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INSPIRED BY WOLFGANG PUCK

HORS D’OEUVRES

Cantonese Style BBQ Ribs on Fried Wontons and Red Cabbage Slaw

Goat Cheese, Apple Smoked Bacon and Spinach Pizza with Truffle Oil

Belgium Endive with Port Wine Poached Anjou Pear,
Maytag Blue and Candied

SALAD STATION

Greens with:

Asian Cabbage, Fuji Apples and Ginger – Yuzu Vinaigrette

-OR-

Spanish Chorizo/Corn Relish – Shallot/Lime Dressing

RISOTTO STATION

Three Mushroom Risotto – Cremini, Shitiake & Truffle
– Fried Leeks and Balsamic Syrup

ENTRÉE STATIONS

Blackened Corn polenta with Seared Salmon & Spanish Sausage
– Braised Leeks and Chili Infused Extra Virgin Olive Oil

Cote de Beouf with Saga Blue Pave’ Potatoes
– Green Peppercorn Sauce and Armagnac Glazed Sonoma Baby Onions

Hong Kong Style Walleye Pike with Japanese Rice, Baby Bok Choy
 – Ginger and Sunomono Vegetables

DESSERT STATION

Berry Sabayon Gratinee

Crème Brule Tart with Chocolate/Raspberry Truffles

Crepe Envelope Filled with Lemon Mousseline