Seasonal Menus

Brunch (PDF)  Spring & Summer (PDF)  Seated Dinner (PDF)  Passed Hors D'oeuvres & Stations (PDF)  Additional Passed Hors D'oeuvres (PDF)

Client Favorites

Hors D'oeuvres


    • Lobster Cocktail in a cucumber cup

    • Tuna tartare with Sriracha & sesame seeds on a crispy wonton

    • BLT in filo cup

    • Cherry tomato stuffed with jumbo lump crab meat salad & dill

    • Shrimp cocktail with caper cocktail sauce

    • Southwestern Grilled shrimp salad in a Tortilla cup with Guacamole

    • Figs wrapped in Prosciutto di Parma with Humboldt Fog Cheese

    • Peking style duck bang bang with Asian vegetables on a wonton

    • Potato pancake with smoked salmon, crème fraiche & caviar

    • Filet of beef on garlic crostini with horseradish crème, caramelized onion & chive

  • Endive with a boursin crab mousse


    • Avocado Fries with smoked chipotle remoulade

    • Portobello Lumpia/ or Peking duck lumpia with Asian dipping sauce

    • Peking style duck spring rolls with teriyaki dipping sauce

    • Mini jumbo lump crab cakes with spicy remoulade sauce

    • Pear & Almond Brie purse Brie & Raspberry star

    • Apple, Brie & Walnut Purse

    • Mini Monte Cristo

    • Mini eggplant rounds with roasted tomatoes & Pecorino

    • Avocado fries with chipotle tomato aioli

    • Chicken & lemon grass wonton with teriyaki glaze

    • Scallops wrapped in bacon

    • Breaded coconut shrimp with sweet & sour sauce

    • Mini Kobe Beef Burgers with gherkins & ketchup

    • Cocktail franks en croute with Dijon Mustard

  • Grilled Flat Bread Pizza


Mediterranean Platter

    • Toasted pita wedges with dips & crudité

    • Eggplant caponata, artichoke dip, sundried tomato hummus

    • Grilled chicken & pepper skewers

  • Served with baby vegetables

Artisan Cheese & Charcuterie

    • A selection of imported & domestic cheeses

    • Pate de Campagne, Prosciutto & salametti

    • Accompanied by cornichons, imported olives, mustards

  • Sliced breads, cheese crisps & crackers

Cold Sliced Filet Mignon Platter

    • Sliced filet accompanied by horseradish crème, gherkins

  • Roasted tomato & sliced baguette

Cold Poached Salmon Platter

    • Sauce verte, julienne cucumber, caper berries

  • Sliced pumpernickel & fresh dill

Seated Dinner


    • Baby field greens with roasted beets, fennel & grape tomatoes with a balsamic vinaigrette

    • Romaine hearts with grape tomatoes, herb croutons & candied nuts with a champagne vinaigrette

  • Crabmeat & cucumber with baby field greens & a dill/rosemary oil


    • Napoleon of potato crisps, Maine lobster & Ossetra Caviar

    • Soft shell crab sauté with tomato, cilantro, lime & hazelnut

  • Crescent peach & goat cheese with fresh blackberry


    • Asparagus stuffed filet of Sole Bonne Femme with herbed cous cous

    • Pan seared sea scallop, Pernod crème, leeks & wild mushroom

    • Fire roasted Sea Bass with a leek fondue & country whipped potatoes & broccoli with pine nuts

    • Dijon & Panko crusted Rack of Lamb on new potato with barley & wild mushroom

    • Pan seared Ballontine of chicken with chevre cheese, roasted red pepper & pan jus, with roasted garlic mashed potatoes & bundles of haricot vert & julienne carrots

    • Montreal grilled hanger steak with roasted bermuda onions, garlic whipped potatoes & roasted vegetables

  • Grilled filet mignon with roasted mushroom caps, rosemary roasted potatoes & asparagus & carrot bundles


    • Rustic fruit tart with whipped cream & berries

    • Individual apple crisp with vanilla bean ice cream

  • Mini Tarts & cookies