World Wide Events is pleased to say that we can prepare all kinds of cuisines and it will be delicious! These are some of the options to give you lots to think about.

Soba Noodle Salad with Seared Salmon Medallions, Sautéed Bok Choy and Cucumber with Ginger, Scallion Vinaigrette

Smoked Duck Salad with Roasted Pear and Pomegranate Vinaigrette Topped with Glazed Pecans

Rustic Sauté of Chorizo, Asparagus, Toasted Baguette and Almonds

Organic Baby Greens with Grilled Shrimp, Roasted Golden Beets, Herb Croutons and Orange Thyme Vinaigrette

Risotto Verde – a Creamy Risotto with Spring Green Vegetables and Sweet Herbs

Pumpkin Ravioli with Fresh Sage Butter and Crumbled Amarettis

Porcini and Chanterelle Strudel Topped with Micro Greens and Balsamic Reduction

Frisee and Radicchio Salad with Apples, Red Grapes and Roquefort with Raspberry Vinaigrette

Slices of Sweet Red, Gold and Candy Cane Beets with Blanched Asparagus, Pink Grapefruit Supremes and Snow Pea Shoots with Chervil Vinaigrette

Baby Red Oak Leaf Salad with Black Olive, Manchego Cheese and Blood Orange Citronette

Ginger Fish Balls in Tomato and Thai Basil Sauce

Charred Asparagus Salad with Grilled Radicchio, Walnut Crusted Goat Cheese and White Truffle Vinaigrette

Baby Arugula with Olive Oil Macerated Peaches and Fresh Ricotta Salata

Grilled Potato Salad with Bay Scallops, Watercress, Green Onion with Orange and Horseradish Vinaigrette

Cold Pea and Yogurt Soup with Mint and Scallions

Baby Mache with Chili Fried Brussel Sprouts Topped with Crisp Lotus Root

Lobster, Avocado and Grapefruit Supremes on a Bed of Baby Arugula

Big Green Salad -Romaine Lettuce, Napa Cabbage, Cucumber, Edamame and Toasted Sesame Seeds

Tuna Carpaccio with Capers, Olive Tapenade, Honey Dew Melon and Balsamic Reduction

Lemon Cured Zucchini with Tomato, Mozzarella and Italian Parsley

Thyme Marinated Filet Mignon with Fig and Port Reduction

Beef Tenderloin Steaks with Mustard Cognac Sauce and Frizzled Leeks

Porcini Crusted Filet Mignon with Rosemary Butter

Dry Aged New York Strip Steak Pressed with Smokey Yemeni Spice Rub

Lavender and Mint Roasted Pork Tenderloin

Butterflied Leg of Lamb, Grilled and Served with Basil and Mint Pesto

Moroccan Lamb Tagine with Dates and Pearl Onions

Long Island Duck Breast Marinated in Garlic, Rosemary and Sage with Shallot Pepper Sauce

Braised Duck Legs with Leeks and Green Olives

Sage Marinated Duck Breast with Cabernet, Fig and Green Peppercorn Sauce

Smokey Texas Barbeque Chicken Breast

Marinated French Cut Chicken Breast Baked with Apricot and Miso Glaze Tossed with Wilted Shiitake Mushroom

Seared Catalonian Chicken Breast with Romesco Sauce

Marinated and Grilled Lemongrass Chicken Breast with Rosemary and Ginger Aoli

Atlantic Shrimp Poached with Cloves and Lemon Served with Leek and Pernod Cream Sauce

Saffron Paella with Shrimp, Scallops, Mussels, Chorizo and Chicken

Seared Chilean Sea Bass Served with Vermouth, Basil, Lemon and Mirepoix Sauce

Baked Porcini Crusted Halibut

Sake and Mango Glazed Salmon with Scallion Shavings

Pan Seared Salmon Filet Glazed with Canadian Whiskey, Maple Syrup and Ginger

Individual Moroccan Potato Terrines with Harissa and Cilantro

Individual Potato Gratin with Fennel Seed

Seasoned Sweet Potato Fries

Wild Rice with Sage and Roasted Sweet Potatoes

Black Forbidden Rice and Sautéed Kale

Saffron Vegetable and Rice Paella

Tuscan White Bean and Sage Casserole

Orange Zest and Mascarpone Ravioli in Devon Cream and Fried Parsley

Rigatoni with Grilled Artichokes, Cannellini Beans and Asiago Shavings

Rosewater Scented Couscous with Dried Apricots, Golden Raisins and Toasted Almonds

Roasted Sweet Corn with Caramelized Garlic, Thyme and Sage

Sugar Snap Peas with Chervil Butter and Slow Roasted Grape Tomatoes

Individual Cauliflower Terrine

Mélange of Roasted Fennel, Orange Supremes and Asparagus Spears

Green Trio of :
Swiss Chard, Broccoli Rabe and Spinach

Cider Glazed Pearl Onions

Baby Golden Beets, Blanched Asparagus, Pink Grapefruit Sections in Chervil

Spiced Carrot Puree with Crystallized Candied Ginger

Baby Roasted Zucchini with a Hint of Anise

Glazed Baby Purple and Yellow Carrots

Coconut Rice Pudding Brule with Lime, Caramel and Mango

Blackberry Peach Cobbler

Cabernet Poached Pears with Crème Anglaise

Dark Chocolate Soufflé with Cardamom Crème Anglaise

Pomegranate Panna Cotta

Blueberry, Caramel and Almond Tart with French Vanilla Ice Cream

Strawberries, Shortbread Cookies and Crème Fraiche Panachee

Dulce de Leche Ice Cream with Fresh Strawberries and Mexican Chocolate Sauce

Churros served in an Espresso Cup with Hot Spiced Mexican Chocolate

Olive Oil Couscous Cake with Crème Fraiche and Date Syrup

Warm Jasmine Rice Pudding with Passion Fruit

Spiced Chocolate Tarts with Tibetan Pink Salt

Goat Cheese Lemon Tartlets on a Bed of Shredded Phyllo

Champagne and Tangerine Sorbet with Warm Blueberry Vanilla Compote and a Hazelnut Tuile

Ricotta and Cherry Strudel with Crème Anglaise

Peaches in Brown Sugar with Rum Sauce and Ice Cream

Lemon Pound Cake, Blueberries and Ginger Panachee

Individual Sour Cherry or Apple Charlottes

Butter Pecan Shortcake with Ice Cream and Warm Banana, Pineapple and Mango Compote

Sour Cream Orange Cake with Lemon Crème Anglaise