Sample Served Dinners
Menu I
- Mesclun Salad
- with Edible Flowers and Herbed Goat Cheese Medallions in a Passion Fruit Vinaigrette
- Petite Filet of Beef and Oven-roasted Sesame Chilean Sea Bass
- with Cabernet Reduction Sauce
- Truffle Whipped Potatoes
- Haricots Verts and Baby Carrots
- Warm sliced Ciabatta Bread
- with Butter Rosettes
- Hazelnut Coffee and Decaf
- MBP’s Chocolate Trifle
- Layers of Rich Chocolate Brownie Chunks and Mixed Berries topped with Vanilla Crème Fraiche
Menu II
- Lobster and Shrimp Martini
- layers of Succulent Lobster and Shrimp between Fresh Spinach, Horseradish Cream and
Cocktail Sauce served in a Martini glass - Gourmet Greens and Belgian Endive
- with Red Onions, Cucumber and Roma Tomatoes tossed in a Champagne Vinaigrette
- Filet of Beef Tenderloin
- infused with Gorgonzola Sun-dried Tomato Stuffing and topped with a Roasted Garlic Demi glace
- Mediterranean Chicken
- Sautéed Chicken simmered in a Sauce of Tomatoes, Olives, White Wine, Garlic and Herbs
- Herbed Capellini with Shaved Reggino Parmesan
- Seasonal Ratatouille Vegetables
- Warm Sliced Ciabatta Bread
- with Butter Rosettes
- Hazelnut Coffee and Decaf
- White and Dark Chocolate Dipped Strawberries
Sample Suggested Hors D’oeuvres Menus
Menu I
- Combination of Beef Tenderloin and Pork Loin
- Offered with Homemade Cocktail Buns and an Array of Sauces
- Spicy Tuna Tartar
- with Micro Greens on Sticky Rice Cakes
- Baked Brie en Croute
- Brushed with Raspberry Preserves and wrapped in Puff Pastry
- Berry Bruschetta
- with Walnut Mint Pesto
- Caesar Salad Shooters
- Romaine Leaves, Parmesan Cheese Straws and Creamy Caesar Dressing presented in a Shot Glass
- Demitasse Desserts
- Raspberry Romanoff, Rich Chocolate Mousse, Kiwi Zest and Strawberry Shortcake
Menu II
- Asian Bang-bang Chicken
- Served in a Phyllo Cup
- Roast Beef Bruschetta
- Roast Beef over Onion and Chive Cream Cheese on a Toasted French Baguette with slices of Roma Tomatoes and Chives
- Shrimp on Polenta with Smoked Bacon
- Kalamata Palmiers
- With Feta and Roasted Red Peppers in a Puff Pastry
- Spinach and Artichoke Dip
- with Toasted Panini Points
- Assorted Fresh Vegetable Shooters
- with a Base of Creamy Herb Dip
- Strawberries N Cream Mini Scones
Menu III
- Assortment of Gourmet Sliders
- Southwest Sliders – with Monterey Jack Cheese and a Cilantro Lime Guacamole; Hawaiian Chicken Sliders – Marinated Grilled Chicken Breast with a Pineapple Mayo; Salmon Sliders – with a Dill Caper Cream
- Jumbo Shrimp Shooters
- Presented in a Shot Glass with Spicy Cocktail Sauce; garnished with a Lemon Wedge
- Asiago Cheese Dip
- Mixture of Asiago Cheese, Sun-dried Tomatoes and Shiitake Mushrooms with seeded Tortilla Triangles
- Vegetable Spring Rolls with a Garlic Mint Sauce
- Served on a Demi Plate
- Tomato Canapés
- Diced Tomatoes, Onions, Bacon Crumbles, Basil and Mozzarella Cheese baked in a Pastry Shell
- Mushroom Vol Au Vent
- Wild Mushrooms with Sherry Cream Sauce in a Puff Pastry
- Seasonal Fresh Fruit Display
- with Chocolate Fondue
Butler-Style Passed Hors D’oeuvres
Begin your Celebration with Crisp Sparkling Champagne Passed on Silver Trays
Cold Hors d’oeuvres
- Antipasto Skewers New
- Pepperonis, Mozzarella and Chedtar Cheese and Pimento stuffed Olives skewered and marinated in Italian Dressing and presented in a Shot Glass
- Apricot Kiwi Mini Smoothie New
- very refreshing with a Mint Leaf garnish
- Beef Crostini drizzled with Sage Cream
- Beef Tenderloin on Chedtar Crisp
- with Remoulade and Fried Onions
- Berry Bruschetta with Walnut Mint Pesto New
- Caesar Salad Shooters New
- Romaine Leaves, Parmesan Cheese Straws and Creamy Caesar Dressing presented in a Shot Glass
- Caprisse Salad Skewers
- Tomatoes, Fresh Basil and Mozzarella marinated with Balsamic Vinaigrette
- Garden Vegetable Shooters New
- presented in a Shot Glass with a base of Green Godtess Dip
- Jumbo Shrimp Shooters
- presented on the rim of a shot glass with Spicy Cocktail Sauce and garnished with a Lemon Wedge
- Orange-scented Ahi Tuna
- on Wonton Chips lightly garnished with Wasabi Cream and Pickled Ginger
- Roast Beef Bruschetta New
- Roast Beef over Onion and Chive Cream Cheese on a French Bread Round with sliced Roma Tomatoes and Chives
- Smoked Chicken Bruschetta
- Smoked Chicken in a Creamy Garlic and Caper Sauce with Shredted Parmesan
- Stuffed Redskin Potatoes
- filled with Sour Cream and topped with Bacon, Cheddar Cheese and Chives
- Tapenade on Olive Oil Toasts
- Tomato, Olive and Goat Cheese Bruschetta
Hot Hors d’oeuvres
- Asiago Cheese Tartlets
- Asian Bang-bang Chicken served in a Phyllo Cup New
- Beef Tenderloin with Chocolate Balsamic Sauce New
- on a Toasted French Bread Round with Bleu Cheese Crumbles
- Brie Bites with Amaretto and Toasted Almonds
- in a Flaky Pastry Cup
- Brie, Pear and Almond Purses
- chopped Pears, Almonds and Brie encased in Phyllo
- Chicken Skewers
- Choice of: Asian with Plum Barbecue Sauce, Grilled with Sweet Chili Mustard or Korean with Bulgoki Sauce and Sesame Seeds
- Gorgonzola and Walnut Stuffed New Potatoes
- Hawaiian Rumaki
- Pineapple and Crunchy Water Chestnuts wrapped in Bacon with a Brown Sugar Glaze
- Italian Sausage and Cheese Tartlets
- blended with Salsa and baked in a savory Tart Shell
- Mini Chicken Cordon Bleu Bites
- with Honey Dijon Dipping Sauce on a Demi Plate
- Mushroom Vol Au Vent
- Wild Mushrooms with Sherry Cream Sauce encased in Puff Pastry
- Shrimp on Polenta with Smoked Bacon New
- drizzled with Creole Sauce on a Demi Plate
- Spinach and Feta Triangle
- traditional Greek “Spanakopita” in Phyllo Dough
- Spicy Crab Tarts
- Steak Rumaki
- Beef and Water Chestnut wrapped in Bacon and served with a Vanilla Bourbon Sauce
- Swiss and Cappicola Palmiers
- Imported Ham and Cheese in Puff Pastry brushed with Dijon
- Three Cheese Twice-Baked Stuffed Redskin Potatoes
