Culinary Connection Menu

Lunch/Dinner

• Pasta with grilled shrimp, asparagus, and mushrooms topped with shaved Parmesan
  Additional shrimp served on the side
• Parker House rolls with butter
• Tomato Florentine bisque
• Fresh garden salad with chopped romaine lettuce, grape tomatoes, celery, carrots,
  Cucumbers, and croutons served with dressing selections
• Orange “Dreamsicle” cheesecake

• Yellow heirloom tomato “pico de gallo” soup
• Sliced tomato “pie” with buttered toast breadcrumb topping
• Corn muffins with honey-butter
• Southwestern chipotle roasted boneless chicken breasts served on black beans with a cilantro-ranch sauce garnish
• Freshly made cole slaw
• Glazed lemon pound cake with blueberry compote
• Baked grouper with creamy crab sauce topping
• Classic Caesar salad
• Fresh baked yeast rolls
• Saffron infused rice pilaf
• Summer harvest vegetables, lightly seasoned and steamed
• Turtle cheesecake with chocolate ganache
• Mushroom-brie bisque
• Scalloped potatoes “O’Brien”
• Assorted whole grain rolls with butter
• Grilled sirloin steaks with shrimp skewers
• Baby broccoli florets spritzed with white truffle oil
• Double-fudge chocolate cake with drizzled chocolate ganache
• Baked lemon pepper sole with brown butter corn sauce
• Fresh, cut green beans simmered with jalapeno bacon
• Southern-style cole slaw
• Homemade strawberry cobbler with fresh whipped cream
• Hickory smoked beef brisket, sliced thin with a sweet and tangy barbecue glaze
• Cheesy potato casserole
• Texas toast triangles

• “21 Club” Traditional crab cakes served with jalapeno-honey tartar sauce
• “Porkettes” - pork shanks, braised and then slow roasted, finished with a sweet and spicy Caribbean sauce (just like baby back ribs without all the mess and bother)
• Southern shrimp and white cheddar buttery grits
• Seasoned and slow roasted pork loin served with cinnamon apple, cranberry, and Bermuda onion salsa
• Thin sliced London broil with balsamic glaze and melted blue cheese crumbles
• Pasta with buffet of sauce selections: chicken Marsala, traditional Bolognese, marinara, vegetables Alfredo, and grilled Italian sausages with onions and peppers
• Caribbean crusted snapper with peppers and chives

Hors D'oeuvres

• Seasonal green vegetable crudites with asparagus spears, celery, zucchini strips,
  Cucumbers, and broccoli florets served with dip
• Thin sliced beef tenderloin with horseradish and mustard sauces
• Wild mushroom crostini with Gruyere cheese
• Pre-scored stone crab claws served chilled with cocktail sauce
• “Southern style” bruschetta - spicy cooked greens with shaved country ham on
  Buttermilk biscuit bottoms
• Petite lamb chops served with raspberry salsa
• Mini crab cakes served with jalapeno-honey tartar sauce
• Bacon wrapped scallops
• Parmesan and roma tomato bruschetta
• Spicy baked garlic and Parmesan shrimp
• Petite shrimp cakes served with spicy mayonnaise
• Mesquite chicken rolled quesadillas with salsa and sour cream
• Seafood newburg phyllo tartlets
• Warm cream cheese crab dip with crackers
• Bite-size mini pizzas with assorted toppings
• Shrimp scampi bruschetta
• Smoked salmon on tarragon buttered toast points
• Tri-color cheese tortellini with a creamy sun-dried tomato pesto sauce
• Mini “jambalaya” kabobs
• Southwest rubbed chicken tenders with cool ranch dip
• Spicy kielbasa bites, blackened and tumbled in a sweet and tangy grill sauce
• Handmade Russian pirozhky (filled pastries) - bacon, cheddar, and potato; beef
  And caramelized onion; ham and Swiss cheese with rosemary
• Steamed shrimp served chilled with cocktail sauce
• Smoked salmon platter with condiments and toast points
• Sashimi tuna with wasabi cream sauce and rice wafers
• Classic meatballs in marinara sauce or creamy stroganoff sauce
• Sliced almond crusted pork tenderloin with cranberry-mandarin orange relish
• Portobello rumaki - broiled portobello mushroom pieces wrapped in bacon
• Marinated and seasoned grilled steak, sliced thin with blue cheese crumbles and
  Balsamic glaze
• Wasabi crab salad in cucumber cups
• “De-constructed kabobs” - beef, chicken, or shrimp kabobs with mushrooms,
  Onions and peppers, roasted in a teriyaki glaze and served without the skewers for your guests’ ease of selection
• Antipasti bites - cheese cubes, black and green olives, marinated mushrooms, and pepperoni tumbled in a roasted garlic balsamic vinaigrette
• Blue cheese fondue with bread cubes
• Moroccan chicken on lettuce leaves
• Button mushrooms simmered in a rich Marsala wine sauce
• “Rosa Mexicana” guacamole with corn chips
• Cheddar potato puffs
• Miniature “loaded” twice baked potatoes
• Brie cheese baked in puff pastry with assorted fillings - raspberries and rosemary, golden figs and pecans, caramelized pineapple and chopped pistachios
• Holiday stuffing balls - tastes like Christmas in one bite!
• Sushi salsa served with rice wafers
• Fresh strawberries in amaretto-flavored glaze and fresh-cut pineapple with
  Coconut-rum flavored syrup
• Button mushrooms filled with spinach souffle and topped with Parmesan cheese
• Assorted petite sweets - tiny macaroons, mini Key lime tartlets, mini creme brulee, lemon cream shortbread, chocolate coffee diamonds, raspberry barquettes, cream puffs with chocolate ganache, mini cheesecakes, espresso brownie bites with cinnamon brulee