Selection of hot and cold hors d'oeuvre
- Shumai: crisp Chinese Dumplings with Ginger Terriyaki Dipping Sauce
- Wild Mushroom Tartlets; topped with Fresh Thyme and grilled Shitake Mushroom
- Artichoke and Cheese Fritata, moist and creamy
- Shrimp Gremolata; jumbo shrimp grilled with Rosemary, Garlic, Lemon and Cracked Pepper
- Spanikopita; flaky Filo pastry filled with Feta, Spinach and caramelized Onions
- Herb Crusted Beef Filet on French Bread with Tomato Chutney or Chipotle Salsa
- Miniature Maryland Crab Cakes with Chipotle Mayonnaise
- Chicken Satay; our spicy Peanut Sauce makes this one of our most popular items
- Caponata; Eggplant, Capers, Olives, Tomatoes, Garlic and Herb spred...on thin Crostini
- Blackened Tuna Steak on iced Endive with Wasabi Mayonnaise and Pickled Ginger
- Fior di Latte; fresh Mozzarella with Sun Dried Tomato, Roasted Peppers, Olives and Basil
- Signature Crudite Basket; 14 hand carved vegetables arranged to resemble a basket of flowers
- served with assorted dips: Chipotle, Hummus, Babaghannooj, Aioli, Caesar, Blue Cheese
- Fruit and Cheese Display; Hard and Soft Cheeses, mounds of Fresh Fruits
and Brick Oven Breads...STUNNING!
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A Few Main Course Suggestions
- Herb Crusted Roast Beef, roasted rare, with Tomato Ginger Chutney or Green Peppercorn Sauce
served with Potatoes Dauphinoise, Emerald Green Beans with grilled Red Pepper and Portabella
- Thai grilled Atlantic Salmon with our very special Spicy Peanut Sauce
served with Rosemary Roasted New Potatoes, Fresh Asparagus
- Slow Roasted Leg of Lamb with Sour Cream and Mushroom Sauce
served with 5 Grain Rice Pilaf, Balsamic Grilled Grape Tomatoes and Fresh Broccoli
- Pecan Crusted Chicken Cutlet with our Honey Mustard Sauce
served with Wild Rice, Cranberry and Wheatberry Pilaf, caramelized Baby Carrots
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First Course Selections
- Antipasto Plate: Fresh Mozzarella, Roasted Red and Yellow Peppers, Sun Dried Tomatoes, Grilled Eggplant
Served on Baby Greens with Fresh Basil and Balsamic-Olive Oil Vinaigrette
- Harlequin Soup:Roasted Red Pepper Soup and Cream of Corn Soup, side by side in the same bowl married with a swirl of Creme Fraiche and a sprig of Mint
- Blackened Tuna and Cajun Jumbo Shrimp
Served with Belgian Endive, Baby Greens, Pickled Ginger and Wasabi Mayonnaise
- Roasted Red Pepper Flan with Marinated Bay Scallops
Delicate and Custard-like, served on a bed of Spinach Chiffonade with a Palette of Sauces
- Fusilli Pasta with Prosciutto, Roasted Peppers and Baby Peas
Paraguayan Corn Bread with Uruguayan Bean Salad
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Dessert Suggestions
- Iced Lemon Souffle; light and tart, beautifully garnished with Fresh Strawberries, Rosettes of Whipped Cream, Candied Lemon Shreds and Bouquets of Fresh Mint
- Apple Cranberry Crisp with Cinnamon Whipped Cream (also available with Rhubarb)
- Fallen Double Chocolate Souffle cake with fresh Berries and Whipped Cream
- Triple Fruit Shortcake on Traditional Biscuit with Whipped Cream
- Ginger Pear and Walnut Pudding Cake with Yogurt and Cream Sauce
- Pumpkin Flan with Cracked Caramel and Caramel Sauce
Assorted Finger Sweets:
- Pecan Pie Squares, Lemon Shortcake triangles, Cheesecake Brownies, Double Chocolate Fudge triangles and Raspberry Linzer squares
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