PASSED HORS D'OEUVRES

            Spicy Shrimp Indian-style with Massala Spices of Chili, Cumin and Coriander fried in mustard seeds and curry leaves             with a cool yogurt dip
            Crostini with Explorateur Cheese, Proscuitto and Fig Jam
            Sweet Corn Madeleines with Black Caviar and Creme Fraiche
            Wild Mushroom Tartlets garnished with Fresh Thyme

PLATED FIRST COURSE

            Pan Seared Halloumi Cheese with Fresh Peas and Fava Beans drizzled with a mint oil, accompanied by homemade             spiced pita chips


PLATED SECOND COURSE

            Corn and Lemongrass Bisque with Lobster Claw and a decorative garnish of seasonal vegetables


PLATED THIRD COURSE
 
            Duck Leg Guazzetto over Papparadelle


PLATED FOURTH COURSE

            Heirloom Beet and Apple Napolean with Creamy Chevre, accompanied by a salad of Arugula and Watercress             tossed with Pomegranite Dressing, toasted Pecans and Pomegranite Seeds


PLATED FIFTH COURSE

            Seared Carpaccio drizzled with Truffle Oil and Shaved Parmesan with a shaved Fennel Salad drizzled with Lemon,
            served with herb Bruschetta


PLATED SIXTH COURSE

            Miso-marinated Black Cod with sauteed Wild Mushrooms served with pickled ginger

       
DESSERT COURSE

            Individual Baked Apple Pie with Cinnamon Creme Fraiche

            
            

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