These menus are examples of some of the parties that we have done in the past. They are only examples, and we can tailor these menus to suit your needs.       An Intimate Garden Wedding Hors d'Oeuvres Wild Mushroom Crostini Roasted Shallot Balsamic Relish Asparagus Wrapped in Prosciutto Lemon Marscapone Polenta Leaves Roasted Pepper Mousse   First Course Creamy Butternut Squash Soup with Chives and Pumpkin Seed Oil   Salad Course Mixed Baby Green Salad with Pear, Candied Walnuts and Stilton Cheese   Main Course Pistachio Crusted Seabass Wild Mushroom Potato Galette And Grilled Asparagus       A Winter Reception & Formal Dinner Hors d'Oeuvres Spicy Thai Spring Rolls Citrus Scones with Smoked Salmon and Créeme Fraiche Chicken Thyme Dimes Leek Pernod Reduction Lobster and Wild Mushroom Quesadillas   First Course Seared Diver Scallops on White Truffle Risotto with Porcini Jus   Salad Course Arugula Salad with Shaved Fennel, Parmesan and Figs   Main Course Herbed Crusted Rack of Sonoma Lamb with Confit of Tomato and Fois Gras Potato Puree       Pre Theatre Cocktail Reception (fifteen person minimum) Passed Hors d'oeuvres Seared Tuna on Wonton Chips with Wasabi Caviar Serrano Ham Canapé with Port Fig Butter Smoked Duck Tostada with Mango Chutney Pan Roasted Prawn and Fennel Bulb in Artichoke Cup   Stationary Hors d'oeuvres Assorted Fruit and Imported Cheese Platter with Crostini Dim Sum Station with Assorted Condiments Smoked Salmon Station with Classic Accompaniments Tropical Fruit Display with Warm Chocolate Dipping Sauces