contact heating tips ordering info venues     season inspired additions to our menu   winter/holiday                    CASUAL GATHERINGS  l  BUSINESS AND DROP OFF  l  WEDDINGS AND EVENTS  l  HOME dinner plated sushi station assorted nigiri and maki sushi served with wasabi, pickled ginger and soy sauce   passed hors d’oeuvres tandoori shrimp with apricot curry glaze peppercorn beef tenderloin crostini smoked salmon roulades wild mushrooms in filo rosemary and dijon encrusted lollipop lamb chops   plated salad baby spinach salad with toasted pecans and lemon bacon vinaigrette european rolls and bread   plated entrée chicken roulade with spinach, ricotta, and pine nut stuffing roasted three potato medley garlic sautéed broccoli   dessert a selection of miniature pastries chocolate dipped fruit freshly brewed coffees and teas     stationary hors d’oeuvre crudites and imported and domestic cheeses savory spreads, lavash crackers and breadsticks surrounded by grapes and seasonal berries   passed hors d’oeuvres peking duck wraps peppercorn seared tuna served with ginger lime crème fraiche on a water chestnut pan seared vegetable dumplings with a ginger soy dipping dauce grilled marinated jumbo shrimp charred pork tenderloin served on a corn cake brie and pear purses   plated salad mesclun greens with peppered pecans, gorgonzola, and balsamic vinaigrette european rolls and bread   plated entrée petit filet of beef on a bed of sautéed seasonal greens potatoes anna haricots verts almondine   dessert autumn meringue presented with a berry coulis a selection of freshly sliced seasonal fruit and berries freshly brewed coffee and teas     passed hors d’oeuvres grilled marinated scallops wrapped in snow peas grilled sirloin roulades with boursin and asparagus vegetable quesadillas with homemade salsa and guacamole miniature crab cakes with classic remoulade spinach and feta filo triangles   plated salad baby romaine with shaved parmesan and caesar dressing european rolls and bread   plated entrée apple wood-grilled chicken with cranberry chutney wild rice pilaf with currants and hazelnuts  grilled vegetables   dessert a selection of miniature pastries eclairs, fruit tartlets, chocolate mousse cups, and gateau operas chocolate dipped fruit freshly brewed coffees and teas     stationary display chilled seafood station chilled jumbo shrimp, split lobsters, and oysters on the half shell accompanied by horseradish aioli, classic cocktail, and mignonette sauces   passed hors d’oeuvres beef tenderloin on a blue corn chip fig and st. andre tartlets with toasted coconut pesto stuffed cherry tomatoes pan seared vegetable dumplings with a ginger soy dipping sauce miniature crab cakes with classic remoulade   plated salad a salad of bibb and frisee with champagne vinaigrette european rolls and bread   plated entrée pan roasted halibut with tomato beurre blanc rack of lamb provencal polenta and portobello mushroom stack grilled leeks   dessert buffet new york style cheesecake cookies and chocolate truffles freshly brewed coffees and teas     passed hors d’oeuvres grilled marinated jumbo shrimp chicken tenderloin satays with peanut dipping sauce lobster salad on endive roasted red pepper and olive tapenade crostini   plated first course crab cake on a bed of seasonal greens with avocado and orange slices and a remoulade drizzle   plated entrée beef tenderloin with wild mushroom merlot sauce grilled salmon with a citrus beurre blanc (poultry selection available) orzo with spinach pesto grilled asparagus with cherry tomato confit   plated dessert chocolate cinnamon napoleon pyramid chocolate mousse on a cinnamon dusted puff pastry base, coated in ganache & topped with a cinnamon star garnished with fresh berries freshly brewed coffees and teas