|
|
 |
 |
 |
 |
| CASUAL GATHERINGS l BUSINESS AND DROP OFF l WEDDINGS AND EVENTS l HOME |
|
|
dinner plated |
|
|
|
sushi stationassorted nigiri and maki sushi
served with wasabi, pickled ginger and soy sauce passed hors d’oeuvres
tandoori shrimp with apricot curry glazepeppercorn beef tenderloin crostini
smoked salmon rouladeswild mushrooms in filorosemary and dijon encrusted lollipop lamb chops plated salad
baby spinach salad with toasted pecans and lemon bacon vinaigrette
european rolls and bread plated entréechicken roulade
with spinach, ricotta, and pine nut stuffing roasted three potato medley
garlic sautéed broccoli desserta selection of miniature pastries
chocolate dipped fruitfreshly brewed coffees and teas
stationary hors d’oeuvrecrudites and imported and domestic cheesessavory spreads, lavash crackers and breadstickssurrounded by grapes and seasonal berries passed hors d’oeuvres
peking duck wraps peppercorn seared tunaserved with ginger lime crème fraiche on a water chestnutpan seared vegetable dumplings with a ginger soy dipping daucegrilled marinated jumbo shrimp
charred pork tenderloin served on a corn cakebrie and pear purses
plated saladmesclun greens
with peppered pecans, gorgonzola, and balsamic vinaigretteeuropean rolls and bread plated entrée
petit filet of beef on a bed of sautéed seasonal greens
potatoes annaharicots verts almondine dessertautumn meringue presented with a berry coulisa selection of freshly sliced seasonal fruit and berries
freshly brewed coffee and teas passed hors d’oeuvresgrilled marinated scallops wrapped in snow peasgrilled sirloin roulades with boursin and asparagus
vegetable quesadillas with homemade salsa and guacamole
miniature crab cakes with classic remouladespinach and feta filo triangles
plated saladbaby romaine with shaved parmesan and caesar dressing
european rolls and bread plated entréeapple wood-grilled chicken
with cranberry chutneywild rice pilaf with currants and hazelnuts
grilled vegetables desserta selection of miniature pastries
eclairs, fruit tartlets, chocolate mousse cups, and gateau operas
chocolate dipped fruit
freshly brewed coffees and teas
stationary displaychilled seafood stationchilled jumbo shrimp, split lobsters, and oysters on the half shellaccompanied by horseradish aioli, classic cocktail, and mignonette sauces passed hors d’oeuvres
beef tenderloin on a blue corn chipfig and st. andre tartlets with toasted coconutpesto stuffed cherry tomatoespan seared vegetable dumplings with a ginger soy dipping sauceminiature crab cakes with classic remoulade plated salada salad of bibb and frisee with champagne vinaigretteeuropean rolls and bread plated entrée
pan roasted halibut with tomato beurre blancrack of lamb provencalpolenta and portobello mushroom stackgrilled leeks dessert buffetnew york style cheesecakecookies and chocolate truffles
freshly brewed coffees and teas passed hors d’oeuvres
grilled marinated jumbo shrimpchicken tenderloin satays with peanut dipping saucelobster salad on endiveroasted red pepper and olive tapenade crostini plated first course
crab cake on a bed of seasonal greenswith avocado and orange slices and a remoulade drizzle plated entrée
beef tenderloin with wild mushroom merlot saucegrilled salmon with a citrus beurre blanc(poultry selection available)orzo with spinach pestogrilled asparagus with cherry tomato confit
plated dessertchocolate cinnamon napoleon pyramidchocolate mousse on a cinnamon dusted puff pastry base,
coated in ganache & topped with a cinnamon stargarnished with fresh berriesfreshly brewed coffees and teas |
|
|