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stations |
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hors d’oeuvre stations
traditional landscape tableimported and domestic cheesesfreshly sliced cruditessavory spreads and dips
served with lavash crackers and breadsticks middle eastern displayhummus
taboulehbabaghanoushaccompanied by kalamata olives, roasted red peppers,
marinated artichokes and mushrooms, cucumber and tomato salad,pepperoncini, feta cheese, and grilled pita wedges chilled seafood stationsmoked norwegian salmon
chilled jumbo shrimpsplit lobstersoysters on the half shell
accompanied by chive crème fraiche, horseradish aioli, classic cocktail, and mignonette
sauces cocktail breads, water crackers, and lemon wedges
sushi stationa selection of california rolls, nigiri and maki sushiaccompanied by wasabi, soy sauce, and pickled ginger tuscan bounty tableimported meats and cheesesvegetables and olivesartichoke, mushroom and olive tapenade
prosciutto wrapped fruits of the seasonherbed olive oils, aged balsamic vinegar, grilled bread and focaccia quesadilla station smoked chicken and chevre quesadillas
roasted vegetable and monterrey jack cheese quesadillasgrilled pear and gorgonzola quesadillaswith a selection of traditional toppings, chutneys, and balsamic reductionsserved in traditional flour tortillas
mashed potato barmashed potatoes with a twistoffered 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 steakthinly sliced and served on a bed of baby greens garnished with complementary sauces, small french rolls and crostinibaby spinach and plum tomato saladserved with red onions, pinenuts, and lemon vinaigrette
“east meets west”spiced sesame swordfish
thai rubbed grilled chickenpeking duck wrapsthai cucumber salad with grilled pineapplepacific 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 reductionfocaccia bread “tapas”
garlic and shrimp in olive oilpaella (saffron rice with clams, mussels, chicken, and chorizo)mixed greens with manchego cheese drizzled with chive and citrus vinaigrette
pasta stationpasta leonardo with caramelized onions, spinach, sun dried tomatoes, and fetatortellini with pesto and shaved parmesancracked black pepper agnolotti with fresh asparagus in alfredo sauce
seafood stationlemon basil swordfishgrilled atlantic salmon
seared peppercorn tuna steaksaccompanied 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 stationgrilled apple wood chicken with autumn chutney
grilled sirloin with red wine reductionherb rubbed pork tenderloinroasted root vegetables with rosemary
atlantic station
grilled marinated jumbo shrimp with sun dried tomato aioligrilled atlantic salmon
with mango salsacilantro lime marinated sea scallopssteamed new potatoes with parsley and butter |
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© 2008 Bakers’ Best, Inc., 27 Lincoln Street, Newton, MA 02461 Phone 617-332-4588 Fax 617-332-9188
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