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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
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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
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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
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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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