Listed below is only a sample of out menu items. Daniel Edlund Cuisine specializes in customizing menus for each clients needs.

COLD APPETIZERS:

Crudités vegetable platter with a choice of the following assorted dipping sauces: orange zest and pine nut, spinach and artichoke, sundried tomato, hummus, and tahini dip

Grilled jumbo shrimp with cocktail sauce, served skewered in pineapple

Sundried tomato and artichoke on sprouted mini toast

Frittata diamonds: Portobello mushroom and caramelized onion. Salmon, goats cheese and leek.

Sliver of pork tenderloin medallion on brochette with red currant jelly and horseradish cream

Spicy tuna resting on wasabi jasmine rice on crisp wonton

Foie gras crème on rye round toast with pickle

Mushrooms stuffed with artichoke and herb aioli

Cherry tomatoes with snow crab and mango chutney

Cucumber cups with ahi tuna and avocado-cilantro salsa

Oven baked cremini mushroom with artichoke and herb aioli

Skagen shrimp salad with dill and caviar garnish in mini croustade shell

Curried carrot and coconut soup shooters

HOT APPETIZERS:

BBQ baby back ribs in pineapple glaze

Mini crab cakes with roasted red pepper aioli

Swedish meatballs served with lingberry preserve and sauce au jus

Marinated chicken skewers with yuzu-ginger dipping sauce

BBQ Chicken mini skewer with chipotle mayo

Mediterranean lamb sliders with kalamata and caramelized garlic spread

Smoked salmon croque monsieur

Pear and brie quesadilla served with cumin creme fraiche

ACCOMPANIMENTS:

Oven roasted fingerling potatoes with rosemary

New potato salad with green beans and olives

Roasted garlic mashed potatoes

Sour cream garlic and crispy leek mashed potatoes

Sweet root vegetable gratin

Celery root, parsnip and potato puree

Steamed Quinoa tossed with mixed peppers, onions and cilantro

Orzo summer salad with cherry tomatoes, green onions, parsley, mint and lemon juice

Pasta salad with cherry tomatoes, roasted peppers and feta cheese

Grilled portobello, zucchini and red peppers lasagna with spinach fresh pasta, pecorino and mozzarella cheese

Red lentil curry

Three bean salad with cumin and fresh coriander

Portobello mushroom ‘chili’ with red beans

Shitake mushroom, spinach and goats cheese quiche

Parmesan, butternut squash and caramelized onion tart

Cardamom and start anis jasmine rice pilaf

Aromatic yellow basmati rice

Steamed brown wild rice with roasted almonds

Black rice pilaf with tomato concasse and fresh herbs

Assorted grilled vegetables in citrus marinade and tahini dressing

Five spice woked vegetables with plum vinegar and sesame oil,

Haricot verts with roasted nuts

SALADS:

Butter lettuce, carrot and yellow bell pepper, served with basil infused balsamic vinaigrette

Spinach salad, grapefruit segments, smoked bacon, grapefruit vinaigrette

Assorted field greens with shaved red onion, fennel and mandarin orange in cranberry vinaigrette

Cucumber and cocktail tomato salad, chopped fresh herbs and light olive oil dressing

Fresh herb salad with baby romaine, arugula, fennel, cherries, walnuts and blood orange vinaigrette

MAIN COURSE:

Grilled chicken breast in garlic, parsley and rosemary marinade served with herb aioli

Chicken roulade with roasted red pepper and asparagus

Meatloaf Italian style with balsamic vinegar, parmesan, basil and red pepper

Lasagna, bolognese ragu, fresh spinach pasta, marinara sauce and ricotta and mozzarella cheese

BBQ baby back ribs in pineapple glaze

Grilled pork tenderloin medallions in red wine marinade

Thyme and garlic marinated pork chops served with cider jus

Cashew satay pork tenderloin skewers with coconut pesto sauce

Braised veal with lemon infused root vegetables and mustard cream

Grilled flank steak in soy, ginger and green onion marinade

Poppy seed roasted salmon with garlic and parsley glazed carrots and lemon beurre blanc

Sesame and paprika crusted salmon fillets with yogurt tzatziki sauce

Fillet of cod panko dill crust served with sauce remoulade

Fennel and dill poached salmon with artichoke aioli

Grilled sword fish in cilantro and lemon marinade

Shrimp stir fry with seasonal vegetables

DESSERT:

Double chocolate brownies with crushed walnuts

Tropical almond tart served with vanilla whipped cream and sliced banana

Caramel pecan cake

Fresh Grand Marnier infused berries with lime zest and ice cream

Coconut macadamia pannacotta

Apple crumble with custard