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“We will use A Private Affaire catering again and again!"
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Corporate Reception
with passed hors d’oeuvre and interactive food stations
Hors d’oeuvre
passed butler style. . .
Seared ahi skewers
With a ginger soy-wasabi marinade
Hidden treasure steak pinwheels
With candied ginger, watercress & a soy-shallot marinade
Chive crepe triangles with Peking duck
With mandarin orange & hoi sin
Roasted baby Yukon potatoes
Filled with lemon crème fraîche & tobiko caviar
Prosciutto wrapped black mission fig
Infused with honey mascarpone
served on a walnut Crostino
Display hors d’oeuvre
Station #1. . .
carved seasonal fruit & cheese display
berries, melon, mango, kiwi & pineapple
smoked gouda, Cambozola, herbed Chèvre
Stilton & Irish cheddar
Smoked salmon & dill layered Brie
Dried fruit & nut layered Brie
artfully carved & displayed
served with baguettes & water wafers
display hors d’oeuvre
Station #2. . .
Seafood display
Dungeness crab
tossed with mango, red onion, tarragon & lemon
served in tiny butter lettuce cups
Thai marinated prawns
tossed with mint, cilantro, Thai basil,
Green onion, lemon grass, soy & crushed peanuts
New Zealand green lip mussels
with ancho-chili & lime aioli
Hog island oysters
shucked on the half shell served
with lemon-shallot mignonette
Display hors d’oeuvre
Station #3. . .
Tapas bar
Sautéed jumbo chili & garlic prawns
Cumin crusted salmon
New finn potatoes fried in cayenne pepper
Spanish saffron rice with pistachios, currants & celery
Baby greens, tomato & avocado salad
Marinated black & green olives & Manchego cheese
Dessert station
Crêpe Suzette
chef prepared to order
Flambé of peaches, strawberries & blueberries
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