A SAMPLING OF THE FABULOUS MEALS PREPARED BY SEASONED TO TASTE.
CATERING
MENU ONE ◦ Caramelized Onion and Stil- ton Cheese en Croute Spiced Almonds ◦ Bibb Lettuce with Shrimp, Asparagus and Chive Aioli Parmesan Toasts ◦ Filet Mignon with Wild Mush- room and Madeira Sauce Wild and White Rice with Lemon and Shallots ◦ Haricots Verts in Rosemary Butter ◦ Extravaganza of Fresh Ber- ries in Grand Marnier Chantilly Cream
SAMPLE DINNERS
MENU TWO ◦ Roasted Red Pepper, Caper and Parsley Bruschetta Spiced Almonds ◦ Gorgeous Heirloom Tomatoes with Basil, Olive Tapenade and Feta Cheese ◦ Grilled Rare Flank Steak with Argentine Chimmichurri Sauce Roasted New Potatoes with Garlic and Rosemary ◦ Fresh Snap Peas in Lemon Butter ◦ Molten Lava Cake with Cham- bord Truffle Center ◦ served with Vanilla Ice Cream and Fresh Raspberries
MENU THREE ◦ Crostini of Mushrooms, Pro- scuitto and Cambazola Blue Cheese ◦ Marcona Almonds ◦ Pork Loin Stuffed with Figs and Marsala ◦ Saffron Rice ◦ Medley of Snow Peas, Baby Carrots and Red Peppers ◦ Grand Marnier Almond Tart with Spiked Whipped Cream