chilled Summer Corn Soup with Pancetta Crisps
Cucumber and Melon Soup
Andalusian Gazpacho with Diced Cucumbers, Peppers,
and Croutons
Salad
Grilled Chicken, Baby Greens, Cucumbers, Pickled Carrots,
and Harissa-Yogurt
Seared Salmon with Fingerling Potato Salad
and Mustard-Shallot Vinaigrette
Farro and Arugula Salad with Basil, Mint, Parmesan,
and Pistachios
Dessert
Strawberry Crostada with Crème Fraiche Whipped Cream
Bowl of Summer Berries