Cuzine Chefs

Dinner Party Food Options

Appetizers

Appetizers

Parfait a Confit de Canard
Shredded duck, layered with ginger cream, on top of a crispy wonton and drizzled with a pomegranate reduction

Crab Stuffed Shrimp
Jumbo prawns stuffed with a crab cake and served with a Cajun beurre blanc

Escargot en Croute
Simmered escargot, in a creamy wine sauce, topped with puff pastry and baked

Chilled Cucumber Soup
Fresh cucumber, pureed with a fresh blend of herbs, yogurt and a touch of cream

Seared Tuna
Sushi grade Ahi, pan seared, sliced and served with a soy-ginger- lemongrass sauce

Tuna Parfait
Diced Ahi, pan seared rare and layered in a crispy wonton with wasabi cream and drizzled with basil oil

Crab Cakes
Classic style crab cakes served with a chipotle remoulade sauce

Mediterranean Tempura Shrimp
Tempura battered fried shrimp, tossed with balsamic vinegar, hearts of palm, artichokes and feta cheese

Seared Scallops
Pan seared sea scallops, on a bed of fennel and leek confit

Ceviche Cups
Caramelized potato cups filled with ceviche, served with cilantro vinaigrette

Shrimp Martini
Jumbo boiled shrimp with a bloody Mary sauce

Lobster Tails
Broiled lobster tail with a chive butter sauce

Roasted Garlic and Bleu Cheese
Oven roasted whole garlic, served warm with crumbled aged bleu cheese and toast points

Grilled Portobello
Fire grilled Portobello mushrooms, sliced and served over artichoke and tomato confit

Salads

Salads

Caprese Salad
Fresh sliced tomatoes with buffalo mozzarella, drizzled with aged balsamic vinegar and topped with fresh basil

Thai Shrimp Salad
Chili and basil sauteed shrimp with coconut slaw

Caesar Salad
Classic Caesar salad with garlic toast points

Baby Spinach Salad
Baby spinach wilted with warm bacon sherry vinaigrette

Endive Salad
Endive, frisee, and mixed baby greens tossed with blue cheese, apples, walnuts in balsamic vinaigrette

Entrees

Poultry

Portabella Chicken
Sauteed breast of chicken, topped with oven roasted portabella mushroom and provolone cheese, served with a Marsala wine sauce, French style green beans and oven roasted potatoes

Mango Chicken
Grilled chicken breast, buttered green beans, chili polenta served with a mango-cilantro sauce

Pan Seared Duck
Pan seared duck breast with truffled mashed potatoes, sauteed Swiss chard and a blood orange demi glace

Chicken Supreme
Pan seared chicken, served with oven roasted fingerling potatoes, toasted garlic spinach, in a fines herb sauce

Potato Crusted Chicken
Shredded potato crusted chicken breast, seared and finished in the oven with roasted baby vegetables and a rosemary-red wine au jus

Honey Chipotle Chicken
Marinated grilled chicken breast with red pepper rice pilaf, oven roasted asparagus in a zesty honey-chipotle cream sauce

Caribbean Chicken
Jerk rubbed grilled chicken with coconut rice pilaf, grilled mango and avocado vinaigrette

Meat

Filet Mignon
Filet mignon with, red pepper potato hash, and balsamic glazed asparagus, in a red wine sauce

Bleu Filet
Bleu Cheese stuffed filet mignon with a bacon cream, served with mashed potatoes and asparagus

Lamb Chops
Herb marinated lamb chops, with mint infused cous cous and sauteed Swiss chard, served with a green pepper demi glace

N.Y Strip
Grilled New York strip with fingerling potatoes and asparagus, served with roasted shallot butter and wild mushrooms

Veal Chop
Grilled marinated veal chop, served with squash and potato puree, in a balsamic jus

Veal Scaloppini
Thinly sliced veal cutlets, breaded and sautéed with wild mushroom and garlic butter sauce, green beans and fried sweet potato sticks

Flambéed Steak Medallions
Sliced filet mignon with caramelized onions, mushrooms, flambéed with cognac and served with mashed potatoes

Spicy Ribeye
Cajun rubbed ribeye, grilled, served with charred vegetables and potatoes in a Cajun au jus

Cilantro Flank Steak
Lime-cilantro marinated flank steak, grilled, served with charred chiles and black bean puree

Chili Rubbed Buffalo
Grilled buffalo strip with sweet potato gratin, roasted corn in a smoked tomato sauce

Seafood

Hawaiian Halibut
Macadamia nut crusted Halibut with coconut rice, stir-fry vegetables, served with a ginger-lime sauce (seasonal)

Lemongrass Skewered Swordfish
Grilled swordfish skewered with lemongrass, served with Thai spiced rice noodles, sesame long beans, in a coconut curry sauce

Sesame Crusted Ahi
Seared Ahi with a soy-ginger glaze, Chinese long bean, sauteed bokchoy and Steamed white rice

Miso Glazed Salmon
Broiled salmon, basted with Miso and served with gingered bokchoy, wasabi mashed potatoes, in a charred red pepper broth

Grilled Striped Bass
Grilled striped bass with melted tomatoes, roasted red potatoes, grilled artichokes and a warm tomato-herb coulis

Cajun Red Snapper
Pepper, onion and garlic stuffed snapper, rubbed with Cajun spices, whole grilled, served with rice, and chipotle butter sauce