Bakers' Best Catering hors d'oeuvre and dinner stations menu

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	hors d’oeuvre stations traditional landscape table imported and domestic cheeses freshly sliced crudites savory spreads and dips served with lavash crackers and breadsticks middle eastern display hummus tabouleh babaghanoush accompanied by kalamata olives, roasted red peppers, marinated artichokes and mushrooms, cucumber and tomato salad, pepperoncini, feta cheese, and grilled pita wedges chilled seafood station smoked norwegian salmon chilled jumbo shrimp split lobsters oysters on the half shell accompanied by chive crème fraiche, horseradish aioli, classic cocktail, and mignonette sauces cocktail breads, water crackers, and lemon wedges sushi station a selection of california rolls, nigiri and maki sushi accompanied by wasabi, soy sauce, and pickled ginger tuscan bounty table imported meats and cheeses vegetables and olives artichoke, mushroom and olive tapenade prosciutto wrapped fruits of the season herbed olive oils, aged balsamic vinegar, grilled bread and focaccia quesadilla station smoked chicken and chevre quesadillas roasted vegetable and monterrey jack cheese quesadillas grilled pear and gorgonzola quesadillas with a selection of traditional toppings, chutneys, and balsamic reductions served in traditional flour tortillas mashed potato bar mashed potatoes with a twist offered in a martini glass with a choice of savory toppings sautéed wild mushrooms, caramelized onions, assorted cheeses, chopped bacon, sour cream, and roasted garlic dinner stations “green and grilled” herb crusted beef tenderloin, wood-fired chicken or pepper crusted tuna steak thinly sliced and served on a bed of baby greens garnished with complementary sauces, small french rolls and crostini baby spinach and plum tomato salad served with red onions, pinenuts, and lemon vinaigrette “east meets west” spiced sesame swordfish thai rubbed grilled chicken peking duck wraps thai cucumber salad with grilled pineapple pacific rim salad pan seared scallion, potato and jasmine rice cakes “tuscan” rosemary and garlic rubbed roast lamb tomato, basil, and fresh mozzarella drizzled with extra virgin olive oil roasted vegetables with balsamic reduction focaccia bread “tapas” garlic and shrimp in olive oil paella (saffron rice with clams, mussels, chicken, and chorizo) mixed greens with manchego cheese drizzled with chive and citrus vinaigrette pasta station pasta leonardo with caramelized onions, spinach, sun dried tomatoes, and feta tortellini with pesto and shaved parmesan cracked black pepper agnolotti with fresh asparagus in alfredo sauce seafood station lemon basil swordfish grilled atlantic salmon seared peppercorn tuna steaks accompanied by mango salsa, tomato beurre blanc, and balsamic reduction salad station seasonal mesclun greens with dried cranberries, chevre, and balsamic vinaigrette baby spinach salad with roma tomatoes, pine nuts, red onion, and lemon vinaigrette european rolls andbreads with herbed olive oils and sweet butter “hearth” new england clam chowder butternut apple bisque cranberry nut bread and assorted rolls autumn bounty station grilled apple wood chicken with autumn chutney grilled sirloin with red wine reduction herb rubbed pork tenderloin roasted root vegetables with rosemary atlantic station grilled marinated jumbo shrimp with sun dried tomato aioli grilled atlantic salmon with mango salsa cilantro lime marinated sea scallops steamed new potatoes with parsley and butter

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