Gourmet Catering Menu

Gourmet Catering Menu

Hors d’Oeuvres

• Fired Seared Duck served on a Sweet Potato Chip with Cranberry Madagascar Sauce

• Chicken and Swiss Chard Strudel

• Seared Sirloin with Citrus and Whole Grain Mustard on Rye Toast

• Golden Coconut Crusted Shrimp served with Horseradish Studded Cocktail Sauce

• Mushrooms Stuffed with Spinach, Feta and Roasted Peppers

• Warm Miniature Brie en Croute Accented with Pears

• Red Bliss Potatoes Filled with Crisp Bacon, Braised Leeks and Crème Fraîche

• Fennel Sausage en Croûte

• Wood Seared Ahi Tuna with Wasabi Potatoes and Balsamic Scented Arugula Leaves a top Crostini

• Foccacia Bread with Melted Bocconcini, Basil Pesto, Black Olives and Roasted Red Peppers

• Wild Mushroom Ravioli with Julienne Leeks and Carrots in a Marsala Broth

• Jalapeno Crusted Grilled Baby Lamb Chops over Black Beans, Tomato and Cilantro Compote accompanied with Mint Jelly

• Sliced Pear with Crumbled Gorgonzola and Toasted Walnuts on Crostini

• Apple Smoked Chicken with Fruit Chutney served on a Rosemary Scented Baguette

• Jumbo Prawns on Ice with Horseradish Studded Cocktail Sauce and Fresh Lemon

• Spicy Baby Ghanosh Served with Fresh Vegetable Crudités, Toasted Lavosh, Breadsticks and Olives on a Sliced Baguette

Chefs Presentations

• Dill Scented Side of Smoked Salmon Served with Radicchio Leaves Filled with Shaved Red Onion, Capers, Crumbled Eggs, Cream Cheese, Fresh Parsley and Lemon Rounds served on miniature Rye and Pumpernickel Breads
$7.50 per person

•  An abundant Antipasto Display Featuring Sliced Mozzarella and Provolone Cheeses, Pepperoni, Smoked Sausages, Salami, Cappicola, Anchovies, Hot and Sweet Peppers, Imported Olives and Marinated Vegetables Served with Sliced Crusty Tuscan Bread
$6.50 per person

•  International Array of Cheeses Served with Fresh Fruit, Baguettes, Breadsticks and Carr’s Crackers
$5.00 per person

•  Holiday Grilled Baby Crudités Display Including Asparagus, Marinated Eggplant, Zucchini, Portobello Mushrooms, Bell Peppers, Carrots, Sunburst Squash and Imported Olives Presented with Avocado Dip
$4.00 per person

•  Fresh Seafood on Ice including: Jumbo Shrimp, Snow Crab Claws Freshly Shucked Oysters on the Half Shell presented on a Carved Ice Clam Shell with Remoulade and Cocktail Sauces, Fresh Lemon Wedges and Horseradish
$ Market Price per person

 Salads

•  Mesclun Greens with Feta Cheese, Kalamata Olives, Grape Tomatoes, Crisp Cucumbers, Drizzled with Sun-dried Tomato Vinaigrette

•  Mediterranean Couscous with Balsamic Grilled Vegetables

• Marinated Artichoke, Herbed Tomato and Cucumber Salad

• Fresh Spinach leaves with Dried Apricots, Cranberries and Toasted Almonds Tossed with Black Currant Vinaigrette

• Mesclun Greens with Feta Cheese, Kalamata Olives, Crisp Cucumber, Grape Tomatoes, Sun-dried Tomato Vinaigrette

• Marinated Artichoke, Tomato and Cucumber Salad

• Orzo Pasta Salad with Roma Tomatoes, Chiffonade of Basil Tossed with Balsamic Vinaigrette

• Spinach Salad with Sliced Wild Mushrooms, Shaved Red Onion and Honey Mustard Dressing

• Marinated Artichoke, Tomato and Cucumber Salad

• Orzo Pasta Salad with Roma Tomatoes, Chiffonade of Basil Tossed with Balsamic Vinaigrette

• Mesclun Greens With Feta Cheese, Kalamata Olives, Crisp Cucumbers and Grape Tomatoes Tossed with Sun-Dried Tomato Vinaigrette

• Salad of Winter Greens, Sliced Apple and Toasted Walnuts tossed in a Sherry Vinaigrette

• Crisp Romaine Hearts with Toasted Garlic Crouton Tossed in Caesar Dressing with Fresh Lemon Wedges

Entrées

• Pepper Crusted Tenderloin of Beef with Grilled Lobster Tail Shitake Mushroom and Meyer Lemon Butter Sauces Served with Corn Creamed Potatoes and Freshly Steamed Vegetables

• Grilled Jalapeno Lamb Chops served over Black Bean, Tomato and Cilantro Compote

• Dill Crusted Grilled Side of Wild Salmon with Tarragon Caper Sauce and Sliced Lemons

• Marinated Grilled London Broil with Button Mushrooms, Diced Roma Tomatoes and Pinot Noir Glaze

• Roast Breast of Chicken Roulade Stuffed with Spinach, Peppers, Pinenuts, Mushrooms and Boursin Cheese

• Fired Grilled Center Cut Salmon Glazed with Lemon-Dill Beurre Blanc

• Chicken Parmesan Medallions of Freshly Breaded Chicken, Pan Seared then Covered with Crushed Tomato Sauce and Grated Provolone and Mozzarella Cheeses

Grand Carvings

One Chef Carver at $75.00

•  Carved Garlic and Rosemary Tenderloin of Beef Roasted Medium Rare and Served with Cracked Black Pepper Corn Béarnaise Sauce and Baby Kaiser Rolls
Serves 25 Guests at 230.00 per Tenderloin

• Fire Grilled Side of Dill Scented King Salmon Served with Caper Tarragon Mayonnaise and Caraway Rye Rolls
Serves 25 Guests at 210.00 per King Fillet

• Carved Slow Roasted Baron of Beef Served with Creamy Horseradish Sauce, Herbed Mayonnaise and Whole Grain Mustard with Silver Dollar Rolls
Serves 60 Guests at 230.00 per Baron

• Herbed Roasted Whole Loin of Tuna Served with Roasted Red Pepper Pesto and Whole Wheat Rolls
Serves 40 Guests at 225.00 per Loin

•  Honey and Mustard Glazed Baked Bone-in Ham Studded with Cloves Served with Pineapple Mint Glaze on Miniature Buttermilk Biscuits
Serves 50 Guests at 220.00 per Ham

Coffee Station

• Chocolate Dipped Strawberry Lollipops

• Burnt Almond Torte or Chocolate Mouse Torte Inscribed with Message

• Dark Chocolate Fondue Presented with Selected Seasonal Fresh Fruit and Berries, Cubed Pound Cake, Brown Sugar and Whipped Cream

• An Assortment of Miniature French Pastries and Truffles

• Home Baked Holiday Cookies and Petit Fours

• Assorted Cheesecakes

• Warm Apple Cobbler

• Holiday Yule Log

• Freshly Brewed Columbian Coffee and Decaffeinated Coffee

• Hot Herbal Teas