Chef's Menu

HORS D’OEUVRES

BEEF WRAPPED ASPARAGUS

Grilled Asparagus Wrapped with Tender Filet of Beef

Lam Chops

Grilled with Cracked Pepper and Rosemary

Tuna Tartar

Marinated Tuna and Chopped Tomatoes Served in Mini Waffle Cones

Seabass Tempura Skewers

Strips of Fried Sea Bass on Skewers

Pear Crostini

Blue Cheese, Pear, And Honey

Swedish Meatball Skewers

Finger Lake Cheese Platter

Beef and pork charcuterie: chorizo, Genoa/beef salami, artichoke hearts, sun-dried tomatoes; grilled onions, eggplant, red, yellow, and multi-colored peppers

Bleu cheese

stuffed endive with candied pecans

Vegetable crudité

with hummus, buttermilk ranch, and housemade french onion dip

Prime Rib

with horseradish and Au Jus

LAMB CHOPS

Grilled with Cracked Pepper and Rosemary

SALMON CEVICHE

Salmon Salsa Marinated in Lemon Juice Served in Cucumber Cups or Slice

SEABASS TEMPURA SKEWERS

Strips‎ of Fried Sea Bass on Skewers

SPICY TUNA

WITH CRISPY RICE Raw Tuna Seasoned with Spices Over Crispy Fried Rice

TERIYAKI CHICKEN BROCHETTE

Breast of Chicken Marinated in Teriyaki Sauce Skewered with Grilled Pineapples

BEEF BROCHETTE

Morsels of Tender Beef Skewered with Peppers and Onions

RATATOUILLE PROVENCAL

Sauteed‎ Eggplant, Onions, Garlic, Zucchini, Red Peppers and Tomato

LOX CANAPÉS

Smoked Salmon with Dill and Capers Served

COCONUT-CRUSTED CHICKEN

with Mango-Papaya salsa

MACADAMIA MAHI MAHI

MACADAMIA NUT-ENCRUSTED with Ginger sauce, fruit salsa