Lobster and Shrimp Martini
Layers of succelent Lobster and Shrimp between fresh Spinach,
Horseradish Cream and Cocktail Sauce
Served in a Martini Glass

Gourmet Greens and Belgian Endive
with Red Onions, Cucumbers and Roma Tomatoes
Tossed in a Champagne Vinaigrette

Filet of Beef Tenderloin
Infused with Gorgonzola Sun-dried Tomato Stuffing
Topped with a Roasted Garlic Demi glaze
AND
Mediterranean Chicken
Sauteed 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

Chocolate Velvet Torte Cake
Garnished with Creme Anglaise, fresh Mint
and White and Dark Cohcolate Baton

Hazelnut Coffee and Decaf

Tray Passed Hors d'oeuvres

Mushroom Vol Au Vent

Brie Bites with Amaretto and Toasted Almonds

Asian Phyllo Cups filled with Bang Bang Chicken

Caprisse Salad Skewer

Demi-plate Passed Dinner

Spinach and Peppered Pear Salad
with Raspberry Walnut Oil Dressing
Garnished with a Parmesan Chip
Served in a Martini Glass

Demi Prime Rib Sandwiches
with Creamy Horseradish and Caramelized Onions

Hand-rolled Sushi Plates
Assorted cut rolls presented on elegant
Demi Asian plates with Wasabi, Ginger and Soy

Seared Scallops with a Champagne Saffron Sauce
Served on a Demi Plate

Thai Noodle Salad in a Mini Oriental Box

Asian Chicken Skewers
Presented on Demi forks
Accented with Plum Barbecue Sauce

Lemongrass Shrimp Skewers
with sticky Cucumber and Peanut Sauce

Mini Vegetable Gardens
with Fresh Dill Cream

Desserts

Chocolate Trifle Mini Martini
Layers of rich Chocolate Brownie Chunks with Mixed Berries

Chocolate Cups with Strawberries and Orange Fraiche

An Assortment of Cheesecake Lollipops

Station I – Soup & Salad

Mesclun Greens with Dried Cherries
Candied Pecans, Gorgonzola Crumbles and Balsamic Dressing

Shrimp Bisque, Hot & Sour and Tomato Basil Soup
Served in Demitasse Cups

Parmesan Grissini Breadsticks
Ciabatta with Whipped Butter and Herb-infused Olive Oil

Station II – Mash-tini Bar
Creamy Mashed and Yukon Potatoes
with Chopped Scallions, sauteed Mushrooms, Shredded Cheddar Cheese,
Grated Parmesan, Crispy Bacon Bits, Pan Gravy, Sour Cream and
Whipped Chive Butter
Presented with Martini Glasses

Station III – Caprisse Salad
Sliced Buffalo Mozzarella, Tomato, Red Onion
Marinated in Olive Oil and Balsamic Venegar, topped with Fresh Basil Leaves

Chef-manned Pasta Bar
To include: Penne, Linguini and Farfalle Pasta
Alfredo, Pesto Cream and Pomodoro Sauces
Grilled Chicken, Italian Sausage, Mushrooms, Pepper Medley, Pine nuts,
Black Olives, Diced Tomatoes, Red Onions and Grated Parmesan

Ciabatta with Whipped Butter and Herb-infused Olive Oil

Station IV
Carving Station to include:
Combination of
Herb Crusted Tenderloin and Roasted Turkey Breast
Offered with Coctail Buns and
Choice of Pommery Horseradish Cream, Honey Dijon and
Oriental Barbecue Sauces

Station V
Raspberry Romanoff presented in a Wine glass
with Fresh Mint

Fresh Fruit and Dessert Cheeses
with Assorted Fancy Crackers

Chocolate Dipped Strawberries

Flavored Coffee presented with
Whipped Cream, Chocolate Shavings and Sugar Cube Stirs

(back to top)