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)