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Catering
Menu
| Cold
Hors-d'Ouvres | Hot
Hors-d'Ouvres | Stationary | Details
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| Cold
Hors-d'Ouvres |
| Sliced
beef tenderloin w/onion jam on focaccia |
| Sliced
portobello mushroom with gorgonzolla cheese |
| Taponade
bruschetta |
| Sliced
sashimi tuna on crisp won ton with wasabi |
| Smoked
salmon chive creme fraiche mousse on pumpernickel sauce |
| Cocktail
shrimp with cocktail sauce and lemon |
| Sliced
foie gras with apple and thyme jam |
| Parmesan
twists |
| Goat
cheese profiteroles |
| California
rolls with vegetables with crabmeat |
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| Hot
Hors-d'Ouvres |
| Maine
crab cakes with chipotle, basil aoli |
| Thai
coconut shrimp shewers with scallion mango sauce |
| Sesame
chicken with Chinese mustard sauce |
| Lamb
lollie pops with honey grain mustard |
| Cornmeal
fried oysters with cocktail sauce |
| Stuffed
mushrooms |
| Hot
parmesan and Bermuda onion toasts |
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| Stationary |
| Humus
with spicy pita chips |
| Baby
vegetable crudite with curry and blue cheese dips |
| Smoked
salmon platter with traditional condiments |
| Assorted
cheese and fruit |
| Raw
bar |
| Warm
brie in puff pastry |
| Roast
garlic white bean and crab dip with corn chips |
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| Details |
| Servers
and Bartenders @ $125 each (not including gratuity) |
| Linen,
china, flatware, glassware, tables, and more. |
| Custom
designed menus for buffets and plated meals for all occasions. |
