ELEGANT FEAST
BY SASCHA'S

All Menus Include The Following
Hors D' Ouevres and Desserts:

MENU

Fresh Garden Crudite
An Assortment Of Fresh Seasonal
Vegetables Served with Curry and
Herb Dips

Choose Two Displayed Tortes
From Our Signature Torte Menu

Choose Four Passed Hors D' Ouevres
From Our Extensive Passed
Hors D' Ouevres Menu

Mini French Rolls

Minis Desserts with Berries

Entree Course

Carved Tenderloin of Beef Over Caramelized
Onions and Splashed with a Madeira Demi Glaze

Lemon Chicken Tossed with a Citrus Glaze

Yukon Gold Au Gratin Potatoes

Saute of Zucchini, Tomatoes and Carrots

Caesar Salad

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FANCY SEATED AND SERVED DINNER (SAMPLE)

Passed Hor's D'Oeuvres

(Choice of five)
Sample selections....

Charred Fresh Tuna Bites
Thai Beef Satays with Spicy Szechuan
Curry Chicken in Won Ton Stars
Goat Cheese and Sundried Tomatoes on Garlic Toasts
Quesadilla with Backfin Crab and Guacamole

Displayed Hor's D'Oeuvres

Smoked Trout, Cucumber and Dill Tart
Goat Cheese and Olive Tapanade Tart
Garden Fresh Crudite with Curry Chutney and Herb Dips

Salad Course

Moroccan Salmon Gravlax
On Mixed Greens of Mache, Arugula and Endive
With Candied Walnuts and Topped with Frizzled Leeks

Entrée Course

Pepper and Herb Encrusted Filet of Beef
With Portobello Mushroom Ragout

Seared Fresh Tuna with Sesame and Teriyaki

Grilled Japanese Eggplant, Zucchinis, Fennel and Charred Tomato

Wasabi Mashed Potatoes

Artisanal Breads

Selection of Rosemary, Walnut Raisin, Sundried Tomato
With Herbed Olive Oil

Desserts

Selection of French Pastries with
Homemade Lemon Squares, Brownies, Tollhouse Squares
And Fresh Strawberries

Menu Includes Glassware, Silverware and China

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MATISSE, PICASSO, AND FRIENDS

Passed Hors d'Oeuvres

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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