Photo Shoot for 12
breakfast
- Raspberry muffins with whipped butter
- Homemade granola (with milk & yoghurt available)
- Sweet potato hash with turkey bacon
- Cantaloupe salad with lime, mint and ginger
- Coffee and juice
lunch
- Salade Nicoise with spring greens, roasted potatoes, green beans, hard-boiled eggs, dolphin-friendly albacore tuna, and Dijon vinaigrette
- Fusilli pasta salad with Kalamata olives, grape tomatoes and fresh basil
- Carrot-ginger soup served with cornbread
Office hors d'oeuvres party for 70
tabled platters
- Imported and domestic cheese platter
- Assorted crudités platter with a trio of dips
- Fresh seasonal fruit display with specialty desserts
selection of passed hors d’oeuvres
- Cream of asparagus soup cups with cilantro and fresh Parmesan
- Fontina risotto balls
- Endive “spoons” with smoky corn and jicama salad
- Grilled tofu with spicy lime-chili dipping sauce
- Cajun chicken skewers with apricot dipping sauce
- Spring lamb and couscous dolmades with minted yoghurt sauce
Backyard Wedding for 85
passed hors d’oeuvres
- Zucchini cakes with chili aioli and chopped parsley
- Endive cups with fresh jicama, corn and radish salad
- Fillet of beef, arugula and artichoke crostini
dinner
- Talapia with tomatoes, saffron and cilantro
- Chicken thighs braised with dried apricots, shallots and bay leaves
- Mediterranean Couscous
- Spiced braised carrots
- Sautéed green beans
dessert
- A selection of Just Desserts cakes – chocolate, lemon & carrot – decorated with fresh fruit and edible flowers
Dinner Party for 16
hors d'oeuvres
- Endive leaves with smoked salmon, crème fraiche, and capers
- Polenta and wild mushroom diamonds with spicy arrabbiata sauce
- Caramelized leek & Gruyere tartlets
dinner
- Carrot-ginger soup with sour cream dollop and chopped chives
- Lamb kebabs with pomegranate-cumin glaze
- Sautéed green beans & toasted almonds
- Israeli chopped salad
- Couscous with herbs and lemon
dessert
- Molten chocolate cakes with whipped cream and fresh berries
- Decaf coffee and tea
Wedding reception for 40
- Cheese platter with assorted breads and crackers
- Fresh fruit platter
- Vegetable crudités platter with a trio of dips
- Endive leaves with smoked salmon, crème fraiche and capers
- Polenta triangles with arrabbiata sauce and fresh basil
- Assorted mini quiches
- Grilled chicken skewers with apricot dipping sauce
- Asian meatballs with snow peas and sweet and sour dipping sauce
- Seared ahi tuna on wonton cracker with fresh guacamole
- A selection of Just Desserts cakes
Work Retreat Dinner for 20
- Selection of domestic and imported cheeses with assorted breads and crackers
- Endive leaves with smoked trout, crème fraiche and capers
- Warm stuffed mushrooms with herbed cornbread filling
- Grilled eggplant crisps with roasted tomatoes and fresh mozzarella
dinner
- Winter lettuce salad in champagne-Dijon vinaigrette
- Grilled beef tenderloin with horseradish mustard
- Veggie alternative: Hungarian-style stuffed red peppers
- Potato & cauliflower au gratin
- Sautéed green beans
dessert
- Apple-raspberry cobbler with vanilla ice cream
