Museum Catering Company
Reception with a Seated & Served Dinner

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Sample Menu Two

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Butlered Hors d'Oeuvre
Baked mushroom caps with an herb pesto and grated parmesan cheese
Rare beef filet served on toasted brioche with a crème fraîche
Thai spiced chicken salad on taro root chips
Classic shrimp cocktail
Vegetarian spring rolls in cellophane noodles with a soy dipping sauce



Bruschetta Station
Herbed crostini and grilled flatbreads
Accompanied by a variety of bruschetta toppings:
Roasted plum tomatoes with capers and garlic,
Green olive tapenade, grilled portobello mushrooms and spicy eggplant caponata
Served with crumbled gorgonzola and parmesan cheese shavings



Salad
Empress salad with watercress, bok choy, julienne daikon root and red peppers,
Served with mandarin oranges and a lemon lime citrus dressing



Split-Plate Entree
Fillet of sea bass with celery root puree and chive sauce
and
Three pepper crusted beef filet with mustard tarragon jus
Garlic mashed potatoes and steam asparagus



Servevd Dessert
Vanilla crème brulèe served on a sable cookie with raspberry glaze