| Here are some of our
capabilities. However, we are happy to prepare special requests or
variations on the dishes listed. Prices in this menu offer a per-person
guide. The total price of your order will be determined by the menu
choices and overall package.
Classic Summer Buffet
Cocktail Reception
Classic Summer Plated Sit Down
Fall Menu
Classic Summer
Buffet
Stationary hors d'oeuvres
Crudite with assorted dips
Cheese and fruit garnished with seasonal fruits and crackers
Passed hors d'oeuvres
Grav lax on black bread with goat cheese and fresh
dill
Endive filled with Thai chicken salad
Assorted mini quiches
Spinach phyllo triangles
Buffet dinner
Marinated and grilled chicken served with mustard
caper sauce
Marinated and grilled flank steak
Marinated and grilled vegetables
Pasta salad with asparagus and sun-dried tomato
Bread basket
Dessert
Wedding cake
Coffee and tea service
Top
Cocktail Reception
Passed Hors d'oeuvres
Bruschetta with assorted toppings such as olive
tepenade, smoked mozzarella
Blue corn tartlet filled with black bean salsa, guacamole and sour
cream
Cozy shrimp served with raspberry chipolte sauce
Pork dumplings served with soy dipping sauce
Endive filled with Thai chicken salad
Scallops wrapped with bacon
Assorted mushroom caps
Stationary Hors d'oeuvres
Mediterranean Platter
Imported olives, grilled mushrooms, roasted red peppers, artichoke
hearts, hummus, eggplant and tomato relish, olive tepenade, cured
Italian meats, chunks of feta, fresh mozzarella, cheese straws,
breadsticks and crostini
Fruited baked brie and cheeses garnished with seasonal
fruits and crackers
Carrot and artichoke cheese dips served with sliced French bread
and tortilla chips
Assorted mini sandwiches:
Turkey with cranberry mayo, ham and Havarti dill, chicken and tuna
salad
Dessert
Wedding cake
Coffee and tea service
Top
Classic Summer Plated Sit Down
Passed Hors d'oeuvres
Mini crab cakes served with remoulade sauce
Beef on crostini with horseradish sauce
Endive with boursin cheese
Spinach phyllo triangles
Spicy skewered shrimp
First course
Mixed greens with dried cranberries and candied
walnuts
Rolls and butter
Main course
Cold poached salmon served with Thai cucumber relish
Red bliss potatoes sautéed in parsley butter
Asparagus vinaigrette
Dessert
Wedding cake
Coffee and tea service
Top
Fall Menu
Passed Hors d'oeuvres
Fresh figs with gorgonzola and crumbled walnuts
Mini crab cakes with remoulade sauce
Wild mushroom triangles
Raspberry brie bundles
Spinach phyllo triangles
Moroccan pastry bites
First Course
Mixed greens with dried cranberries and sugared
walnuts tossed with balsamic vinaigrette
Bread and butter
Buffet Dinner
Roasted leg of lamb served with tzatziki sauce
Chicken roulade in sage cream sauce
Roasted garlic sweet mashed potatoes
Vegetable medley
Dessert
Wedding cake
Coffee and tea service
Top
|
