Panache Menu

Place Setting

utensil package, with fork, knife, spoon, napkin, salt and pepper and a wet wipe. also includes a disposable plate and after-dinner mint.

Serving Utensils

this is a large heavy gauge plastic serving utensil, perfect for those bulk or buffet-type meals.

Aquafina

Brisk Iced Tea

Soda

Brisk Lemonade

140. Bruschetta

garlic toasted bread, with fresh tomatoes and parmesan cheese.

106. Olive Tapenade

purée of olives, sun-dried tomatoes, garlic and extra virgin olive oil, served on herb croutons and topped with feta cheese..

107. Fattoush

salad of cucumbers, tomatoes, chickpeas, peppers, mint and cilantro, tossed with a lemon dressing.

111. Hummus

a purée of chickpeas, tahini, lemon juice, olive oil and garlic, topped with chopped tomatoes and served with toasted pita bread.

105. Queso Manchego

imported spanish manchego cheese, served with roasted peppers and olives.

108. Carpaccio De Carne

thinly sliced beef tenderloin, with shaved parmigiano-reggiano cheese, sliced celery heart and crimini mushrooms, finished with a light drizzle of lemon vinaigrette.

112. Prosciutto & Dates Salad

mini mixed greens salad, with sliced dated, wrapped in paper-thin prosciutto di parma, finished with a splash of red chili oil.

116. Zucchini Purse

thinly sliced grilled zucchini wrapped around herb-whipped goat cheese with roasted peppers, enveloped n phyllo, and baked & finished with bechamel.

100. Mozzarella Caprese

fresh buffalo milk mozzarella di bufala, sliced tomatoes and basil, drizzled with balsamic reduction.

101. Diver Scallop Ceviche

marinated in fresh lemon juice, capers, shaved red onions and cilantro.

102. Tuna Tartare

fresh sashimi grade ahi tuna, with lemon, cilantro and garlic, served with crisp tortilla wedges and topped with sesame seeds and sliced scallions.

104. Mozzarella Antipasto

fresh buffalo milk mozzarella, prosciutto di parma, grilled zucchini, cipollini onions and roasted peppers.

114. Amanida Catalana

spanish antipasto, with genoa salami, spanish chorizo, olives and fontina cheese.

122. Tortilla Espanola

spanish layered omelet, with thinly sliced potatoes and onions, topped with roasted red peppers.

129. Spedino Di Pollo

grilled chicken skewers, served with tzatziki sauce.

137. Prosciutto Wrapped Dates

baked until crispy and finished with a balsamic reduction.

119. Funghi Portobello Alla Griglia

marinated and grilled portobello mushroom cap, topped with herb-whipped goat cheese.

125. Pollo A La Sevillana Chorizo

slow-braised boneless chicken, with spanish chorizo, in a spiced toamto-herb sauce.

126. Champignons En Papillote

wild mushrooms, basil, butter and white truffle oil.

130. Calamari Fritti

tender squid, fried crispy and served with salsa verde.

131. Carciofi Con Prosciutto

long-stem artichoke hearts, sautéed in white wine and butter, with prosciutto and roasted red peppers.

136. Grilled Calamari

grilled squid, tossed in salsa verde, topped with fresh parsley.

141. Potato Wrapped Rockfish

served with sautéed spinach and crispy sweet potatoes, finished with a cherry demi-glace.

118. Blackened Salmon With Artichokes

blackened salmon filet, with pan-seared artichoke hearts, finished with a pesto cream sauce.

124. Moules Provençale

pei mussels, sautéed with tomatoes, white wine, garlic, lemon and butter.

123. Beef Tenderloin Brochette

grilled beef tenderloin skewers, with cherry tomatoes and sliced zucchini.

128. Shrimp With Garlic

sautéed shrimp, in a garlic-white wine butter sauce.

121. Petite Crab Croquettes

mini-jumbo lump crab cakes, served over crispy sweet potatoes, topped with roasted red pepper remoulade.

134. Coquilles St. Jacques

seared diver scallops, with a creamy anise sauce.

135. Petit Filet Mignon

pan-seared beef tenderloin, served with potato purée, topped with a demi-glace.

120. Basil Encrusted Double Lamb Chop

served with potato purée, finished with a demi-glace.

200. French Onion Au Gratin

rich beef broth, with sweet yellow onions, topped with gruyère cheese.

202. Mixed Greens Salad

mixed greens, tomatoes, cucumber and carrots, tossed in a balsamic dressing.

203. Classic Caesar Salad

romaine lettuce, tossed with caesar dressing, topped with shaved parmigiano-reggiano cheese and homemade croutons.

204. Citrus Chicken Fiesta Salad

mixed greens, carrots and toasted sesame seeds, tossed in a sesame ginger soy dressing, topped with tortilla chips and pickled cabbage slaw.

205. Salmon & Spinach Salad

baby spinach and field mushrooms, tossed in pancetta mustard vinaigrette, topped with a grilled atlantic salmon.

206. Steak Salad

grilled marinated steak, served atop mixed greens, tossed with roasted shallots and bleu cheese dressing, finished with blue cheese crumbles.

207. Ahi Tuna Salad

mixed greens, tomatoes and cucumber, tossed in a lemon vinaigrette, topped with avocado and ahi tuna seared rare.

400. Pesto Chicken Fettuccine

smoked chicken, sun-dried tomatoes and baby spinach, tossed in a pesto cream sauce, with fettuccine and topped with toasted pine nuts.

401. Blackened Norwegian Salmon

served with cilantro rice and grilled tomato, jalapeño and okra salsa.

402. Porcini Mushroom Risotto

italian carnaroli rice, with porcini mushrooms and green peas, finished with white truffle oil.

404. Seafood Risotto

italian carnaroli rice, with sea scallops, shrimp and mussels, slow-cooked in a garlic and white wine.

410. Boullabaisse

fresh seafood stew, with shrimp, scallops and mussels, tossed in a white wine marinara sauce.

406. Ahi Tuna

seared rare, with potato purée, vegetable medley and a spicy mango salsa.

408. Filet Mignon

served with potato purée and sautéed asparagus, finished with a demi-glace.

409. Pistachio Crusted Rack Of Lamb

served with potato purée and sautéed asparagus, finished with a demi-glace.

407. Jumbo Lump Crab Cakes

topped with avocado butter, served with potato purée and vegetable medley.