Placed Hors d’oeuvres
Seasonal Fresh Fruit and Berries
Domestic and International Cheeses
Double Cream French Brie Cheese en Croute
Chef’s Tapas Selections
Choice of Two Food Stations


Butlered Hors d’oeuvres
Two of each per person
(Choice of Four Hot and Two Cold)


Hot
Profiteroles with Gruyere Cheese
Sea Scallops Wrapped in Bacon
Sesame Chicken with Honey Mustard Dip
Vegetarian Spring Rolls with Marmalade Dip
Risotto Croquette with Spicy Tomato Jam
Open Face Baby Rueben
Mushroom Caps Stuffed with Crab and Artichoke
Mini Kobe Beef Sliders
Smoked Salmon and Potato Pancakes with Sweet Pea Puree
Greek Style Meatballs with Tzatziki Sauce
Portobello Mushrooms in Phyllo Dough
Grilled Shrimp Satay with Asian Barbeque Sauce
Baby Crab Cakes with Chili Aioli

Cold
Rare Seared Tuna with Wasabi Crème Fraiche’
Shrimp Skewers with Cocktail Sauce
Seared Duck Breast Tartine with Lingonberries
Gougeres Filled with Crab and Tomato Salad
Butlered Half Shell Oysters (seasonal selection)
Smoked Salmon Caviar and Crème Fraiche on Toasted Brioche
Smoked Salmon Canapé with Sweet Red Onion Cream

(Choice of Two)

The Orient Express
Assorted Sushi and California Rolls
Steamed Dumplings and Dim Sum with Soy Sauce and Wasabi
Grilled Satay Station Featuring Chicken, Beef, Shrimp
and Tofu Skewers with Chef’s Sauces

Mediterranean Bites (All Vegetarian)
Platter of Grilled Seasonal Vegetables in a Light Balsamic Marinade
Meze Platter with Roasted Garlic Hummus, Dolmas,
Marinated Olives and Feta Cheese
Bruschetta Platter with Italian Tomato Salsa, Black Olive Tapenade,
Roasted Peppers, Crostini and Artesian Breads

Tuscan Station
Chef’s Antipasti Platter Featuring an Array of Cured Meats, Olives and Cheese
Caprese Salad with Roma Tomatoes, Fresh Mozzarella Cheese and Basil Leaves
Traditional Bruschetta with Crostini and Garlic Focaccia Bread

Flavors of Latin America
Baskets of Freshly Toasted Tortillas with Traditional Salsa,
Guacamole, White Bean and Rosemary Dip
House Made Seafood Seviche
Chef Prepared Quesadillas and Enchiladas

Bistro Style Charcuterie
Chef’s Selection of Pates and Sausages
Olives, Cornichons and Mustard
Two Bistro Salads
Crusty Bread and Crackers

Mashed Potato Bar
Three Different House Made Mashed Potatoes
Served in Martini Glasses with the Following Accoutrements:
Crumbled Blue Cheese, Sour Cream, Minced Shallots, Horseradish,
Chopped Smoked Bacon, Scallions, Red Wine Gravy

    
(Choice of One)

Field Green Salad
With Radishes, Carrots, Edamame and Soy-Shallot Vinaigrette

Arugula Salad
Organic Greens with Shaved Reggiano Parmesan,
Baby Tomatoes and Lemon Truffle Vinaigrette

Crisp Garden Salad
With Cucumber, Carrots and Tomato
With Red Wine Vinaigrette

Roasted Asparagus and Mushroom Salad
With Focaccia Croutons, Shaved Reggiano Cheese
Balsamic Vinaigrette

Sweet Vidalia Onion Soup with a Gruyere Crouton

Classic Maine Lobster Bisque

Cream of Asparagus with Truffle Essence

Menu I

Choice of One or Two (Two Choices Require a Pre-Count)

Ginger Grilled Chicken
Served Over Shiitake Mushroom and Leeks with
Vegetable Fried Rice and Lemon Grass Broth

Pan Roasted Breast of Chicken
Served Over Rosemary and Parmesan Polenta, Topped with Herb Jus

Mediterranean Stuffed Chicken
Boneless Breast of Chicken Stuffed with Sautéed Spinach,
Plum Tomatoes and Feta Cheese
Served with a Lemon and White Wine Sauce

Organic Grilled Chicken Breast
A Boneless Breast of Free Range Chicken Marinated with Fresh Rosemary
And Lemon Served with Fresh Herb Veloute and Roasted Potatoes

Herb Crusted Tilapia Fillets
Tomato and Artichoke Compote, Herb Jus, Barley Risotto and Seasonal Vegetables

Steamed Farm Raised Atlantic Salmon Fillet
On a Bed of Sautéed Spinach and Tomatoes, Served with Saffron Beurre Blanc

Menu II

Choice of One or Two (Two Choices Require a Pre-Count)

Balsamic Grilled Chicken
A French Breast Marinated and Grilled. Served Over Risotto
With Broccolini and Butternut Squash

Pesto Grilled Shrimp
Jumbo Shrimp Skewered and Served with Orzo Pilaf and Seasonal Vegetables

*Pan Seared Organic Salmon Fillet
Served Over Fennel and Mushroom Sautee with Lemon Chive Beurre Blanc

Panko Crusted Jumbo Lump Crab Cake
Served with Horseradish Aioli and Sweet Potato Hash

Tournedos of Beef
Medallions of Tenderloin Pan Seared and Served with a Truffle Infused Demi-Glace
Served with Chef’s Selection of Accompaniments

Lemon Grilled Chicken and Steamed Salmon Duet
Served with Chef’s Selection of Accompaniments

Menu III

Choice of One or Two (Two Choices Require a Pre-Count)

Pacific Halibut Fillet
Oven Roasted and Served Over Saffron and Almond Cous Cous
With Citrus Basil Sauce

Steamed Chilean Sea Bass
Served with Sweet Peppers and Melted Tomatoes,
Truffled Risotto and Herb Beurre Blanc

Pesto Grilled Shrimp and Petite Filet Mignon
Three Jumbo Shrimp and a Petit Filet Mignon
Served with Chef’s Selection of Accompaniments

Petite Filet and Jumbo Lump Crab Cake
Served with Chef’s Selection of Accompaniments

Filet Mignon
The Most Tender Cut of Certified Angus Beef
Served with Cabernet Jus and Cremini Mushrooms

*All Natural Roasted Veal Loin
Served Over a Ragout of Oyster and Porcini Mushrooms with Roasted Potatoes
Served with a Marsala Wine Sauce

*Free Range Double Cut Loin Lamb Chop
With Roasted Asparagus, Cipollini Onions and Rosemary Jus

*These selections are naturally raised without
the use of antibiotics and growth hormones

      
Miniature Pastries
Cannolis, Pecan Diamonds, Macadamia Clusters, Cream Puffs,
Chocolate Drizzled Coconut Macaroons, Fruit Tarts, Lemon Drops,
Chocolate Mousse Cups, Tiramisu Cups, Chocolate Dipped Almond Fingers,
Assorted Cookies and Mousses

Pies and Cakes
(Choice of Four)
Chocolate Chambord Torte, Italian Rum Cake, Chocolate Chip Cheese Cake,
Strawberry Shortcake, Blueberry Pie, Chocolate Fudge Cake, Raspberry Pound Cake,
Tiramisu, Pecan Pie, Fruit Topped Cheese Cake, Black Forest Cake, Fresh Fruit Tart

Also Included…
Fresh Fruit Bowl, Chocolate Dipped Strawberries,
Ice Cream Crepes with Your Choice of
Flambéed Cherries Jubilee, Bananas Foster or Brandy Spiced Apples

International Coffee Station
Gourmet Flavored Coffees, Espresso and Cappuccino
Whipped Cream, Cinnamon Sticks, Chocolate Blossoms