Passed Hors d'Oeuvres

3.60 per piece, minimum of 25 pieces

Hot Hors d'Oeuvres

• Sesame Chicken Szechuan sauce
• Sea Scallops Wrapped in Bacon
• Chili Cilantro Shrimp orange red curry sauce
• Miniature Beef Wellington mustard sauce
• Roast Baby Lamb Chops mint and tomato chutney relish
• Wild Mushroom and Goat Cheese Strudel
• Demitasse of Pureed Roast Acorn Squash lump crab and toasted pepitas

Cold Hors d'Oeuvres

• Spicy Tuna Roll soy dipping sauce
• Lobster Ceviche Salad purple potato, sweet corn, mango
• Chilled Shrimp brandied cocktail sauce
• Lamb and Rice Dolmas honey greek yogurt
• Fig with Blue Cheese and Walnuts
• Thai Rice Paper Rolls dipping sauce

Reception Platters

• Domestic and Imported Cheese Display 6.30 per person grapes, strawberries, and crackers (2 oz.)
• Vegetable Display 5.25 per person assorted baby vegetables, bloody mary dip
• Seasonal Fruit Platter 5.25 per person strawberries, cantaloupe, honeydew, grapes and pineapple
• Grilled Mediterranean Platter 5.25 per person baby vegetables, eggplant, portobello, tomatoes, asparagus, balsamic dried figs, olives and sundried tomato hummus
• Pate and Terrine Presentation 6.30 per person assorted mustards, traditional garnishes, sliced French bread (2 oz.)

Hors d'Oeuvre Buffet

per person 31.50
includes three stationary platters, three passed hot hors d'oeuvres, and three passed cold hors d'oeuvres

• Three Stationary Platters
  • Domestic and Imported Cheese Display with grapes, strawberries, and crackers
  • Vegetable Display with bloody mary dip
  • Pate and Terrine Presentation with assorted mustards, traditional garnishes, and sliced French bread
• Choice of Three Passed Hot Hors d'Oeuvres
  • Sesame Chicken with Szechuan sauce
  • Sea Scallops Wrapped in Bacon
  • Chili Cilantro Shrimp with orange red curry sauce
  • Miniature Beef Wellington with mustard sauce
  • Roast Baby Lamb Chops with mint and tomato chutney
  • Wild Mushroom and Goat Cheese Strudel
  • Demitasse of Pureed Roast Acorn Squash with lump crab and toasted pepitas
• Choice of Three Passed Cold Hors d'Oeuvres
  • Spicy Tuna Rolls with soy dipping sauce
  • Lobster Ceviche Salad with purple potato, sweet corn, mango
  • Chilled Shrimp with brandied cocktail sauce
  • Lamb and Rice Dolmas with honey lemon yogurt
  • Fig with Blue Cheese and Walnuts
  • Thai Rice Paper Rolls with dipping sauce

Stations

must accompany hors d'oeuvre buffet
attendants required

Pasta Station

per person 10.25

• Choice of Two Chef-Prepared Pasta Entrées
  • Tortellini with pine nuts and gorgonzola roma tomato sauce
  • Herb Gnocchi with wild mushrooms, leeks, and pesto cream
  • Cavatappi with grilled chicken, peppers, and cappacola garlic cream
  • Conchiglie with rock shrimp, spinach, and lobster cream

Salad Station

per person 7.65

• Caesar Salad hearts of romaine with shaved parmesan, garlic croutons and dressing
• Greek Salad feta cheese, marinated olives, tomatoes, shaved onions, and herb vinaigrette

Asian Station

per person 10.25

• Beef and Chicken or Shrimp and Scallops stir fried Asian vegetables and fried rice
• Thai Peanut and Orange Sauce

Sushi Station

per person 10.95

• Hand Rolled Assorted Sushi and California Rolls Soy Sauce, Pickled Ginger, and Wasabi

Seafood Station

per person 11.55
served with cocktail sauce and fresh lemon

• Chilled Jumbo Shrimp
• Seasonal Oysters on the Half Shell
• Alaskan Crab Claws

Carving Station

served with silver dollar rolls

• Grilled New York Strip Loin 315.00 madeira sauce (80 servings)
• Bone-In Sugar Glazed Ham 170.00 stewed apricot-red onion chutney (50 servings)
• Tenderloin of Beef 200.00 au jus and horseradish sauce (40 servings)
• Roasted Turkey 170.00 cranberry preserves and thyme gravy (50 servings)