Hors d'oeuvre
- Bruschetta on herbed Crostini with Fresh Basil & Red & Yellow Tomatoes
- Fresh Fruit (Pineapple, Strawberry, Melons) skewered, Minted Honey Yogurt dip
- Smoked Salmon Tartar Style, on thin Pumpernickle Toasts
- Assorted Maki: Marinated Squash, California Style,Cucumber, etc
- Grilled Montrachet on toasted Baguette Rounds with Fresh Tomato, Garlic, Olives
- Fruit & Cheese Display: A variety of Goat, Triple Crème, Bleu & Hard Cheeses,
- Presented on Marble slabs, Antique country boards & baskets & served with loaves of freshly baked breads, assorted crackers
- Spanikopita: Spinach, Feta & Sweet Onions in crisp Filo Pastry
- Maryland Style miniature Crab Cakes with our Sauce Louis
- Shrimp Gremolata: Lemon, Rosemary, Garlic & Cracked Pepper
- Shrimp in Green Chili Pesto
- Scallop Seviche Brochettes
- Artichoke, Cheese & Oregano Tarts
- Wild Mushroom Tartlets
- Tartlets filled with Sun Dried Tomato Cream
- Portabella Mushrooms in Balsamic Glaze
- Tiny Triangles of crisp Filo filled with Lobster & Sauterne
- Avocado Salsa on Tortilla Chips topped with Cheese
- Eggplant, Bell Peppers & Zucchini grilled with Ginger & Terriaki,
Skewered & served with our spicy Satay Sauce
- Signature Crudite: Antique basket filled with 15 or more hand carved
Fresh vegetables arranged to look like a basket of flowers, various dips
- Spicy Indian Eggplant Dip or Chipotle Hummus with our Cajun Pita Chips
- Caponata: Chunky Sicilian Eggplant Spread with Tomatoes, Olives & Capers on Toasts
- New Red Potatoes with Sour Cream & Caviar
- Croque Madam: Gruyere, Tomato & Pesto Sandwiches dipped in egg batter & baked
- Tartlets filled with Indian Spiced Egg with Tomato & Coriander
- Antipasto Brochettes: Fresh Mozzarella, Roasted Pepper, Grilled Eggplant & Portabella
- Bocconcini; Baby Mozzarella balls marinated with Sun Dried Tomatoes, Garlic, Basil & Olives
- Mushroom Caps Stuffed with Provencale Mix, gratinee with Parmesan
- Private Recipe Seville Olives
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Vegetarian & Seafood Suggestions for the Buffet...
- Pasta Primavera: Penne in Tomato-Cream Sauce with Pesto tossed with
Snow Peas, Asparagus, Broccoli, Yellow & Green Squash, Mushrooms & Baby Peas
- Lasagna with Grilled Eggplant & Zucchini, Ricotta & Portabella Mushrooms
- Ricotta Lasagna Swirls: Lasagna noodle wrapped around Ricotta, Spinach,
Parmesan & Scallion mix, covered with Marinara, Fresh Mozzarella, Gruyere & Provolone
- Thai Sesame Noodles tossed with Tofu, Broccoli, Julienne Carrots, Mushrooms, Red Peppers, Bean sprouts, Scallions
- Fusili Putanesca: Eggplant, Capers, Garlic & Olives
- Linguini Alfredo with Fresh Scallops, Shrimp & Mussels, Saffron Cream Sauce, Baby Peas & tiny diced Red Peppers
- Pasta with Broccoli Cream Sauce
- Pasta with Artichoke Hearts, Roasted Peppers, Feta Cheese & Mushrooms
- Ratatouille Pasta: Eggplant, Zucchini, Onions, Red & Yellow Peppers, Tomatoes & Basil
- Eggplant Rollatini: topped with homemade Marinara & Three Cheese Melt
- Artichoke, Cheddar & Oregano Quiche
- Vegetarian Burritos: Spicy Bean Puree, Tomatoes, Guacamole, Rice Pilaf, Salsa & Cheese
- Curried Potatoes, Peas, Tomatoes & Onions on Fragrant Basmati Rice
- Coriander scented Cous Cous with Vegetable Tagine (Tomato Base Morrocan style vegetables)
- Chardonnay Poached Salmon with Sauce Verte or Traditional Tartar Sauce
- Maryland Style Crab Cakes with our spicy Chipotle Sauce
- Antipasto Board…served on our hand carved 4 foot Wooden Bowl
- Fresh Mozzarella, Balsamic Grilled Portabella, Fresh Basil with Red & Yellow Tomatoes,
- Roasted Red & Yellow Bell Peppers marinated in Olive Oil & Garlic, Seville Olives,
- Grilled Eggplant, Grilled Zucchini,
- Orecchiette with Wilted Kale, Sun dried Tomato, White Beans & Caramelized Onions.
- Tabbouleh: Middle Eastern Salad of Parsley, Cracked Wheat, Tomatoes & Mint
- Cheesy Lentil & Brown Rice with Spinach, Scallions & Parsley
**PLEASE LET US KNOW IF YOU HAVE ANY FAVORITE RECIPES.
WE WILL GLADLY USE THEM.
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