Warm Dips
Small serves
approximately 25 guests. Large serves approximately 50 guests
Warm Spinach
Artichoke Cheese Dip served with sliced toast points and tortilla chips.
Cajun crawfish and
shrimp cheese dip served with sliced French baguette toast.
Wild forest
mushroom and port wine dip served with sliced bagel toast.
Torero Mexican
Chorizo and cilantro cheese dip served with tri-color tortilla chips.
Chilled Dips
Small serves
approximately 25 guests. Large serves approximately 50 guests
Traditional Middle
Eastern hummus chickpea dip served with Turkish flat bread.
Abuela seven layer
dip served with tri-color crispy tortilla chips.
Trio of guacamole,
Pico de Gallo and red salsa fresca served with tri-color tortilla chips.
"The Classic" Assortment of dips: cool ranch, ancho-chili cilantro, sweet
onion
and
fresh herb cream with potato chips.
Hors d’oeuvres,
Dip Display Trays
Small tray serves 10-12 guests. Large tray serves 16-20
guests
Domestic Cheese with fruit garnish
including Colby, cheddar, Swiss, pepper jack and havarti accompanied by
grapes, strawberries and crackers. Sm. $35.95, Lg. $60.95
Taste of the Old World: a perfect
variety of European and Domestic cheeses including French Brie, Smoked
Gouda, Saint Andre, and Doux de Montagne Gourmandise in concert with dried
fruit, wine grapes and crackers.
Vegetable Crudités: a colorful
display of crisp vegetables served with an assortment of dips.
Sliced Fresh Fruit Collage:
assorted melons, pineapple, grapes, and strawberries with Chantilly yogurt.
Original Wrap Roulades:
(assorted flavor wrap finger sandwiches): roast beef and boursin cheese,
grilled chicken breast with avocado and ham with ancho-chili cream cheese. Two pieces per guest.
Assorted Finger Sandwiches:
Pecan chicken salad, tuna salad, roast beef with Swiss and ham with pimento
cheese.
Italian Antipasto Display:
Genoa salami, proscuitto ham, pepperoni, assorted cheeses, relishes and olives. Accompanied by breads and olive oil.
Ole Taste of the Border: fried
chicken taquitos and jalapeno cheese poppers, tri-color crispy tortilla
chips and appropriate condiments.
Chili con Queso with tortilla
chips, jalapenos, tomatoes, scallions and sour cream.
Buffalo Wings with Carrot and
Celery Sticks served with bleu cheese dressing.
Jumbo Pretzels with Mustard
Roasted Mixed Nuts
Warm Hors d’oeuvres
Minimum of 30 pieces per selection
Seafood
Panang shrimp (chili marinated shrimp wrapped in wonton skin)
Shrimp and andouille kabob
Crab cakes
Lobster empanada
Lobster shooters
Mini Cajun crawfish tart
Shrimp egg roll with sweet and sour sauce
Thai shrimp and crab pot sticker with plum sauce
Griddle cake of crab, shrimp, scallop and chayote squash
Jumbo stuffed mushroom with seafood and Mornay sauce
Bacon wrapped boursin cheese stuffed shrimp
Scallop wrapped with crisp bacon
Risotto crab cakes
Beef
and Pork
Malaysian Beef Satay
Beef Brochette
Beef Burrito
Stuffed New Potatoes with Bacon
Miniature beef Wellington
Andouille sausage wrapped in puff pastry
Petite bouchee filled with beef tenderloin
Italian, Swedish, sweet and sour or barbeque meatballs
Italian sausage, spinach and cheddar stuffed mushroom cap
Hibachi beef skewer with red and yellow peppers and Monterey jalapeno cheese
Fiery beef tenderloin quesadilla with mango cilantro sauce
Beef satay with Indonesian sweet soy and ginger
Poultry
Chicken Calzone
Cashew Chicken Spring Roll
Thai Peanut Chicken Satay
Sesame Chicken Strip
Tandoori chicken satay with curry cream sauce
Roasted duck breast roulade with honey plum sauce
Achiote grilled chicken and black bean quesadilla with corn and pepper jack
cheese
Honey almond or spicy sesame seed crusted chicken fingers with dipping sauce
Beggar’s pouch filled with chicken and spicy tomato ragout
Grilled chicken kabob with lemon demi-glace
Chicken and ham cheese fritter
Petite chicken Cordon Bleu
Chicken empanada
Vegetarian
Roasted Vegetable Tart
Caramelized Onion Flatbread
Golden fried risotto cake
Spinach and cheese mini calzone
Fried artichoke with three cheeses
Wild forest mushroom and Swiss tartlet
Feta and sun-dried tomato phyllo triangle with basil, garlic & olive oil
Mini cheese calzone
Quiche Loraine or spinach and mushroom quiche
Assorted "Chicago style" mini pizza
Asparagus and brie puff pastry diamond
Vegetable empanada
Cold Hors d’oeuvres
Minimum of 30 pieces per selection
Seafood
Guacamole and Rock Shrimp Phyllo Cup
Lobster Salad in Cucumber cup
Cocktail Shrimp
Jumbo shrimp and European cocktail sauce (Recommended three
pieces per guest)
Chilled poached shrimp
Maine lobster medallion encroûte
Shrimp summer roll with Thai sweet and sour dipping sauce
Belgium endive leaf with baby bay shrimp and boursin cheese
Smoked salmon and cucumber rosette
California roll with avocado, crab and cucumber
Beef
and Pork
Spicy beef salad on wonton spoon
Hawaiian papaya finger wrapped with Prosciutto
Beef tenderloin wrapped gherkin pickle with brandy demi-glace
Boursin cheese filled salami cornucopia on toast
Poultry
Thai chicken salad on wonton cup
Marinated duck breast and charred mango with Grand Marnier-cilantro sauce on
crouton
Ginger chicken salpicon served in pickled carrot rosette
Marinated oven-dried plum tomato filled with grilled lime chicken
Vegetarian
Vegetable Ratatouille on a Patty Pan Squash
Ripe cherry tomato filled with avocado
Grilled vegetable and fresh mozzarella rosemary-skewer with cilantro-lime
drizzle
Vegetable sushi triangle with glazed shiitake mushrooms and garlic spinach
Artichoke heart with marinated goat cheese, olive oil and fresh herbs
Petite tomato and dilled cheese sandwich
Savory Bloody Mary aspic shooter
Fresh Mozzarella and Sun Dried Tomato Tapenade on a Crouton
Sandwiches & Wraps
Assorted finger sandwiches - tuna salad, pecan chicken salad, roast beef
with Swiss, ham and pimento cheese
Petite wrapped slices - roast beef and boursin cheese, California style
chicken breast with avocado, bacon and cheese, shaved ham with ancho chili
cheese and cilantro
Active Stations
(50 guest minimum - Chef required -
add $75)
Mediterranean
Fusion
Herbed risotto
topped with pan seared snapper, basil infused oil and micro greens
Asian Rim
Chow fun rice
noodles with oriental vegetables and Szechuan sauce, sautéed
with baby shrimp and
served with steamed rice and spicy Asian sauce
Pasta "Pasto"
(choice of 2 pastas
and 2 sauces)
Pastas: Farfalle,
Tortellini, Fussily, Penne
Sauces: Creamy
Alfredo, Tomato Basil, Creamy Tomato, Tarragon Butter
Served with grilled
chicken, julienne zucchini, squash, broccoli, pine nuts, prosciutto,
diced tomatoes,
scallions, carrots, mushrooms, fresh herbs and minced garlic
Avocado Bar
Fresh avocado halves
topped with black bean relish,
ceviche, habanero
cream, cilantro dip and chipotle
Carving Station
Chef carved meats
with fresh baked rolls and condiments
Tenderloin
Honey Cured Ham
Roasted Turkey Breast
Pork
Loin
Trays and Displays
Specialties
Domestic and tropical sliced fruit display - mango, kiwi, seasonal berries,
melons, jack fruit, coconut crusted bananas and Chantilly yogurt.
Sliced fresh fruit of honeydew, cantaloupe, pineapple, watermelon and
strawberries
European and Domestic cheeses with dried fruits- a variety of six cheeses to
include, brie, doux de montagne, gourmandaise and pepper jack with crackers.
Domestic cheeses to include Swiss, Colby, Pepper Jack, Provolone and Havarti
with seasonal fruit and crackers.
Saint André cheese with grappa marinated grapes.
Baked Brie en croute with herbed sun dried tomato pesto and tropical fruit.
World breadboard of semolina, ciabatta, roasted garlic Italian, sourdough,
boule, and French baguette.
Grilled and crispy vegetable crudités to include asparagus,
squash, mushrooms, baby carrots, sweet peppers, and jicama and baby corn
served with seasonal sauces.
Old world breadboard with assorted dips and spreads: spicy smoke ham spread,
artichoke leek dip, bacon horseradish cheese terrine and flavored butters.
Display of Maine lobster medallions, European and American cocktail sauces.
(3 medallions per guest)
American sturgeon caviar station with
toast points, polenta cakes, minced egg, onion and sour cream.
Smoke North Atlantic salmon with
traditional condiments and sesame baguette croutons.
Pretzels, goldfish, snack mix, potato chips and dips
Roasted Vegetable with herb dip
Vegetable Crudités
Antipasto Platter
Smoked Salmon Display
Citrus Poached Salmon
Chef Choice Assorted Sushi
Sweets
Fruit Cobbler ala Mode
Triple Chocolate Truffle Cheesecake
Chocolate Thunder Cake
Tiramisu
Flan
Classic Cheesecake
Smoothie Shooters (Minimum of 50)
Pastries (Minimum of 30 pieces
per selection)
Layered chocolate diamonds flavored
with Irish cream, cappuccino and peanut butter
Chocolate dipped strawberries
Assorted cookies
Fried cinnamon and sugar cheese cake
with fruit sauce
Assorted truffles
Traditional
Miniature Pastries
Amaretto cheesecake,
cream puff swans, fruit tartlets, French pastries, Pecan diamonds, miniature
brownies and lemon squares. (
Minimum
of 30 guests)
Ice Cream Sundae
Bar
Chocolate and vanilla
ice cream with Hershey’s chocolate syrup, fresh strawberries, crumbled
Oreos, pecan pieces and whipped cream. $3.75 per guest. Add M&Ms and
colorful sprinkles.
(Minimum of 50 guests).
Smoothie Bar
Choice of two flavors
Creative Cheesecake
Buffet
Classic cheesecake
with choice of three exotic toppings: Black Currant, Blood Orange, Bosc
Pear, Mission Fig, Passion Fruit or Pink Guava.
(Minimum of 50 guests).
Chocolate Fountain
Temptation
Fountain of warm chocolate with whole strawberries, assorted seasonal fruits, marshmallows, and miniature cookies.
(Minimum of 50 guests).
Dessert Extravaganza
Assorted chocolate truffles
Chocolate covered strawberries
Fried cinnamon cheesecake
Fresh berries with Godiva liquor in martini glass
Dark and white chocolate mousse cake
Crème brûlée cheesecake
Petite assorted pastries
(Minimum of 50
guests)