Cocktail Hour Menu. Light and Heavy Hors d oeuvre

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1 Cocktail Hour Menu Light and Heavy Hors d oeuvre a) Butler Passed Finger Foods: * Roasted Red Pepper Crème and Caraway Seeds on Crostini * Smoked Salmon Mousse and Capers on Rye Toast * Tomato and Goat Cheese Bruschetta * Zucchini, Dill and Cream Cheese Stuffed Phyllo Cigars * Crab Cakes, with Dijon Remoulade * Vegetable Quiche Medley * Ciabatta with Preserved Tomato and Garlic * Baked Spicy Meatball and Pineapple * Grilled Chicken and Grape

2 Hors d oeuvre b) Signature Platters: * Gourmet Cheeses & Fruits: (Colorful Display on Marble with Fine Imported Cheeses, Seasonal Berries, Grapes, Honeydew & Cantaloupe, Pineapples, Kiwis & Mangoes, Assorted Marinated Olives, Choice Crackers and Artisan Bread) * Giant Brie en Croute: (Walnut and Pear Stuffing, Soda Wafers) * Smoked Salmon Platter: (Display of Full Side with Capers, Horseradish Cream, Red Onions, Cucumber Salsa, Aioli and Finely Chopped Eggs with Herbs) * Traditional Shrimp Platter: (Tangy Cocktail Sauce, Lemon Wedges) * Chicken in Garlic & Walnut Sauce (Traditional Dish of the Levant) * Harvest Table: (Giant Display of Seasonal Raw and Cooked Garden Vegetables with Lale s Humus, Pico de Gallo, Black Bean Dip with Pumpkin Seeds, Fresh Pesto and Crème Fraiche, Apple and Pear Salsa, Choice Crackers and Toasted Pita Chips) * Vegetable Strudel with Shiitake Sauce: (Braided Pastry Dough Stuffed with Roasted Vegetables and Parmesan Cheese) * Olde World Quiches: (Choose one or all three) Quiche Lorraine (with Bacon), Quiche Alsacienne (with Onions), Quiche Vosgienne (with Gruyère Cheese) * Middle-Eastern Mezze Platter: (Tabbuleh Salad, Lale s Hummus, Lentil Salad, Eggplant Salad, Red Beans Cooked in Olive Oil, Beet Cream Salad with Walnuts, Saffron Rice Salad, Steamed Cauliflower in Olive Oil and Citrus Sauce, Muhammarah - Pepper, Walnut and Tomato Spread with Pomegranate Glaze, Turkish Olives, Sweet-Sour Sumak Spice and Country Bread)

3 A La Carte Buffet Menu Salads: (Served with Fresh Gourmet Rolls and Parsley Butter) * Caesar Salad Classic, (Optional Anchovies) * Organic Baby Greens & Reds Salad, with Tomatoes, Dried Cherries, Roasted Walnuts. Signature House Dressing with Olive Oil, Lemon, Aged Balsamico, Mustard and Garlic * Rio Salad: Medley of Beans, Corn, Tomatoes, Brazil Nuts, Hearts of Palm, Celery and Scallions * Creamy Rotini Pasta Salad, with Queso Blanco, Sweet Peppers, English Peas, Pimento Olives, (Optional Ham) * Vegetarian Lucoise Salad: Braised Tofu, Red and White Onions, Fingerling Potatoes, English Peas and Almonds. Vegetables, Rice & Pasta: * Ratatouille Niçoise: Mediterranean Blend of Braised, Steamed and Stewed Vegetables in Wonderful Colors * Garlic & Rosemary Potatoes, with Sun-dried Tomatoes, Caraway Seeds and Gruyère Cheese * Olde World Pilaf:Tender Jasmine Rice Cooked in Chicken Broth with Pine Nuts, Currants, Green Peas and Fresh Dill * Caramelized Sweet Potato & Pecan Casserole, with Pineapples * Cous-Cous, with Sautéed Spinach and Roasted Garlic * Pasta Lovers Special, Penne and Rigatoni with Traditional Marinara and Alfredo Presentations

4 Buffet Chef Carved: * Salmon en Croute with Crabmeat & Shrimp Stuffing, with Lemon, Garlic and Butter Sauce * Slow Cooked Beef Tenderloins, with Horseradish Cream * Roast Loin of Pork, with Garlic and Rosemary Crust, and Currant- Orange Port Wine Sauce * Pulled Pork Barbeque, with BBQ Sauce * Roast of Turkey Breast, with Dry Fruits and Pomegranate Balsamic Sauce House Specialties: * International Display of Vegetables. Signature dish of Mélange with 6 cooking techniques: Eggplants with Pomodoro-Garlic Sauce, Grilled Zucchini and Yellow Squash, Roasted Julienned Peppers, Smoked Mushrooms, Sesame Asparagus, Baked Potatoes with Caraway Seeds, Roasted Root Vegetables, Steamed Cauliflower and Broccoli Florets in Lemon and Garlic,. (Assembly varies with Seasonal Fresh Picks) * Traditional Beef Bourguignon * Roasted Rosemary & Garlic Salmon * Shrimp à la Mélange: Braised Vegetables Topped with Parmesan Cheese and Oregano * Tarragon Chicken:Tenders of Chicken in Shallot and Mushroom Cream Sauce reduced with Dry Vermouth * Eggplants with Curried Lamb: Tender Stew with Tomatoes, Onions, Garlic, Mushrooms and Chickpeas * Börek: Savory Phyllo Stuffed with Zucchini and Squash, Spinach, Scallions, Red Onions and Parmesan Cheese. Presented in Vintage Copper Tray. (Alternate Stuffing is with Beef with Onions, Pine Nuts and Currants)

5 Buffet Dessert Bar: (May Highlight a Wedding Cake Display) * White Chocolate & Strawberry Short Cake * Vanilla Ice Cream with Warm Raspberry Sauce * Chocolate Mosaic Pyramid, with Hazelnuts * Fresh Berry Bowl, with Chambord Heavy Cream * Caramelized Apple & White Chocolate Chip Cookies European-Style Soft 1 Wedding Cakes: * Lemon Cream, Buttercreme & Lemon Zest Top * Triple Chocolate, Ganache Top * White Chocolate & Raspberry, Raspberry Mousse Top * Oranges and Cream, Caramelized Orange Mousse Top * Hazelnut Cream, Dark Chocolate Top * Red Velvet, Creme Cheese Frosting 1 : No Fondant,Gum Paste nor Pastillage

6 A La Carte Plated Dinner Menu Appetizers: * Smoked Salmon Mousse over Zucchini Latke (Patty) of Fresh Dill, Scallions and Feta Cheese * Savory Poppy Seed Crepe with Fine Vegetables * Mini Sweet Peppers Stuffed with Crabs and Shrimps * Phyllo Samosa, Stuffed with Lentils, Onions and Pine Nuts * Fresh Fettuccine Asparagi (Limited to 30 selections) Salads: Served with Fig & Blue Cheese Flat Bread * Organic Baby Greens & Reds Salad, with Tomatoes, Dried Cherries, Roasted Walnuts. Signature House Dressing with Olive Oil, Lemon, Aged Balsamico, Mustard and Garlic * Arugula Salad, with Roasted Portabella Mushrooms, Sweet Peppers, and Pomegranate Glaze * Spinach & Wilted Red Cabbage Salad, with Roasted Pine Nuts and Gorgonzola Cheese * Salad Niçoise, with Basil & Garlic Vinaigrette, Preserved Roma Red Onions, Feta Cheese and Kalamata Olives * Heirloom Tomato, Basil & Cucumber Salad (in Season)

7 Plated Entrees: * Curried Chicken, with Rice Pilaf * Baked Salmon in Dill Cream Sauce, with Fingerling Potatoes * Basque Style Grilled Tuna, with fine Saffron Vegetables * Shrimps a la Mélange, with Fine Vegetables Baked in Clay (Limited to 30 selections) * Traditional Shish Kebab of Lamb, with Sumak Glazed Pita * Beef Bourguignon, with Parsley Potatoes * Filet Mignon, with Green Pepper Corns, Horseradish Sauce and Rosemary and Garlic Potatoes * Jaeger Schnitzel, with Spinach Polenta * Eggplant Stuffed with Lentils (Limited to 30 selections) * Ratatouille with Garlic Tofu Desserts: * Fresh Strawberries a la Mode (Optional Dry Sec) * Chocolate Mousse Torte * White Chocolate Raspberry Torte * Lavender Crème Brûlée (Limited to 30 selections) * Crème Caramel with Grappa (Limited to 30 selections) * Toblerone - Hazelnut Cassata * Raspberry Delight Rote Gruetze (Limited to 30 selections) (Dessert from Baltic Lands Served with Heavy Cream)

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