A Two Hour Cocktail Reception

Your guests will be greeted by our tuxedo-clad servers who will be

Butler Passing Natural Spring Water & Sparkling Water with Lemon or Lime

 Butler Passed Hors d’oeuvres of…

Chicken Yakitori

on Bamboo Skewers

Over a Bed of Crispy Rice Noodles

Roquefort Gougère

Pastry Pillows Filled with Imported Roquefort Cheese

Cool Smoked Chipolte Shrimp

Jumbo Shrimp Smoked with Chipolte Chilies

Served Chilled with a Homemade Maple Coriander Ketchup

Stuffed Artichoke Bottoms

Filled with a Sautéed Salpicon of Artichokes with Accents of Fresh

Dill & Romano Cheese

 

 

A Continuous Buffet

 Quesadillas Grilled in Front of your Guests:

Wild Mushrooms & Fresh Mozzarella

Spicy Grilled Chicken Quesadillas with Smoked Mozzarella

Mediterranean Vegetables & Bread Spreads

Sicilian Caponata, Lebanese Humus & Baba Ghanoush

Surrounded by Fresh Seasonal Vegetable Crudités & Fine Herbs

Offered with Savory Fiçelles, Crispy Lavash & Pita Crisps

Focaccia Diamonds

Topped with Gorgonzola and Parmesan Cheeses,

Caramelized Onions,Diced Tomatoes and Fresh Basil

Beef Wellingtons

Wrapped with Prosciutto and Filo Pastry

Baked Fresh & Sliced on a Platter for your Guests

 

Sweets Table

Gourmet Fresh Seasonal Fruit Presentation

Display of Citrus Sections, Sliced Melons, Seedless Grapes

&

A Variety of Fresh Market Berries

Served with Raspberry Coulis & Kahlua Hot Fudge Sauce

Assortment of Freshly Baked Miniature Pastries & Decorated Petit Fours

 

 

An Autumn Buffet

Fall Field Greens

with Roasted Pear Tomato, English Stilton,

Grilled Bosc Pear Slices & Toasted Brioche Croutons

With Walnut Vinaigrette

Mixed Rice & Grain Harvest

Brown Rice, Wild Rice, Bulgur, Barley, Pecan, Anaheim Pepper &

 Julienne of Portobello Mushrooms 

Grilled Marinated Seasonal Vegetable Display

A Colorful Arrangement of Fresh Seasonal Vegetables Grilled to Perfection

Drizzled with Balsamic Vinegar and Olive Oil

Freshly Carved For Your Guests…

Three-Peppercorn Crusted Tenderloin of Beef

 Served with a Classic Bèrnaise Sauce

Medallions of Chicken Fricassee Breast

Breast of Chicken Stuffed with Baby Artichokes,

Calamata Olives & Goat Cheese

Served with Caper Mushroom Sauce

A Home Baked Basket of Assorted Breads & Rolls

With Whipped Sweet Cream Butter

 

Dessert Table

Assortment of Autumn Friandises

 

A Winter Seated Dinner

First Course of…

Belgian Endive & Radicchio Salad

Tossed with Glazed Walnuts & Stilton Cheese

Dressed with a Green Apple Vinaigrette

***

Horseradish Crusted Tenderloin of Beef

Prime Tenderloin of Beef Marinated and Coated with Ground Horseradish

 Topped with a Merlot Sauce, With a  Sautéed Shallot Accent

 

Creamsicle Shoestring Potatoes

Twist of Parsnip, Sweet Potato and Yukon Gold Potatoes

Lightly Sautéed in Chive Butter 

Sautéed Seasonal Vegetable Medley

Accented with Thyme & Honey 

A Home Baked Basket of Assorted Breads & Rolls Served Tableside

With Whipped Sweet Cream Butter

 

Dessert Table

Pumpkin Crème Brulée in a Tart Shell

With Raspberry Coulis

 

 

A Spring Seated Buffet

Plated First Course of…

Artichokes Hearts

Quartered and Served with Cilantro Basil Emulsion

Presented on a Bed of Baby Greens

***

Glazed Roast Breast of Chicken

Served on a Bed of Spinach and Baby Bok Choy

Complimented with Cranberry Sage Butter

Pan Seared Mahi Mahi

Perfectly Cooked Mahi Mahi

Accented With a Lime and Avocado Beurre Blanc

Potato Maxims

Broiled Golden Crispy Thin Slices of Buttery Potatoes

Laced With Fresh Thyme & Cracked Black Pepper 

Green Beans, Jicama & Red Onion

Tossed in Lemon Juice & Olive Oil

Arugula & Citrus Salad

Roasted Beets, Orange Slices & Toasted Pecans

Drizzled with Citrus Sherrie Vinaigrette

A Display of Home Baked Breads & Rolls

With Whipped Sweet Cream Butter

 

Sweets Table

Assortment of Freshly Baked Mini Pastries & Decorated

Petit Fours