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Passed Hors d'oeuvres |
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| Belgian Endive with Boursin Cheese |
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| Belgian Endive with Thai Chicken Salad |
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| Bruschetta: Tomato and Onion on Crostini |
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| Gravlax on Black Bread |
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| Smoked Salmon Canapés with Goat Cheese and Honey
Mustard Dill Sauce |
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| Peppered Tuna served with Wasabi Mayo |
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| Smoked Trout on Herbed Canapés |
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| Large Shrimp Cocktail with Cocktail Sauce |
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| Beef on Crostini served with Horseradish Sauce |
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| Fresh Figs with Gorgonzola and Walnuts (in season) |
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| Bleu Corn Tartlet filled with Black Bean Salsa
garnished with Sour Cream and Guacamole |
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| Pork, Chicken, Vegetable or Seafood Dumplings Sautéed
and served with Soy Dipping Sauce |
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| Seared Baby Lamb Chops served with Balsamic Drizzle |
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| Assorted Mini Quiches |
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| Spinach Phyllo Triangles |
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| Spicy Skewered Shrimp with Dip |
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| Scallops wrapped with Bacon |
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| Coconut Shrimp with Chipolte Sauce |
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| Miniature Crab Cakes served with Mango Chutney
or Lemon Tartar |
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| Mushroom Caps filled with Crabmeat, Sausage or
Vegetables |
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| Raspberry Brie Bundles |
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| Four Cheese and Garlic Pastry Bites |
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| Cozy Shrimp with Mustard Sauce |
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| Assorted Quedadillas |
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| Top |
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Stationary Hors d'oeuvres |
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| Crudite served with Assorted Dips |
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| Domestic and Imported Cheeses garnished with Fruits
and Crackers |
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| Seven Layer Mexican Dip |
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| Italian or Swedish Meatballs |
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| Brie en Croute |
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| Fruited Brie filled with Apricots, Cranberries
and Walnuts |
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| Salsa Trio: Black Bean, Corn and Tomato |
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| Dippers Heaven: Artichoke and Carrot Cheese Dips
served with Tortilla Chips, Crostini and Bread Sticks |
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| Seafood Heaven: Artichoke Cheese with Crabmeat
Dip served with Tortilla Chips, Crostini and Bread Sticks |
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| Mediterranean Platter: Imported Olives, Grilled
Mushrooms, Pesto Trio, Roasted Red Peppers, Artichoke Hearts
and Hummus, Eggplant Tomato Relish, Wedge of Parmesan and Fresh
Mozzarella and Chunks of Feta, Cured Meats served with Crostini
and Bread Sticks and Cheese Straws |
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| Seasonal Fruit Platter |
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| Herbed Roasted Turkey Breast (served with Cranberry
Mustard Sauce, Chutney and mini rolls) |
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| Marinated and Grilled Flank Steak (sliced and served
with Mustard, Horseradish and Red Onion Bleu Cheese Sauces) |
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| Hickory Smoked Ham (and served with Chutneys, Mustards
and Rye Breads) |
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| Assorted mini sandwiches (havarti and ham, turkey
and cranberry mustard, Siciliano with roasted eggplant, red
pepper and provolone, and chicken salad) |
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| Top |
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Entrées |
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Poultry |
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| Chicken Florentine |
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| Chicken Scampi |
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| Chicken Marsala |
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| Tuscan Chicken (made with Chianti Sauce, Capers
and Olives) |
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| Italian Chicken Breast in Tomato Beurre Blanc (stuffed
with Sage, Prosciutto and Fresh Mozzarella) |
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| Chicken Roulade in Sage Cream Sauce (Chicken Breast
filled with Apricot and Wild Rice) |
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| Grilled Game Hens in Brandy Orange Glaze |
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| Chicken Provencal (made with Zucchini, Capers,
Olives, Basil, Tomatoes and Onions topped with Chunks of Feta) |
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| Top |
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Beef, Lamb and Pork |
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| Beef Bourguignon served with Egg Noodles |
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| Seared Filet Mignon served with Wild Mushroom Demi
Glaze |
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| Beef Wellington served with Bernaise Saunce |
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| Herb Roasted Leg of Lamb served with Tzatziki Sauce |
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| Mustard Herb Crusted Rack of Lamb Served with Mint
Pesto |
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| Stuffed Pork Loin in Herb Cream Sauce (filled with
Apricots poached in Brandy, dried Cranberries and Basil) |
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| Beef Chili |
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| Top |
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Fish |
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| Mustard Herb Crusted Salmon |
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| Salmon en Croute filled with Leeks, red peppers
and Asparagus |
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| Salmon Baked in Honey and Brown Sugar |
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| Miso crusted Chilean Sea Bass |
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| Citrus Glazed Swordfish |
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| Seared Tuna served with Tomato Caper Coulis |
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| Sesame Crusted Tuna served with Wasabi-Soy Mayo |
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| Lump Crab Cakes served with Red Pepper Coulis or
Citrus Tartar |
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| Top |
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From our Grill |
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| Lemon Herb Grilled Chicken Breast |
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| Soy Ginger Grilled Flank Steak |
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| Marinated and Grilled Tenderloin |
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| Marinated and Grilled Salmon |
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| Marinated and Grilled Halibut |
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| Marinated and Grilled Tuna |
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| Marinated and Grilled Chilean Sea Bass |
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| Marinated and Grilled Scallop and Shrimp Kabobs |
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| Marinated and Grilled Vegetable Medley |
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| Marinated and Grilled Portabello Mushroom |
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| Marinated and Grilled Eggplant and Roasted Red
Peppers |
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| Chilied and Grilled Pork Loin |
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| Sauces (two choices per Grill entrée) |
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| Mango Salsa |
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Cucumber Dill Sauce |
| Pineapple Mango Salsa |
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Tzatziki Sauce |
| Asian Ginger |
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Thai Cucumber Relish |
| Roasted Red Pepper Sauce |
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Wasabi Mayo |
| Horseradish Sauce |
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Pesto Sauce |
| Red Onion and Bleu Cheese Sauce |
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Tomato Cilantro Salsa |
| Tomato Bernaise |
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Peach Balsamic Sauce |
| Sherry Remoulade |
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| Top |
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Hot Side Dishes |
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| Risotto Cakes |
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| Garlic or Plain Mashed Potatoes |
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| Roasted Garlic Mashed Sweet Potatoes |
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| Basmati Rice Pilaf with Carrots |
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| White and Wild Rice Pilaf |
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| Roasted Potatoes with Rosemary |
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| Four Cheese Ravioli served with Various Sauces
such as: Marinara and Sage Cream Sauce |
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| Porchini Mushroom Agnolotti Ravioli |
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| Mascarpone, Smoked Chicken and Pine Nut Ravioli |
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| Fruitti D' Mare Ravioli |
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| Basmati Rice Pilaf with Shiitake Mushrooms |
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| Tri Potato Gratinee (Sweet, New and Yukon) |
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| Broccoli Stir-Fry with Red Peppers and Sesame Seeds |
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| Potato, Parsnips and Turnip Gratinee |
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| Green Beans Sautéed with Almonds |
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| Baby Carrots with Dill |
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| Mushroom stuffed Zucchini |
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| Grilled Mushroom Polenta |
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| Acorn Squash Puree with Nutmeg and Vanilla |
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| Bok Choy, Broccoli, Red Peppers and Snow Pea Sauté |
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| Shiitake Mushrooms, Carrots and Snow Peas with
Ginger |
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| Roasted Root Vegetables: Carrots, Parsnips, Turnips,
Beets, Potatoes, Leeks and Garlic |
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| Haricot Verte sauté in Almond Butter |
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| Sautéed Haricot Verte and Baby Carrots |
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| Sautéed Asparagus with Roasted Red Pepper Sauce |
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| Brocolli Au Gratin |
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| Vegetable Medley (4-5 Seasonal Vegetables sautéed
in Herb Butter) |
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| Top |
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Cold Side Dishes |
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| Sesame Noodles with Snow Peas and Red Peppers |
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| Greek Pasta Salad |
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| Italian Pasta Salad |
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| German Potato Salad |
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| Red Bliss Potato Salad with Fresh Dill |
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| Cous-Cous served with Currants, Toasted Almonds
and Herbs |
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| Four Bean Salad |
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| Smoky Black Bean Salad |
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| Fresh Corn off the Cob Salad with Dill (in season) |
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| Tomato, Fresh Mozzarella and Basil and Olive Oil |
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| Marinated and Grilled Vegetables |
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| Cold Asparagus Vinaigrette |
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| Polynesian Rice Salad with Peanuts and Scallions |
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| Mediterranean Rice Salad |
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| Ginger Tamari Rice Salad |
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| Asian Cole Slaw |
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| Top |
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Salads |
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| Caesar Salad served with Homemade Croutons and
Shaved Parmesan Cheese |
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| Wasabi Caesar Salad |
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| Mixed Greens |
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| Mixed Greens served with Cranberries and Sugared
Walnuts |
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| Arugula, Radicchio and Watercress |
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| Arugula, Pears and Toasted Walnuts |
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| Mediterranean Green Salad with Feta Cheese |
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| Top |
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Desserts |
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| Please contact us regarding our exciting and impressive new desserts. |
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