MATISSE, PICASSO, AND FRIENDS

PASSED HORS D'OUERVES

Montrachet Cheese with Pesto and sundried tomatoes on garlic toasts

Charred Tuna Bites
Loin of tuna sautéed in lemon butter, topped with a garlic sauce

Potato Zucchini Fritters with Sour Cream and Caviar - shredded potatoes
and spring zucchini pancake style topped with herbed sour cream and caviar

Spicy Barbecued Flank Steak with Caramelized Onion

Miniature Leek and Onion Tart

Scallop Puffs - chopped scallops with Gruyere, scallion and dill,
Baked until golden brown

BUFFET
Tahitian Chicken - boneless breast of chicken marinated in citrus and
Achiote, grilled and served with red sweet onion marmalade

Whole Smoked Salmon
Applewood Smoked Pacific Salmon Assembled in Chevrons
Served with Horseradish Creme Fraiche

Grilled Vegetables
Marinated fennel, eggplant and summer squash splashed with balsamic vinaigrette

Grilled Spring Leg of Lamb
A Picasso passion of marinated boneless lamb grilled and served
With cilantro, mint chutney

Steamed Marinated Green Beans
With dijon butter

Curried Rice with Sherried Raisins

Mixed Mesculin Green Salad with Poached Pears, Bleu Cheese and Frizzled Leeks

DESSERT
Strawberries Dipped in Chocolate, Tiny Lemon and Chocolate Mousse Tarts

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