Lon Lane's Inspired Occasions

Beverages:

THE ENGLISH BEAT POMEGRANATE SIGNATURE MARTINI
In honor of Jon and The English Beat, guests will be offered this signature beverage poured through an Ice guitar Martini luge.

TANGERINE AND HYPNOTIC MARTINI’S, TRADITIONAL MARTINI’S AND DIRTY MARTINI’S
(Following the color palate of the painting behind the bar.)

FULL SERVICE PREMIUM BAR

Stationery Hors d’ Oeuvres:

A SUMMER SEAFOOD EXTRAVAGANZA
Sushi (California rolls, tuna, spicy tuna, salmon, mackerel, octopus, eel) with wassabi, soy & pickled ginger,
Steamed Jumbo Gulf shrimp served with traditional red sauce and lime cilantro remoulade,
Crab cakes sautéed tableside and served with traditional red sauce, lime remoulade and tomato ginger jam,
Brazilian scallop ceviche with mango, papaya, lime and cilantro.
Served with salt and pepper grissini and Lavosh with black and white sesame seeds.
(Paired with chilled Sake, Japanese and Boulevard Brewery beers)

Butlered Hors d’ Oeuvres:

BACON WRAPPED WATER CHESTNUTS WITH A THAI SWEET RED CHILE GLAZE

SUMMER RED AND YELLOW CHERRY TOMATOES STUFFED WITH A FRESH BASIL MOUSSE
Garnish with julienne basil.

CUCUMBER, TOMATO AND FETA CANAPÉ
Bite hot house cucumber round topped with sun dried tomato pesto and crumbled feta cheese.

Stations:

A SUMMER ANTIPASTO STYLE TABLE
Herbed olives, roasted red, yellow and green peppers,
Caponata, herbed French bread crostini,
An assortment of sliced sausages and meats
Italian Cheese terrine, Brie, Creamy Gorgonzola, Peppered Montrachet,
Red and green grapes, strawberries and summer fruit,
Italian white bean and oil poached tuna salad with red and green onions and preserved lemon.
(Paired with Red Zinfandel, and a crisp Pinot Gris)

THE HISTORIC BROWN DERBY COBB SALAD MARTINI STYLE
Featuring romaine, chopped tomato, chopped egg, chopped artichoke hearts, diced poached chicken and ripe olives. Bacon crumbles and Blue cheese will be served on the side.
(Paired with Pelligrino sparkling mineral water)
Servers will put salad ingredients into a martini shaker, add dressing, shake and pour into a martini glass.
Guests will serve themselves bacon and blue cheese.
 

The Entree Table:

KOBE HANGAR STEAK MINI HOAGIES
Grilled to-order tableside with peppers, onions, and cheese. Served hot on mini hoagie buns.

PORK TANGIER
Tender chunks of pork tenderloin with pearl onion, garlic, tomato, cinnamon, ginger, cumin, turmeric, cloves, golden raisins and toasted almonds. Garnished with preserved lemon and chopped cilantro. Served with cinnamon rice studded with peas and sautéed mushrooms.

SUMMER VEGETABLE FRICASSEE WITH SAFFRON
Summer baby carrots, green beans, garden peas, corn, tomatoes mushrooms, chickpeas, egg plant, zucchini, yellow squash and pearl onions in a light saffron cream sauce highlighted with thyme and white wine.  Served over mini penne pasta and topped with freshly grated Parmesan cheese. Served with crushed red peppers on the side.

A Dessert Buffet:

CHAMPAGNE SHOOTER TOAST

A CELEBRATION CAKE WITH OPRAH CANDLES AND SPARKLERS

MINI CHOCOLATE AND RASPBERRY MOUSSE PARFAITS

MINI LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS

ASSORTED MINI COOKIES
Chocolate soufflé cookies, mini praline cookies, Italian Wedding Cookies.

COLD CAPPUCCINO PUNCH
Strong coffee with cinnamon, sugar, cream, and vanilla bean ice cream.

Give Away Cookies:

“ENGLISH BEAT” COOKIES
Bagged and tied with black ribbon