A Birthday Celebration Sample Menu

Stationary Table

An elegant table laden with Fresh Fruit, both sliced and whole, Figs,
beautiful Cheeses including a three-year Quebec, Brillet Savarin Triple Crème,
Blue Castello from Denmark, Brigid’s Abbey from Colchester, Ct.,
our own Pesto, Cheese and Sun-dried Tomato Torta with Croustades

Passed Hors d’Oeuvres

Charred Lamb with Truffle Vinaigrette
and Oven-dried Tomatoes on a Croustade

Thai Vegetarian Spring Rolls with Peanut Dipping Sauce

Smoked Salmon Crepes with Scallion Cream Cheese,
Lemon Zest and Chives

Toasted Brioche with sliced Mango, Crabmeat Salad
and Wasabi Mayonnaise

Macadamia Chicken Bites with an Apricot Mustard Sauce

Traditional Shrimp Cocktail with Cocktail Sauce
and Almond Cilantro Sauce

Phyllo Triangles with Spinach and Feta

The Salad Course

Crispy Goat Cheese Salad:

Boston Lettuce, Grapefruit, Cherry Tomatoes,
Avocado, Pepitas, Red Onion
Citrus Vinaigrette

Served with warmed Panko Crusted Goat Cheese Round

Artisan Breads and Sweet Butter

The Main Meal

Roast Tenderloin of Beef in Black Pepper sharing the
plate with Pan-seared Sea Scallops Spring Asparagus
with Hen of the Woods Mushrooms

Roasted New Potatoes with Fresh Herbs

 

Dessert

(served with Champagne)

A Dessert Bar:

pate of Choux with Chocolate and Vanilla Custard

Tiny Fruit Tarts

Miniature Chocolate Mousse Cups
with Chocolate Mousse and Chocolate Shavings

Miniature Key Lime Tarts

Miniature Lemon Meringue Tarts

Payard’s Meringue Cookie Sandwiches

A Birthday Bomb with All-American Chocolate Cake,
alternating layers of Mocha, Chocolate and Raspberry Mousse,
finished with a Rich Chocolate Ganache