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Cocktail
Party Menu
Shrimp Cocktail
Jumbo Shrimp served with our zesty horseradish sauce
Antipasto
sticks
Bite size Stacks of Italian meats & cheese
Bocconcini
Homemade knots of fresh mozzarella with sundried tomatoes in
olive oil
Cheese & Cracker boards
Gourmet cheeses with a variety of crackers garnished with
seasonal fruit
Crudités Baskets
Assorted fresh vegetables with a creamy garlic dip
Chicken Sate
Grilled
Chicken breast in a peanut Thai sauce served on a stick
Asparagus Logs
Asparagus wrapped in flaky filo pastry with a honey Dijon
mustard sauce
Spanokapita
Savory spinach & feta turnovers
Pot
Stickers
Vegetable
filled dumplings served with garlic soy
Stuffed Mushrooms
Three varieties of stuffing
Dessert
Assorted
Italian pastries
Cookies
Complete Coffee Service
COLD
HORS D’OEUVRES
Please
Select Three
SMOKED
SALMON NAPOLEON
Horseradish,
Lemon Zest and Radish Sprouts
SPICED
CHILLED SHRIMP
Green
Tomatillo Cocktail Sauce
or
CLASSIC
SHRIMP C
RED
WINE BISCUITS
Gorgonzola
and Fig Cream and Toasted Pistachios
MEDITERRANEAN
VEGETABLE WRAP
Sundried Tomato Pesto
and Basil
CARVING STATION
Please
Select Two of the Following Carving Selections
ROAST
FRESH BREAST of TURKEY
Citrus
Zest, Shallots and Fresh Herbs
Orange Cranberry Chutney
or
GLAZED
SMITHFIELD HAM
Roasted
with Apricot Preserves, Brown Sugar and Cloves
Maple Grain Mustard |
or
GRILLED
SIDES OF NORWEGIAN SALMON
In
a Lemon Basil Dijon Marinade
Green Herb Sauce
or
CHARRED
SIRLOIN of BEEF
Roast Garlic Soy
Marinade
Pommery Horseradish Sauce
**********
Additional
Buffet Items
NUTTY
WILD RICE SALAD
Steeped in Apple Cider
Dried Cranberries, Spiced Almonds, Scallions and Waterchestnuts
OVEN
ROASTED RED BLISS POTATOES and YAMS
Caramelized Shallots,
Rosemary and Thyme
Tossed in a Pommery Balsamic Glaze
VEGETABLE
SLAW
Confetti of Vegetables
with Golden Raisins, Spiced Almonds, Orange Segments and Caraway
SWEET
POTATO CHIPS
Spiced
with Cardamom, Ginger and Sea Salt
HEARTHBAKED
BREAD BASKET
Chutney Biscuits,
Miniature Grain Rolls, Herbed Ciabatta and Flatbreads
A
TASTE of THE ORIENT
A
Chinatown Display with
Ornamental Fans and Umbrellas, Lacquer Serving Pieces, Asian
Vegetables and Chopsticks
ORIENTAL
BEEF
Braised Shredded
Mahogany Glazed Beef
Simmered in a Sesame Apricot Sauce
With Bamboo Shoots, Mandarin Oranges and Roasted Almonds
STIR
FRY “EVERYTHING” RICE
Jasmine
Rice
Blended with
Baby Shrimp, Sweet Peas, Scallions and Chinese Five Spice Powder
MANDARIN
VEGETABLES
Sesame
Sautéed
Broccoli,
Baby Corn, Straw Mushrooms, Carrots and Bean Sprouts
In a Delicate Hoisen Ginger Sauce
THAI
CHICKEN SATES
Bamboo
Threaded Breast of Chicken
In a Crispy Coconut Crust
Drizzled with an Apricot Mild Chile Glaze
SPICY
SZECHUAN NOODLE
Soba Noodles
Tossed in a Thai Peanut Sauce
Enhanced with Cilantro, Lemongrass and Kafir Lime Leaves
Crisp
Asian Curry Spiced Wontons
and
Fortune Cookies
Cascading
from Chinese Take Out Containers
LITTLE ITALY STATION
A
DUO OF PASTAS
SEAFOOD
RIGATONI FRA DIAVLO
Sautéed
Shrimp, Scallops and Mussels
Sautéed in a
Spicy Pink Sauce
Enhanced with Caramelized Onions and Sweet Peas
and
PASTA
TOSCANA
Orchiette
Pasta
Sautéed with
Wild Mushrooms, Arugula, White Beans, Calamata Olives and
Roasted Peppers
Herb Roast Garlic Broth
Condiments
Aged
Romano Cheese, Marinated Olives and Caperberries and Cracked
Black Pepper
Please Select One of the
Following
GARLIC
ROSEMARY CHICKEN
Basil Seared Breast of
Chicken
Tossed with Oven Roasted Potatoes, Confetti of Peppers and
Spinach
or
ITALIAN
SAUSAGE and PEPPERS
A Duo of Sweet and
Spicy Italian Sausage
Sautéed with a Confetti of Peppers and Red Onions
Enhanced with Fresh Marjoram, Oregano and Extra Virgin Olive Oil
In Addition
BOCCONCINI
Homemade Knots of Fresh
Mozzarella
In an Extra Virgin Olive Oil Marinade
With Tiny Red Tomatoes, Basil Leaves and Toasted Pinenuts
CAESAR
SALAD
Hearts of Romaine
Lettuce
Shaved Parmegianno and Herbed Croutons
in a Light Lemon Anchovy Vinaigrette
PEASANT
BREAD BASKET
Homemade
Tomato Rosemary Focaccia, Calamata Olive Croustades,
Herbed
Flatbreads and Grissini Breadsticks
RETRO
STATION
A Unique Presentation of Retro
Foods updated for the Millennium
OLD
FASHIONED POT PIE
Individual Herbed Pastry Vol au
Vent filled with
Tender
Braised Chicken, Turkey and Smoked Chicken Sausage
Carrots, Pearl Onions, Sweet Peas and Red Bliss Potatoes
Creamy Lemon Tarragon Sauce
GOURMET
SAVORY MEATBALLS
Veal
Meatballs enhanced with Rosemary, Orange Zest and Shallots
Baked in a Savory Currant Mustard Sauce
with Dried Fruit and Caramelized Onions
Served on a Bed of Basmati Rice Pilaf
WILD
MUSHROOM “MACARONI and CHEESE”
Gratin of Wild
Mushrooms, Fennel and Sundried Tomatoes
Blended with
Egg Pasta and Goat Cheese and Fontina Cheese Sauce
Baked with a Crunchy Herb Crumb Crust
GREEN
BEANS ALMONDINE
Sautéed
Dill Buttered Green Beans
With Toasted Slivered Almonds and French Fried Onions
A
DUO of MINIATURE QUICHES
Quiche
Lorraine
Herb Scented Custard
with Imported Ham and Jarlsberg Cheese
and
Mediterranean Quiche
Tomato, Basil and Pinenuts
BABY
SPINACH SALAD
Mandarin Oranges,
Gorgonzola, Croutons and Crumbled Bacon
Honey Poppyseed Vinaigrette
PENNY CANDY DISPLAY
Cascading
Jars and Bushel Baskets
Filled with Old Fashioned Penny Candy
SOUTHWESTERN
TEX-MEX TABLE
SOUTHWESTERN
CHILI “PAELLA STYLE”
Cumin
Grilled Shrimp, Chorizo Sausage and Smoked Turkey
Braised with Black Beans and Poblano Peppers
Presented With
SAFFRON
RICE PILAF
Peas,
Caramelized Onions, Pimentos and Olives
CUMIN
GRILLED CHICKEN TORTILLA CORNUCOPIAS
Julienne
Grilled Breast of Chicken
Corn,
Black Beans and Aged Cheddar Cheese
Baked in a Flour Tortilla
Drizzled with a Chipolte Cream and Scallion Threads
MILD
CHILI POPPERS
Filled
with Jack Cheese, Cilantro and Anaheim Peppers
Coated in a Crisp Cornmeal Crust
Gazpacho Dipping Sauce
SOUTHWESTERN
VEGETABLE SALAD
A
Refreshing and Crisp Salad
With a Confetti of Vegetables
Tossed in a Tequila Lime Vinaigrette
With Mandarin Oranges and Toasted Pumpkin Seeds
CROCKS
of:
Chunky
Guacamole
* * *
Salsa Cruda
Served
with
Blue and Yellow Corn Chips
OLDE
NEW YORK STEAKHOUSE
ROAST RACK OF LAMB
Seasoned
with Rosemary Sprigs
Served with ThreeMustard and Mint sauce
Pita Crisps and Country Bread
AGED SIRLOIN OF BEEF
In a Soy Roasted Garlic
Marinade
Charred and Table Carved
Served
on Roasted Garlic Baguettes
Horseradish Sauce and Peter Luger’s Famous Steak Sauce
CREAMY
MASHED POTATOES
Infused with Roasted
Garlic, Shallots, Horseradish & Chives
CRISP
THICK CUT ONION RINGS
Coated in a Spiced Ale
Batter
Homemade Roasted Tomato Ketchup
CREAMED
SPINACH
Enhanced with Parmesan,
Nutmeg, Shallots and Tarragon Cream
CHOPPED
STEAKHOUSE SALAD
Cucumbers, Cherry
Tomatoes, Shaved Onions, Peppers and Croutons
Caesar Vinaigrette
RELISH
TRAYS
A Display of Old
Fashioned Condiments
Crisp Celery Sticks, Baby Carrots, Spiced Apple Rings,
Pimento filled Olives, Pepperocnin and Vermouth Scented
Caperberries
FULTON
FISH MARKET
An
Abundant Display of Shellfish
Cascading
Mosaics of
STEAMED
JUMBO GULF SHRIMP
and
CRAB
CLAWS
Presented
on Shaved Ice with Seaweed and Netting
Condiments
to Include:
Lemon
Wedges, Cocktail Sauce, Horseradish, Tobasco and Oysterettes
RAW
BAR
Freshly
Shucked
Bluepoint
Oysters And Little Neck Clams
Presented
on the Half Shell
Mignonette Vinaigrette and Spicy Vegetable Salsa
STEAMED
MUSSELS ON THE HALF SHELL
Topped
with a Cilantro Tomato Vinaigrette
POPCORN
SHRIMP
Crisp
Lightly Breaded Shrimp
Presented with Jalapeno Roast Garlic Aioli
STEAMING
MANHATTAN CLAM CHOWDER
A
Robust Tomato Broth
Brimming with Minced Clams, Bell Peppers, Tiny New Potatoes and
Sca
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