Themed Menus (Compressed)

BIRTHDAY MENU Appetizers

Mer Bleue East Coast Canadian Oysters platter Shrimp Cocktail Caviar platter San Daniele Prosciutto, Mozzarella, Heirloom tomatoes, Arugula & Balsamic pearls Scallops with avocado mousse, peas & carrots in a lemon white wine sauce A5 Wagyu over truffle risotto Entrees

New York Strip steaks Filet Ribeyes Sauces : demi-glaze, truffle sauce, hollandaise Roasted Lemon Branzino and Mediterranean herbs Sweet potato mash, Asparagus, Brussels sprouts Dessert

Cherries Jubilee

Thanksgiving Dinner A P P E T I Z E R

S I D E S

Japanese pumpkin, ricotta

Sautéed spinach

& arugula bruschetta

Creamed corn

Cranberry, pecan, goat cheese balls

Traditional herb stuffing

Panko-crab stuffed mushrooms

Green bean casserole with

Panko seared ahi tuna

fried onions

with yuzu truffle soy

Sweet potatoes with

Caesar salad

marshmallow topping &

Cranberry & candied walnut salad

cinnamon pecan crumble

Pasta bar with Alfredo,

Four cheese baked cavatappi

marinara and vegetables

and cheese Brussel sprouts with pumpkin

M A I N

C O U R S E

Traditional roasted turkey Lemon garlic herb Turkey Herb roasted tenderloin Cranberry sauce Turkey gravy Horseradish sauce

By Greens Culinary Group

seeds and lemon zest Jalapeño corn bread

u n e M Mediterranean garden salad.

Greek salad.

Mediterranean eggplant salad with heirloom cherry tomatoes, diced beets & golden raisins.

Moroccan shredded carrots.

Selection of tzatziki, Hummus, tahini, baba ghanoush, fresh flatbread & fresh pita.

Mediterranean herb-crusted lamb chops.

Chicken thigh Shawarma.

Greek-style pork.

Moroccan-style rice with lentils & fried onions.

Baklava

Greens Culinary Group

THE BARBIE MENU

Appetizers

By Greens Culinary Group

Fresh Strawberry Stuffed w/ Goat Cheese & Balsamic Honey Skewered Mozzarella tomatoes Miso seabass lettuce wraps

Seafood tower Crab legs Lobster tail Oysters Tuna sashimi Salmon sashimi Sauces : Cocktail sauce, Cilantro aioli, Sweet chilli sauce, Sriracha aioli, Mango salsa

Crab Stuffed Sole Jumbo Lump Crab Meat & Sole Filet Lemon Dill Hollandaise Garlic mashed potatoes Teriyaki Glazed Green Beans Mushrooms medley Grilled asparagus

Birthday Menu

BY GREENS CULINARY GROUP APPETIZER Wonton cups with shrimp ceviche 3 kinds of sliders : Filet caramelized onion arugula with balsamic aioli Nashville fried chicken with coleslaw, pickles, and cajun aioli Brisket with fried onion rings

PLATED SALAD Roasted beet, arugula, cucumber, goat cheese, blackberries with a balsamic reduction and a lemon vinaigrette

PLATED ENTREES Orange basil sea bass with sweet potato bok choy and candied carrots Garlic mash with ribeye, Brussels sprouts, and a demi glaze Cordon blue broccolini with roasted potatoes, with mustard herb reduction

BIRTHDAY MENU

By Greens Culinary Group

Fresh Strawberry Stuffed with Goat Cheese with BalsamicHoney Drizzle Ahi Cucumber boats with Ahi, Siracha Slaw and Siracha Aioli and Teriyaki sauce Mini Ahi Fish Tacos w/Cilantro Aioli and Pico de Gallo Chicken tacos with Lettuce, Black Bean Salsa with Cilantro Sour Cream

MENU

Dinner Sushi Station roll, sashimi plates edamame rice, miso soup.

Fish includes: Ahi, Yellow Tail, Salmon, Shrimp

MENU

Breakfast Breakfast burritos Chicken and waffles Fruit plates Breakfast sandwiches Bloody Mary bar Mimosas Apple, orange & watermelon juice Coffee, lattes

Dinner Gua c bar Que so bar Street cor n w it h the Do nita cheese C o jita cheese Que sa dillas, Stre et tacos, Burrito s H o t sauces & sals as Co rnbr ead I ce c rea m & Ca ndy ba r for dess ert Cu sto m Margari ta bar T a heen seas oning for marga ritas

s a m t s i r h C enu m Appetizer

Pull-apart pigs in a blanket with mustard Shrimp cocktail with a variety of sauces Christmas deviled eggs

Entrees

Christmas ham with sauces Prime rib with horseradish and au jus

Sides

Baked gnocchi alfredo Pepper jack mashed potatoes Twice baked sweet potatoes Bacon Brussel sprouts Jalapeno cheese cornbread Stuffing Mac n Cheese

Dessert Oreo Pie

the

MENU APPETIZERS

SALAD ENTREES

New Year's Eve Appetizers Smoked salmon and salad Bresaola with rocket and tomatoes

Starters Mixed Salad with Prawn Coctail Mussels in wine

Entree Grilled lamb with mint sauce Chicken breast with mushroom sauce Fresh fish of the day Turkey with cranberry sauce and gravy

Sweets Chololate Fondant Creme Brulee

s a m t s i r h C enu m STARTER fresh mozzarella with grape tomatoes and basil MAIN grilled organic salmon served with baked potatoes DESSERT christmas cake

CHRISTMAS MENU STARTER fresh mozzarella with grape tomatoes and basil MAIN grilled organic salmon served with baked potatoes DESSERT christmas cake

New Year’s Eve

MENU A P P E T I Z E R Bubbly Shrimp Cocktail

Chilled jumbo shrimp served with a zesty champagne-infused cocktail sauce.

M A I N

C O U R S E

Filet Mignon with Truffle Butter Grilled to perfection, topped with truffle butter, accompanied by garlic mashed potatoes and grilled asparagus.

D E S S E R T S Chocolate Decadence Torte A rich chocolate torte served with raspberry coulis and a dollop of whipped cream.

Menu S T A R T E R Green salad mix with balsamic vinaigrette dressing Burrata with dried tomato, black truffle and crispy hazelnut

M A I N Chilli glazed roast chicken, corn puree and pickled addiccio Oak smoked duck and orange salad with honey and soy reduction

D E S S E R T Vanilla wedding cake with strawberries and coconut ice cream

Olivia

Daniel

23.10.2023

Menu

By Greens Culinary Group A N igh t a t Gatsby's Man or Co ld Li st Exotic Cheese and Fruit Display Mini-Finger Sandwiches Sesame Seared Ahi Tuna with Serrano Chili, Mandarin Orange, on Fried Wonton Truffle Marinated Beef Tartare in a Parmesan Tuile with Honey Mustard & Fried Capers Rosemary Hummus with Curried Pita Chips

A N igh t a t Gatsby's Ma no r Hot Li st Handmade Jumbo Lump Maryland Crab Cakes with a Cajun Remoulade Assorted Mini Quiche: Apple Wood Bacon, Vermont Cheddar, Broccoli, Vermont Cheddar and Wild Mushroom Goat Cheese Mini Quiche Filet Mignon Crostini with Horseradish Cream Prosciutto Wrapped Scallops with a Roasted Garlic Aioli Lollipop Australian Lamb Chops with a Minted Blackberry Jam

New Year’s Eve

MENU

By Greens Culinary Group

APPETIZER SALAD

ENTREE DESSERT

M E N U APPETIZER Truffle stuffed chicken breast roulade with a tomato basil & arugula salad Greek salad Burrata salad

ENTRÉES & SIDES Filet Garlic mashed potato Broccoli & cheese Roasted sweet potato with pumpkin seeds Roasted Brussels sprouts with lemon zest & Parmiggiano Reggiano cheese

DESSERT Creme brûlée Cheesecake

CHRISTMAS MENU Greens Culinary Group

APPETIZERS Pull apart pig in a blanket Shrimp cocktail

ENTREES Prime rib and au jus Pepper jack potato Bacon brussel sprouts Jalapeno cornbread Mac n cheese Vegan option : Cauliflower steak

DESSERTS Cheese Tray Fruit

GREENS CULINARY GROUP

Carving Station PRIME RIB ROASTED POTATOES SAUTÉED ASPARAGUS & CREAM CORN CREAMY HORSERADISH & AU JUS

The Truffle Secret

Burrata & tomato confit shot glasses Potato cakes topped with truffles Grilled cheese sandwiches with truffle pate, roasted peppers, Parmiggiano cheese.

Rigatoni pasta with truffle cream sauce & Parmiggiano cheese.

POKE BOWL BAR Salmon & Ahi tuna.

Rice & quinoa.

Toppings : edamame, peppers, pineapple, mango, avocado, onion, cucumber, carrots, cilantro, ginger, jalapeños, sesame seeds.

Sauces : ponzu, soy, teriyaki, spicy aioli, sweet soy.

the Poker Game MENU

TUNA TACOS CAPRESE SALAD FILET ON CROSTINIS WITH BLUE CHEESE & CARAMELIZED ONIONS. MINI LOBSTER ROLLS KOBE BEEF SLIDERS - SPICY RIGATONI GREEK SALAD (FETA, OLIVES, TOMATO, CUCUMBER) EGGPLANT & ZUCCHINI TOWER (MILOS STYLE) PHILI CHEESE STEAK EGG ROLLS POTSTICKERS WITH TERIYAKI AND SRIRACHA AIOLI CHICKEN CORDON BLEU BITES BUFFALO CHICKEN WONTONS

The Seafood

MENU APPETIZERS

SEAFOOD DISPLAY OF CRAB, SHRIMP, AND LOBSTER 50$/PERS SHRIMP AND LOBSTER SCAMPI 40$/PLATE

ENTREE DOVER SOLE STUFFED WITH CRAB $40/PLATE STUFFED LOBSTER TAIL $50/PLATE SEARED AHI WITH PINEAPPLE SALSA $35/PLATE

SIDES TRUFFLE MASHED POTATOES $10/PERSON LOBSTER MAC AND CHEESE $14/PERSON VEGETABLE OF YOUR CHOICE $9/PERSON

DESSERT CHOCOLATE LAVA CAKE $10/PERSON MILK AND COOKIES $10/PERSON AN ICE CREAM SUNDAE $8/PERSON

Brunch

MENU COFFEE BAR

Coffee machine, almond milk, oat milk, sugar, honey, chocolate, caramel.

JUICE BAR Green juices, fresh vegetables out on the counter.

PANCAKE & WAFFLE BAR Gluten free and regular pancakes & waffles, choice of strawberries, chocolate chips, bananas, blueberries, healthy whip cream (almond).

EGG BAR Eggs any style and omelettes.

SANDWICHES & TOASTS BAR Avocado toast station, Chicken and waffle sliders BLT Station : assorted sauces, vegetable , assorted bacon

SAUSAGE & BACON BAR Roasted potatoes, turkey bacon and chicken sausage.

FRUIT BAR Fruit bar : cantaloupe, honeydew, watermelon, pineapple, berries, apples.

PARFAIT BAR Yogurt, fruit, berries and granola.

BURGER BAR BBQ PROTEIN WAGYU

NEW YORK STEAK

GROUND BEEF

SALMON

CHICKEN BREAST

IMPOSSIBLE BURGER

FRIED CHICKEN CUTLET

PORTOBELLO MUSHROOM

Lettuce, tomato, red onion, mushrooms, sautéed onion, jalapeno, pickles

SIDES

BUNS

SAUCES

FRENCH FRIES

BRIOCHE

1000 ISLANDS

COLESLAW

PRETZEL

KETCHUP

POTATO SALAD

WHITE BUN

MUSTARD

MASHED POTATOES

SESAME

HORSERADISH AIOLI

ROASTED POTATOES

POTATO

BBQ

BAKED POTATOES

RANCH

MACARONI SALAD

JALAPENO AIOLI

Greens Culinary Group @iamchefgreen

Greek Bar

BUFFET AND LIVE STATIONS

Mezze Station Hummus, beet hummus, red pepper hummus, tzatziki, babaganoush, cucumbers, carrots, celery sticks, cherry tomatoes.

Pita Station Steak, portobello mushroom, chicken, lettuce, tomatoes, onions, olives, artichokes, roasted peppers.

Salad Station Olives, eggplant, hummus, tzatziki, greek salad with feta.

Dessert Deconstructed Baklava.

Greek yogurt with blueberries, strawberries, raspberries.

Lemon cake.

by Greens Culinary Group

GOLD MENU Greens Culinary Group HORS D'OEUVRES Mer Bleue East Coast Canadian Oysters platter.

Shrimp Cocktail.

Caviar platter.

APPETIZERS San Daniele Prosciutto, mozzarella, heirloom tomatoes, arugula and balsamic pearls.

Scallops with avocado mousse, peas & carrots in a lemon white wine sauce.

A5 Wagyu over truffle risotto.

MAIN COURSE NY steaks, Filet, Ribeyes with a choice of demiglaze, truffle sauce, hollandaise sauce.

Roasted Lemon Branzino and Mediterranean herbs.

Served with sweet potato mash, asparagus, brussel sprouts.

DESSERT Cherries Jubilee

Mediterranean Cruise Menu

Appetizers Carpaccio Piemontese (beef carpaccio, mushrooms, capers, arugula, shallots).

Prosciutto, mozzarella & melon.

Harissa Caesar salad with capers,peppers and onion.

Chopped house salad (radicchio, endive, hearts of romaine, tomatoes, balsamic vinaigrette).

Entrees Grilled chicken & orzo with capers, roasted red peppers.

Branzino filet with cherry tomato relish and lemon parsley oil with couscous.

Filet mignon with creamy polenta and caponata (stewed eggplant and tomato).

Harissa rubbed lamb chops with grilled asparagus and crispy pannisse (fried chickpeas fries).

Dessert Yogurt and berries with a brown sugar crumble Puff pastry with strawberries and pistachio

The Exotic

MENU

Starter & Salads

Potstickers and egg rolls (vegetarian or chicken) Edamame Vegetarian & Chicken Spring rolls Chinese Chicken salad Cucumber, jalapeño pineapple and mango salad with noodles & peanut sauce.

Sushi

Hamachi with beets, red onion, Pomegranate seeds.

Choice of rolls : eel, hamachi, tuna, yellow tail, eel, steak.

Entrees

Steak tataki with truffle Tuna with jalapeño and ponzu Salmon with fried garlic , micro greens, basil oil, caviar, creme fraiche.

Miso seabass

Desserts

Cookie with a caramel creme Chocolate candy bars with ice cream

Greens Culinary Group

SORRENTO MENU

APPETIZERS Fried calamari Caprese tower Shrimp Scampi

SALADS Antipasti salad Caesar Salad

ENTREES Short rib and duck with manicotti Lobster & Shrimp pasta Chicken Piccata Florentine Ravioli

DESSERTS Sicilian Cannoli Deconstructed tiramisu