Featuring Full, Specialized
Service in:
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Weddings and Formal Occasions of All Sizes
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Full Dinners
(To 350 persons)
From the selections on the following pages, we can create a complete deluxe menu that includes all the following:
* Variety of 8 (hot and cold) Hors’doeuvres (Includes a minimum of
1.5-2 pieces of each hors’doeuvres per person- 16-20 pieces total per
person).
* Table-Served Appetizer or Salad Course
* Professionally Attended Dinner Buffet with 3 Entree Selections,
Vegetables and Starch
(2 Entrée Choices with Table/French Service Format)
* Custom Wedding Cake ~or~ Two Dessert Selections
* Coffee / Tea Service
Additional Options Available on an A La Carte’ Basis (Charged per person)
Jumbo Shrimp Cocktail with Classic and Lemon Mayo Sauces ($ 1.50 per piece)
Scottish Smoked Salmon Platter with Traditional Accompaniments (6.50)
Assorted Vegetable Crudités with Two Dips ($4 per person)
Imported Fruit and Cheese Selection ($5 per person)
Carving Stations- Rack of Lamb, Tenderloin of Beef, etc…(p/a)
Tuscan/Mediterranean Table (8.5 per person)
Deluxe Raw Bar (Jumbo Shrimp, Local Oysters, Clams) ($13p.p Incl. Shucker)
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Full Service-or-Buffet Menu Selections
Hors’Doeuvres (Select up to 8 from below. The Exotic selections marked with an asterisk) may be subject to additional charge):
Vegetarian:
Fresh Basil and Virgin Oil Tomato Bruschetta Crostini
Baked Brie in Pastry Cup with Raspberry Preserves
“Spanakopita” with Oregano and Pine Nut Dip(spinach pies)
Societé Roquefort and Walnut Encrusted Grapes
Speared Seedless Watermelon, Greek Feta, and Mint Leaf
Local Farm Fresh Vegetable Fritters with Cucumber Garlic Sauce
California Rolls / Sushi (Vegetable, Crab, or Fish)
Stuffed Mediterranean Grape Leaves with Rice, Currants, Pine Nuts
Caesar Salad Filled Reggiano Parmesan Baskets
Skewered Grilled Zucchini, Fresh Mozzarella and Grape Tomato
Wild Mushroom Strudel with Asian Dipping Sauce
Stuffed Phyllo Purses with Accompanying Sauce
Meat and Seafood:
Petite Croque Monsieur or Madame with Two Sauces
Beef Satay (Chicken, Lamb, etc.) with Peanut Sauce
Warm Crab Meat or Lobster Soufflé en croute
Skewered Chicken Kebabs
Smoked Salmon Mousse on Pumpernickel
Curried Chicken Salad on en Croute
Citrus Chicken Salad in Toasted Corn Cups
Smoked Turkey, Arugula and Boursin Pinwheels
Molasses Pulled Pork with Asian Slaw on Toasted Pitas
Asian Meatballs with Hoisin Sauce and Snow Peas
Grilled Pannini Sandwiches, Cubanita, Caprese, etc.
Miniature Cheeseburgers with Traditional Condiments
Seared Beef Carpaccio with Reggianno, Capers and Truffle Oil
Parma Prosciutto Wrapped Asparagus
Norwegian Smoked Salmon on Potato Pancake with Crème Fraiche and Chives
Cumin Scented Lamb Burgers with Curry Mayonnaise on Mushroom Buns
Exotic*
Mini New England Lobster Rolls
Seared Day Boat Scallops Bacon Wrapped with Honey Maple Dijon cream
Jumbo Lump Crabmeat Cakes with Fresh Mango Salsa
Skewered Marinated Grilled Jumbo Shrimp with Orange Shallot Cream
Fresh Lump Crabmeat in Endive- Lemon Scent
Cracked Black Peppered Tuna Carpaccio with Ginger Mayonnaise
Ahi Tuna Tartare with Wasabi Aioli on Rice Wafers
Roasted Rack of Baby Lamb Chops with Mint Pesto
Seared Hudson Valley Foie Gras Balsamic Reduction**
Crisp Medallion of Sweetbreads with Caramelized Port Wine**
**Priced Accordingly and available based on party size and menu
The Classics
(Timeless, favorite Hors’Doeuvres- Modestly Priced and Well-Suited for any Party)
-Pig in a Blanket - “Eggplant” Caviar on Cumin Pita Chips
-Mini Pizza Bites -Petite Quiches
-Stuffed Cherry Tomatoes -Devilled Eggs- 3 Ways
-Swedish Meatballs -Stuffed Mushrooms
Dinner
Salad/Appetizer Course (Select One):
*Mesclun Field Greens Salad with variety of Ingredients and Dressings
*Classic Caesar with Garlic Croutons and Reggiano Parmesan
*Arugula, Endive, Radicchio Salad
The following selections are also available (Subject to Additional Charge):
*Seafood Ceviche
*Tortellini a la Panna, Proscuitto, Fresh Peas, Light Cream
*Greek Pasta Salad
*Marinated Portobello and Roasted Pepper Salad
*Beefsteak Tomato, Fresh Mozzarella, Roasted Peppers
*Asparagus and Roasted Red Pepper Vinaigrette (in season)
*Haricot Vert and Toasted Almond Salad (in season)
*Any Pasta, Fruit, Soup Preferences
Entrée Course:
The following is only a sampling of dishes as well sauces; additional items/sauces can be discussed. Please inquire for anything you like that may not be on the list below.
*Seared Tenderloin of Beef- Bacon, Shallot and Port Wine
*Sliced Roasted Angus Sirloin Steak- Port Wine Mushroom / Sauce Bordelaise
*Sliced Roasted Angus Prime Rib of Beef- Fresh Horseradish / Natural Au Jus
*Grilled Marinated Skirt Steak with Thai Spice and Hoisin Marinade
*Roasted Rack of Baby Lamb- Mint Pesto Sauce
*Roasted Leg of Lamb- Herb de Provence Crusted, Rosemary Scented Jus
*Mustard Glazed Loin of Veal- Natural Jus
*Balsamic and Honey Glazed Loin of Pork with Apple and Onion Confit
*Confit of Duck- Warm Spinach-Caramelized Mandarin Orange
*Pan Roasted Local Bass “Bouillabaisse”- Tomato Saffron Broth-Garlic Crostini
*Baked Norwegian Salmon- Mustard Dill-or- Soy Ginger Glaze Sauce
*Panko Encrusted Lump Crab Cakes with Wilted Spinach and Saffron Aioli
*Grilled Tuna Steak- “Livornese” –Black Olives, Capers, Fresh Tomatoes
*Polenta Encrusted Tilapia- Lemon, Butter, Caper-or-Fresh Fennel and Tomato
*Marinated Shrimp, Scallop, Swordfish Kebabs- Cilantro Margarita Glaze
*Seafood Pot Pie
*Grilled Marinated Breast of Chicken- Balsamic Glaze
*Stuffed Breast of Chicken- Fontina and Spinach, Brown Butter, Sage Herb
*Sauteed Chicken Breast Francese- Lemon, Brown Butter and Capers
*Chicken Scarpariello, Olives, Artichokes, Roast Peppers, Mushrooms
*Any Ethnic Specialties or Special Requests
Vegetables:
*Roasted Thyme Baby Carrots
*Butter Braised Grilled Asparagus
*Toasted Hazelnut Haricot Vert
*Orange Ginger Broccoli
*Zucchini Provencal
Starch:
*Penne Rigate Primavera
*Ravioli Pomodoro
*Vegetable Lasagna
*Any Pasta or Sauce Combination
* Red Potato Provencal
*Pommes Anna- Crisp Potato Pie
*Pommes Dauphinoise
*Herbed Grilled New Potatoes with warm Vinaigrette
*Stuffed Baked Potato
*Wild Rice Pilaf
*Orzo with Fresh Tomato and Zucchini
*Confetti Rice
*Basmati Rice
Dessert:
*Fallen Chocolate Soufflé Cake *Hazelnut Bourbon Chocolate Torte
*Chocolate Raspberry Cake *Carrot Cake
*Christmas Spice Torte *Coconut Cake
*Ice Cream Bomb Cake *White Genoise Lemon Curd
*Fresh Fruit Patter/Salad *Warm Apple, Peach, Pear Cobbler
Premium Cream Cheesecakes-
*Tiramisu*Amaretto*Cinnamon Eggnog*Cookies and Cream*Caramel Pecan
*Chocolate Orange*Peanut Butter and Chocolate*Citrus Cranberry*Ricotta
Specialty Request Items (by the Piece)
*Assorted French Pastries
*Assorted Greek Pastries (Baklava, Galaktobouriko, Kourambiedes)*
*Based on Size of Party- Priced Accordingly
Wedding Cakes
All custom cakes are served with choice of:
Fresh Seasonal Fruit
Fruit Coulis
Chocolate Sauce.
Cake decorations are flowers. They can be:
fresh, edible or royal icing,
fruit (glazed or fresh) or
leaves (fresh or painted).
The following combinations are available for Cake, Filling and Icing
Cake
Banana
Carrot
Chocolate
Chocolate Chip
Cinnamon
Coconut
Ginger Spice
Golden Butter
Lemon
Orange Blossom
Peanut Butter
Sour Cream Fudge
Vanilla Chocolate Chip
White Chocolate
Fillings
Apricot Mousse
Chestnut Mousse
Chocolate Mousse
Chocolate Fruit
Coconut Cream
Ginger Cream Cheese
Hazelnut Meringue
Lemon Cream
Mascarpone
Mint Cream
Mocha
Raspberry
Strawberry
White Chocolate
Icing
Chestnut
Chocolate Butter Cream
Chocolate Cream Cheese
Chocolate Pecan Butter
Espresso
Lemon
Maple
Mocha
Orange Caramel
Passion Fruit
Royal Honey