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Lavish Sushi Station Featuring a Display Boat and Coordinating Décor of Orchids and Bamboo and Including:

California Rolls

Traditional California roll with avocado, cucumber, kani kama

Spicy Tuna

Spicy Tuna with cucumber

Smoked Salmon with Cream Cheese

Smoked Salmon, cream cheese, chives

Vegetarian- Portobella & Pecans

Grilled Portobello, Toasted Pecans, Roasted Red Bells, Avocado, Brown Rice

Assorted Sashimi

Selections of: Yellowfin Tuna (Maguro), Yellowtail (Hamachi), Salmon (Sake) Albacore (Shiro Maguro), Red Snapper (Izumi Dai), Shrimp (Ebi)

Assorted Nigiri

Selections of: Yellowfin Tuna (Maguro), Yellowtail (Hamachi), Salmon (Sake) Albacore (Shiro Maguro), Red Snapper (Izumi Dai), Shrimp (Ebi)

Accompanied by Ginger, Soy and Wasabi

Speciality Maki (rolls)

-Tropic of California -En Fuego -Crunch Dragon -Lox & Bagel -Lobster Roll -E.T. (Eel and Tuna) -RGT roll (Rosemary, Garlic, Tuna)

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Raw Bar Station

Cold Poached Shrimp Snow Crab Claws Oysters on the Half Shell Oyster Shooters Lemon, Horseradish, Hot, Mignonette and Cocktail Sauces

Cheese and Fruit Display

Domestic and Imported Cheese Selection Crusty French Baguettes, Water Crackers, Grapes and Fruit Jams

Charcuterie board

select import and domestic meats with cheeses, grapes and baguette

Mashed Potato Bar Station

Yukon Gold Mashed Potatoes Basil Chicken Chili Bacon Crumbles Scallion Aged Cheddar Cheese Chopped Jalapeno Avocado Pico de Gallo

Carving Station

Roasted Breast of Turkey with Cranberry Sauce Whole Poached Salmon with Horseradish Mousseline Baron of Beef Tenderloin of Beef with Red Wine Shallot Sauce

Pad Thai Station

Chicken Pot Stickers Shrimp Tempura Lobster Tempura Napa Cabbage, Snap Peas and Red Bell Pepper Carrots and Kaiware Sprouts Curry Basil, Hoisen, Soy Sweet Korean and Spicy Plum Sauces

Italian Station

Caesar Salad Tortellini and Penne Pasta Alfredo, Pesto Cream, Lemon Butter and Tomato Basil Garlic Pomodoro Sauces Sauteed Shrimp and Grilled Chicken Toppings Parmesan Cheese and Red Chile Flakes Asparagus and Roasted Red Peppers

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Wild Mushroom Risotto

Gorgonzola and Chive Crushed Potatoes

Summer Vegetable Rice Pilaf

Herb Roasted Fingerling Potatoes

Roasted Cauliflower Lemon Dill sauce

Green and Yellow Beans served with a Shallot and Toasted Almonds Sauce

Roasted Baby Carrots Seasoned with Fresh Thyme

Mixed Spring Mushroom with Garlic Butter, and Pine Nuts

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​​Chef Syd Marshal

Private Chef

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