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Mystery Menu
Passed and Placed Hors d'Oeuvres:
  • Scallop Ceviche in Wonton Flowers

  • Vidalia Onion Tartlets with a Black Bean Compote

  • Brie en Croute with Seasonal Dried Fruits

  • Seared Scallops on Lavash with a Mediterranean Tapenade

  • Soft Herb Cheese Display with Savory Shortbread, Glazed Nectarines and Peaches
Menu II:
  • Mesclun with Fresh Grapefruit and Toasted Pine Nuts in a Citrus Vinaigrette

  • Sea Scallops in Grilled Portabello Caps with Zesty Pomodoros and Summer Squash

  • Pineapple Passion Fruit Creme Bulee

Menu I:
  • Marinated Fruit Salad on Baby Greens with a Champagne Vinaigrette, Cracker Bread on the Side

  • Crab Stuffed Chilean Sea Bass with a Tangerine Beurre Blanc and a Baby Squash Melange

  • Coconut Macadamia Nut Flan
Menu III:
  • Soft Shell Crabs Atop a Bed of Butter Lettuce with a Spicy Mango Salsa

  • Butter Poached Chilean Sea Bass with a Caramelized Shallot - Miso Vinaigrette, Decorated with Squash Blossoms

  • Tropical Fruit Napoleon with a Coconut Creme Anglaise and White Chocolate Ganache (As you can see, we're in the mood for seafood! Of course, meat, game and pasta dishes may be substituted!)
 

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