Choose
From 3 Complete Menu Packages
Plated Sit-Down or Buffet Style
With A Variety of Custom Additions:
PASSED
HORS D’OEUVRES
Pricing Based on Specifications
Brie and Pear Wontons
Scallops Wrapped in Applewood Bacon
Chorizo Stuffed Mushroom Caps
Potato Pancakes with Sour Cream
Coconut Shrimp with Mango and Raspberry Couli
Mini Pulled Pork on Sweet Potato Biscuit
Mini Beef Empanadas
Hawaiian Meatballs
Crisp Egg Rolls with Sweet and Sour Sauce
Fresh Chilled Vegetarian Spring Rolls
Spanakopita
Lamp Lollipops with Mint Mustard Couli (Upgrade)
Shrimp Cocktail with Fresh Horseradish Cocktail Sauce (Upgrade)
Mini Beef Wellington (Upgrade)
PLATED
APPETIZER UPGRADES
Pricing Based on Specifications
Timbale of Tuna Tartar, Chopped Egg, and Capers
Jumbo Lump Crab on a Bed of Frisee with Fresh Mustard Sauce
Sushi Trio with Pickled Ginger and Wasabi
Lamb Lollipops on a Bed of Gorgonzola Potato Mash with Mint
Couli
Black and White Rare Sesame Tuna Slices with Wakami Salad,
Fried Wonton and Pickled Ginger
COCKTAIL
STATION UPGRADES
Pricing Based on Specifications
DRAMATIC 3-TIERED ITALIAN SPECIALTY ANTIPASTO BUFFET
Imported Cheeses and Meats, Stuffed Cherry Peppers with
Prosciutto and Italian Cheeses, Marinated and Roasted Vegetables,
Caprese Skewers, Artichoke Hearts, Caramelized Goat Cheese
Bites, Stuffed Olives, Raspberry Baked Brie, Crostinis
with Brushettas & Tapenades, Baguettes and Parmesan
Flatbread.
SENSATIONALLY EXHIBITED SUSHI BAR
Fresh Assorted Sushi, Sashimi and Maki Rolls Served on
an Ice Table Display. Sides of Edamame, Wasabi, Ginger and
Soy Sauce. Bar Has Asian Theme Decoration Display. Illuminated
Ice Sculpture Can Be Incorporated in Display. Sushi Chef
Attendants Can Prepare Food to Order for an Additional Charge.
IMPRESSIVELY DISPLAYED RAW BAR
Fresh Shucked Oysters, Alaskan King Crab, Gulf Shrimp Cocktail,
and
Stone Crab with Fresh Seafood Sauces and Fresh Lemon Wedges.
Served by Seafood Chef Attendants.
MULTI-TIERED “TAPAS” BAR
Tapas Bar “Small Plates”:
Chef Attended Station of Grilled-On-Site and Plated Ala
Minute.
Proteins:
Filet Mignon, Chicken, Lamb, Duck, Scallops, Shrimp, Mini
Meatballs
Starch:
Cous Cous, Red Coat Smashed Potatoes, Parmesan Risotto,
Penne Pasta, White Bean Ragu
Vegetables:
Marinated Portabella Mushrooms, Mixed Matchstick Vegetables,
Sautéed Spinach
Sauces:
Fra Diavlo, Cabernet Balsamic Reduction, Mint Couli, Brandy
Demi-Glace
Selections Artfully Presented with Style and Interesting
Garnishes
SALADS
SIGNATURE SALAD
Field Greens, Dried Cranberries, Grape Tomatoes, Blue Cheese,
and Caramelized Pecans Tossed with a Raspberry Balsamic
Vinaigrette
CAESAR
Large Pieces of Torn Romaine Lettuce with Crisp Garlic
Croutons, Black Olives,
Shaved Parmesan CheeseTossed with
Caesar Dressings
CAPRESSE
Fresh Slices of Tomatoes, Mozzarella, and Basil Drizzled
with
Balsamic Reduction and Lemon Oil
WEDGE
Crispy Wedge of Iceberg LettuceTopped with Blue Cheese
Dressing, Tomatoes, Applewood Bacon Crumble, and Blue Cheese
PREMIERE
ENTREES
(Served Buffet or Plated)
STUFFED
CHICKEN BREAST
Shrimp, Prosciutto, Asparagus Stuffed
in a Chicken Breast
with Lemon Chardonnay Buerre Blanc
FILET MIGON
Marinated in Fresh Rosemary and Olive Oil
Served with Shitake Demi Glace
TWIN TAILS
Two Florida Lobster Tails
with A Blood Orange Drawn Butter
SURF AND TURF
Filet Migon Marinated in Rosemary and Olive Oil
Served with a Florida Lobster Tail
CHILEAN SEA BASS
Pan Seared Sea Bass
Served with Roasted tomato and Artichoke White Wine Sauce
or Lobster Butter Cream Sauce
RACK OF LAMB
Macadamia Nut Encrusted Rack of Lamb with Mint Mustard
Couli
CARVING STATION UPGRADE
Chef Attended
Prime Rib, Beef Tenderloin, London Broil, Pork Tenderloin,
Honey Baked Ham and/or Ginger-Peach or Boursin Roasted Turkey.
Served with Sauces such as: Horseradish Cream Sauce, Au
Jus, Cabernet Balsamic Reduction, and Cranberry Chutney
Accompanied by Crusty Baguettes with a Baked Rasberry Brie
Option.
FEATURED
ENTREES
(Served Buffet Or Plated)
SAUTÉED
CHICKEN BREAST
Topped with an Artichoke and Caper Buerre Blanc
GRILLED SALMON
Grilled Salmon Drizzled with A Citrus Pesto Sauce and
Topped with Shoestring Potatoes
PARMESAN ENCRUSTED MAHI MAHI
Mahi Mahi Encrusted with Panko Bread Crumbs and Parmesan
Cheese
Topped with Citrus Rum Butter Sauce
ROASTED GARLIC PORK TENDERLOIN
Tenderloins of Pork Pan Seared and Roasted with
Whole Cloves of Garlic and Demi Glace
SHRIMP AND LOBSTER RISOTTO
Lightly Sautéed Shrimp and Lobster Are Folded into
Slowly Cooked Risotto
and Finished with Lobster Butter and
Fresh Basil
PAN ROASTED ASPARAGUS, ASIAGO
AND SHRIMP RAVIOLI
Large Ravioli Are Stuffed with Asparagus, Shards of Asiago,
and Coarsely Chopped Shrimp
ROASTED VEGETABLE LASAGNA
3 Inch Mile High Vegetable Lasagna with Layers of Sautéed
Spinach and Mushrooms,
Grilled Zucchini, Squash, and Roasted
Bell Peppers
OSSO BUCCO
Fall-off-the-Bone Veal with Shank in Richly Flavored Sauce
Served Gremolata Style with Roasted Garlic
NEW YORK STRIP STEAK
Grilled to Perfection and Served with Horseradish or Garlic
Butter
CLASSIC
ENTREES
(Served Buffet or Plated)
CHICKEN
MARSALA OR PARMESAN
Tender Chicken Breast with
Marsala Wine Sauce or
Parmesan-Panko Bread Crumb Encrusted
STUFFED TURKEY BREAST
Fresh Young Turkey Breast Stuffed with Boursin Cheese
and Finished with Turkey Savory Au Jus
MARINATED LONDON BROIL
Slow Marinated London Broil Grilled Over A Open Flame,
Sliced Thin and Drizzled with Tiger Sauce
PARMESAN ENCRUSTED TILAPIA
Tilapia Fillets Encrusted with Panko Bread Crumbs and Parmesan
Cheese
and Topped with Citrus Rum Butter Sauce
WILD MUSHROOM AND HERB
RAVIOLI
A Melody of Fresh Wild Mushrooms Sautéed with Shallots,
Garlic and Brandy Combined with Ricotta and Fresh Herbs
ROASTED PORK LOIN
Slow Roasted Pork Loin Topped with Slow Cooked
Apple Cranberry Chutney
SIDE
DISHES
(Entrée Accompaniments)
ROASTED
RED BLISS POTATOES
Red Bliss Potatoes Roasted with a House Blend of Garlic,
Rosemary, and Herbs
GOLDEN
YUKON GARLIC MASH POTATOES
Golden Yukon are Blended with Fresh Roasted Garlic
and Heavy Cream
WILD RICE PILAF
Wild Rice is Blended with Jasmine Rice and Vegetables
GRILLED ASPARAGUS
Asparagus Slowly Grilled Over a Low Flame
with Fresh Black Pepper and Sea Salt
SAUTÉED
GREEN BEANS
Sautéed with Herb Butter
BROCCOLI
AND CARROT ALMONDINE
Sautéed in Butter and Finished with Fresh Lemon
and Roasted Almond Slivers
MEDITERRANEAN
VEGETABLE MELODY MEDLEY
Roasted Bell Peppers, Zucchini, Yellow Squash,
Red Onion, and Mushrooms
GREEN
BEAN ALMONDINE
Sautéed in Butter and Finished with Fresh Lemon
and Roasted Almond Slivers
CARMELIZED
ROASTED CARROTS
Topped with Butter, Brown Sugar and Cinnamon
UPGRADE SIDES
Roasted Tourne Potatoes
Classically Cut Potatoes Roasted with Butter and Paprika
Stemmed Carrots, Baby Zucchini, and Baby Yellow Squash
Whole Baby Vegetable Sautéed with Herb Butter
DESSERTS
CHEESECAKE
Creamy Classic Cheesecake in Assorted Flavors
CINNAMON FRIED CHEESECAKE
(UPGRADE)
Creamy Cheesecake in a Flaky Pastry Wrapper.
Flavors Such as Dulce De Leche, Molten Chocolate, Marble,
Zesty Lemon, Banana Caramel, Etc... Served with Fruit toppings
Such as Blueberry, Cherry,
Mango and Pineapple.
TIRAMISU
Chocolate and Vanilla Ladyfingers Soaked in Coffee and Cognac,
Fresh Mascarpone Cheese, Chocolate Wrap, Cacao Powder, White
Chocolate Honeycomb Morsel
KEY LIME MOUSSE
CAKE
Key Lime Mouse, Vanilla Genoise with White Chocolate Chips,
Chocolate Weave Texture, Chocolate Twinkle Morsel
WHITE PASSION CAKE
White Chocolate and Passionfruit Mousse, Pistachio Genoise,
White Chocolate Token
BUFFET
DESSERTS
Carved Pineapple Tree Display with Skewers of Assorted
Fresh Fruits
GOURMET PASTRY PLATTER:
Treats Such As Mini-Pecan Tarts, Crème Brule
Tartlet, Lemon Cream Shortbread, Sao Tome Chocolate Barquette,
Apple Tart Tartin, Grand Marnier Salambo,
Opera Diamond Barquette, Raspberry Passion Barquette,
Caramel Almond Salambo, Berry Dacquoise
CUSTOM
DESIGNED FONDANT WEDDING
AND CELEBRATION CAKES
(Pricing Based on Specifications)
Magnificent Creations with Silky Smooth Color Glaze
and Sugar Spun Delicate Flowers and Other Decorations of Your
Choice.
Each Cake Is Made to Your Specifications.
FLAMBÉ
ACTION STATION
(Pricing Based on Specifications)
Classic Cherries Jubilee and Banana Foster
in Individual Sauté Pans Made to Order by Chefs
3
of Our Clients’ Favorite Menus
Sample
Elegant Dinner Menu
Passed Signature Welcome Bellini at the Door
Dramatic 3-Tiered Italian Specialty Appetizer
Buffet
Chicken Breast Stuffed with Asparagus, Prosciutto
and
Shrimp with a Lemon Chardonnay Buerre Blanc
Beef Tenderloin with Horseradish Cream Sauce
Herbed Roasted Red Bliss Potatoes
Crisp Green Beans Almandine
Field Greens with Grape Tomatoes,
Dried Cranberries, Caramelized Pecans,
Crumbled Blue Cheeses
Dressed in Raspberry Vinaigrette
Artisanal Rolls and Butter
Flambe Dessert Action Station
Sample
Polo Tailgate BBQ
Bloody Mary Bar
Chicken Drumettes Chipolte
Beef Brisket with Mustard BBQ Sauce
Fall-off-the-Bone Hickory Smoked BBQ Ribs
BBQ Pulled Pork on Sweet Potato Biscuits
Tuscan Pasta Salad
Grilled Corn-on-the-Cob
Green and Red Confetti Coleslaw
Cheese Twists
Apple Carrot Cake with Calvados Cream Cheese Frosting
Sample
Cold Specialty Luncheon
Cold Poached Salmon Display: Whole Filet with
Dill Crème Fraise,
Garnished With Capers, Chopped Egg and Lemon
Cold Sliced Lemon-Pepper Chicken Breast Paillard
with
Sesame Ginger Vinaigrettee
Curried Deviled Eggs
Domestic and Imported Cheese Tray with
Fresh Bufalo Mozzarella-Basil-Tomato Stacks
and Caramelized Pecan and Goat Cheese Bites
Chef Attended Market-Fresh Salad Station served
in
Made-to-Order Individual Salad Bowls
Hearth Baked Bread Board with
Herb Butters, Fig-Ginger and Raspberry Jams
Cinnamon Fried Cheesecake Tower with Fresh Fruit
Compotes
We Offer a Variety of Popular Menus for Every Occasion.
Our Chefs Can Translate Your Favorite Recipe Into a Feast
for 100 or a 1,000!
