Hors d’oeuvres

Smoked salmon tartar with sour cream and capers

            Beef carpaccio on baguette with stone ground mustard

            Mini crab cakes with a tarragon and garlic sauce

            Sautéed shrimp with two different sauces

            Smoked duck and apple curry on toast

            Avocado and smoked trout served on a buckwheat crepe

            Roasted tomatoes and basil bruchetta

            Grilled chicken and basil sausages

            Ahi tuna tartar with sesame oil, soy sauce, spouts on a rice cracker

            Chicken kebab with tomatoes garlic sauce

            Baked scallops wrapped in bacon

            Fresh oyster in ½ shells with a hot sauce

            Asparagus and shitake spring rolls

            Smoked salmon rolls with cream cheese and capers served on a cucumber

Salads:

            Mixed green salad with fresh vegetable, sun dried tomato garlic dressing

            Traditional Cesar salad

Gruyere, bacon, croutons, Belgium endive, caramelized walnuts lettuce and a parmesan dressing

            Assortment of crudities: carrots, celery root, cucumber and tomatoes

            Warm red bliss potatoe salad with onions, bacon and parsley

            Fresh mozzarella, tomato, basil salad with balsamic vinegar dressing

            Green lentils salad with carrots, onions and fresh herbs

            Corn, quinoa tomatoes and cucumber salad with a fresh herb dressing

Entrees:

            Roasted herb rubbed natural beef rib eye with shallots red wine sauce

            Braised organic chicken with a morel cream sauce

            Oven roasted leg of lamb in a garlic parsley and mustard crust

            Venison strip loin with mushroom, pearl onions and cabernet sauce

            Braised halibut in a tomato, tarragon lemon broth

            Baked salmon in puff pastry with spinach and a chive sauce

            Seafood bouillabaisse with a saffron sauce and crouton with aioli

            Wild Alaskan salmon fillet cooked whole in foil with dill, lemon and spices

Accompaniments:

            Potatoe gratin

            Nutmeg mashed potatoe

            Roasted Yukon gold potato with rosemary garlic and shallots

            Wild great lake rice pilaf

            Celery root puree

            Fresh herbs and Parmesan creamy polenta

            Fresh asparagus with garlic butter

            Baby green beans with almond

            Provencal ratatouille

            Baked tomato with a Provencal crust

Desserts:

            Apple tart with caramel sauce

            Chocolate mouse cake with coffee sauce

            Berries with whipped cream and ice cream

            Strawberry Grand Marnier cake

            Tiramisu

            Christmas Yule log with a chocolate sauce

            Drunken trifle with berry, whipped cream and cake

For a buffet I would suggest a selection of 4 hors d’oeuvres, 2 salads, 2 entrees, 3 accompaniments and a dessert.