Menus
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
Cold
- 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
Hot
- 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
Stations
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
Salads
- 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
Appetizer
- Napoleon of potato crisps, Maine lobster & Ossetra Caviar
- Soft shell crab sauté with tomato, cilantro, lime & hazelnut
- Crescent peach & goat cheese with fresh blackberry
Entrees
- 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
Dessert
- Rustic fruit tart with whipped cream & berries
- Individual apple crisp with vanilla bean ice cream
- Mini Tarts & cookies