PASSED HORS D’OEVRES

Wild Mushroom Dumplings with a Raspberry Ginger Dip
Jalapeno Ginger Rice Cake topped with grilled Swordfish, Lime Curry Sauce
Miniature Butternut Squash Tartlets with Fresh Sage
Prosciutto, Asparagus and Parmesan in Phyllo
Lollypop Lamb Chop with Mint Pesto
Grilled Thai Shrimp with Cilantro Dip

BUFFET

Pan Seared Duck Breast with star anise, chili, ginger served with a Pear and ginger chutney
Roasted Chilean Sea Bass with a soy, sesame, lemongrass glaze. Served with wilted Bok Choy
Risotto Leek pancakes
Brussel Sprouts finished with Truffle Oil
Mache and Baby Spinach Salad tossed with Gorgonzola, Bacon and Pear Tomatoes in a Red wine Vinaigrette
Savory Scones, Assorted Rolls and Asiago Breadsticks

DESSERT BUFFET

Chocolate Dipped Strawberries

Miniature Coconut Cream Pies

 

Contact East Meets West Catering at 617-269-2662 for a customized menu