A variety of Hot and Cold Hors d’ Oeuvres Served to your Guests
Artisan and Farmstead Cheeses artfully displayed
with Fresh Fruit Garnish & Crackers
Mini Pecan Crab Cakes with Rémoulade Sauce
Spinach and Asiago Cheese Dip with Tortilla Chips and Grilled Pita Bread
Horseradish Meatballs
Tandoori Chicken Satay with a Cucumber Sauce
Marinated and Grilled Vegetables with Roasted Red Pepper Dip
Chef Selected Finger Desserts
Petit Fours, Fruit Tartlets, Mini Cannoli, Brownie Bites, Dipped Strawberries,
Mousse-Filled Profiteroles, Petite Cookies ...
Menu "B"
A variety of Hot and Cold Hors d’ Oeuvres Professionally Displayed \
Pesto & Sun-Dried Tomato Cheese Torte displayed with Fresh Fruit Garnish and served with Crackers & French Bread
Spicy Crab Dip with Tortilla Chips & Lavosh Crackers
Peruvian Grilled Shrimp Skewers w. a Lime-Mango Sauce
Salad on a Skewer
(Skewered Mixed Field Greens w. Cherry Tomato; Cheese & Cucumber drizzled w. White
Balsamic Vinaigrette)
Mini Chicken Wellington
Smoked Cheddar & Chive Stuffed New Potatoes
(Mini Twice-Baked Potatoes)
Beef Tenderloin Platter with Horseradish Sauce, Kalamata Mustard and Rolls
Belgium Chocolate Fountain Station*...
A Rich Belgium Chocolate Fountain with all of the pairings:
Marshmallows, Cherries, Pretzel Sticks, Strawberries, Brownie Bites, Chocolate
Biscotti, Angel Food Cake, Golden Pineapple, Cheese Cake Bites...
(*Fountain Rental fee of 300.00)
Menu "C"
A variety of Hot and Cold Hors d’ Oeuvres Professionally Displayed
Baked Brie with Honey and Pecan Served with French Bread
Rustic Antipasto Platter with Chef Selected Meats and Cheeses, Imported Olives...
Adobe Chicken (Yellow Rice, Chicken and Andouille Sausage with Fresh Herbs and Shredded Phyllo)
Self Serve Mashed Potato Bar with assorted toppings served from Martini Glasses...
Blue Cheese, Sautéed Mushrooms, Cheddar Cheese, Bacon, Sour Cream, Herbed Butter...
Black and White Chocolate Enrobed Petit Fours
Royal Chocolate, Coffee Liquor, Cookies ’n Crème, Milk Chocolate Bonbons, Triple
Chocolate Brownies, White Chocolate Bonbons...
Menu "D"
A variety of Hot and Cold Hors d’ Oeuvres Professionally Displayed
Cheese, Cheese, Cheese...
Brie & Pesto Fondue
Hot Crab Fondue Outré
What to Dip???
(Grilled Chicken Breast, Pretzels, Crusty French Bread, Croissant Cubes, Tortilla Chips,
Cherry Tomatoes, Cauliflower, Broccoli...)
Seafood Station
Lemon Dill Smoked Side of Salmon with a Caper Mayo
Shrimp Shooter
(Jumbo Shrimp with a Tequila-Lime Cocktail Sauce served in a tall shot Glass)
Coconut Pecan Breaded Shrimp Skewers
Salad Station...
Salad on a Skewer
(Skewered Mixed Field Greens w. Cherry Tomato; Cheese & Cucumber drizzled with White
Balsamic Vinaigrette)
Caesar Salad Spears
(Our new Trendy Romaine Leaves topped with Caesar dressing & served
With Herbed Crouton Sticks)
Asian Station
Assortment of Dim Sum with three dipping sauces:
Pot stickers, Dumplings, Crab Rangoon & Chicken Wontons
Passed Hors d’ oeuvres*...
Smoked Cheddar and Chive Stuffed New Potatoes
Shrimp Shooters
(Jumbo Shrimp served in a Tall Shot Glass with Tequila-Lime Infused Cocktail Sauce)
The Main Event...
International Cheese Presentation with Fruit Garnish & Gourmet Crackers
Spinach and Asiago Cheese Dip with Tortilla Chips
Marinated and Grilled Vegetables with Roasted Red Pepper Dip
Trio of Hummus Served with Grilled Pita
(Roasted Red Pepper, Black Bean & Traditional)
Cumin Enhanced Atlantic Salmon Satay served with Caper Mayo
Chef Attended Carving Station *
Cognac Marinated Beef Tenderloin
Sage Pesto Rubbed Grilled Breast of Turkey
Served with Horseradish Cream, Kalamata Mustard, Chipotle Mayo & Assorted
Dinner Rolls
* Chef and/or Server fee of 150.00 required
Chef Selected Finger Desserts
Petit Fours, Fruit Tartlets, Mini Cannoli, Brownie Bites, Dipped Strawberries,
Mousse-Filled Profiteroles, Petite Cookies ...
