Dessert Chefs Express Menu 2024 |
| Chocolate Fountain | | with strawberries, bananas, pretzels, rice crispy treats, chocolate chip cookies and brownies |
| Assorted French Pastries | | |
| Sliced Seasonal Fruit | | |
| Assorted Sorbets | | |
| Chocolate Raspberry Tort | | |
| Ginger Pear Tart | | |
| Mini Phylo Tart | | with lemon curd and vanilla pastry cream with assorted berries |
| Seasonal Fruit Display | | |
| Assorted French Pastries | | |
| Chocolate Fountain | | with strawberries, bananas and other seasonal fruits |
| Seasonal Berries Tossed In Lemon and Sugar | | served with asorted sorbets |
| Chocolate Lava Cake | | with vanilla sauce |
| Chocolate Fountain | | with assorted dipping treats |
| Assorted Mini Danish | | |
| Coffee and Assorted Tea | | |
| Lemon Tart | | |
| Chocolate Layer Cake | | |
| Mini Fruit Tarts In Phylo Cups | | with assorted berries |
| Caramel Apple Cup | | |
| Seasonal Fruit Display | | |
| Coffee and Tea Setup (decaffeinated) | | |
| Mini Chocolate Cookies and Brownies | | |
| Chocolate Chip Cookies and Cream Cheese Brownies | | |
| Seasonal Berries | | tossed with lemon and sugar |
Passed Hors D Oeuvres Chefs Express Menu 2024 |
| Parmesan Cups | | with romaine, vine ripe tomato, fresh mozzarella and Caesar dressing |
| Steamed Chicken Dumplings | | with teriyaki sauce |
| Steamed Vegetable Wonton | | |
| Shrimp Topped Pizza | | with olive oil and mozzarella |
| Crab Cake | | with creamy horseradish sauce |
| Peking Duck Crepe | | with Peking duck crepe |
| Cardamom Spiced Pumpkin Fritters | | with sweet pepper relish |
| Peking Duck | | with scallion crepe and hoisen sauce |
| Vegetable Spring Roll | | with sweet chili dipping sauce |
| Seared Thai marinated Beef | | with peanut sauce |
| Broccoli Ricotta Crepe | | |
| Crab Spring Roll | | with sweet chili sauce |
| Tomato, Fresh Mozzarella, Basil and Balsamic Topped Crustini | | |
| Many Mushroom Bun | | |
| Brie, Apricot and Almond Tart | | |
| Smoked Salmon On Black Bread Circles | | with herbed cream cheeses and capers |
| Baby Vegetables | | with balsamic dip |
| Serrano Ham and Montchago Cheese Tart | | topped with tomato and cilantro |
| Napa Cabbage Rolls | | with oriental mango, curry turkey salad |
| Curried Chicken Springroll | | with glossy noodles and fresh chilies |
| Polenta Crisp Topped | | with guava barbecued short ribs of beef |
| Jumbo Cocktail Shrimp | | with horseradish cocktail sauce |
| Tuna Tartar | | with mango sweet chili salsa |
| Garlic Orange Shrimp | | |
| California and Vegetable Sushi Roll | | with soy wasabi dip |
| Vegetable Springroll | | with sweet chili dipping sauce |
Main Table Chefs Express Menu 2024 |
| Rolled Eggplant, Ricotta, Roasted Vegetables and Mozzarella | | with roasted tomato sauce |
| Fried Vegetable Rice / Plain Steamed Rice | | |
| Clams In White, Garlic Sauce | | tossed with penne pasta |
| Tossed Green Salad | | with ginger and peanut dressing |
| Thai marinated Skirt Steak | | with peanut sauce |
| Chicken | | with mango, asparagus and ginger |
| Roasted Teriyaki Salmon | | |
| Pasta Salad | | tossed with roasted vegetables in a sun-dried tomato dressing |
| Tossed Baby Greens | | with balsamic dressing |
| Roasted Portobello, Crimini and Button Mushrooms | | with garlic and tri-color peppers |
| Barbecued Beef Brisket | | with corn bread |
| Broccoli Mushroom and Red Pepper | | |
| Garlic Orange Chicken Breast | | |
| Tomato, Basil and Herb marinated Fresh Mozzarella Salad | | with basil balsamic dressing |
| South Western Seasoned Chicken Breast | | with roasted pepper, onion, tomato salsa, guacamole, shredded cheddar cheese and tortillas |
| Spicy Orange Beef | | |
| Pickled Napa Cabbage, Daikon and Carrot | | |
| Kung Pao Chicken | | |
| Calamari Salad | | |
| Mango, Jicama and Cucumber Salad | | |
| Cocktail Crab Claws, Lemon Herb Seared Sea Scallops | | marinated mussels and orange ginger and garlic shrimp |
| Garlic, Ginger Green Beans | | |
Main Dishes Chefs Express Menu 2024 |
| Roasted Vegetables | | with balsamic dressing |
| Teriyaki Honey and Horseradish Glazed Roasted Salmon | | |
| Faux Crab and Avocado Salad | | with lime cilantro dressing |
| Assorted Green Salad | | with toasted almond, grape tomato and apple tossed in a granny smith apple dressing |
| Omelet Station | | with a variety of seasonal prepared vegetables and assorted cheese or assorted vegetable and cheese frittatas |
| Banana Cream Cheese | | |
| Sliced Nova | | with baked salmon salad, cream cheese, tomato, red onion, cucumber and black olives / ½ size bagels and breakfast breads |
| Seared Yellow Fin Tuna | | with oriental flavors over mango papaya slaw |
Main Course Chefs Express Menu 2024 |
| Filet Mignon On Roasted Portobello Mushroom | | with merlot demi glace, herb roasted Yukon gold potatoes and lemon, olive oil and garlic asparagus tips |
| Macadamia Nut Crusted Rack of Lamb | | with zinfandel demi glace, roasted herbed red potatoes and balsamic red onion sautéed French beans |
| Oriental Seasoned Seared Tuna | | with mango, papaya sweet chili slaw over tri-color pepper basmati rice cake and sautéed snow peas |
| Roasted Duck Breast over Spinach, Roasted Garlic, Golden Raisins and Caramelized Onion | | with port wine sauce canard and honey orange calabaza squash |
| Spinach, Sun-dried Tomato and Mozzarella Topped Veal Medallions | | with mushroom port wine sauce served with roasted cauliflower risotto |
| Caramelized Red Onion Crusted Mahi | | with balsamic syrup / sweet yellow pepper oil and oven roasted vegetables |
| Braised Short Ribs of Beef | | with guava barbecue sauce, glazed sweet potato and sautéed spinach |
| Seared Rosemary, Fennel and Sun-dried Tomato marinated Veal Chop | | with mushroom polenta and sautéed garlic, red pepper broccoli raab |
| Corn Crusted Red Snapper | | with sweet corn crab sauce, boniato mashed potato and roasted honey baby carrots |
| Oriental Curry Seasoned Cornish Hens | | with mango chutney basmati rice stuffing, cooked in coconut milk served with garlic, ginger green beans |
| Seared Strip Loin Sliced and | | served with barbecue demi, chive potato pancakes, zucchini and yellow squash sauté |
Hors D Oeuvres Chefs Express Menu 2024 |
| Skewered Garlic Orange Chicken | | |
| Shrimp and Scallop Crepe | | |
| Spicy Seafood Rolls | | with ponzu |
| Grilled Orange, Ginger Shrimp | | |
| Skewered Rosemary, Parmesan Herbed Chicken | | |
| Spicy Turkey Sausage | | with roasted peppers on garlic toasts |
| Black Bread Circles | | with guacamole and shrimp |
| Potato Pancakes | | with roasted onion apple dip |
| Seasonal Grilled Baby Vegetables | | with roasted garlic dressing |
| Crab Claws | | with mustard sauce |
| Zucchini Pancakes | | |
| Caramelized Red Onion, Tomato and Mozzarella Tart | | |
| Filet Pocket | | with Gorgonzola cheese and horseradish dipping sauce |
| Sun Dried Tomato Polenta Crisps | | with roasted garlic dip |
| Chicken Roulade | | with roasted garlic, sun dried tomato and black olives |
| Chicken Mushroom Phylo Cup | | with garlic, herb cheese |
| Shrimp Salad In Phylo Pastry | | |
| Shrimp and Guacamole On Black Bread Toast | | |
| Chicken Roulade | | with spinach, pine nuts, raisins and roasted garlic |
| Mushrooms | | stuffed with roasted pepper and fontana |
| Salmon Cake | | with roasted pepper mayonnaise |
| Mushrooms | | stuffed with spinach, onion and parmesan |
| Pine Nut Crusted Salmon | | with a pesto dip |
| Barbecue Chicken, Red Onion and Smoked Gouda | | |
| Lemon Dill Lobster Salad In a Phyllo Cup | | |
| Mushroom Ragu In Puff Pastry | | |
| Smoked Salmon Toasted Mini Rounds | | with allouette cheese and capers |
| Skewered Thai marinated Skirt Steak | | with peanut sauce |
| Potato Pancakes | | with caramelized onion and apple |
| Roasted Red Onion Tart | | with gruyere |
| California Roll | | |
| Chuzouzo Sausage and Saffron Chicken Rice Cake | | |
| Broccoli Ricotta Crepe | | |
| Crustini | | with marinated plum tomato, fresh mozzarella and basil |
| Spinach, Onion and Parmesan Stuffed Mushrooms | | |
| Marinated Roasted Pepper, Portobello Mushroom and Tomato On Garlic Toast | | with goat cheese |
| Smoked Salmon Tarts | | |
| Smoked Salmon | | with munster, red onion and cream cheese |
| Tuna Tartar On a Rice Crisp | | with wasabi dressing |
| Crab Cakes | | with tomato horseradish dipping sauce |
| Poached Shrimp | | with cocktail sauce |
| Olive Oil, Shrimp, Tomato and Parmesan | | |
| Black Bean Vegetable Cake | | with montchago and guacamole |
| Grilled Lemon, Herb marinated Sea Scallops | | |
| Sushi Tuna On Wonton Crisp | | with sweet mango chili sauce |
| Chicken Liver Spread | | topped with roasted pepper and onion served on rye and black bread toast |
| Steamed Vegetable Wontons | | with sesame dressing |
| Mini Pizzas | | spinach, garlic and mozzarella |
| Vegetable Spring Roll | | with ponzu dipping sauce |
| Peking Duck Pancake | | with scallion, cucumber and hoisen sauce |
| Mini Barbecued Chicken Pizza | | with smoked gouda and red onion |
| Smoked Salmon Grilled Cheese | | with Gruyere and caviar |
Main Table Display Chefs Express Menu 2024 |
| Banana and Cream Cheese | | stuffed French toast with strawberry cream |
| Seasonal Fruit Display | | |
| Mini Apple and Mascarpone Crepe | | with apple cider sauce |
| Kippered Salmon and Whitefish Salad On Open Face Mini Bagels | | with cream cheese, tomato and cucumber |
| Nova Topped Pizza | | with cream cheese, tomato, sweet Munster, tomato and red onion |
| Brownies, Mini Chocolate Chip Cookies, Croissants and Danish | | |
| Frittatas | | Assorted vegetables and cheese toppings |
First Course Salads Chefs Express Menu 2024 |
| Baby Spinach, Roasted Red Onion, Oven-dried Grape Tomatoes and Toasted Almonds | | tossed in raspberry dressing |
| Romaine | | with pepper, parmesan dressing, red onion and tomato |
| Crimini Mushrooms, Roasted Peppers and Artichoke Hearts | | over mixed greens with herb, lemon and garlic dressing |
| Crab Cakes over Arugula | | with tropical fruit slaw and mango vinaigrette |
| Poached Lobster Tail, Shrimp and Herb Seared Scallops over Baby Greens | | with lemon herb dressing |
| Jumbo Lump Crab, Mushroom and Fig, Balsamic Vinegar over Wilted Radicchio | | |
| Asparagus and Roasted Pepper | | with basil, vine ripe yellow and red tomato salsa served with baby greens tossed in balsamic vinaigrette and balsamic syrup |
| Portobello Mushroom Stack, Layered Roasted Eggplant, Tri-color Peppers and Zucchini | | with pesto, sun-dried tomato paste and roasted tomato dressing |
