Food

Question

Passed Hors D’Oeuvres

Answer

Pigs in a Blanket with Thick Mustard Spoons of Lamb Ossobuco over Saffron Risotto Bang Bang Chicken Phyllo Cups with Peanut Sauce, Black Sesame Seeds & Scallions Potato Pancake with “9 Spiced” Duck Breast & Lingonberry Jam Warm Blini with Smoked Salmon, Crème Fraiche and Caviar Shrimp Tempura with Asian Dipping Sauce Mini Profiteroles with Goat Cheese, Candied Pecans & Fig Jam

Question

Grazing Stations

Answer

Cured Italian Meats & Artisan Cheeses Whole Grain Mustard, Cornichons, Italian Olives, Parmesan Nuggets, Muscat Grapes, Fig Jam, Water Crackers & Fresh Baguette Organic Vegetable Crudités Green Goddess & Blue Cheese Dipping Sauces Mediterranean Vegetarian Sampler Hummus, Babaganoush , Tzatziki, Stuffed Grape Leaves, Mixed Olives and Pita Bread

Question

Dinner Buffet

Answer

Whole Roasted, Sliced Tenderloin of Beef with Horseradish Crème & Bordelaise Sauce Pan Seared Norwegian Salmon with Cucumber Dill Crème Fraiche Rosemary and Garlic Roasted Red Potatoes Sweet Corn Risotto Organic Quinoa with Roasted Vegetables, Dry Currants & Fresh Herbs Sugar Snap Peas with Black Sesame Seeds Truffle Honey Glazed Baby Carrots Endive & Arugula Salad with Bosc Pear, Candied Walnuts, Gorgonzola & Mustard Vinaigrette

Question

Dessert

Answer

Saki Cups of Molten Chocolate Lava Cakes Homemade “Reese’s” Peanut Butter Cups Mini Crème Brule Café Patron Milk Shakes with White Chocolate Straws Strawberry Shortcake