PASSED HORS D'OEUVRES

            Seared Tuna in Sesame Orange Tartlets
            Morrocan Salmon Skewers with Citrus Dipping Sauce
            Lambchop "lollipops"with a Mint Pesto Dipping Sauce
            Mini, mini Cuban Sandwiches
            Potato Gaufrettes served with Duck Confit and a Cassis Compote
            Watermelon Radish with a Harvest Slaw of Apples, Beets, Celeriac and Carrots


FIRST COURSE

            Warm Garlic and Chevre Tart drizzled with a chunky, smoky Roasted Tomato relish on a bed of Arugula, Raddichio             and Watercress tossed with Lemon Pepper Vinaigrette


ENTREE SELECTIONS

            Herb-rubbed Veal Chop with a Savory Pear Juniper reduction sauce and roasted pear to garnish
            Sweet Potato Timbale, Chinese Long Beans tied in bundles and drizzled with Ginger Butter

            Artichoke-filled Ravioli topped with Butter Toasted Bread Crumbs served with a White Wine and Lemon Broth
            Baby Artichokes, Peas and Fresh Thyme


DESSERT

            Chocolate Souffle Cake served with a Blood Orange Creme Anglaise and a Raspberry Coulis,
             accompanied by a Grapefruit and Mint Compote


DESSERT BUFFET

            Chocolate Shortbreads dipped in Pistachio
            Homemade Truffles
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           Contact East Meets West Catering at 617-269-2662 for a customized menu