Stations

Hors d’oeuvres

Smoked salmon on a tortilla chip with guacamole
Goat cheese Croustillant with black olives
Duck croquette with pumpkin
Pissaladiere (onion and anchovy tart)
Eggplant parmesan tart
Prosciutto and feta
Portobello brochette with ginger
Shrimp in a cone with a passion fruit dressing

Seafood station

Shrimp cocktail oysters on half shell
snow crab claw pacific Ceviche
sashimi of Ahi & Hamashi /California  rolls

pasta station

lobster  ravioli
ricotta  tortellini
wild mushroom ravioli

salad station

grilled  vegetable salad
Caesar salad
Arugula & goat cheese
Crab – orange and fennel salad

Passed platters (on white china)

Main lobster sausages with basil bisque
Crunchy scallops with green apple vinaigrette
Roasted lamb chops with rosemary and thyme
Roasted duck breast with orange sauce
Beef filet with black pepper sauce
Grilled sea bass (olive oil, honey, green peppercorn)
Portobello mushrooms
Grilled vegetable skewers

Dessert

Display of French mini-pastries
crêpes with all the garnish
ice cream and sorbet