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Enjoy a variety of menu options from Hors d Oeuvres,
Sit downs, Stations, Picnics, Teas and more!
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HEAVY HORS d OEUVRES, STAND UP MENU
Butlered Hors d Oeuvres:
Mini grilled cheese panini with a "shot" of our signature tomato bisque
Cheesy risotto balls with fontina cheese
Vietnamese vegetarian spring rolls with ponzu scallion dipping sauce
Stationary Hors d Oeuvres:
Marinated sliced beef tenderloin with house horsey sauce
Freshly baked parkerhouse cocktail rolls
Skewered chicken satays with spicy peanut dipping sauce
Italian torte with crackers: a terrine of cream cheese, calamata olives, sundried tomatoes, fresh basil and topped with toasted pinenuts
Warm lump crab artichoke gratin with handmade buttered melba
Steamed asparagus spears with sweet red peppers and house dill dip
Sweets:
Premium long stemmed strawberries dipped in bittersweet
Belgian chocolate and drizzled with white chocolate
Short bread lemon squares
Rocky road cookies
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WARM DINNER BUFFET
Chicken Florentine en casserole: Tenderloins of chicken with spinach and artichokes in velvety sauce veloute, topped with cheese and baked
Wild rice pilaf: White and wild rice with sundried tomatoes and toasted pinenuts
Garden salad of field greens and seasonal vegetables with balsamic dressing
Crusty french or 7 grain rolls with sweet butter rosettes
Sweets
Asst. miniatures to include: cheese cake bites, lemon squares and chocolate mousse filled chocolate cups with white chocolate shavings
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WARMER WEATHER STATIONS FOR 100 OR MORE GUESTS
Butlered Hors d Oeuvres
Shot of Gazpacho garnished with a poached shrimp
ham, Brie and arugula panini, grilled
Mini soufflés of steamed asparagus and gruyere
Stationary Hors d Oeuvres
Baked Brie in pastry stuffed with house made peach preserves and sliced almonds / French bread rounds
Skewered grape tomatoes with fresh basil and baby fresh mozzarella balls
Steamed asparagus spears with sweet red peppers and house dill dip
Lump crab torte with crackers: a terrine of cream cheese and sour cream, creamy avocado, parsley and scallion and topped with spicy cocktail sauce and loads of lump crab meat and citrus
Station: Pasta Bar
Chicken scampi: Sautéed chicken with matchstick vegetables and penne pasta in a white wine, garlic, buttery scampi style sauce
Fuscilli or gemelli with classic alfredo sauce and sundried tomatoes with fresh herbs
Crusty baguettes, extra virgin olive oil, crushed red pepper flakes and freshly grated parmesan
Station: Beef Lovers
Grilled filet of beef topped with cabrales cheese and red wine demi-glace
Classic caesar salad
Baked plum tomato provencal
Steamed haricot vert with sauté of crimini mushrooms and splashed with white truffle oil
French baguettes with sweet butter rosettes
Regular and decaf / hot tea assortment
Sweets
Italian macaroons dusted with powdered sugar, Mini cones piped with chocolate mousse and topped with fresh raspberry, Tiramisu fingers
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SEATED DINNER
Butlered Hors d Oeuvres
Grilled cheddar and sliced apple paninis
Sweet ripe melons wrapped in proscuitto with fresh basil
Scallops wrapped in bacon
Stationary Hors d Oeuvres
Steamed jumbo shrimp with classic cocktail sauce and citrus
Fresh seasonal fruit display
First Course
Salad of mixed greens with pink grapefruit, avocado, toasted walnuts, splashed with fig balsamic vinaigrette
Second Course
Chilled gazpacho
Entrée
Asian grilled salmon filets
Cheesy risotto cakes with pesto aioli
Sautéed matchstick vegetables with browned butter sauce
Baked pPlum tomato pProvencal
Assorted dinner rolls with sweet butter rosettes
Gourmet blends of pegular and pecaf coffees / hot tea assortment
Dessert
Creamy Crème Brulee topped with caramelized sugar and mini chocolate dipped shortbread
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STATIONS FOR 100 OR MORE GUESTS
Butlered Hors d Oeuvres
Applewood bacon and gruyere mini soufflés
Mini savory cones piped with smoked salmon mousse and creme fraiche
Sugar peas piped with boursin
Stationary Hors d Oeuvres
Herbed crostini piped with Vermont chevre and dolloped with calamata olive tapenade
Spring rolls filled with julienne of roast duck breast, bok choy and scallions with hoisin sauce
Italian torte with crackers: a terrine of sundried tomatoes, Italian olives, fresh basil, and topped with toasted pinenuts
Station #1: Surf and Turf
Marinated pork loin with BBQ aioli and mango chutney
Fresh salmon filets poached in white wine court bouillon, served with caper cornichon sauce
Salad of grape tomatoes, fresh basil and baby fresh mozzarella balls
Station #2 Stir Fry
Trays of lemon basmati rice with toasted almonds and fresh herbs
Stir-fry to order with ingredients to include:
Shredded chicken, thinly slice steak, shrimp, scallions, broccoli, sugar peas,
peppers, garlic, carrots, bean sprouts
Steamed chicken and vegetable dumplings with Asian dipping sauce
Bamboo steamer baskets filled with fortune cookies
Baskets of chop sticks
Soy sauce, ponzu, hoisin, hot sauce, sesame seeds
Gourmet blends of regular and decaf / hot tea assortment
Sweets
Asst. miniatures to include: chocolate chunk cookies, shortbreads dipped in Belgin chocolate, fresh fruit tartlets
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BACKYARD PICNIC
Stationary Hors d Oeuvres
Skewered grape tomatoes with fresh basil and baby fresh mozzarella balls
Peeled jumbo shrimp with classic cocktail sauce
Coconut chicken bites with spicy peanut sauce
Buffet
Braised country style ribs with BBQ sauce
Lemon chicken,
French potato salad (red bliss potatoes with parsley, scallion and vinaigrette)
Local corn soufflé
Creamy coleslaw with capers
Local celery with house made Bavarian blue cheese dip and olives
French baguettes with sweet butter regular and decaf / hot tea assortment
Sweets
Strawberry shortcake dolloped with premium ice cream and fresh mint
Double fudge brownies
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