Metropolitan Pavilion is delighted to host your gala for 300 to 1,000 guests for a four hour dinner reception. Your guests will be treated to one hour of inventive passed hors d’oeuvres followed by an astounding three - course meal.
We include a choice of first courses and entrées as well as a tempting selection of desserts to be accompanied by coffee and tea. Your guests will also enjoy a Premium Open Bar. We will provide all necessary staff and a striking selection of linens, tables and chairs to suit your personal taste.

Includes A Selection Of Eight Passed Hors D’oeuvres

Mini Tournedo of Beef on Toast with Cognac Mayonnaise
and Fried Shallot

Petit Cheeseburger on Brioche with Ketchup Seven Spice

Lamb Filet on Pita Crisp with Sweet Fig - Balsamic Syrup

Duck Spring Roll with Tangerine Sauce Peking

Duck Roulade with Scallion and Hoisin Dipping Sauce

Chicken and Roasted Red Pepper Quesadilla
with Roast Tomato Salsa

Smoked Salmon Pizzette on Wonton Crisp with Frizzled

Leeks and Wasabi Cream Tuna Tartare on Potato Gaufrette

Coconut Shrimp on Plantain Chip with
Barbecue Wasabi Sauce

Shrimp Vol Au Vent with Lobster Cream Sauce

Crab Cake with Coconut Lemon Grass Sauce

Raclette Cheese Puff with Parmiggiano - Reggiano
and Truffle

Parmesan Chip with Fava Bean Puree and
Black Olive Tapenade

Tomato, Parmesan and Basil Bruschetta

Warm Brie with Sautéed Apple Vol au Vent

Wild Mushroom Strudel with Porcini Cream

Ratatouille in Zucchini Ribbon

Spicy Corn Pancake with Manchego and
Charred Tomato Mint Salsa

FIRST COURSE
please select one
accompanied by assorted breads
and butter

Roquefort Napoleon on Mixed Greens
with Herbal Vinaigrette

Chevre and Walnuts in Phyllo on
Asparagus Tip Salad

Salad of Autumn Greens with Roasted
Pears, Sundried Cranberries
and Gorgonzola Crostini

Wild Mushroom Flan on Mesclun
Greens with Balsamic Vinaigrette
and Enoki Mushrooms

Grilled Mixed Vegetable Tart
with Goat Cheese and Black
Olive Tapenade

MAIN COURSE
please select one

Peppercorn Crusted Sirloin of Beef
with Red Wine Reduction

Boneless Braised Shortribs of Beef

Sirloin of Beef with Wild Mushroom and Caramelized Shallot Sauce

Breast of Chicken Roulade with Sundried Tomato, Shiitake Mushroom and Basil

Roast Breast of Chicken with
Lemongrass Sauce

Herb Crusted Halibut

Grilled Filet of Salmon with Green Tomato
and Dill Chutney

DESSERT
please select one
accompanied by french roast and decaffeinated coffees, regular and herbal teas

Chocolate Cream-Filled
Profiteroles with Almond Anglaise
and Chocolate Tuile

Peach Melba In Puff Pastry with Tahitian vanilla Ice Cream and Raspberry Coulis

Apple Tart with Warm Caramel
Sauce and Fresh Whipped Cream

Pear Frangipane Tart with Vanilla Scented Cream

Passion Fruit Mousse with
Fresh Berries