Culinary Arts

TRAY PASSED HORS D' OEUVRES
Minimum Order is 25 Pieces of Each

COLD

Tomato Water and Avocado Shooters
with fresh Cilantro

Roasted Garlic, Tomato and
Mozzarella Crostini

Globe Artichoke and Fresh Mozzarella Salad

Brie Cheese and Oven-Roasted
Apple Chutney on Endive

Marinated Eggplant Roll
with Basil Sun-Dried Tomato Goat Cheese

Prosciutto and Melon

Curry Chicken Salad With Red Grapes
and Walnut Raisin Bread

Thai Marinated Duck
and Sesame Soy Mousse on Wonton

Foie Gras Mousse, Caramelized Apple-Ginger Compote
on Toasted Brioche

Spicy Crab and Asparagus in Crepe

Crêpe and Smoked Salmon Roll with Caviar

Sushi and Sashimi
(100 piece minimum)

Sesame Shrimp Roulade, Nori
with Sweet Plum Sauce

Grilled Rare Ahi Tuna and
Sushi Rice Cake
with Ginger Plum Cream

SEAFOOD SELECTIONS

Chilled Gulf Shrimp
Sauce Louie

Crab Claws
Tomato Horseradish Sauce

King Crab Legs
Market Price

Caviar on Ice with Blinis
Market Price

TRAY PASSED HORS D' OEUVRES
Minimum Order is 25 Pieces of Each

HOT
 
Tomato Mushroom and
Smoked Gouda Skewer
with Tomato Pesto
 
Fried Vegetarian Potstickers
Soy Dipping Sauce 

Spanakopita

Chicken Lollipop, Sweet Chili Sauce

Curry Chicken in Roasted New Potato

Individual Chicken Wellington

Chicken Satay
Thai Peanut Sauce

Roast Chicken, Forest Mushrooms
and Spinach Strudel

Duck Empanada
Hoisin Sauce

Sesame Hoisin BBQ Beef Satay, Scallions

Individual Beef Wellington
 
Mini Beef Empanada
Black Bean Sauce

Prosciutto Wrapped Asparagus Tempura
 
Baby Lamb Chop “Tikka” Style 

Coconut Breaded Shrimp
Spicy Pineapple Sauce

Wild Mushroom Tartlette

Tandoori Style Shrimp
 
Roasted Sea Scallop, Tomato Fondue
Truffle Brioche
 
Maryland Crabcake
Orange Tartar Sauce

ACTION STATIONS
Prepared by Uniformed Chefs
A Chef Fee of $150.00 Per Chef for a Minimum of Two Hours is Required

Pasta Cooked to Order
Selection of Three Pastas: Saffron Penne, Cheese Tortellini, Tri-Colored Fusilli, Rigatoni, Potato Gnocchi or Four-Cheese Borsettino
Selection of Three Sauces: Traditional Marinara, Alfredo, Mushroom Cream, Bolognese, Red Clam or Creamy Pesto
With the Following Condiments: Fresh Grated Parmesan, Crushed Red Pepper, Kalamata Olives, Sun-dried Tomatoes, Pearl Vegetables, Marinated Artichoke Hearts and Julienne of Basil

Sautéed Exotic Mushrooms, Bay Scallops and White Truffle Risotto

Sushi and Sashimi Station
Traditional Accompaniments
 
Petite Filet Sautée Station
Petite Filets Sautéed to Order with the Following Condiments:
Sautéed Exotic Mushrooms, Maytag Blue Cheese, Caramelized Sweet Onions
Asparagus Tips, Dijon Mustard, Crabmeat, Spicy Blackberry Sauce and Hollandaise

Ahi Tuna Tempura Station
Wasabi Infused Ahi Tuna in a Light Tempura Batter
Steamed Rice, Sweet Hoisin and Sambal
 
Grilled Chicken or Beef Fajitas
Soft Flour Tortillas, Traditional Condiments

Mu Shu Chicken or Duck

Hoisin Sauce, Bean Sprouts and Green Onions
Julienne of Vegetables

Dim Sum Station
Shu Mai, Potstickers and Wontons
Soy Sauce, Sweet Hoisin Sauce and Red Chili Sauce

Ceviche Station
Assorted Fresh Local Seafood, Fresh Fruit, Cucumber
and Chiles, Coconut Milk, Cilantro Tomato Juice
and Fresh Citrus Juice

Bouillabaisse Station
A Rich Seafood Broth Served Over the Following Items:
Sautéed Shrimp, Poached Scallops, Dungeness Crabmeat, Fennel,
Diced Tomatoes and Sliced French Bread

Satay Station
Beef and Chicken Satay Prepared to Order
Thai Peanut Sauce

Chicken Tandoori Station
Grilled Pita Bread
Assorted Chutneys and Riata 
 
ELEGANTLY DISPLAYED CHILLED SPECIALTIES

Smoked Norwegian Salmon
Traditional Garnish

Sliced Seasonal Fruits and Berries

 Antipasto Service
Served with Assorted Breads, Tapenades and Spreads
Selection of Grilled and Marinated Seasonal Vegetables to Include:
Zucchini, Summer Squash, Cherry Tomatoes, Baby Carrots,
Mushrooms, Asparagus, Peppers and Artichokes,
Assorted Pickled Vegetables and Variety Of Cheeses and Cured Meats
 
West Coast Addition to Antipasto Service
Pickled Shrimp, Grilled Tuna and Smoked Scallops, Marinated Mussels
 
A Cheese Tasting From Around The World
Hawaiian Lavosh, English Water Crackers
and Sliced French Baguettes
Garnished with Roasted Nuts, Fresh and Dried Fruits

Selection of Charcuterie Cured Meats, Sausages and Seafood

Tapas Service 
Your Selection of Breads will Include:
Pita Chips, Pretzel Bread, Focaccia, Sourdough Sticks, Crusty Black Olive Bread

 Crab and Spinach Dip
Roasted Eggplant Caviar Dip
Stewed Tomatoes with Parmesan
Panzanella Salad
Grilled Fennel, Celery & Egg Salad
Tomato Asparagus Frittata

Charred Radicchio with Crisp Pancetta
Tequila Marinated Mussels
Tomato & Avocado Salad
Artichoke & Wild Mushroom Salad
Pepper Marinated Feta Cheese

CARVED BY UNIFORMED CHEFS
The following items are reception station portions
Two-Hour Minimum is Required

Roasted Prime Rib of Beef
(Serves Approximately 30 Guests)
Au Jus and Horseradish Cream
Assorted Breads and Rolls

Roasted Steamship of Beef
(Serves Approximately 150 Guests)
Au Jus and Horseradish Cream
Assorted Breads and Rolls

New York Strip
(Serves Approximately 30 Guests)
Au Jus, Assorted Breads and Rolls 

Pepper Crusted Tenderloin with Fruit Chutney
(Serves Approximately 15 Guests)
Assorted Breads and Rolls

Ale Roasted Ham
(Serves Approximately 40 Guests)
Brandied Whole Grain Mustard
Assorted Breads and Rolls

Roasted Leg of Lamb
Marinated in Rosemary and Garlic
(Serves Approximately 30 Guests)
Rosemary Au Jus and Mint Jelly
Assorted Breads and Rolls 

Mustard and Herb Crusted Lamb Rack
(Serves Approximately 4 Guests)
Assorted Breads and Rolls

Slow Roasted Turkey Breast
(Serves Approximately 30 Guests)
Cranberry Relish and Honey Mustard Sauce
Assorted Rolls

Salmon Coulibiac
(Serves Approximately 20 Guests)
Sauce Maltese, Assorted Flat Breads
 
New Zealand lamb rack
(Serves Approximately 4 Guests)
Tarragon Jus, Assorted Breads and Rolls
Market Price 

PLATED DINNER
All Dinners are Accompanied by Rolls and Butter, Seasonal Vegetables
and Chef’s Selection of Rice, Potatoes or Pasta,
Freshly Brewed Coffee, Decaffeinated Coffee and The Ritz-Carlton Tea Selection
Menu Prices are Based Upon a Three Course Menu

Cold Plated Appetizers 

Marinated Cucumber Carpaccio and Pacific Crab Salad
Tomato Confit, Tarragon Infusion

Spiny Lobster Salad
White Bean and Roasted Red Pepper, Garlic Cilantro Emulsion

Chilled Marinated Sea Scallops
Mango-Jicama Cilantro Salad, Citrus Reduction

Prosciutto Carpaccio
Haricot Vert Salad, Marinated Pear Tomatoes, Parmesan Crisp, Herb Essence

Citrus Marinated Shrimp
Spicy Pineapple-Papaya Chutney, Basil Oil

Foie Gras Mousse
Red Grape and Almond Salad, Toasted Brioche, Port Reduction

Smoked Salmon Tartar
Tear Drop Tomato and Red Onion Salad, Herb Mix
 
Hot Plated Appetizers

Lemongrass Crusted Diver Scallop
Basmati Rice, Green Curry Essence

Grilled Lamb Porterhouse
Balsamic Lentil, Humbolt County Goat Cheese

Vegetable Strudel
Cauliflower Purée, Broccoli Flowerettes

Thai Spiced Prawns
Caramelized Mango, Coconut Risotto, Tamarind Reduction

Shredded Duck and Pappardelle
Mushrooms and Mascarpone

Vegetarian Potstickers
Julienne of Vegetables, Asian Five-Spice Sauce

Poached Lobster Medallion
Sautéed Spinach, Mushroom Ravioli, Tarragon Jus

Cold Soups

Avocado and Crème Fraîche Soup, Marinated Crab Salad

Pineapple Gazpacho Soup
Mango Mellon Soup
Mint Essence

Smoked Tomato Fennel Soup

Hot  Soups
 
Lobster Broth with
Crispy Dumplings
and Julienne of Vegetables

English Pea Velouté
Parmesan Polenta Cake and Fried Leeks


Smoked Yellow Tomato Bisque
Three Cheese Gnocchi
 
Thai Chicken and Coconut Soup

Lobster Bisque, Fine Armagnac

Roasted Roma Tomato and Fennel

Curried Cauliflower with Israeli Couscous
 
Purée of Woodland Mushroom
Port Infusion

Cream of Spinach
Garlic and Potato 
 
Salads

Trio of Tomato Tower
Fresh Ovaline Mozzarella, Micro Cilantro,
Two-Tone Balsamic Vinaigrette

Marinated Carpaccio of Tomato
Herb-Marinated Heart of Palm, Pickled Red Onion Salad,
Micro Arugula, Garlic-Black Pepper Vinaigrette
 
Baby Arugula and Frisée Salad
Grape and Hazelnut Relish, Hazelnut-Balsamic Vinaigrette
 
Baby Spinach and Fresh Herbs
Red Onion, Granny Smith Apples, Blue Cheese,
Candied Walnuts

Sweet Pepper and Bocconcini Mozzarella
Olives, Rosemary Onion Croutons, Parmesan Tuille
 
Coriander Shrimp, Globe Artichoke and Fennel Salad
Red Pepper Confit and Cucumber Carpaccio, Lemon Thyme Infusion

Marinated Asian Spiced Duck
Bean Sprouts, Mango, Cilantro, Micro Tatsoi,
Spicy Plum Vinaigrette

Oven Roasted Mushroom
Frisée and Watercress, Goat Cheese Dust, Pickled Yellow Beet,
Sweet Garlic Herb Essence
 
Huntington Caesar
Roasted Roma Tomato, Kalamata Olives, Parmesan Tuille

Assorted Baby Greens
Poached Asparagus, Marinated Pear Tomatoes,
Daikon Sprouts,
Rice Wine Emulsion

Live Butter Lettuce
Marinated Red Onion, Crumbled Blue Cheese
Citrus Herb Vinaigrette

Dinner Entrees

Roast Breast of Chicken
Smoked Chili Polenta Cake, Butternut Squash and Sweet Potato Hash
Cippolini Broth
 
Balsamic Marinated
Free Range Chicken
Ragout of English Peas, Broccoli
Bacon and Leeks
Chianti Sauce
 
Grilled Breast of Chicken
Roasted Baby Vegetables, Sautée of
New Potatoes and Spring Onions
Madeira Jus
 
Maui Onion Glazed Arctic Char
Soybean and White Corn Shrimp Chowder

Miso Glazed Filet of Salmon
Soy Braised Risotto with Fried Tofu and Chinese Broccoli

Herb Crusted Sea Bass
Artichoke Ravioli and Roasted Artichoke
Veal Jus

Jamaican Jerked Seabass
Minty Fruit Relish
Lemon and Tarragon Cream

Grilled Filet of Sturgeon
Yukon Potato and Plantain Mash
Sautéed Greens with Pancetta
Smoked Tomato Coulis
 

Oven Roasted Striped Bass
White Bean and Rock Shrimp Ragout
Cilantro Pesto Sauce
 
Double Cut Pork Chop
Roasted Red Pepper Couscous
Red Mole Jalapeño Plum Sauce

Seared Beef Filet
Gorgonzola Walnut Crust and
Warm Purple Potato Salad
Port Essence
 
Roasted Filet of Beef
Potato and Leek Gratin, Jumbo Asparagus
Raspberry Gastrique

Herb Roasted Rack of Lamb
Wheat Berry Pilaf
Dry Cherry Lamb Jus
 
Ginger Teriyaki Marinated Beef Filet
Soy Wasabi Mashed Potatoes and Chinese Long Beans
 
Roasted Veal Chop
Sautéed Spinach, Veal Bacon and Fontina Cheese
Lavender Jus

 
Combination Dinner Entrees

Roasted Beef Tenderloin and Lobster Tail
Pinot Noir Sauce and Drawn Butter
 
Sautéed Beef Medallion and Grilled Salmon
Lemon Grass Demi and Ginger Butter Sauce 

Seared Beef Medallion and Herb Roasted Sea Bass
Raspberry Port Essence
 
Grilled Veal Medallion and Rum Marinated Shrimp
Morel Cream and Opal Basil Butter

Herb Roasted Capon and Braised Shrimp
Cardamom Cream and Opal Butter Sauce

Roasted Thai Snapper and Sweetwater Prawns
Green Lentils and Raspberry Sauce

 
Mixed Grill of Lamb Chop, Filet Mignon and Jumbo Prawns
Savory Jus
 
Vegetarian Selections
Vegetarian selections are charged at the same price
as the highest priced entrée selected

Vegetable Stir Fry
with Chuka Soba Noodles

Asparagus Ravioli
with Grilled Vegetable Ratatouille

Portobello Ravioli
With Fricassee of Artichokes, Mushrooms,
Sun-Dried Tomatoes and Asparagus Tips, Tarragon White Wine Sauce

Steamed Quinoa, Braised Tofu
with Baby Bok Choy, Pearl Vegetables
Sweet Hoisin Sauce

Herbed Parmesan Risotto
with Mushrooms and Celery Root,
English Peas, and Truffle Oil
   
Dinner Desserts

Poached Pear and Hazelnut Cake
Frangelico Ice Cream and Valhrona Chocolate Sauce

Tahitian Vanilla and Almond Torte
With Blackberries and Candied Orange

Tropical Fruit Tart
Pina Colada Ice Cream and Passion Fruit Caramel Sauce

Chocolate Hazelnut Crunch Cake
Raspberry Coulis

Chocolate Raspberry Tart
Toasted Almond Ice Cream and Chocolate Chambord Sauce
 
Milk Chocolate Banana Torte
With Pecan Caramel Sauce

Caramel and Candied Nut Tart
Vanilla Gelato

Mixed Berry Charlotte
with Chambord Mousse and Pistachio Ice Cream
 
Apple Trio
Baby Gala Crème Brûlêe
Candied Apple Cake
and Calvados Ice Cream

Valrhona Chocolate Trio
Dark Chocolate Cake
White Chocolate and Brandied Cherry Mousse
and Milk Chocolate Ice Cream

PLATED LUNCH

Lunches are Accompanied by Rolls and Butter, Seasonal Vegetables
and Chef’s Selection of Rice, Potatoes or Pasta,
Freshly Brewed Coffee, Decaffeinated Coffee and The Ritz-Carlton Tea Selection
Menu Prices are Based Upon a Three Course Menu

Cold Plated Appetizers
 

Marinated Cucumber Carpaccio and Pacific Crab Salad
Tomato Confit, Tarragon Infusion
 

Spiny Lobster Salad
White Bean and Roasted Red Pepper, Garlic Cilantro Emulsion

 
Chilled Marinated Sea Scallops
Mango-Jicama-Cilantro Salad, Citrus Reduction

Prosciutto Carpaccio
Haricot Vert Salad, Marinated Pear Tomatoes, Parmesan Crisp, Herb Essence

Citrus Marinated Shrimp
Spicy Pineapple-Papaya Chutney, Basil Oil

Foie Gras Mousse
Red Grape and Almond Salad, Toasted Brioche, Port Reduction

Smoked Salmon Tartar
Tear Drop Tomato and Red Onion Salad, Herb Mix

Hot Plated Appetizers
 

Lemongrass Crusted Diver Scallop
Basmati Rice, Green Curry Essence

Grilled Lamb Porterhouse
Balsamic Lentil, Humbolt County Goat Cheese

Vegetable Strudel
Cauliflower Purée, Broccoli Flowerettes

Thai Spiced Prawns
Caramelized Mango, Coconut Risotto, Tamarind Reduction

Shredded Duck and Pappardelle
Mushrooms and Mascarpone

Vegetarian Potstickers
Julienne of Vegetables, Asian Five-Spice Sauce

Poached Lobster Medallion
Sauéed Spinach, Mushroom Ravioli, Tarragon Jus
 

Cold Soups

Avocado and Crème Fraîche Soup, Marinated Crab Salad

Pineapple Gazpacho Soup

Mango Mellon Soup, Mint Essence
 
Smoked Tomato Fennel Soup

Hot  Soups

Lobster Broth with Crispy Dumplings and
Julienne of Vegetables

English Pea Velouté, Parmesan Polenta Cake,
Fried Leeks

 
Smoked Yellow Tomato Bisque,
Three Cheese Gnocchi
 
Thai Chicken and Coconut Soup

Lobster Bisque, Fine Armagnac

 
Roasted Roma Tomato and Fennel

Curried Cauliflower with Israeli Cous Cous

Puree of Woodland Mushroom,
Port Infusion

Cream of Spinach, Garlic and Potato
 

Salads

Trio of Tomato Tower
Fresh Ovaline Mozzarella, Micro Cilantro,
Two-Tone Balsamic Vinaigrette

Marinated Carpaccio of Tomato
Herb-Marinated Heart of Palm, Pickled Red Onion Salad,
Micro Arugula, Garlic-Black Pepper Vinaigrette

Baby Arugula and Frisée Salad
Grape and Hazelnut Relish, Hazelnut-Balsamic Vinaigrette

 
Baby Spinach and Fresh Herbs
Red Onion, Granny Smith Apples, Blue Cheese,Candied Walnuts

Sweet Pepper and Bocconcini Mozzarella
Olives, Rosemary Onion Croutons, Parmesan Tuille

 
Coriander Shrimp, Globe Artichoke and Fennel Salad
Red Pepper Confit and Cucumber Carpaccio, Lemon Thyme Infusion

Marinated Asian Spiced Duck
Bean Sprouts, Mango, Cilantro, Micro Tatsoi,
Spicy Plum Vinaigrette

Oven Roasted Mushroom
Frisée and Watercress, Goat Cheese Dust, Pickled Yellow Beet,
Sweet Garlic Herb Essence

 
Huntington Caesar
Roasted Roma Tomato, Kalamata Olives, Parmesan Tuille

Assorted Baby Greens
Poached Asparagus, Marinated Pear Tomatoes,
Daikon Sprouts,
Rice Wine Emulsion

Live Butter Lettuce
Marinated Red Onion, Crumbled Blue Cheese
Citrus Herb Vinaigrette

Cold Lunch Entrees

 
Grilled Chinese Chicken Salad
Bean Sprouts, Grated Carrots, Toasted Peanuts, Fried Wontons,
Hot and Sour Plum Vinaigrette

Citrus Poached Atlantic Salmon
Mango Pepper Slaw, Cucumber Carpaccio,
Citrus Cilantro Reduction

California Cobb Salad
Baby Romaine, Grilled Chicken, Tomato, Bacon,
Egg, Blue Cheese, Avocado, Herb Vinaigrette

Japanese Rolls
California Rolls, Spicy Tuna, Cucumber Rolls,
Pickled Sesame Cucumber Salad, Wasabi, Pickled Ginger

 

Hot Lunch Entrees

 
Orange and Cumin Marinated Breast of Free Range Chicken
Moroccan Couscous, Fire Roasted Vegetables

Capon Breast Stuffed With
Sun-Dried Tomatoes and Basil
Niçoise Mashed Potatoes, Natural Jus

Five-Spice and Plum Marinated Chicken
Pineapple and Raisin Rice, Sautéed Baby Vegetables

 
Pistachio Crusted Orange Roughy
Roasted Purple Potatoes, Langostino Butter

Poached Filet of Salmon
Artichoke Salsa and Creamy Olive Purée

Cinnamon Rubbed Pork Tenderloin and Carnitas
With Mashed Yams, Spinach and Chipotle

 
Deepwater Sea Bass and Steamed Manilla Clams
Chowder Vegetables, Clam Velouté

Garlic and Oregano Marinated Beef Tenderloin
Fingerling Potatoes, Green Asparagus, Port Essence

Beef Tenderloin au Poivre
Lyonnaise Potatoes, Green Peppercorn Sauce

Medallion of Beef and Mushroom Ravioli
Braised Greens, Smoked Tomato Demi

Penne Pasta, Steamed Chicken and Spinach
Tomato Garlic and Basil

Traditional Stir-Fry of Spring Vegetable
Zucchini, Squash, Bok Choy, Shiitake Mushrooms, Baby Corn,
Water Chestnuts, Cabbage, Carrot, Ginger, Garlic, Soy, and Sesame

     
 
Combination Lunch Entrees

Roasted Beef Tenderloin and Lobster Tail
Pinot Noir Sauce and Drawn Butter

 
Sautéed Beef Medallion and Grilled Salmon
Lemon Grass Demi and Ginger Butter Sauce
 

Seared Beef Medallion and Herb Roasted Sea Bass
Raspberry Port Essence
 
Grilled Veal Medallion and Rum Marinated Shrimp
Morel Cream and Opal Basil Butter

Herb Roasted Capon and Braised Shrimp
Cardamom Cream and Opal Butter Sauce

Roasted Thai Snapper and Sweetwater Prawns
Green Lentils and Raspberry Sauce

Mixed Grill of Lamb Chop, Filet Mignon and Jumbo Prawns
Savory Jus
 

Vegetarian Selections
Vegetarian selections are charged at the same price
as the highest priced entrée selected

Vegetable Stir Fry,
 Chuka Soba Noodles

Asparagus Ravioli,
Grilled Vegetable Ratatouille

Portobello Ravioli,
Fricassee of Artichokes, Mushrooms,
Sun-Dried Tomatoes and Asparagus Tips, Tarragon White Wine Sauce

Steamed Quinoa, Braised Tofu
Baby Bok Choy, Pearl Vegetables
Sweet Hoisin Sauce

Herbed Parmesan Risotto
Mushrooms and Celery Root,
English Peas, and Truffle Oil
  

Lunch Desserts

 
Milk Chocolate Lemon Torte
Roasted Strawberry Sauce

Vanilla Crème Brulée
Raspberry and Candied Almond Salad

Carrot and Hazelnut Cake
Ginger Ice Cream

Coconut Lime Mousse
Blackberry Coulis

French Apple Tart
Praline Ice Cream

New York Style Lemon Cheesecake
Blueberry Lavender Compote

Valrhona Mangari Chocolate and Raspberry Dome
Chambord Coulis

Fresh Fruit Tart
Whipped Vanilla Sauce

 
Almond Florentine Basket
With Exotic Sorbets

White Chocolate and Apricot Torte
With Candied Almonds and Brandied Vanilla Sauce

HOT LUNCH BUFFET I
A Minimum of 30 Guests is Required

Soup Du Jour

Salads
Selection of Baby Greens with Hearts of Palm, Citrus Vinaigrette
Marinated Artichokes, Fennel, Tomato and Feta Cheese
Roasted Potato Salad, Bacon Leek Vinaigrette
Marinated Fresh Seasonal Fruit Salad

Selection of Two

Roast Chicken, Cilantro Cream
Orange Roughy with Green Lentils, Raspberry Sauce
Grilled Sea Bass with Pearl Vegetables, Pernod Sauce
Veal Scaloppini al la Marsala
Seared Loin of Pork, Black Beans with Chipotle Sauce
Eggplant Parmesan

Chef’s Selection of Starch and Seasonal Vegetables

Rolls and Butter

Dessert
Assorted Cakes, Tarts and Mousse

Freshly Brewed Coffee, Decaffeinated Coffee
and The Ritz-Carlton Tea Selection

HOT LUNCH BUFFET II
A Minimum of 30 Guests is Required

Potato and Leek Soup

Salads
White Bean Fennel Salad with Spiced Baby Carrots and Toasted Pine nuts
Grilled Shrimp and Avocado Ceviche
Farm Raised Baby Greens with Mandarin Oranges and Radishes
Grilled Pineapple Relish, Crushed Pepper Dressing
Roast Peking duck with Haricot Vert, Pearl onions and Prosciutto Chips

Selection of Three

Roast Tenderloin with Mushroom & Celery root Fricassee, Brandy Sauce
Seared Salmon Medallions with Green Lentils, Port Cream
Shrimp Stuffed Chicken with Sun-Dried Tomato, Pesto Sauce
Portobello Ravioli, Fricassee of Artichokes, Mushrooms,
Sun-Dried Tomatoes, and Asparagus Tips, Tarragon White Wine Sauce

Chef’s Selection of Starch and Seasonal Vegetables

Dessert
Assorted Miniature Pastries and Petit Fours

Freshly Brewed Coffee, Decaffeinated Coffee
and The Ritz-Carlton Tea Selection

PLATED BREAKFAST
All Entrées are served with Breakfast Bakeries,
Fresh Orange Juice, Freshly Brewed Coffee, Decaffeinated Coffee and
The Ritz-Carlton Tea Selection
Menu Prices are based on a Two Course Menu

STARTERS

Marinated Tropical Fruit Salad in a Coconut Bowl

Seasonal Berries
with Brown Sugar and Cream

Seasonal Berries
with Chilled Fruit Broth

Oatmeal or Cream of Wheat
with Brown Sugar and Raisins

Apple Crêpes with Vanilla Bean Sauce
 
Cheese Blintzes with Berry Coulis

 

ENTREES

Roasted Beef Filet
with Scrambled Eggs
and Roasted Red Potatoes

Traditional Eggs Benedict
with Asparagus and Breakfast Potatoes

Choice of Quiche
Ham, Bacon, Mushroom, Broccoli, or Spinach

French Toast
with Fresh Mixed Berry Compote

Vegetable and Onion Frittata
with Breakfast Potatoes

Scrambled Eggs
with Breakfast Potatoes
Your Choice of Country Pork Sausage,
Italian Chicken Sausage, Ham or
Hickory Smoked Bacon

Breakfast Burrito
with Grilled Vegetables and Scrambled Eggs
in a Flour Tortilla with Black Beans and Salsa
 

Poached Eggs on a Bed of Spinach
Roasted Tomato and English Muffin
with Breakfast Potatoes

Smoked Salmon
& Cured Meat Platter
Cheese, Traditional Condiments, Warm Bagels

BREAKFAST BUFFET
(A Minimum of 20 Guests Is Required)

Fresh Orange and Grapefruit Juices
Sliced Seasonal Fruits and Berries
Selection of Breakfast Bakeries and Bagels with Cream Cheese
Assorted Individual Cold Cereals and Granola

Selection of One:
Muesli, Oatmeal or Cream of Wheat

Selection of One:
Fluffy Scrambled Eggs

Scrambled Eggs with Smoked Salmon and Chives

Choice of One Quiche:
Spinach & Broccoli, Quiche Lorraine, Smoked Salmon & Gruyère

Eggs Benedict

Selection of Three:
Grilled Ham
Hickory Smoked Bacon
Italian Chicken Sausage
Pork Sausage
Cheese Blintzes with Blueberry Sauce
Apple and Rum Crepes

Breakfast Potatoes

Freshly Brewed Coffee, Decaffeinated Coffee and
The Ritz-Carlton Tea Selection

Omelet Station
Mushrooms, Ham, Cheese, Bell Peppers, Onions,
Avocado, Bacon, and Salsa

Pancake or Waffle Station
Fruit and Berry Compote
Warm Maple Syrup, Whipped Cream, and Brown Sugar

Chef Fee is $75.00 Per Chef Per Hour, Two-Hour Minimum for Omelet or Waffle Station