BUTLERED & STATIONARY HORS D'OEUVRES
Pigs in Blankets with Spicy Mustard Dip
Balsamic Fig Bruschetta with Saga Blue Cheese
Maryland Crabcakes, Ancho Chili Mayonnaise
Chorizo and Paprika Blue Lipped Mussels - cocktail fork
Crispy Potato Skins with Bacon, Cheddar & Sour Cream
Mini Lobster Rolls with Caper Mayo
Lamb Wonton with Ponzu Dip
Sesame Seared Tuna with Wasabi Dip
Green & White Crudites’: Edamame, Endive, Jicama, Pinot Rigot Cheese, Artichokes, Olives,
Caperberries and Asparagus with a Sweet Pea Guacamole
Breadsticks, Cheese Straws, Potato Flats
BUFFET
Pan Seared Halibut , served with a Tomato, Caper, Vegetable Salsa served on the side
Persian Jeweled Rice - Saffron Basmati Rice, Cranberries, Raisins & Pistachio
Braised and Roasted Beef Short Riblets, Molasses BBQ Sauce
Chipotle Sweet Potato and Corn Fritters
Buttermilk Country Fried Chicken on a Salsa of Apples, Pecans & Blue Cheese with Honey Mustard Dressing (on or off the bone)
Summer Vegetable Strada - layers of Grilled Vegetables - Portabello Mushrooms, Zucchini, Yellow Squash, Vidalia Onions, Yellow & Green Beans, Asparagus & Beets
Heirloom Tomatoes, Sea Salt, Ground Pepper & Olive Oil
Greens - Arugula, Baby Spinach, Butter Lettuce
Basket of Artisan Breads - including Cornbread, Savory Scones & Popovers
DESSERT
Banana, Macadamia and Bittersweet Chocolate Bread Pudding, Vanilla Ice Cream
Open Faced Peach & Blueberry Shortcakes, with Whipped Sweet Cream & Individual
Ice Cream Sundae Fixins' - Chocolate Sauce, Sprinkles, M & M's, Snickers, Jelly Beans, Whipped Cream
Coffee & Tea Service.
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Smoked Fish Display with sides of Smoked Salmon, Whole White Fish, Sable and Herring 2 ways
Egg Salad & Albacore Tuna Salad
Strawberry, Blueberry or Cheese Blintzes
Platter of Sliced Tomatoes, Lettuce and Red Onion
Bread Basket with Assorted Flavors of Bagels,
Croissants, Brioche, and Rye Bread
Cream Cheese, Scallion Cream Cheese & Vegetable Cream Cheese,
Butter and Jelly
Fresh Fruit & Berry Salad
Composed Chopped Salad, Romaine, Iceberg, Avocado, Cucumber, Peppers,
Chick Peas, Capers, Mushrooms & Tomato
Mini Brownies, Blondies, Ruggelach, Lemon & Linzer Bars,
Napoleons, Eclairs, Cookies: Oatmeal Raisin, Snickerdoodles, Chocolate Chip
Coffee & Tea Service
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BUTLERED HORS D’OEUVRES – ADULTS
Sesame Seared Tuna with Wasabi Cream
Peking Duck, Hoisin Cucumber and Scallion
Balsamic Fig Bruschetta
Filet of Beef on Garlic Croustade with Peppercorn Sauce
Wild Mushroom Wonton, Ponzu Sauce
Thai Fishcake with Sesame Sauce
Smoked Trout on Endive with Horseradish Cream
Zucchini Pancake, Key Lime Dip
Coconut & Lime Chicken Satay
STATIONARY HORS D’OEUVRES
Fresh Vegetable Crudite’, Roasted Red Pepper Hummus,
Cheese Straws and Spiced Nuts
Mascarpone, Basil & Pine Nut Torte with Flatbreads,
Crackers, Fruit & Grapes
HORS D’OEUVRES – children
Pigs in blankets, Mozzarella Sticks
Pizza Bagels, Quesadillas, Salsa Dip
Chicken Strips, Honey Mustard Sauce
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FIRST COURSE – plated and served
Salad of Farmers Greens, Oak Leaf Lettuce, Endive and Watercress,
Roasted Beets, Toasted Hazelnuts & Broiled Goat Cheese
Hazelnut Vinaigrette
Long Garlic Crouton
BUFFET DINNER
Baby Lamb Chops around a mound of Smokey Mashed Potatoes,
Smoked Gouda, Chipotle and Garlic; Burgundy Demi Glace Sauce
Halibut Thai Style with Cilantro, Lemongrass, Ginger, Lime
served on a Julienne of Tri-Color Peppers
Wild Rice Pancakes
Spring Vegetable Medley: Asparagus, Sugar Snap Peas, Cippolini Onions,
Roasted Garlic, Haricot Vert, Baby Carrots
Mini Rolls, Assorted Flavors
Sweet Butter
CHILDREN’S BUFFET
Pasta Station: Linguine & Rotelle
Vodka, Marinara & Alfredo Sauces
Mozzarella, Tomato, Mushrooms, Black Olives, Basil, Parmesan Cheese
Caesar Salad & Garlic Bread
Cucumber & Pepper Strips with Sour Cream and Onion Dip
DESSERT
Fresh Apple Turnover served warm with Vanilla Ice Cream
and drizzled with Chocolate Sauce
Chocolate Dipped Strawberries
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ADULT & CHILDRENS’ MENU TOGETHER
Tossed Salad – Ranch and Vinaigrette Dressing on the side
Homemade Falafel with Tahini, Hummus and Israeli Salad,
Tzatziki & Pita Bread,
Tabouleth Salad with Tomato, Mint, and Olives
Gyros – Pita Pocket filled with Gyro Meat, Lettuce, Tomato,
Cucumber, Red Onions and Tzatziki Sauce
BBQ Beef Ribs and BBQ Chicken Breasts
Fresh Buttered Corn & Tri-Colored Coleslaw
Hamburgers, Cheeseburgers & Veggie Burgers
Tomatoes, Lettuce & Cheese Buns & Condiments
Hot Dog Cart – all Beef Hot Dogs, Mustard, Ketchup, Sauerkraut, Relish and Onions
Individual Pan Cheese Pizza
Optional Stations
Pretzels / Popcorn / Sno-Cones of Slushies / Cotton Candy
DESSERT
For Both Kids & Adults
Ice Cream Cart - serving Homemade Ice Cream Sandwiches
with Chocolate Chip and Oatmeal Raisin Cookies
Or
Ice Cream Sundaes: Chocolate and Vanilla Ice Cream
M & M’s, Sprinkles, Hot Fudge, Caramel, Whipped Cream & Wet Walnuts, Cookies
Assorted Pick up Bars
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BUTLERED HORS D’OEUVRES
Sesame Seared Tuna with Wasabi Dip
Peking Duck with Hoisin, Cucumber and Scallion
Apple Wood Smoked Lamb Wonton with Sweet Pea Mint Salsa
Balsamic Fig Bruschetta with Saga Blue Cheese
Crudités: Caper Berries, Olives, Parmesan Chunks, Spiced Nuts,
Fresh Vegetables, Cheese Straws & Mascarpone Torte with Flatbreads
BUFFET LUNCHEON
Chicken Stuffed with Spinach & Roasted Red Peppers,
with a Fresh Tomato Coulis
Wild Grains – Quinoa, Wild Rice, Toasted Barley & Orzo, Pecans & Dried Cranberries, served in a Radicchio Cup
Mixed Greens with Pan Seared Crab Cakes topped with Smoked Paprika Aioli, Grape Tomatoes, Belgium Endive and Balsamic Vinaigrette
Asparagus & Haricot Vert with Citrus Vinaigrette
Fresh Baked Bread and Butter
Freshly Squeezed Lemonade
DESSERT
Fresh Strawberry Shortcake with Baby Petit Fours
Coffee & Tea Service
Food Company
Catering & Special Events
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BUTLERED HORS D’OEUVRES
Mascarpone Torte with Basil & Pine Nuts,
Flatbreads, Crackers, Grapes & Dried Fruit
Cheese Straws & Spiced Nuts
Shrimp in a Crispy Coat with Mango & Cilantro Dip
Sesame Seared Tuna with Wasabi Dip
BUFFET
Citrus Chicken Breast, Grilled and served on a bed of
Grilled Pineapple, Plantains, Artichoke Hearts, Hearts of Palm, Grilled Carrots and Cashews with a Citrus Dressing
Metambre – Vegetable Stuffed Steak, Grilled and served
with a Chimichurri Sauce on the side
Salad of Baby Spinach, Arugula & Frisee, Fresh Tomatoes,
Mozzarella & Olives – Balsamic Dressing
Wild Grain Salad with Wild Rice, Quinoa, Toasted Orzo & Barley,
Dried Cranberries, Pecans & Tri-Color Pepper Confetti
Penne Pasta with Arugula, Artichokes, Oven Dried Tomatoes,
Roasted Red Pepper and Roasted Garlic
Basket of Artisan Breads
DESSERT
Warm Chocolate Decadence Brownie with Chocolate Ganache,Fresh Strawberries and Vanilla Ice Cream
Assorted pick-up bars: Coconut Fudge, Blondies, Lemon Bars, Linzer Torte
Iced Coffee & Tea
Food Company
Catering and Special Events
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BUTLERED HORS D’OEUVRES – Adults
Green Tea Braised Duck Breast, with Red Chili Daikon on a Rice Crisp
Pan Grilled Scallop in a Chinese Spoon, Sweet Chili Sauce & Crème Fraiche
Sesame Soy Glazed Beef Skewers
Apple Wood Smoked Lamb Wonton, Ponzu Dip
Mushroom Pecan Pancake with Smoked Salmon
Dill Cream and Salmon Caviar
Crudites’: Caperberries, Olives, Parmesan Chunks, Cheese Straws, Bread Crisps,
Baby Vegetables, Sweet Pea Guacamole Dip
BUTLERED & STATIONARY HORS D’OEUVRES – Children
Tomato Basil Gazpacho shot topped w/ Grilled Cheese Triangle
Shrimp in a Blanket on a Tropical Fruit Relish
Chunky Guacamole surrounded with Crisp Blue Tortilla Chips
Baby Vegetable Crudites
SMALL PLATES
Martini Glass with a Mango & Papaya Pisco j’us, finished with Grilled Shrimp
Salad of Frisee, Parsley & Oak Leaf Lettuce, Porcini Mushroom Crouton
Pinot Rigot Cheese and Fig Dressing (Opaque ‘to go’ box)
Crispy Phyllo Purse of Truffled Potatoes & Parsnips
Seared Ahi Tuna Burger with Sesame Honey Aioli
Sesame Bun & Nappa Cabbage & Cassava Melon Slaw
Parmesan Crusted Chicken Napoleon with Rosemary Skewers
layered with Artichokes and Oven Dried Tomatoes
Balsamic Reduction Sauce
Asparagus & Haricot Vert Tied with Carrot Ribbons
Food Company
Catering and Special Events
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BUTLERED HORS D’OEUVRES
Coconut Shrimp Cranberry Mustard
Peking Duck with Hoisin, Cucumber and Scallion
Orange Beef with Broccoli
Crabcakes with Lemon Caper Aaoli
Meat Dumplings with Ponzu Sauce
Sesame Seared Tuna with Wasabi Cream
Marscapone Torte, Flatbreads and Crackers
Stationary: Fresh Vegetable Crudités w/Roasted Pepper Dip, Cheese Straws & Spiced Nuts
BUFFET
Sliced Filet of Beef in Tamari Garlic Marinade on warm Swiss Chard with Pesto
Almond Crusted Halibut, served Tomato Beurre Blanc
Potato Galette with Fresh Horseradish
Asparagus, Sugar Snap Peas & Carrot Julienne
Salad of Mesclun Greens, Poached Pears, Blue Cheese Crouton & Caramelized Walnuts, dressed with a Red Wine Vinaigrette
Assorted Bread Basket with Sweet Butter
DESSERT
Apple Caramel Crème Brulee
Lemon Tart and a Fresh Berry Fruit Salad
Coffee & Tea
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BUTLERED HORS D’OEUVRES
Grilled Chicken with Arugula Pesto on Raisin Fennel Croustades
Herb crusted Loin of Lamb with Tapenade on Farm Bread
Smoked Rock Shrimp and Sweet Corn Beignets
Chinese Dumpings with Chicken and Lemongrass, Miso Vinaigrette
At the bar: Savory Cheese Crostini, Crudités, Spiced Nuts
FIRST COURSE
Mesclun Greens with Roasted Beets, Chevre, Mandarin Oranges
and Toasted Sunflower Seeds
MAIN COURSE – DUO
Filet of Beef with Bordeaux j’us
Char Grilled Salmon Drizzled with a Tarragon Beurre Blanc
Wild Rice Ragout with Quinoa, Caramelized Onion, Garlic & Roasted Pecans
Fresh Spinach Sautéed with Cracked Black Pepper
Assortment of Dinner Rolls with Herb Butter
DESSERT
Chocolate Mousse with White Chocolate Shavings,
Berry & Mint Ragout
Freshly Brewed Coffee, Decaffeinated Coffee &
an Assortment of Teas
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Theme ‘East Meets West’
STATIONARY HORS D’OEUVRES
Sizzling Pan Fried Dumplings:
Chicken & Lemon Grass, Pork, Vegetable
Lobster Shumai Ponzu Dipping Sauce
Chinese Chicken Wings with Sesame Seeds
Peking Duck with Hoisin, Cucumber and Scallion
(Small silver puddle plates & chopsticks)
LUNCHEON BUFFET
Chilled Tomato & Crab Soup with Asian Chile Sauce & Avocado – served in a tea cup
Poached Chicken Breast served on an Asian Ginger Slaw
Sesame Seared Tuna on a bed of Puy Lentils, Drizzled with a Caramelized Soy Sauce
Chinese Noodle Salad with a Peanut Dressing, with Asparagus, Cilantro & Toasted Peanuts
Salad of Mixed Greens, Frisee, Red Oak Leaf & Endive, Red Pepper, Goat Cheese & garnished with Crispy Noodles
Beverages: Iced Green Tea, Iced Vietnamese Dark Coffee with Sweet Milk
SALAD STIR-“FRY” STATION
Server with Chairman Mao Jacket behind buffet (bright colors only)
with a wok and large Chinese stirring implement.
Guests pick item – e.g. Mixture of Greens,
Hearts of Palm, Artichokes, Bean Sprouts – you get the picture
Then some protein – Chicken, Shrimp, Pork BBQ
Then Veggies: Sno-Peas, Asparagus, Chestnuts
Then: dressings
Served in Chinese food containers
DESSERT
Coconut Ice Cream with Tapioca Pudding
Tropical Fruit Salad
Chilled Orange Slices
Fortune Cookies
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BUTLERED HORS D’OEUVRES
Coriander Prawns with Honey Bok Choy
Chilli & Kaffir, Salt & Pepper Squid with Grilled Lime
Grilled New Zealand Baby Lamb Chops with a Rosemary Demi Glace sauce
Lamb Tournedos on a bubble & squeak cake with a Mint Horseradish Relish
Mushroom Pecan Pancakes with Smoked Salmon & Salmon Caviar
Blue Lipped New Zealand Mussels Served Two Ways:
One: Warm with a Saffron Aioli
Two: Cold with Lemon Grass, Mango salsa
Balsamic Fig Bruschetta with Blue Cheese
Goat Cheese Potato Tartlet with Caramelized Onions
Potato Cakes with Gruyere and Crispy Pancetta
Tandoori Chicken Skewers with Raita Dip
Peking Duck with Hoisin, Cucumber and Scallion
BUTLERED DESSERT
Mini Pavlova with Kiwi & Raspberry
Lemon Tartlets
Chocolate Mousse Shots
Sparkling Water, Bar Garnishes & White Cocktail Napkins
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STATIONARY HORS D’OEUVRES
Olives, Caperberries, Parmesan Cheese,
Cheese Straws and Crudités
Salsa and Chips
BBQ Beef Skewers
Grilled Garlic Shrimp with Remoulade
DINNER BUFFET
Steamed Whole Lobster, Clams & Mussels served with drawn Butter & Smoked Paprika Aioli
Citrus Grilled Chicken Breast with Roasted and Grilled Vegetables & served with a Caponnata Salsa
Parsley New Potatoes
Corn on the Cob with Chili Butter
Salad of Fresh Mozzarella, Tomatoes & Basil
On a bed of Mixed Greens with Arugula, Balsamic Vinaigrette
Garlic Bread & Tomato Foccacia
DESSERT
Peach & Blueberry Cobbler with Vanilla Ice Cream
Triple Chocolate Brownie
Biscotti Cookies
Coffee & tea
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BUTLERED HORS D’OEUVRES
Seared Lamb on a Wild Rice Pancake with Balsamic
Tandoori Salmon Naan with Mango Pepper Salsa
Peking Duck with Hoisin and Scallion
Goat Cheese Potato Tartlet with Caramalized Onions
Seared Tuna on Potato Cake with Wasabi Cream
Coconut Shrimp with Cranberry Mustard
Seared Scallops with Smoked Paprika Aoli
Filet of Beef on Foccacia with Arugula and Gorgonzola
Vegetable lvosh Spirals & Thai Chicken Spirals
STATIONARY HORS D’OEUVRES
Seafood Bar: Clams Casino, Oysters Rockefeller, Grilled Shrimp, Blackened Shrimp & Shrimp Cocktail with Garlic Aioli, remoulade and Spicy Cocktail Sauce
Assorted Sushi Rolls, California, Spicy Crab, Tuna Avocado, Vegetable and Eel
Arrangements of Fresh Vegetable Crudite’ with Roasted Red Pepper Dip, Cheese Straws, Spiced Nuts, Vegetable Flats and Vegetable Chips
First Course
Wild Mushroom Ravioli served with a Lobster Infused Cream Sauce &
Garnished with Fresh Basil & Porcini Mushrooms
Salad Course
Salad of Baby Greens, Watercress & Arugula with Endive, Ruby Red Grapefruit,
Blackberry, Avocado, Cured Red Onions and Toasted Almonds, Balsamic Dressing
Main Course - Guests will choose between
Seared Filet of Beef with a Burgundy Demi Glace Sauce
and Finished with Crispy Onions
or
Hazelnut Crusted Sea Bass on a Hollandaise Sauce with Bing Cherry Relish
Potato Nest filled with Garlic Yukon Gold Mashed Potatoes, garnished with
Caramalized Onions
Sugar Snap Peas, Asparagus & Carrot Julienne
Fougasse, Olive Oil Rosemary, Olive & Walnut Raisin Rolls
Butter
Dessert
Wedding Cake, Sweet Sisters Bakery
Minted Ragout of Strawberries, Raspberries, Blackberries and Blueberries
in a Bittersweet Chocolate ‘Cup’
Platter of Mini Pastries served to each table
Freshly Brewed Regular Coffee, Decaffeinated Coffee, Regular and Herbal Teas
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