The Main Course

 Sample Menu Items

This is a very small selection from our repertoire. These items are just to give some idea of our style, however, each event has a menu prepared according to the clients wishes.

 Heavy Hors D’oeuvres

* Platters of Crudités ( Antipasto) including various dips (hot and cold), hummus, baby vegetables,      crostini etc.
* Cambozola and Pear Skewers
a mild blue cheese with lightly caramelized fresh pear.
* Zucchini Fritters with Smoked Salmon and Mustard Dill Cream
bite sized fritters.
* Sherried Mushroom Empanadas
small empanadas filled with wild mushrooms, red peppers and fresh herbs.
* Roasted Corn Fritters Served with Fresh Guacamole.
* Duck Liver Pate Served with Toast Points.
* Spanish Smoked Chorizo and Goat Cheese Pastries                                                            individual tarts made with puff pastry, chorizo sausage, cheese, caramelized onions and garnished with arugula.
* Beef Tenderloin with Caramelized Onion and Balsamic Relish
served with a variety of breads sliced for easy fingerfood service.
* Greek-Style Roast Lamb with Tzatziki with Warm Pita Breads
slices of lamb served with a Greek yogurt, cucumber and mint sauce and tiny rounds of pita bread.
* Fresh Grilled Salmon with Lime Crème Fraiche
served on a bed of fried plantains.
* Pork and Apricot Terrine with Orange Marmalade Sauce
cold terrine made of pork, apricots, fresh herbs and capers with an orange mustard and Madeira sauce.
* Crepes with Ricotta and Spinach
small crepe triangles filled with ricotta and baby spinach, topped with Parmesan cheese and baked.
* Indian Vegetable Patties with Raita
bite sized patties made with sweet potato, pumpkin, chickpeas and traditional Indian spices served with yogurt and fresh herb sauce.
* Baby Potatoes and Cherry Tomatoes with Tamari and Ginger
warm mouthful sized pieces of caramelized new potatoes and tiny tomatoes with  an Asian flavor, on skewers
* Watercress Roulade filled with Proscuitto, Roasted Red Pepper and Cream Cheese
filled souffle roll. Served along with a Pumpkin and Leek Risotto.

Desserts

* Mini Fresh Plum Upside Down Cakes with Mascarpone Cream
* Tropical Florentines
Dessert cookies with tropical flavors and a white chocolate base
* Crepes with Fresh Passionfruit Crème Angaise and Caramel Sauce
Small crepe parcels filled with crème anglaise and served with sauce on the side
* Black and White Chocolate Fondue
Served with Fresh Fruit , Angel Food Cake and Meringues
* Tray of Three Individual Mousses
Shot glass sized desserts including Chocolate Liqueur, Margarita and Passionfruit mousses.
* Flourless Hazelnut Chocolate Squares
Served with Fresh Cream
* Divine Chocolate and Raspberry Tarts
* Moist Gingerbread Served with Cinnamon Mascarpone Cream
* Platter of Dessert Cheeses with Fresh Fruits ,Wine Crackers  and Homemade Truffles