Dessert Sampler Trays
Passed to each table.
Dessert Island
A
hawker’s tray of bite-sized pastries
butlered around in a ballpark vendor’s box.
An assortment of six to nine different
pastries is presented in a delightfully
innovative and fun manner. |
Self-Serve Dessert Centerpieces
For events that have strict time limits or awards
presentations, you might consider a dessert course
that has less movement. Many of our sweets can be
adapted to be part of a self-serve Dessert
Centerpiece.
Chocolate
Dessert Station
Complete with cocoa and cream-colored linen and
Edible Candy Tree centerpieces are a sweet finish to
any event. A Bittersweet Chocolate Fondue sauce
accompanied by Fresh Fruit and Cake for dipping and
a selection of homemade truffles, cheesecake
lollipops and Almond Biscotti make for a stylish
display.
 HOT NEW IDEAS TRENDS FOR SOCIAL & CORPORATE
ENTERTAINING
Sushi Station
Garden of
Earthly Delights
This innovative and interactive grazing table uses
fresh greens such as wheat grass, mosses, pots of
flowers and other earthly delights to create a
landscape of scrumptious and colorful treats
“growing” from a serpentine cocktail table. Guests
graze on easy to eat appetizers like Crudités,
Cerviche, Kebabs, Antipasti, Meats, Cheeses, Pastas,
Baba Ganouj, and other Mediterranean munchies.
These are placed amidst a garden of Fresh Seasonal
Fruit.
Continents Stations
A station serving that area’s local cuisine
represents each continent.
 Martinis,
Margaritas and Cocktails with great garnishes
Martini bars remain mighty especially ice bars. The
corporate audiences like ice luges as a way to pour
their martinis and infused fruits as decor and for
flavor variety are always a hit. The other big M is
Margaritas, especially in warm weather, along with
plenty of Mojitos.
 Shooter
Stations
Mixing island culture with Asian and
West Coast ingredients, shooters are served in shot
glasses
 Tapas
N’ Chasers
This station combines a beverage with a food
item. One such station features Mango Mojitos
served in a Martini Glass and topped with a plate on
which sits Chicken You pick up the Chicken Mojo, eat
it in one or two bites and then you chase it with
the Mojito
GUACAMOLE TABLESIDE
Waiter preparing Guacamole to
order with Lime, Cilantro, Serranos, Garlic and Tomato;
served with Chips and Salsa Cruda.
FOIE GRAS STATION
Waiter sautéing Foie Gras to
order with accompaniments of: Figs with Balsamic
Vinaigrette, Caramelized Granny Smith Apples, Onion
Marmalade, Baguette Slices, Rosemary Olive Relish and a Shot
Glass of Port Wine.
GRILLED FOCCACIA TABLESIDE
Rosemary Foccacia
grilled to order with assorted toppings to include: Basil
Oil, White Bean Puree, Red Pepper Hummus, Bufala Spread,
Caramelized Onions, Grilled Mushrooms, Tomatoes and Parmesan
Cheese.
POTATO BAR
Featuring Sweet Potato Gnocchi with
Toasted Hazelnuts, Potato Gnocchi with Fresh Tomatoes and
Pecorino Cheese, Garlic Mashed Potatoes, Diced Yukon Golds
and Roasted Red Potatoes with Mediterranean
Pesto.
FONDUE FUN
**Grilled Bread and Pita Chips
accompany all Fondues
PINOT NOIR
With Sun dried and Fresh Seasonal
Tomatoes, Mediterranean Olives and Fontina
Cheese.
FUNDIDO
Blend of Chihuahua Cheese, Chorizo and
Cilantro warmed and served with Tortilla Chips.
PORK VINDALOO
Shredded Caribbean Pork with Rice
and Potatoes; served with Mu Shu Pancakes.
CAMMENBERT
With Currants, Craisins and Toasted
Almonds.
CHILE RELLENOS FONDUE
With Green Chiles, Red
Peppers, Monterey Jack Cheese and Chevre.
ADDITIONAL TABLESIDE PRESENTATIONS
SOUTHWEST GRILL
Maitre'd grilling Cheddar Chile
Bread filled with Monterey Jack Cheese, shaved Roasted Beef
Tenderloin, Cilantro and Scallions, cut in petite wedges and
sautéed to order; accompanied by Ancho Crème Fraiche and
Roasted Sweet Pepper Relish.
BRIE CHEESE WEDGES
Lightly breaded and
sautéed to
order; accompanied by Spicy Apple Chutney, Tangy Cranberry
Sauce and English Wafers.
GAZPACHO SHRIMP
Marinated and sautéed to order in
a Spicy Gazpacho Butter Sauce; accompanied by warmed
Tortillas.
PETITE CORN GRIDDLE CAKES
Prepared to order and
accompanied by freshly cured Gravlox, Crème Fraiche, Capers,
Caviar and Fresh Dill.
ORIENTAL ROASTED DUCK AND MONTEREY JACK
CHEESE
Folded in a Crepe and sautéed to order; served
with Hoisin Plum Chutney, Scallions and
Cilantro.
|
