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Hors d'Oeuvres


Aquavit and Rose Pepper Cured Gravlax,

Served with a Honey Mustard Dill Sauce and Lemon Parmesan Toast


Assorted Herring; Sour Cream, Mustard and Wine, New Potatoes, Red Onions, Fresh Dill and Chive Crème Fraiche, Served with Cracker Bread


Gorgonzola and Gruyere Cheese Tart

With a Waldorf Pear and Walnut salad


Pumpernickel with Caviar and Egg




Shrimp, Mussel, Fresh Peas and Mushrooms over Mixed Greens,

Served with a Cognac Spiked Island Dressing


Janzon's Temptation

Potatoes, Anchovy, Onions and Cream, Layered and Baked


Cocktail Meatballs

Served with Sugar and Salt cured English Cucumber, and Lingonberries


Sole Walewska

Wine Poached Filet of Sole, Served in a Champagne Sauce

With Pomme Duchesse, Fresh Lobster and Crab Meat


Filet Mignon with Fresh White Asparagus and Tarragon Béarnaise Sauce, Served with Shoestring Potatoes and Spinach Soufflé




Crepe Suzette

Thin Lemon Pancakes soaked in a Grand Marnier and Fresh Orange-Powder Sugar sauce, Flambéed in Cognac, then served with Vanilla Bean Ice Cream





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