Featuring Full, Specialized

Service in:

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Weddings and Formal Occasions of All Sizes

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Full Dinners

(To 500 persons)

Prices at: $72 per person for Buffet-Family Style Service-

$78 “ “ “ Plated/French Service-

(All wedding Proposals Include a

Custom Designed 3 Tier wedding Cake)

From the selections on the following pages, we can create a complete deluxe menu that includes all the following:

* Variety of 8-10 (hot and cold) Hors’doeuvres (Includes a minimum of

2.5-4 pieces of each hors’doeuvres per person- 20-30 pieces total per

person).

* Table-Served Appetizer or Salad Course

* Formats of any style including: Formal Plated Sit-down Dinner,

Family Style, Extended Cocktail Hour

* Professionally Staffed / Attended 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)

Tuscan/Mediterranean Table (Deluxe- $17 per person, Standard- $9p.p.)

Deluxe Raw Bar (Jumbo Shrimp, Local Oysters, Clams) ($13p.p Incl. Shucker)

Jumbo Shrimp Cocktail with Classic and Lemon Mayo Sauces ($ 2.25 per piece)

Scottish Smoked Salmon Platter with Traditional Accompaniments (7.50)

Assorted Vegetable Crudités with Two Dips ($6 per person)

Imported Fruit and Cheese Selection ($12 per person)

Carving Stations- Rack of Lamb, Tenderloin of Beef, etc…(p/a)

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Cocktail Hour Butler Passed Hors’ Doeuvres

(Select up to 8 below. Exotic selections marked with asterisk may be subject to addt’l charge):

Vegetarian:

Cold

Speared Seedless Watermelon, Greek Feta, and Mint Leaf

Fresh Melon (Cranshaw, Honeydew, Galia, etc..) with Proscuitto Di Parma

Presidenté Brie with Granny Smith Apples

Fresh Basil and Virgin Oil Tomato Bruschetta Crostini

Societé Roquefort Glazed Grapes with Pistachio Crust

Stuffed Dates Wrapped in Bacon with Walnut Mousse

California Rolls / Sushi (Vegetable, Crab, or Fish)

Stuffed Mediterranean Grape Leaves with Rice, Currants, Pine Nuts

Caesar Salad Filled Reggiano Parmesan Baskets

Hot:

“French Toast” with Chevre Cheese, Fig Preserves, Caramelized Onions

Tortilla Espagnola- Traditional Spanish Recipe

Fried Artichoke Hearts with Lemon Aioli

Tuscan “5 Cheese” Macaroni and Cheese in Phyllo Cup

Caramelized Shallot Confit and Montrachet Chevre on Garlic Crostini

Baked Brie en Croute with Raspberry Preserves

“Spanakopita” with Oregano and Pine Nut Dip (spinach pies)

Local Farm Fresh Vegetable Fritters with Cucumber Garlic Sauce

Skewered Grilled Zucchini, Fresh Mozzarella and Grape Tomato

Shiitake Mushroom Strudel with Asian Dipping Sauce

Stuffed Phyllo Purses with Accompanying Sauce

Truffle Scented Risotto Cakes Filled with Fontina, Mozzarella, Gorgonzola

Fish and Seafood:

Cold:

Ahi Tuna Tartare with Wasabi Aioli on Rice Wafer, English Cucumber, or Crisp Wonton

Smoked Salmon Mousse on Pumpernickel

Smoked Salmon on Potato Pancake with Crème Fraiche and Sevruga Caviar

California Sushi Rolls (Tuna, Crab, etc…)

Mini New England Lobster Rolls*

Fresh Lump Crabmeat in Endive- Lemon Scent*

Cracked Black Peppered Tuna Carpaccio with Ginger Mayonnaise

Local Waters Marinated Seafood Ceviche “Spoonfuls”

Hot:

Warm Ginger Crab Meat or Saffron Lobster Soufflé en croute

Seared Day Boat Scallops Bacon Wrapped with Honey Maple Dijon cream

Kataifi Wrapped Day Boat Scallops with Spicy Orange Sauce

Jumbo Lump Crabmeat Cakes with Fresh Mango Salsa, Saffron Aioli, Lime Ginger, etc

Skewered Marinated Grilled Jumbo Shrimp with Orange Shallot Cream

Tuna Empanaditas with Sauce Nicoise

Codfish Fritters in Garlic Herb Batter

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Meat:

Cold:

Marinated Citrus Chicken Salad in Toasted Corn Cups with Avocado Mousse

Curried Chicken Salad en Croute

Smoked Turkey, Arugula and Boursin Pinwheels

Seared Beef Carpaccio with Reggianno, Capers and Truffle Oil

Parma Prosciutto Wrapped Asparagus

Speared Rare Roasted Beef with Scallion Soy Dipping Sauce

Rosemary Mini Muffins with Black Forrest ham and Peach Relish

Vitello Tonnato on Garlic Crostini

Hot:

Sliced Peking Duck Wraps with Plum Sauce

Petite Croque Monsieur or Madame with Raspberry Preserves and Maille Mustard

Skewered Chicken (Beef, Lamb, Pork, etc.) Satay Kebabs with Sesame Peanut Sauce

Chicken, Apple and Cheddar or Beef and Wild Cherry Empanaditas

Broccoli Rabe and Pancetta Stuffed Mushrooms

Pan Fried Spanish Chorizo with Sauce Romescu

Molasses Pulled Pork with Asian Slaw on Toasted Pitas

Warm Shredded Duck Confit with Asian Glaze

Asian Meatballs with Hoisin Sauce and Snow Peas on Skewers

Grilled Pannini Sandwiches, Cubanita, Caprese, etc.

Miniature Cheeseburgers with Traditional Condiments

Mini Meatball Sliders with Arugula and Reggiano Parmesan, pomodoro

Grilled Skirt Steak with Chimichurri Sauce

Smoked Kielbasa with Hot Mustard and Fresh Horseradish Sauce

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-

Popular and well-suited for many large parties with mixed crowds)

-Pig in a Blanket -Eggplant “Caviar” on Cumin Pita Chips

-Mini Pizettas -Petite Quiches

-Stuffed Cherry Tomatoes -Devilled Eggs- 3 Ways

-Swedish Meatballs -Stuffed Mushrooms

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Dinner Menu Selections

The following list represents only a sampling of dishes as well as sauces; additional items/sauces can be discussed. Please inquire for anything you like that may not be on the list below.

Appetizer Course:

Salad

*Mesclun Field Greens Salad with variety of Ingredients and Dressings

Select one type of Fruit, Nut and Cheese:

(i.e.- Montrachet, Cabralas Blue, Candied Pecans, Walnuts, Granny Smith Apple, Anjou Pear, etc..Balsamic Fig, Champagne, Citrus Vinaigrette, etc.)

*Classic Caesar with Garlic Croutons and Reggiano Parmesan

*Arugula, Endive, Radicchio Salad “Tre Colore” Lemon Oil

*Haricot Vert and Toasted Almond Salad (in season)

*Fall Country Salad- Chopped Asparagus, Haricot Vert, Yellow Peppers, Tuscan

Bean, shaved Reggiano,

*Baby Spinach with Tangerines, Sautéed Olives, Ricotta Salata

Soup

*Hot or Chilled Lobster Bisque with Gulf Shrimp

* Chilled Spiced Yellow Gazpacho with Lump Crab and Quennele of Crème Fraiche

* Spiced Butternut Puree with Cinnamon Apple and Pear Compote

*Chilled Balsamic Red Beet and Potato Soup

* Shrimp and Corn Chowder with Avocado and Cilantro

*Minted Sweet Pea Puree

Premium

The following selections are also available (Subject to Additional Charge):

*Seafood Ceviche of Shrimp, Crab, Snapper and Scallops in Tulip Glass

* Spanish, Tuscan, Mediterranean Flan (i.e. Crab and Artichoke, Proscuitto and Leek)

*Tian of Tuna Tartare over Julienne English Cucumbers

*Panko Crusted Lump Crab Cake “Towers”, Wilted Spinach and Saffron Ginger Aioli

*Seared Day Boat Scallops with Lobster Coral Sauce

*Beef Carpaccio with Cilantro Mayonnaise over Arugula

*Duck Confit with Marinated Beets, Tangerines and Pine Nuts

*Tortellini a la Panna, Proscuitto, Fresh Peas, Light Cream-

*Lobster Raviolis with Saffron Ginger Cream

*Orecchiette with Luganica Sausage and Broccoli Rabe

*Any Pasta Dish

*Marinated Portobello and Roasted Pepper Salad

*Beefsteak Tomato, Fresh Mozzarella, Roasted Peppers

*Asparagus and Roasted Red Pepper Vinaigrette (in season)

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Entrée Course Selections:

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.

(Some of the dishes below may be modified slightly in “Buffet” Dinner Service Format)

*Seared Tenderloin of Beef- Bacon, Shallot and Port Wine

*Mignonette of Filet Mignon with Mushroom Demi-Glace

*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

or Chimichurri Sauce, or Roasted Garlic, Rosemary and White Beans

*Roasted Rack of Baby Lamb- Mint Pesto Sauce, Port Wine Reduction

*Roasted Leg of Lamb- Herb de Provence Crusted, Rosemary Scented Jus

*Mustard Glazed Loin of Veal- Natural Jus

*Balsamic and Honey Glazed Tenderloin of Pork with Apple and Onion Confit

*Confit of Duck- with Dry and Bing Cherry Compote with Chambord Reduction

*Pan Seared Chilean Sea Bass Sautéed Bok Choy, Baby Corn, Soy Caramel Glaze

*Pan Roasted Local Striped Bass “Bouillabaisse”- Tomato Saffron Broth-

*Crisp Red Snapper with Red Pepper Rouille and Braised Leeks

*Kataifi Wrapped Day Boat Scallops with Spicy Orange Sauce

*Stuffed Local Flounder with Shrimp, Crab and Scallop-Lobster Bisque Sauce

*Caribbean Grouper with Red Pepper Papaya Jam

*Florida Grouper w/ Cannellini, Avocado, Teardrop Tomatoes, Local Corn, Lime Cilantro

*Baked Norwegian Salmon- Mustard Dill-or- Fresh Tomato and Fennel

*Braised Wild Salmon with Lobster Whipped Potatoes and Cabernet Reduction

*Orange Glazed Roast Salmon with Tarragon Caper Sauce

*Panko Crusted Lump Crab Cake “Towers”, Wilted Spinach and Saffron Ginger Aioli

*Grilled Tuna Steak- “Livornese” –Black Olives, Capers, Fresh Tomatoes

*Polenta Encrusted Tilapia- Lemon, Butter, Caper-or-Fresh Tomato and Fennel

*Marinated Shrimp, Scallop, Swordfish Kebabs- Cilantro Margarita Glaze

*Seafood Pot Pie

*Sage Roasted Breast of Chicken with Sweet Potato and Cipolini Onions

*Natural “Free Range” Breast of Chicken Sauce Perigourdine

*Honey Roasted Chicken Breasts with Pine Nuts and Fresh Thyme

*Pan Roasted Chicken with Local Creamed Corn and Morel Mushrooms

*Grilled Marinated Breast of Chicken- Balsamic Glaze

*Shiitake Mushroom Crusted Chicken Breast with Truffle Sauce

*Stuffed Breast of Chicken- Fontina and Spinach, Brown Butter, Sage Herb

*Sauteed Chicken Breast Francese- Lemon, Brown Butter and Capers

*Roasted Chicken with Balsamic Glazed Peaches

*Chicken Scarpariello, Olives, Artichokes, Roast Peppers, Mushrooms

*Moroccan Chicken with Cucumber and Melon Relish

*Any Ethnic Specialties or Special Requests

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Vegetables:

*Roasted Thyme-or Ginger Glazed Baby Carrots

*Lemon Grass Grilled -or- Butter Braised Asparagus

*Toasted Hazelnut Haricot Vert

*Orange Ginger Broccoli

*Zucchini Provencal

*Roasted Root Vegetables with Gremolata

*Sesame Steamed Bok Choy

*Lemon Zested Sugar Snap Peas

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Starch:

*Penne Rigate Primavera

*Tortellini Alla Panna- Peas, Prosciutto, Crisp Pancetta

*Raviolis

(Cheese or Mushroom Filled with Truffle Scented Cream,

Lobster with Shrimp and Corn Lemon Cream )

*Vegetable Lasagna

*Any Pasta or Sauce Combination

*Yukon Gold and Purple Fingerlings Mélange with Local Corn

*Local Red Potato Provencal

*Pommes de Terre Anna- Crisp Potato Pie

*Pommes de Terre Dauphinois

*Herbed Grilled New Potatoes with warm Vinaigrette

*Stuffed Baked Potato

*Buttermilk Smashed Red Potatoes

*Wild Rice Speckled Orzo Pilaf

*Orzo with Roasted Vegetables

*Porcini and Shitake Mushroom Risotto

*Basmati and Jasmine, Rice

*Mediterranean or Israeli Cous Cous

*Cannellini Beans, Garlic, Sun Dried Tomato

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Dessert:

*Fresh Berries with Zabaglione *Greek Yogurt w/Candied Fruit/ Spiced Nuts

*Fallen Chocolate Soufflé Cake *Hazelnut Bourbon Chocolate Torte

*Chocolate Raspberry Cake *Carrot Cake

*Bananas Foster *Peach Melba

*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

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Wedding Cakes

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

White/Dark Chocolate Butter Cream

Chocolate Cream Cheese

Chocolate Pecan Butter

Espresso

Lemon

Maple

Mocha

Orange Caramel

Passion Fruit

Royal Honey

Toasted Coconut

Vanilla Butter Cream

All custom cakes are served (Depending on flavors/fillings with accompaniment choice of:

Fresh Seasonal Fruit or Fresh Berry Compote

and

Fruit Coulis, Crème Anglais, or Chocolate Sauce.

Cake decorations are typically flowers. They can be:

fresh, edible or royal icing,

fruit (glazed or fresh) or

leaves (fresh or painted).