This is a master sampling of some of our most frequently requested items.
Please note that we always work with the best quality product available and if they don't meet our standards it will not be served. We have been supporting local, regional, organic and biodynamically farmed food and wine for over twenty years.
Stationary Hors d'Oeuvres
Our signature Solively Tapenade and crostini
Crudite - a mix of fresh organic vegetables and and herbed dip
Homemade Boursin made with fresh herbs and served with Gourmet Crackers
Paul's pimento dip has a hint of heat and is served with pita points or gourmet crackers
Asian Station
An assortment of vegetable sushi, Sashimi, Vegetable spring rolls, hand rolls
Pan seared, line caught tuna served in a mini martini glass filled with seaweed salad and wasabi cream
Shrimp Beggars Purses, Vegetable pot stickers, Steamed chicken dumplings all served with the appropriate condiments
Gravlax - raw salmon cured in a sugar vinegar liquid, served with sliced baguettes and all condiments
Artisan Cheese board presented with an assortment of local cheese, fresh fruit and gourmet crackers
Salmon Chaud-froids - a whole poached salmon served with its head and tail on, decorated with paper-thin English cucumbers and served with a cucumber dill sauce
Grilled Angus Filet Mignon - served on a bed of organic greens with a sour cream horseradish sauce and homemade potato rolls
Gourmet Antipasto to include - cured meats from Arthur Avenue in the Bronx, marinated fresh mozzarella, artichoke hearts, an assortment of imported olives, hot peppers, extra virgin olive oil and balsamic vinegar, Perecca bread for dipping
Bruschetta served with grilled perecca bread or crostini
White bean bruschetta
Colossal wild caught shrimp served with a zesty cocktail sauce, served in a mini-martini glass
Colossal wild caught grilled shrimp served in a mini-martini glass filled with a mango salsa
New Zealand rack of lamb served in a mini-martini glass, filled with mashed sweet potatoes and our house-made demi-glace
Passed Hors d'Oeuvres COLD or room temperature
Silver Spoons (Thank you Thomas Keller)
- Oysters topped with Caviar
- Shrimp Seviche
- Tuna tartar topped with wasabi
- Sweet and savory salsa
- local Camembert wrap with prosciutto topped with a dollop of mango chutney
Herbed Thai Chicken Tea Sandwiches served with chiffonade of edible rose petals
Baked Goat Cheese topped with sauteed wild leeks served on a round crostini
Wild caught Smoked Salmon - served with a lemon caper cream cheese mixture, topped with an asparagus tip and served on a rice wafer
Grilled Angus Filet Mignon - served on a homemade tart shell, with a sour cream horseradish sauce, topped with fresh watercress
Snow Peas Stuffed with Crab salad
Chicken liver mousse pate, served on a round crostini, topped with cornishon
Buckwheat blini, smoked salmon creme fraiche and salmon roe
Buckwheat blini topped with creme fraiche and caviar
Pan seared line caught tuna served on a cucumber slice, topped with salmon roe
Fresh Maine Lobster Medallion served on a rice wafer with a dollop of wasabi mayo, and an asparagus tip
Hors d'Oeuvres - Passed - Hot
Homemade Spanikopita - spinach, feta cheese wrapped in phyllo dough
Asian Spring Rolls - vegetarian spring roll served with accompanying sauces
Vegetarian Samosa triangles served with a mango chutney
Dates - stuffed with goat cheese wrapped and baked with bacon
New Zealand Rack of Lamb - served with a mango chutney
Baked Bruschetta - with crostini (in season), dried tomatoes, fresh basil, herbs and fresh mozzarella
Shrimp and Bacon
Scallops and Bacon
Artichoke Crostini
Stilton Stuffed Mushrooms
Sweet local sausage stuffed mushrooms
Caramelized Onions served in a house-made tart, topped with slightly warmed Gorgonzola cheese
Entree Ideas that can be served as either a sit down dinner
or on a station
Grilled Angus Filet Mignon served either room temperature with a sour cream horseradish sauce, or warm with our house-made demi-glace
Herbed New Zealand Rack of Lamb with herbed red roasted potatoes, and spinach timbale
Vegetable Napoleon - a tower of grilled vegetables served on a grilled portabello mushroom stuffed with chevre, artichoke hearts, sun-dried tomatoes, then layered with grilled yellow squash, grilled zucchini, grilled red pepper and topped with mozzarella cheese, all served on a bed of mashed sweet potatoes drizzled with a balsamic reduction sauce.
Asian Tenderloin tip stir fry, served on a bed of bio-dynamically farmed brown rice and topped with local steamed greens
Tuscan Chicken - pounded chicken breast sauteed with red roasted peppers, sun-dried tomatoes in a white wine sauce served on a bed of gemelli
Sierra's Lemon Chicken - pounded chicken breast sauteed with button mushrooms, artichoke hearts served with lemon beurre blanc
Talara's Gemelli pasta, sun-dried tomatoes, cherry tomatoes, kalamata olives, artichoke hearts, garlic, olive oil, topped with pesto and shaved parmesan cheese
TriColor Tortellini - served with your choice of sauces: Alfredo with petit pois, sweet homemade sausage sauteed with onions and green peppers served with a marinara, putanesca, primavera with garlic and ginger, marinara
Sauteed Colossal wild caught shrimp, sun-dried tomatoes, red roasted peppers, snow peas served over a bed of gemelli, topped with feta cheese
Wild caught Maple Glazed salmon served on a bed of mashed red bliss potatoes, wasabi cream and topped with steamed local greens
Our signature 6oz lump Crab Cakes - served with micro-greens and remoulade sauce
Tuscan Shrimp - colossal wild caught shrimp sauteed with sun-dried tomatoes, red roasted peppers, served on a bed of gemeli and topped with snow peas and feta cheese
Salmon Roulade served atop garlic mashed potatoes with baby bok choy, sauteed snow peas and a lemon beurre blanc
Pan Seared Duck Breast served over a bed of wild rice with a sesame orange sauce, with a slight hint of heat topped with sauteed bok choy and snow peas and a homemade plum sauce
Salads and sides
Garlic Mashed Potatoes
Macaroni and local cheese topped with sauteed shiitake mushrooms and drizzled with truffle oil
Organic local spinach
Grilled local vegetables
Roasted local vegetables
Red roasted potatoes
Scalloped potatoes
Blanched local beans lightly sauteed with garlic and mint
Sauteed local carrots and apples served with honey and a hint of heat
Asparagus Salad - served with chopped egg, sliced red onion, red peppers Gorgonzola cheese and a Champagne vinaigrette
Baby organic Spinach, Shiitake mushrooms, red roasted pepper salad - served with a slightly warmed walnut oil and sherry vinegar vinaigrette
Organic Greens, poached pears gorgonzola cheese and Champagne vinaigrette
Francine's poached pear salad served on a bed of organic greens with chevre, dried cranberries, sweetened pecans and our maple vinaigrette
Caesar salad - served with homemade parmesan crisps
Dessert
Token Wedding Cake, genoise, which is a French white cake served with your choice of filling: heavenly chocolate mousse, lemon curd or fresh berry, and a true butter cream frosting
Our famous Decadent French Chocolate Brownies
Brenda's tiramisu
Strawberry Shortcake
Spiced Walnuts
French Butter Cut Out Cookies
French Macaroons
Homemade French Chocolate Truffles
Pear Frangipane Tarts - served with sabayon
Meringues served with seasonal fruit and freshly whipped local cream
Local Organic Apple Crisp served with freshly whipped local cream
Make your own Sundaes with our famous French Chocolate brownies, served with all condiments and freshly whipped local cream
Flourless chocolate cake
A bowl of Chocolate Dipped Strawberries
A bowl of local Strawberries with freshly whipped local cream
Cream puffs
Individual Lemon Meringue Pies (weather dependent)
Most proposals include:
Set up, clean up, glassware, dish-ware, our signature antique silver plated flatware, full length white linens with a white pressed top linen, wait staff, bar staff and our glorious food. We can also either serve or provide a full open bar to include all top shelf liquors, imported red and white wine, Champagne (Sparkling wine), imported and domestic beer, all mixers, bar condiments and ice. We are required by law to ensure that no one under the age of 21 is served alcoholic beverages, regardless of the location of the function. We reserve the right to card anyone who may appear to be 30 years of age or younger.
Sample Menu for a Formal Sit Down Dinner
Sample Menu for an Affair with Stations
Cocktail Reception
All menu items with descriptions