Watson's Catering

With light tomato concasse

Over baby green with sesame-lime vinaigrette

With caviar garni

With beets and pistachios over peppercress

Tenderloin layered with bearnaise mashed potatoes and wild mushroom au jus

With scalloped potato timbale with truffles, a haricot vert bundle and yellow pepper coulis

With timbale of couscous primavera and roasted asparagus

With shiitake demi-glace, roasted red pepper polenta and plum tomato stuffed with creamed spinach

With fresh berries and sabayon cream

With bittersweet chocolate garni

With fresh berries and miniature biscotti

With french cookies