AMERICAN FUSION

STARTERS/APPETIZERS

  • Blackened Shrimp Skewers wrapped with Bacon and topped with a Pineapple Chutney Sauce
  • Watermelon Feta Mint Skewers with a Honey Tarragon Vinaigrette Dressing
  • Spinach Artichoke Dip on a Crostini Bread
  • Antipasto Platter with Italian Meats, Cheeses, and Assorted Crackers
  • Truffle Herb Goat Cheese on a Crostini
  • Gazpacho Shooters – Garnished with Shrimp and served in a Shot Glass
  • Mini Crab Cakes with a Chipotle Tartar Sauce
  • Zucchini Medallions with a Tomato Basil Ratatouille and a Balsamic Glaze
  • Cream Spinach Stuffed Mushrooms
  • Medjool Dates wrapped with Bacon
  • Smoked Salmon on a Cracker with a Dill Cream Cheese
  • Ahi Cucumber Poke Bites with a Wasabi Mayo
  • Hummus with Pita Bread
  • Antipasto Skewers topped with a Tarragon Vinaigrette
  • Caprese Mozzarella Skewers topped with a Balsamic Glaze
  • Filet Mignon Skewers topped with a Cajun Sauce
  • Grilled Chicken Skewers topped with a Whole Grain Mustard Sauce

SALAD OPTIONS

  • Strawberry Arugula Salad with Feta Cheese, Almonds, and a Pomegranate Vinaigrette Dressing
  • Classic Caesar Salad with Parmesan Cheese, Croutons, and a Caesar Dressing
  • Mixed Greens Salad with Carrots, Cherry Tomatoes, and a Ranch Dressing on the Side, and Balsamic Vinaigrette Dressing on the Side
  • Dried Quinoa Arugula Salad – Dried Mango, Crimson Raisins, Apricot, Cranberries, with a Lemon Vinaigrette Dressing
  • Radicchio + Wild Mixed Greens Salad with Dried Fruit, and a Oil + Walnut Vinaigrette Dressing on the Side (Vegan)

 

DESSERT

  • Assorted Dessert Platter – Mini Cheesecakes, Lemon Bars, Assorted Cookies, and Delicate Chocolate Brownies

Main Entrée (Prices may vary)

  • Tri Tip topped in a Bordelaise Sauce
  • Herb Grilled Chicken with a Whole Grain Mustard Sauce
  • Boneless Braised Short Rib with Caramelized Red Wine + Onion Reduction
  • Chicken Piccata with a Lemon Butter Sauce and Capers
  • Roasted Rack of Lamb with a Mint Red Wine Reduction Sauce
  • Grilled Salmon with a Lemon Butter Sauce
  • Miso Glazed Salmon
  • Baked Halibut with a Lemon Butter Sauce and Capers
  • Filet Medallions topped in a Bordelaise Sauce
  • Filet Mignons topped in a Bordelaise Sauce
  • Prime Rib with Au Jus and Creamy Horseradish on the Side
  • Truffle Mushroom Risotto with Grilled Eggplant, and a Roasted Red Pepper Coulis (Vegetarian)
  • Penne Pasta with Sun-dried Tomatoes, Broccoli, Spinach, tossed in a Pomodoro Sauce (Vegetarian)
  • Impossible Meat + Quinoa with a Champagne Heirloom Tomato Coulis (Vegan)

 

SIDES

  • Gold Rosemary Potatoes
  • Creamy Mashed Potatoes (Can also make Pesto OR Garlic upon Request)
  • Roasted Spring Vegetables – Baby Zucchini, Dollar Yellow Squash, Tricolored Peeled Baby Carrots, and Cherry Tomatoes
  • Loaded Mac n Cheese with Mushrooms and Bacon
  • Plain Mac n Cheese
  • Brussel Sprouts with Crispy Bacon
  • Herb Almond Brown Rice

 

* Other dishes are available – please call for details.

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