Menus for Weddings, Rehearsal Dinners, Corporate Events

Hors d'Oeuvres - Stationary

Olive Tapenade and crostini - a mixture of olives, red peppers, garlic and other fine ingredients

Crudite - a mix of fresh vegetables and and herbed dip

Homemade Boursin made with fresh herbs and served with Gourmet Crackers

Asian table - spring rolls, hand rolls, tuna tartar and all the accompaniments

Kappa Maki - cucumber in rice rolled in a seaweed wrap, dipping sauce, hoisen sauce - hot soy sauce

Hot Shrimp Beggars Purses - served with asian dipping sauce

Colossal shrimp - served with a zesty cocktail sauce

Gravlax - raw salmon cured in a sugar vinegar liquid, served with sliced baguettes and all condiments

Cheese board - NY State cheddar, Yarlsburg, fresh fruit, gourmet crackers, also includes homemade Boursin made with fresh herbs

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 mesclun mix with a sour cream horseradish sauce and homemade potato rolls

Antipasto to include - cured imported fresh meats, grilled vegetables, fresh mozzarella, artichoke hearts, olives, hot peppers, extra virgin olive oil and balsamic vinegar, Perecca bread for dipping

Baba Ganosh - roasted eggplant, tahini and garlic

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Hors d'Oeuvres - Passed - Cold

Lobster Medallion - with wasabi mayo and asparagus on
a wafer

Silver Spoons - served with your choice of:

Oysters topped with Caviar
Shrimp Seviche
Gazpacho
Tuna tartar topped with wasabi
Sweet and savory slasa
Camembert wrap with prosciutto topped with a dollop of mango chutney

Salmon chaud-froids

Lobster Martini - lobster medallions, wasabi mayo, asparagus served on a wafer

Herbed Thai Chicken Tea Sandwiches

Baked Goat Cheese - sauteed wild leeks served on a round crostini

Smoked Salmon - served with a lemon caper cream cheese mixture, topped with an asparagus tip and served on a wafer

Grilled Filet Mignon - served on a homemade potato chip with a sour cream horseradish sauce topped with fresh watercress

Snow Peas Stuffed with Fresh Maine Crab

Belgian Endive - served with sweet and savory salsa

Belgian Endive - served with homemade boursin

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Hors d'Oeuvres - Passed - Hot

Parmesan toasts

Vegetable Pot Stickers - with Asian dipping sauce

Homemade Spanikopita - spinach, feta cheese wrapped in philo dough

Asian Spring Rolls - vegetarian spring roll served with accompanying sauces

Vegetarian Samosa triangles

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

Carmelized Onions - and slightly warm Gorgonzola cheese on toast points

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Buffet

Grilled Filet Mignon - served with a sour cream horseradish sauce and homemade potato rolls

Tuscan Chicken - pounded chicken breast sauteed with red roasted peppers, sun dried tomatoes in a white wine sauce or Lemon Chicken - sauteed with button mushrooms, artichoke hearts served with lemon beurre blanc

Grilled Filet Mignon - served with a Port wine demiglaze

Tri-Color Tortellini - served with your choice of sauces: Alfredo with petite pois, sweet homemade sausage sauteed with onions and green peppers served with a marinara, putanesca, primavera with garlic and ginger, marinara

Sauteed Colossal shrimp, sun-dried tomatoes, red roasted peppers, snow peas served over a bed of orzo, topped with feta cheese

Herbed New Zealand Rack of Lamb - served with a mango chutney or mint sauce

Vegetable Napoleons - a tower of grilled vegetables served on a grilled portabello mushroom stuffed with chevre, artichoke hearts, sundried tomatoes, then layered with grilled yellow squash, grilled zuchini, grilled red pepper and topped with mozzarella cheese all served on a bed of mashed sweet potatoes drizzled with a balsamic reduction sauce.

Sauteed Chicken Breast, artichoke hearts, mushrooms red peppers served with a white wine sauce over a bed of orzo and snow peas

More Casual Buffet - Mexican:

Pulled spiced chicken
Spiced ground beef
Red beans and tomatoes
Dirty rice - rice blended with sauce and spices at cooks discretion
Accompaniments - guacamole, salsa, sour cream mixture, diced tomatoes, tortilla chips

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Sit down dinners

Fresh Maine Crab Cakes - served with micro-greens and remoulade sauce

Grilled Fillet Mignon served on a bed of garlic mashed potatoes and sugar baby beets with a port wine demiglaze

Tuscan Shrimp - colossal shrimp sauteed with sun dried tomatoes, red roasted peppers, served on a bed of orzo 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 cous cous with sauteed bok choy and snow peas and a homemade plum sauce

Pan Seared New Zealand Rack of Lamb sauteed baby spinach with shitake mushrooms and red roasted potatoes

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Accompaniments

Garlic Mashed Potatoes

Asparagus Salad - served with chopped egg, sliced red onion, red peppers Gorgonzola cheese and a balsamic vinaigrette

Orzo - sun-dried tomatoes, red roasted peppers, roasted garlic and snow peas, shitake mushrooms and feta cheese

Cous Cous - served with sauteed snow peas, baby bok choy and local corn off the cob

Fresh Maine Crab Cakes - served on a bed of organic greens and a side of remoulade sauce

Grilled Vegetables

Red Roasted Potatoes or Scalloped Potatoes

Baby Spinach, Shitake 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

Sauteed Organic Baby Spinach in garlic and butter, sauteed baby bok choy and snow peas carrots and apples with a hint of cayenne

Caesar salad - served with homemade parmesan crisps

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Dessert

Individual Mango Mousse Cakes served with chopped limed Mango and an edible rose petal

Decadent Belgian Chocolate Brownies

Token Wedding Cake genoise, served with your choice of filling: heavenly chocolate mousse, lemon curd or fresh berry, and a true butter cream frosting

Strawberry Shortcake and freshly whipped cream

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 cream

Local Organic Apple Crisp served with freshly whipped cream

Make your own Sundaes with decadent Belgian chocolate brownies, served with all condiments and freshly whipped cream

Individual decadent Chocolate Mousse Cakes - served with a hint of raspberry

A bowl of Chocolate Dipped Strawberries

A bowl of local Strawberries with freshly whipped cream

Pate a Choux - a French creme puff filled with pastry cream

Individual Lemon Meringue Pies

• Sample Menu for a Formal Sit Down Dinner
• Sample Menu for an Affair with Stations
• Cocktail Reception

	Home Services Menu Gallery Client List Testimonials Contact Us Links	Hors d'Oeuvres - Stationary Olive Tapenade and crostini - a mixture of olives, red peppers, garlic and other fine ingredients Crudite - a mix of fresh vegetables and and herbed dip Homemade Boursin made with fresh herbs and served with Gourmet Crackers Asian table - spring rolls, hand rolls, tuna tartar and all the accompaniments Kappa Maki - cucumber in rice rolled in a seaweed wrap, dipping sauce, hoisen sauce - hot soy sauce Hot Shrimp Beggars Purses - served with asian dipping sauce Colossal shrimp - served with a zesty cocktail sauce Gravlax - raw salmon cured in a sugar vinegar liquid, served with sliced baguettes and all condiments Cheese board - NY State cheddar, Yarlsburg, fresh fruit, gourmet crackers, also includes homemade Boursin made with fresh herbs 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 mesclun mix with a sour cream horseradish sauce and homemade potato rolls Antipasto to include - cured imported fresh meats, grilled vegetables, fresh mozzarella, artichoke hearts, olives, hot peppers, extra virgin olive oil and balsamic vinegar, Perecca bread for dipping Baba Ganosh - roasted eggplant, tahini and garlic <<Back to Top Hors d'Oeuvres - Passed - Cold Lobster Medallion - with wasabi mayo and asparagus on a wafer Silver Spoons - served with your choice of: Oysters topped with Caviar Shrimp Seviche Gazpacho Tuna tartar topped with wasabi Sweet and savory slasa Camembert wrap with prosciutto topped with a dollop of mango chutney Salmon chaud-froids Lobster Martini - lobster medallions, wasabi mayo, asparagus served on a wafer Herbed Thai Chicken Tea Sandwiches Baked Goat Cheese - sauteed wild leeks served on a round crostini Smoked Salmon - served with a lemon caper cream cheese mixture, topped with an asparagus tip and served on a wafer Grilled Filet Mignon - served on a homemade potato chip with a sour cream horseradish sauce topped with fresh watercress Snow Peas Stuffed with Fresh Maine Crab Belgian Endive - served with sweet and savory salsa Belgian Endive - served with homemade boursin <<Back to Top Hors d'Oeuvres - Passed - Hot Parmesan toasts Vegetable Pot Stickers - with Asian dipping sauce Homemade Spanikopita - spinach, feta cheese wrapped in philo dough Asian Spring Rolls - vegetarian spring roll served with accompanying sauces Vegetarian Samosa triangles 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 Carmelized Onions - and slightly warm Gorgonzola cheese on toast points <<Back to Top Buffet Grilled Filet Mignon - served with a sour cream horseradish sauce and homemade potato rolls Tuscan Chicken - pounded chicken breast sauteed with red roasted peppers, sun dried tomatoes in a white wine sauce or Lemon Chicken - sauteed with button mushrooms, artichoke hearts served with lemon beurre blanc Grilled Filet Mignon - served with a Port wine demiglaze Tri-Color Tortellini - served with your choice of sauces: Alfredo with petite pois, sweet homemade sausage sauteed with onions and green peppers served with a marinara, putanesca, primavera with garlic and ginger, marinara Sauteed Colossal shrimp, sun-dried tomatoes, red roasted peppers, snow peas served over a bed of orzo, topped with feta cheese Herbed New Zealand Rack of Lamb - served with a mango chutney or mint sauce Vegetable Napoleons - a tower of grilled vegetables served on a grilled portabello mushroom stuffed with chevre, artichoke hearts, sundried tomatoes, then layered with grilled yellow squash, grilled zuchini, grilled red pepper and topped with mozzarella cheese all served on a bed of mashed sweet potatoes drizzled with a balsamic reduction sauce. Sauteed Chicken Breast, artichoke hearts, mushrooms red peppers served with a white wine sauce over a bed of orzo and snow peas More Casual Buffet - Mexican: Pulled spiced chicken Spiced ground beef Red beans and tomatoes Dirty rice - rice blended with sauce and spices at cooks discretion Accompaniments - guacamole, salsa, sour cream mixture, diced tomatoes, tortilla chips <<Back to Top Sit down dinners Fresh Maine Crab Cakes - served with micro-greens and remoulade sauce Grilled Fillet Mignon served on a bed of garlic mashed potatoes and sugar baby beets with a port wine demiglaze Tuscan Shrimp - colossal shrimp sauteed with sun dried tomatoes, red roasted peppers, served on a bed of orzo 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 cous cous with sauteed bok choy and snow peas and a homemade plum sauce Pan Seared New Zealand Rack of Lamb sauteed baby spinach with shitake mushrooms and red roasted potatoes <<Back to Top Accompaniments Garlic Mashed Potatoes Asparagus Salad - served with chopped egg, sliced red onion, red peppers Gorgonzola cheese and a balsamic vinaigrette Orzo - sun-dried tomatoes, red roasted peppers, roasted garlic and snow peas, shitake mushrooms and feta cheese Cous Cous - served with sauteed snow peas, baby bok choy and local corn off the cob Fresh Maine Crab Cakes - served on a bed of organic greens and a side of remoulade sauce Grilled Vegetables Red Roasted Potatoes or Scalloped Potatoes Baby Spinach, Shitake 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 Sauteed Organic Baby Spinach in garlic and butter, sauteed baby bok choy and snow peas carrots and apples with a hint of cayenne Caesar salad - served with homemade parmesan crisps <<Back to Top Dessert Individual Mango Mousse Cakes served with chopped limed Mango and an edible rose petal Decadent Belgian Chocolate Brownies Token Wedding Cake genoise, served with your choice of filling: heavenly chocolate mousse, lemon curd or fresh berry, and a true butter cream frosting Strawberry Shortcake and freshly whipped cream 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 cream Local Organic Apple Crisp served with freshly whipped cream Make your own Sundaes with decadent Belgian chocolate brownies, served with all condiments and freshly whipped cream Individual decadent Chocolate Mousse Cakes - served with a hint of raspberry A bowl of Chocolate Dipped Strawberries A bowl of local Strawberries with freshly whipped cream Pate a Choux - a French creme puff filled with pastry cream Individual Lemon Meringue Pies • Sample Menu for a Formal Sit Down Dinner • Sample Menu for an Affair with Stations • Cocktail Reception
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