SIMPLE WORKING LUNCHES are served buffet-style with china and flatware or good quality paper and plastic products. For example:

• Grilled lemon chicken salad with seasonal vegetables
• Cucumber and watercress sesame rice
• Mixed tossed salad citronette
• Fresh fruit macedonie and assorted mini lemon squares, brownies, linzer tarts, walnut diamonds, blueberry cheesecake, etc.

HIGH TEA AND COCKTAIL PARTIES Our American cocktail parties are a direct descendant of the very Victorian, very elaborate afternoon tea, complete with sweet and savory tidbits. Think about high tea and cocktail parties in much the same way____only in different settings.

Picture this:

A voluptuous table that includes crudités of vegetables and fruits tumbling out of baskets that have been piled one on another. The produce tumbles out of the baskets onto the Plexiglas-covered table. The table holds a grand selection of cheese, assorted pates, sliced dry sausages, olives, crackers, focaccia, and bread.

In addition, butlers are passing a selection of hot and room temperature hors d’oeuvre

• Grilled curried chicken with mango mayonnaise
• Lemon-ouzo lamb en brochette with yogurt-mint dip
• Sweet potato and sage pancakes with caramelized shallots and chorizo
• Tulip shrimp with apricot-lime sauce
• Very thin onion focaccia with lemon mascarpone and smoked salmon
• Thai beef salad on cucumber slices
• Mexican shrimp salad in crunchy corn cups
• Tea sandwiches; turkey, bacon, and avocado, chicken almond rounds, fresh trawberry, cream cheese, and brown sugar, cheddar and chutney butter

More Hors D'Oeuvre >>

DINNERS can be informal buffets such a savory beef, chicken, shrimp, or vegetable coconut-curry served with carrot-turmeric rice and at least 10 different condiments including; chick peas in cinnamon-yogurt, bananas with tamarind, fresh fruit chutney, cucumber raita, pappadums, etc.

Or, more formal meals served as a buffet or by butlers.

• Roasted herb and lemon-marinated rack of lamb
• Wild rice with dried fruits and nuts
• Roasted artichokes, fennel, and asparagus
• Poached pears stuffed with pistachio-studded mascarpone in a puddle of raspberry-caramel sauce

Or

• Whole fillet of salmon, Moroccan-style cooked in parchment paper
• Artichoke lasagne
• Salad of oranges, fennel and watercress
• Meringues with crème chantilly and mixed berries