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Passed Hors d'oevres (choose two) Gravlox infused with chilies, cilantro, and vodka on baguette slices Seared beef carpaccio with lime and ground black pepper on baguette slices Chicken satay with spicy peanut sauce Spiced lamb with fresh mango salsa on pita chips Caviar dip on crostini
Stationary Hors d'oevres (choose three hot and three cold) Hot Stuffed mushroom caps with pancetta, shallots, and sage Spinach, sun-dried tomato, and Feta cheese purses Sautéed chorizo with red wine Spicy meatballs Elegant artichoke and spinach cups Mini potato latkes with sour cream and chives Ham, Gruyere, and honey mustard palmiers Savory mushroom and goat cheese tart
Cold Goat cheese and hot pepper jam on crackers Olive oil vinaigrette tossed mesclun greens, with shaved Parmesan Reggiano wrapped in prosciutto Goat cheese, pesto, and sun-dried tomato terrine served with crostini Bruschetta with fresh tomato, basil, and mozzarella Vegetable crudités with two dips-ranch and bleu cheese Asian pate with orange zest served with crackers Wild mushroom pate served with baguette slices Fruit skewers with fruit dip Ocean crab roll sushi Spicy shrimp roll sushi
First course-served with assorted rolls and butter Soup (choose one warm and one chilled) Warm butternut squash soup with crème fraiche Warm cheddar-cauliflower soup with toasted brioche crumbles Warm tomato bisque Chilled gazpacho topped with a marinated shrimp Chilled melon soup Chilled vichyssoise
Salad (choose two) Iceberg wedge with crumbled bacon, chopped walnuts, and bleu cheese dressing Mixed greens garden salad with Parmesan cheese or balsamic vinegar dressing Baby spinach, mandarin orange sections, hard-boiled egg quarters, sliced almonds with honey-soy dressing Berry delicious salad with blueberries, and baby greens (seasonal) Harvest apple salad with mixed greens, candied walnuts, and crumbled bleu cheese (seasonal) Caesar salad with garlic croutons
Lemon sorbet
Entrée (choose three) Porcini crusted filet mignon with fresh herb butter, and porcini mushroom sauce Manhattan prime rib Filet mignon with Shiitake mushroom and Gorgonzola sauce Pan seared salmon with honey blackberry sauce Apple, pecan, and rye stuffed pork chop with apple thyme sauce Parmesan crusted chicken breast with tomato and Gruyere fondue Creole shrimp with garlic and lemon butter sauce
Sides (choose one vegetable and one starch per entrée) Vegetable Four cheese stuffed Portobello mushroom Asaigo cheese asparagus (seasonal) Broccoli florets topped with lemon crumbs Greek tomato and olive salad with feta cheese mousse Spring peas and small new potatoes with herbs and watercress Bundled green beans Honey glazed baby carrots
Starch Mashed Yukon Gold potatoes with yogurt and chives Individual sweet potato soufflé Mushroom risotto Roasted red skin potatoes in rosemary butter sauce Potato gratin rounds Linguini with peas, garlic, and ricotta salata
Beverages Includes one glass of Champagne per person for a toast Coffee, hot tea, iced sweet and unsweet tea, soda
Price: $100.00 per person Additional options available
Two hours of red and white
wine: $15.00 per person
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