MENU SELECTIONS

For sample menus with price per guest, click here.

BEEF
  • Grilled Marinated Tenderloin of Beef
  • Tenderloin Beef Au Poivre
  • Rosemary Braised Roast Beef
  • Teriyaki Beef Brouchette
    •

    PORK
  • Seared Pork Tenderloin with Vanilla Pear Buerre Blanc
  • Herb Stuffed Pork Loin with a Smokey Demi Glaze
  • Shaved Honey Baked Ham with Tamarin Chutney
  • Oven Roasted Pork Tenderloin with Stone Ground Mustard

    •

    Meats can be served with horseradish creme fraice, sun dried tomato aiolo,
    pink peppercorn mayonaise, dijon and assorted breads and rolls.

    POULTRY
  • Pecan Crusted Chicken with Buerre Blanc
  • Chicken Au Poive with an Herb Cream
  • Spicy Jamaican Chicken Skewers
  • Garlic and Honey Chicken Skewers
  • Chicken Breast with a Sundried Tomato Cream

    • SEAFOOD
  • Miniature Crab Cakes with Creole Mustard
  • Marinated Crab Claws
  • Jumbo Shrimp with Capers and a White Wine Vinagrette
  • Shrimp and Pineapple Skewers
  • Spicy Shrimp wrapped in Snow Peas
  • Scandinavian Shrimp on Pumpernikle Squares
  • Side of Smoked Salmon with Condiments
  • Hot Parmesan Crab Dip
  • Crab and Bacon Stuffed Portabello Wedges
  • Smoked Salmon Roulade
  • Salmon Coulibac

    • VEGETABLES
  • Baby Crudite with an Herb Cream Dip
  • Marianated Asparagus with Roma Tomatoes in a Citrus Vinagrette (cold)
  • Steamed Asparagus Lightly Seasoned (hot)
  • Roma Tomato and Red Onion Salad
  • Carmalized Artichokes, Red Onions, Roma Tomatoes and Carrots
  • Baby Greens Garden Salad with Assorted Dressings
  • Sugar Snaps and Carrots with Sweet Honey Glaze
  • Sauteed Zucchini and Roma Tomatoes
  • Cucumbers and Red Onion in Cusabi Dressing
  • Vegetable Medley Lightly Steamed and Marinated in Balsmic Vinaigrette & Fresh Herbs
  • Julienne Vegetable Medley: Tomatoes with Fresh Basil & Balsmic Vinegar

    • CHEESES and HORS D'OEUVRES
  • Sundried Tomato and Gorgonzola Zucchini Rounds
  • Herb Cream Cheese with Crackers and Cucumber Rounds
  • Smoked Salmon Spread
  • Sundried Tomato Spread with Melba Rounds
  • Apple Cinnamon Brie en Croute
  • Pesto Baked Brie
  • Blackberry Brie en Croute
  • Caramel Walnut Brie
  • Raspberry Brie with Ginger Snaps
  • Assorted Domestic Cheese and Fruit
  • Imported Cheese Tray
  • Hot Parmesan, Spinach and Artichoke Dip
  • Spinach Dip with Tortilla Chips
  • Herbed Olive Spirals
  • Smoked Salmon Crostini with Dill Aioli
  • Hot Ham and Mango Chutney Round
  • Spinach in Puff Pastry Triangles
  • Baked Goat Cheese with Sundried Tomatoes and Black Olives
  • Sundried Tomato and Spanish Olive Tapenade
  • Gorgonzola Stuffed Spanish Olives
  • Miniature Louisville Hotbrowns
  • Sundried Tomato and Pesto Torte
  • Gorgonzola Stuffed Olives

    • DESSERT
  • Chocolate Dipped Strawberries
  • Orange Clove Pound Cake
  • Bourbon Chocolate Pecan Tarts
  • Miniature Fruit Tarts
  • Almond Toffee
  • Chocolate Fondue with Fresh Fruit and Pound Cake for Dipping

    • STATIONS
  • Sushi
  • Pasta

    • THEMES
  • Mexican
  • Italian
  • Carribean
  • Garden Party
  • Fall Harvest

    • CARVING STATIONS
  • Grilled Marinated Tenderloin of Beef
  • Tenderloin Beef Au Poivre
  • Caribbean Rubbed Pork Loin
  • Steamship Round
  • Oven Roasted Turkey

    • All of the above can also be served buffet style.


    Price determined with selection of menu items. Minimum of thirty guests required for menu.
    Service fee is $50 for each attendant; tax not included; special requests honored.