Sample Menu



Hors d'Oeuvre Receptions
(Minimum of 30 guests)

A Selection of Hot and Chilled Hors d'Oeuvres Providing Eight Pieces per Person

Prosciutto and Melon
Herb Goat's Cheese Mousse with Roast Garlic Slivers
*Korean Barbecue Pepper Beef
Tiger Prawn and Crisp Lotus Chip
Santa Fe Chicken Purse
Quesadilla Cornucopia
Roma Tomato and Basil Pesto Quiche



A Selection of Hot and Chilled Hors d'Oeuvres Providing Ten Pieces per Person

* Seared Tuna on Daikon with Scallion Ginger Soy Sauce
* Smoked Salmon on Pumpernickel Rusk
Kiwi Mussel on the Shell with Cilantro and Scotch Bonnet Pepper
Smoked Buffalo Mozzarella and Pesto Bouché
Calamatta Artichoke Tartlet
* Thai Chicken Satay with Spicy Peanut Sauce
Wild Mushroom Profiterole
Spinach and Goat Cheese Pizza



A Selection of Hot and Chilled Hors d'Oeuvres Providing Ten Pieces per Person

Tomato Basil Bruschetta
* Black Forest Ham Mousse and Asparagus in Bouché
* Lobster Medallion on Toasted Brioche
* California Maki Rolls with Wasabi Soya
* Mediterranean Couscous and Shrimp Purse
Ginger and Lime Marinated Salmon Satay
* Peking Duck Spring Roll with Punn Soya Dipping Sauce
* Herb-Crusted Baby Lamb Chops with Mango Salsa
Balsamic Fig and Goat's Cheese Flat Bread

* Items are at an additional price per piece.


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Reception Stations

Grill Station

Grilled Selection of Chicken and Beef Brochettes
with Peppers and Onions, Tomato Cilantro
and Thai Peanut Vinaigrette Dipping Sauce

*

Mulberry Station

A Savory Display of Antipasto, Roasted Peppers
Grilled Eggplant, Provolone and Baby Mozzarella
Cambazola, Marinated Olives, Pepperoncini
Genoa Salami, Prosciutto, Capicola, Pepperoni,
Artichokes, Mortadella, Herb Focaccia and Calabrese Bread

*

Seafood Bar

Cherry Stone and Little Neck Clams, Oysters
Jumbo Shrimp and Cracked Crab Claws
Traditional Cocktail and Mignonette Sauce, Lemon Wedges
Green Tabasco and Horseradish
(Five Pieces per Guest)

*

Steamed Shellfish Station

Steamed Clams and Mussels in a Saffron Broth
Served with Grilled Flat Bread Points and French Baguettes
Roast Garlic Lemon Basil Aïoli and Cilantro Tomato Confit

*

Sushi and Dim Sum Station

Elaborate Display of Sushi and Sashimi
with Pickled Ginger and Wasabi, Shrimp Hargow, Pork Potstickers
Shiitake Mushroom Shoamai with Appropriate Dipping Sauce

*

Pasta
(Choose Two of the Following)

Goat's Cheese Ravioli Roasted Butternut Squash Sauce
Grilled Artichoke and Peppers

*

Tri-Color Tortellini Roasted Red Pepper
Aged Parmesan and Crimini Mushroom Sauce

*

Fusili with Spinach, Toasted Pine Nuts and Feta Cheese

*

Penne Pasta, Calamatta Olives, Fennel Sausage
Oven-Roasted Tomato and Basil

*

Rigatoni, Oven-Dried Yellow Tomato Clam and Baby Shrimp
with Arugula and Garlic



Carving

Herb-Crusted Tenderloin of Beef with Tarragon
Shallot Aïoli and Selection of Mustards
Serves 25 Guests

*

Peppered Sirloin Strip with Gorgonzola
Horseradish Aïoli and Selection of Mustards
Serves 25 Guests

*

Roast Breast of Turkey
with Sun-Dried Balsamic Orchard Salsa
Serves 40 Guests

*

Maple-Cured Ham
with Bourbon Sweet Mustard Glaze
Serves 50 Guests

*

Herb-Crusted Atlantic Salmon
with Piquante Remoulade Sauce
Serves 25 Guests

*

Herb-Roasted Rack of Baby Lamb
Mango Jalapeño Salsa
Serves 25 Guests

*

(Sliced to order and served with traditional garnishes and breads. A uniformed Chef is required for all stations, at a fee.)


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Receptions

SPECIALTY PLATTERS

Selection of International Cheeses
Decoratively Displayed with a Variety of Breads and Crackers, Fresh Fruit Garnish

Small - Serves 25 Guests
Medium - Serves 75 Guests
Large - Serves 125 Guests

*

Display of Fresh Vegetable Crudités with Assorted Dips

Small - Serves 25 Guests
Medium - Serves 75 Guests
Large - Serves 125 Guests

*

Antipasto Mirror
to Include:

Sliced Cappicola, Genoa Salami, Prosciutto, Provolone, Mortadella
Pepperoni and Fresh Mozzarella Cheese, Garnished with Tomato Wedges
Marinated Artichoke Hearts, Anchovies, Calamatta Olives and Roasted Peppers

Small - Serves 25 Guests
Medium - Serves 75 Guests
Large - Serves 125 Guests

*

Platter of Fresh Seasonal Fruit and Berries
accompanied by Sweetened Dipping Sauces

Small - Serves 25 Guests
Medium - Serves 75 Guests
Large - Serves 125 Guests

*

Decorated Whole Poached Salmon
with Medallions, Dill Sauce, Lemon Wedges and Rye Rounds

Serves 50 Guests