Panache Menu

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

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

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

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

garlic toasted bread, with fresh tomatoes and parmesan cheese.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

wild mushrooms, basil, butter and white truffle oil.

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

grilled chicken skewers, served with tzatziki sauce.

tender squid, fried crispy and served with salsa verde.

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

seared diver scallops, with a creamy anise sauce.

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

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

baked until crispy and finished with a balsamic reduction.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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