Tray Passed Hors D’oeuvres
—Featuring Soirée’s unique tray presentation and décor—

Smoked Albacore Taco
A mini taco shell stuffed with Smoked Albacore accented with a Lemony Avocado Crema and Cucumber Salsa

Persian Pistachio Chicken Lollipop with an Orange Cardamom Glaze

Sizzling Shrimp
Sautéed Jumbo Shrimp crusted with fresh Ginger, Garlic and Cumin with preserved lemon and mint Aioli

Cranberry Conserve and Maytag Blue Cheese Tartlet with a Riesling poached Pear

Pain rustic Crostini, Layered with paper thin Proscuitto, Gorgonzola, and Balsamic Figs

Filet Mignon and Portobello Mushrooms on a skewer with Ponzu Sauce

Phyllo Purse filled with Sundried Tomato, Leeks and Goat Cheese

Mango Shrimp Stack
A Toast Round, topped with Curried Coconut Créme Fraiche, Poached Shrimp and a Caramelized Kumquat

Small Plates

Appetizers performance cooked for your guests’ enjoyment – tantalizing tastes keep your guests coming back for more

Shredded Short Ribs on a smashed Tamale Cake
with an Avocado–Mango Salsa and Poblano Cream

Crab and Artichoke Cake with Saffron Foam topped with micro slaw

Two Barbecued Prawns
Served with Southwestern Sweet Potato and grilled Vegetable Hash

A sparkling martini Glass offering a tender Baby Lamb Chop,
Dipped in Asian Barbecue Sauce atop buttery Mashed Potatoes

Sit Down Dinner Entrées

Filet Mignon stuffed with Maytag Bleu Cheese,
set on a mound of Artichoke and Lemon Thyme Risotto drizzled with Balsamic Au Jus and served with Braised Broccoli Rabe

Chef’s Surf and Turf
Miso glazed Scallop and Prawn chopsticks served with
Petite Filet Mignon, crusted with Shiitake Mushroom Duxelles, Served on Wasabi smashed Potatoes and sauced with spiked Ponzu

Hazelnut crusted Rack of Lamb served Medium Rare
Along with Pecorino Romano Mashed Potatoes and
Vibrantly colorful herbed Bouquetiére of fresh Vegetables

Seared filet of Sea bass
braised Spinach, Sweet Corn Custard, drizzle of Tomato Fennel Coulis, Napped with a Champagne Vinaigrette and Charmoula Sauce

Beef Tenderloin seared in Roast Tomato Oil,
Crusted with fresh Herbs and Garlic, baked to medium rare perfection, sliced into medallions and served with a caramelized Shallot Orzo, garnished with an Asparagus and Tomato Relish, served with Rosemary Demi-glace

Pan roasted Veal Chop
With Cherries and Red Swiss Chard
Mashed Russets and Sweet Potatoes with Herbs and Roasted Garlic

Soirée Sweets
—Our signature mini desserts—

Flourless Chocolate Cake Square – topped with a fresh Raspberry

Banana Crème Brûlée Spoonfuls
silver teaspoons filled with just a bite of
creamy Crème Brûlée and a Caramelized Banana slice

Orange Curd Tartlet garnished with Candied Kumquat and Chocolate drizzle

Chocolate Fudgsicle Panna cotta
served in a shot glass with a dollop of whipped cream
and garnished with a Chocolate “stick”

Five Spice Sugared Wonton Crisp
with Gingered Cream, Sake Poached Pears and Candied Black Sesame Seeds
and topped with edible flower petals

Tart Tatin – Caramelized Apples in Puff Pastry Dough