(Choice of Three) |
• |
Fresh Seasonal Fruits & Berries Display - Assortment of Tropical Fruits and Berries |
• |
Imported & Domestic Cheese Display - Served with Carr's Water Crackers |
• |
Fresh Vegetable Crudite Display - Selection of Crisp Vegetables, Herb and Roquefort Dips |
• |
Italian Antipasto Display - Genoa Salami, Prosciutto Ham, Capicola, Sopresata, Pepperoni, Bocconcini Mozzarella, Provolone, Olives, Roasted Marinated Vegetables, Extra Virgin Olive Oil, Balsamic Vinegar and Sliced Italian Bread |
|
Selection of Passed Hors d'Oeuvres
(Served on Silver Trays, Garnished with Fresh Flowers)
(Choice of Ten) |
• |
Jumbo Gulf Shrimp Cocktail |
• |
Chorizo Empanada |
• |
Grilled Vegetables on Focaccia Crisp |
• |
Miniature Maryland Crab Cakes |
• |
Savory Spoon of Goat Cheese, Grape and Pistachios |
• |
Asian Vegetable Summer Roll with Sweet Chile Sauce |
• |
Sesame Ginger Tuna Roll with Cucumber Wrap |
• |
Potato Pancake with Smoked Salmon and Caviar |
• |
Fresh Tomato Caprese on Ficelle |
• |
Celingini Mozzarella and Baby Tomato Skewer |
• |
Grilled Scallop on Tortilla with Mango Salsa |
• |
Grilled Scallop on Tortilla with Mango Salsa |
• |
Lump Crab and Baby Shrimp Tartlet |
• |
Kalamata Olive and Goat Cheese Tart |
• |
Beef Carpaccio on Toasted Crouton |
• |
Truffle Potato Croquettes |
• |
Roasted Baby Lamb Chops |
• |
Beef Negamaki |
• |
Vegetarian Shiitake-Leek Spring Rolls |
• |
Raspberry and Brie in Filo |
• |
French Onion Soup Boule |
• |
Maytag Bleu Cheese and Bacon Savory Tartlet |
• |
Parmesan Artichoke Hearts |
• |
Potato Crusted Oysters |
• |
Coconut Shrimp |
• |
Asparagus Risotto Bite |
• |
Coconut Chicken |
• |
Park Avenue Shrimp |
|
|
Chafing Dish Selections
(Choice of Two) |
• |
Seafood Paella |
• |
Seared Chicken Breast with Artichoke Hearts, Mushrooms and Mozzarella |
• |
Roasted Veal with Pancetta and Sage Jus |
• |
Pan Roasted Salmon with Pommerey Mustard and Parmesan Crust |
• |
Teriyaki Chicken Stir Fry with Snow Peas and Water Chestnuts |
• |
Roast Pork Tenderloin with Dried Cherry and Port Wine Demi |
• |
Blackened Sirloin with Red Onion Confit |
|
Chef Station Selections - (Choice of Two of the following stations)
|
• |
Pasta Station - (Choice of Three Pastas & Three Sauces)
Pasta - Tortellini, Fusilli, Penne, Cavatelli, Rigatoni and Orecchiette
Sauce - Alfredo, Bolognese, Tomato-Vodka, Carbonara and Wild Mushroom |
• |
Risotto Station - (Choice of Two)
Grilled Marinated Vegetables, Smoked Chicken or Truffle Butter with Fresh Grated Parmesan Cheese |
• |
Stir Fry Station - (Choice of Two)
Garlic Chicken with Snow Peas, Sautéed Beef and Broccoli in Brown Sauce or Shrimp and Scallop Szechuan |
• |
Portobello Mushroom Tuscany Station
Sautéed Portobello Mushrooms, Roasted Red Peppers, Balsamic Vinegar and Extra Virgin Olive Oil Accompanied by an Assortment of Italian Meats, Cheeses and Fresh Breads |
• |
Carving Selections - (Served with Fresh Warm Rolls and Accompaniments)
(Choice of One) |
| |
Roast Filet Mignon with Natural Jus |
| |
Pepper Crusted Sirloin of Beef with Horseradish and Chive Cream |
| |
Sage Roasted Turkey Breast with Gravy and Cranberry Sauce |
| |
Honey Smoked Ham with Pommerey-Honey Sauce |
| |
Garlic Rosemary Leg of Lamb with Red Wine Demi |
| |
Cajun Crusted Pork Loin with Apple Chutney |
| |
Baby Rack of Lamb with Mint Demi ** |
| |
Seared Tuna with Pineapple and Mango Salsa ** |
| |
** Additional $2.00 per Person |
|
| Appetizer Choices |
• |
Salad of Baby Arugula and Red Oak Lettuce with Shaved Parmesan Cheese, Grape Tomatoes and Basil Vinaigrette |
• |
Baby Spinach Salad with Dried Cherries, Gorgonzola Cheese Crouton and Herbed Chardonnay Vinaigrette |
• |
Fire Roasted Vegetable Ravioli with Grilled
Eggplant and Tomato Vodka Sauce |
• |
Roasted Beet Salad with Mache, Frisee, Spiced
Walnuts and Goat Cheese Vinaigrette |
|
| Entrée Choices |
• |
Chilean Sea Bass with Roasted Tomato Coulis and Basil Oil |
• |
Roasted Garlic Crusted French Breast
of Chicken with Herb and Natural Jus |
• |
Apple Smoked Bacon and Maytag Blue Cheese
Crusted Filet Mignon with Thyme Demi |
• |
Pan Seared Veal Medallions with
Roasted Garlic and Mascarpone Sauce |
• |
Duet of Roast Filet Mignon with choice of either Herb Crusted Halibut or Chilean Sea Bass with Natural Jus, Burgundy Cream or Lemon Beurre Blanc |
|
| Dessert |
| • |
Customized Plated Dessert Garnished with Berry Coulis Accompanied by Assorted Miniature Viennese Dessert Plates |
|
| Open Premium Bar Service |
| • |
Five Hours of Open Premium Bar with Champagne Toast, Wine Service During Dinner, Cordials and After Dinner Drinks |