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Cheese Boards
Selection of French, Italian, New York State
Cheeses with Fresh Fruit and Dried Fruit,
Crackers, Walnut Bread and Baguettes

Crudite Display
Assortment of Seasonal Vegetables,
With Red Pepper, Cilantro Mint, and Mango Dip.

Mediteranean Display
Bowls of Hummos, Baba Ganouj, White Bean Flagole,
Eggplant Caponatta, Tzatziki,
Served with Grilled Nan Bread, Toasted Pita and Crostini.

Brushetta Station
Toasted Herb & Cheese Crostini, and Tuscan Bread
Served with an Assortment of Dips
White Bean, Garlic and Rosemary, Tomato and Basil and Caponata.

Pate Boards
Pate De Campagne, & Vegetable Pate En Crout.,
Prosuitto and Bresaola, Served with Cornichons, Nicoise Olives,
Mustard and Baguettes.

Tuscan Table
Mozzarella with Basil & Extra Virgin Olive Oil
Marinated Artichoke Hearts, Spiced Olive Medley,
Grilled Eggplant, Marinated Mushrooms, Fire Roasted Peppers, Charcuterie, Imported & Domestic Farm Cheeses, Decorative Display of Breads to include Baguettes, Parmesan Crisps and Focaccia.

Wild Mushroom Rissotto Orencinni Topped with Truffle Oil.

Rosemary Grilled Baby Lamb Chops with a fresh Mint and Appricot Salsa.

Roasted Tomato Bisque With Grilled Cheese Triangles

Pan Seared Scallop with Sweet Red Onion Marmelade & Safron Aioli

Seared Duck Breast on Casava Chip topped Peach & Mango salsa

Szechwan Seared Chicken Dumplings with an Orange Ponzu Dipping Sauce.

Taquilla & Lime Rubbed Swordfish with a Margarita Dipping Sauce.

Garlic Scented jumbo Shrimp and Chorizo Sausage Skewer.

Seared Scallops with Lemongrass Broth in an Asian Soup Spoon.

Crab and Corn Cakes with Fire Roasted Toamato Ailoli.

Coconut Crusted Shrimp with Blackberry Sauce.

Tandoori Chicken Skewars with Cumin Scented Yogart.

Mini Monchego and Guava Grilled Cheese Sandwishes

Sweetened Soy Lacquered Chicken Sate, Lemon-Lime Aioli.

Grilled Skewered Provincial Lamb with Minted Parsley.

French Onion Soup shooters with Brioche topped melted gruyer toast points.

Lamb Loli-POP rubbed with Lemon & Rosemary with a Taziki Sauce.

Hickory Bacon wrapped Seas Scallop pure Maple Caramel.

Pear & Roquefort with candied walnuts on endive spear.

Grilled Scallops on Crisp Tortillas with Avocado Corn Relish.

Focaccia squares with Grilled Tenderloin of beef Horseradish creme fraiche..

Pissaladiere Tartlets with caramelized onion, thyme & bacon.

Miniature Crab Cakes with Chili Lime Remoulade.
Roasted Beet & Stilton on Organic Endive Spears.

Organic Chicken Slaw with Dried Cranberries & Appricot Topped On a Curry Bow Chip.

Seared Ahi Tuna on Cucumber disk with Caviar and Wasabi Creme Fraiche.

Smoked Salmon Napolean Gateu Topped with Caper & Dill Aioli

Roasted Finger Ling Potatoes with Caviar and Creme Fraiche.

Filet on Garlic and Herb Ficelle with Horseradish Creme Fraiche.

Corn Tortilla cups Filled with Chipotle Chicken Salad.

Crispy Lobster Tart with Shallots and Leeks

Seared Foie Gras on Toast Points with Pear Relish.

Herbed Potato Rounds with Smoked Salmon.

Seared Tuna Steak on Crispy Cucumber topped with Pickled Ginger and Wasabi Cream.

Seared Foie Gras on Toast Points with Pear Relish.

Duck filled Steamed Lettuce Wraps with Mango Salsa.

Sweet Potato Pancakes with Homemade Apple Chutney.

Butternut squash and apple bisque topped with cinnimun creme fraiche.

Roasted corn and pepper bisque with drizzled chive oil.

Mini shooters of creamy tomato soup with mini grilled cheese sandwiches.

French Onion, with 5 onion, sherry wine and gruyer toast point.

Porcini and Jerusalem Artichoke served with caraway bread sticks.

Lobster Bisque with creme fraiche and chive oil.

Gazpacho with a dollop of seasoned creme fraiche and parsley & Basil oil.

Celeriac soup with hazelnut oil and nutmeg.

Cajun Corn Soup with Shrimp.

Tuscan Cream of Tomato drizzled basil coulie.

Spicy Chicken and Corn Chowder.

Asparagus Bisque with Crème Fresh.

Fresh Tomato and Thyme Soup.

Provencal Vegetable Soup.

New England Clam Chowder.
Herb Polenta Cakes with Grilled Duck and Apricot Chutney.

Brie, Raspberry and Almonds in a hand shaped Phyllo Star.

California Rolls with Wasabi and Soy Dipping Sauce.

Pistachio Encrusted Chicken Satay served with a Sweet Soy Dipping Sauce.

Maryland Crab Cakes served with chipotle pepper aioli.

Mini Ginger Beef Wellington Puffs.

Scallop, Mango and Corn Salsa Tartlets.

Asparagus and Risotto Cake with Red Pepper and Fontina Cheese.

Skewered Duck Sate with a Spicy Peanut Sauce.

Cocktail Shrimp served in mini glass shooters with Bloody Mary Cocktail Sauce.

Crab Cakes with Cilantro Cream

Beef Empanadas.

Wild Mushroom Duxelle on Crostini with Charred Onion Jam.

Chicken Spring Roll.

Wild Mushroom Turnovers.