Butlered hors-d'oeuvre

BEEF:

• Beef Negiamaki - Hot
• Mini Filet Wellingtons
• Filet of Beef on Croustade with Pesto Sauce - Cold
• Chili in Mini Jalpeno Corn Muffins - Hot
• Carpaccio or Steak Tartar - Cold
• Jamaican Beef Patties

CHICKEN:

• Chicken Sate with Indonesian Peanut Sauce - Hot
• Black and White Sesame Chicken Skewers - Hot
• Curried Chicken Tartlets - Cold
• Chicken and Hearts of Palm Crouquettes - Hot
• Chicken Liver and Waterchestnut Rumaki
• Macadamia Nut Crusted Chicken Skewers

OTHER

• Baby Lamb Chops - Hot

MEAT:

• Mini Lamb Shashlik
• Dim Sum Dumplings - Hot
• Veal and Spinach Rollade with Mustard Butter - Hot
• Chicken and Prosciutto in Green Cabbage Bundles - Hot
• Mini Orange Muffins with Smoked Duck and Fig Chutney
• Fresh Figs or Melon (Seasonal) with Parma Prosciutto
•  

FISH:

• Rollades of Smoked Salmon - Cold
• Herb Encrusted Tuna with Confit of Ginger - Cold
• Salmon in Phyllo - Hot
• Smoked Trout with Horseradish Cream
•  

SEAFOOD:

• Snowpea Wrapped Shrimp with Pineapple Salsa - Cold
• Terriyaki Shrimp
• Saffron Lobster Salad in Artichoke Bottom
• Glazed Scallops with Salmon Roe - Cold
• Escargot in Bouchee with Garlic Beurre Blanc - Hot
• Crabmeat Beignets with Remoulade Sauce - Cold
• Maryland Crabcakes
• CHEESE: Mozzarella and Sundried Tomato Tartlets - Hot or Cold
• Beggars Purses with Explorateur Cheese - Hot or Cold
• Roquefort Grapes - Cold

VEG:

• Potato Cups filled with Creme Fraiche and Tobiko - Cold
• Spinach and Feta in Phyllo Triangles
• Ratatouille Turnovers - Hot
• Corn Cups with Guacomole and Salsa - Cold
• Polenta Triangles with Wild Mushrooms - Hot or Cold
• Pattypan Squash Stuffed with Corn Relish - Cold
• Zucchini Quiche with Wild Mushrooms & Pine Nuts - Hot
• French Onion Tarletts - Hot
• Potato Pancakes with Cranberry Applesauce

Breakfast

A selection of Fresh Baked Pastries including: Bagels, Croissant, Pain au Chocolate and Danish.
Fresh Squeezed Orange Juice, French Roast Coffee, Decaf and Assorted Tea.
Seasonal Fresh Fruit Salad

Lunch or Dinner

A)

• Salad Tropicale with Avocado and Hearts of Palm over Mesclune Greens, Balsamic Vinaigrette
• Paillard of Chicken Marinated in Mango Infused Oil
• Steamed Seasonal Vegetables
• Lemon Almond Cous-cous
• Rolls and Butter
• Fresh Fruit Tartlett
• Coffee, Tea and Decaf

B)

• Cold Poached Salmon with Green Yogurt Sauce
• Stuffed Poussin with Dates, Nuts and Rice
• Seasonal Steamed Vegetables
• Rolls and Butter
• Strawberries with Chantilly, Lemon Butter Cookies
• Coffee, Decaf and Tea

C)

• Gazpacho
• Boneless Breast of Duck Framboise
• Wild Rice Pilaf
• Steamed Snow Peas and Dicon Radish with Pine Nuts
• Rolls and Butter
• Fresh Berries, Chocolate Truffles and Gauffrette Wafers
• Coffee, Tea and Decaf

D)

• Grilled Marinated Vegetables with Extra Virgin Olive Oil
• Swordfish with Tomatillo Sauce
• Baby Vegetables
• Red Bliss Potato
• Rolls and Butter
• Lemon Mousse
• Coffee, Tea and Decaf

E)

• Mozzarella, Tomato and Fresh Basil
• Classic Beef Bourguignone
• Tarte Tartin with Chantilly
• Coffee, Tea and Decaf

F)

• Grilled Marinated Vegetable Terrine with Goat Cheese
• Beef Wellington Nouveau - Filet of Beef with Foie Gras, Sauce
• Perigordine. Pastry is used as holder for Asparagus Tips
• instead of around Beef.
• Duchesse Potatoes
• Mesclune Salad with Balsamic Vinaigrette
• Ice Cream Bombe
• Coffee, Tea and Decaf

G)

• Salad Surprise - Mold of Mesclune Greens wrapped with Carrot
• Band with center filled with Seafood, Tomato Vinaigrette.
• Rack of Lamb with Fresh Rosemary
• Pommes Anna
• Asparagus
• Tiramisu
• Coffee, Tea and Decaf

H)

• Grilled and Stuffed Marinated Baby Vegetables
• Salmon in Parchment with Nantucket Bay Scallops
• Basmati Rice with Pine Nuts
• Seasonal Vegetables
• Chocolate Cup filled with White Chocolate Mousse, Rasp-
• berry Coulis
• Coffee, Tea and Decaf

I)

• Mesclune Salad - Sherry Vinaigrette
• Old Fashioned Beef Stew
• Eli's Bread with Butter
• Peach Cobbler
• Coffee, Tea and Decaf

J)

• Pumpkin Soup - served in Pumpkin Shell
• Chicken Pot Pie
• Apple Pie a la Mode
• Coffee, Tea and Decaf

K)

• Asparagus Vinaigrette
• Boneless Breast of Chicken Stuffed with Ham and Cheese
• Risolee Potatoes
• Medley of Seasonal Vegetables
• Key Lime Pie
• Coffee, Tea and Decaf

L)

• Soused Shrimps
• Loin of Pork Stuffed with Prunes and Nuts
• Pommes Anna
• Medley of Seasonal Vegetables
• Hot Fudge Ice Cream Sundae
• Coffee, Tea and Decaf

Lunch or Dinner

A)

• Salad Tropicale with Avocado and Hearts of Palm over Mesclune Greens, Balsamic Vinaigrette
• Paillard of Chicken Marinated in Mango Infused Oil
• Steamed Seasonal Vegetables
• Lemon Almond Cous-cous
• Rolls and Butter
• Fresh Fruit Tartlett
• Coffee, Tea and Decaf

B)

• Cold Poached Salmon with Green Yogurt Sauce
• Stuffed Poussin with Dates, Nuts and Rice
• Seasonal Steamed Vegetables
• Rolls and Butter
• Strawberries with Chantilly, Lemon Butter Cookies
• Coffee, Decaf and Tea

C)

• Gazpacho
• Boneless Breast of Duck Framboise
• Wild Rice Pilaf
• Steamed Snow Peas and Dicon Radish with Pine Nuts
• Rolls and Butter
• Fresh Berries, Chocolate Truffles and Gauffrette Wafers
• Coffee, Tea and Decaf

D)

• Grilled Marinated Vegetables with Extra Virgin Olive Oil
• Swordfish with Tomatillo Sauce
• Baby Vegetables
• Red Bliss Potato
• Rolls and Butter
• Lemon Mousse
• Coffee, Tea and Decaf

E)

• Mozzarella, Tomato and Fresh Basil
• Classic Beef Bourguignone
• Tarte Tartin with Chantilly
• Coffee, Tea and Decaf

F)

• Grilled Marinated Vegetable Terrine with Goat Cheese
• Beef Wellington Nouveau - Filet of Beef with Foie Gras, Sauce
• Perigordine. Pastry is used as holder for Asparagus Tips
• instead of around Beef.
• Duchesse Potatoes
• Mesclune Salad with Balsamic Vinaigrette
• Ice Cream Bombe
• Coffee, Tea and Decaf

G)

• Salad Surprise - Mold of Mesclune Greens wrapped with Carrot
• Band with center filled with Seafood, Tomato Vinaigrette.
• Rack of Lamb with Fresh Rosemary
• Pommes Anna
• Asparagus
• Tiramisu
• Coffee, Tea and Decaf

H)

• Grilled and Stuffed Marinated Baby Vegetables
• Salmon in Parchment with Nantucket Bay Scallops
• Basmati Rice with Pine Nuts
• Seasonal Vegetables
• Chocolate Cup filled with White Chocolate Mousse, Rasp-
• berry Coulis
• Coffee, Tea and Decaf

I)

• Mesclune Salad - Sherry Vinaigrette
• Old Fashioned Beef Stew
• Eli's Bread with Butter
• Peach Cobbler
• Coffee, Tea and Decaf

J)

• Pumpkin Soup - served in Pumpkin Shell
• Chicken Pot Pie
• Apple Pie a la Mode
• Coffee, Tea and Decaf

K)

• Asparagus Vinaigrette
• Boneless Breast of Chicken Stuffed with Ham and Cheese
• Risolee Potatoes
• Medley of Seasonal Vegetables
• Key Lime Pie
• Coffee, Tea and Decaf

L)

• Soused Shrimps
• Loin of Pork Stuffed with Prunes and Nuts
• Pommes Anna
• Medley of Seasonal Vegetables
• Hot Fudge Ice Cream Sundae
• Coffee, Tea and Decaf

Lunch or Dinner

A)

• Salad Tropicale with Avocado and Hearts of Palm over Mesclune Greens, Balsamic Vinaigrette
• Paillard of Chicken Marinated in Mango Infused Oil
• Steamed Seasonal Vegetables
• Lemon Almond Cous-cous
• Rolls and Butter
• Fresh Fruit Tartlett
• Coffee, Tea and Decaf

B)

• Cold Poached Salmon with Green Yogurt Sauce
• Stuffed Poussin with Dates, Nuts and Rice
• Seasonal Steamed Vegetables
• Rolls and Butter
• Strawberries with Chantilly, Lemon Butter Cookies
• Coffee, Decaf and Tea

C)

• Gazpacho
• Boneless Breast of Duck Framboise
• Wild Rice Pilaf
• Steamed Snow Peas and Dicon Radish with Pine Nuts
• Rolls and Butter
• Fresh Berries, Chocolate Truffles and Gauffrette Wafers
• Coffee, Tea and Decaf

D)

• Grilled Marinated Vegetables with Extra Virgin Olive Oil
• Swordfish with Tomatillo Sauce
• Baby Vegetables
• Red Bliss Potato
• Rolls and Butter
• Lemon Mousse
• Coffee, Tea and Decaf

E)

• Mozzarella, Tomato and Fresh Basil
• Classic Beef Bourguignone
• Tarte Tartin with Chantilly
• Coffee, Tea and Decaf

F)

• Grilled Marinated Vegetable Terrine with Goat Cheese
• Beef Wellington Nouveau - Filet of Beef with Foie Gras, Sauce
• Perigordine. Pastry is used as holder for Asparagus Tips
• instead of around Beef.
• Duchesse Potatoes
• Mesclune Salad with Balsamic Vinaigrette
• Ice Cream Bombe
• Coffee, Tea and Decaf

G)

• Salad Surprise - Mold of Mesclune Greens wrapped with Carrot
• Band with center filled with Seafood, Tomato Vinaigrette.
• Rack of Lamb with Fresh Rosemary
• Pommes Anna
• Asparagus
• Tiramisu
• Coffee, Tea and Decaf

H)

• Grilled and Stuffed Marinated Baby Vegetables
• Salmon in Parchment with Nantucket Bay Scallops
• Basmati Rice with Pine Nuts
• Seasonal Vegetables
• Chocolate Cup filled with White Chocolate Mousse, Rasp-
• berry Coulis
• Coffee, Tea and Decaf

I)

• Mesclune Salad - Sherry Vinaigrette
• Old Fashioned Beef Stew
• Eli's Bread with Butter
• Peach Cobbler
• Coffee, Tea and Decaf

J)

• Pumpkin Soup - served in Pumpkin Shell
• Chicken Pot Pie
• Apple Pie a la Mode
• Coffee, Tea and Decaf

K)

• Asparagus Vinaigrette
• Boneless Breast of Chicken Stuffed with Ham and Cheese
• Risolee Potatoes
• Medley of Seasonal Vegetables
• Key Lime Pie
• Coffee, Tea and Decaf

L)

• Soused Shrimps
• Loin of Pork Stuffed with Prunes and Nuts
• Pommes Anna
• Medley of Seasonal Vegetables
• Hot Fudge Ice Cream Sundae
• Coffee, Tea and Decaf

Menus

Healthy Menu

These menus are meant to distract away from the lack of salt and fat and evoke a "sense of plenty" while keeping calories to a minimum.

Menu A

• Jicama and Sun Dried Tomato Salad with Champagne Vinaigrette
• Poached Tomato and Sole - Paupiettes of Sole Twined Around Tomato with Vegetable Coulis.
• Herbed Bread Sticks
• Banana Bread

Menu B

• Salad of Orange and Red Leaf Lettuce, Mango Vinaigrette
• Veal Loin stuffed with Artichokes and Spinach with Paprika Sauce
• Root Vegetable Chips
• Carrot Cake

Menu C

• Winter Slaw with Lemon and Orange Dressing
• Poached Breast of Free Range Chicken with Pesto
• Corn Risotto with Okra and Shiitake Mushrooms
• Danish Flatbread
• Fresh Berries

Menu D

• Carrot and Jicama Salad
• Pumpkin Seed Oil Vinaigrette with Toasted Pumpkin Seeds
• Poached Boneless Morrocan Chicken with Preserved Lemons
• Truffled Trout in Rice Paper
• Basmati and Wild Rice
• Stuffed Tomato with Mixed Vegetables
• Flatbread
• Yogurt Flan with Caramelized Apple Slices
• Decaf Espresso Coffee, Selection of Teas

Menu E

• Thai Summer Rolls with Pickled Vegetables
• Lemon Sole in Banana Leaves with Coconut Milk and Lemon Grass
• Tamarind Chicken
• Sticky Rice
• Stir Fried Vegetables
• Dessert
• Green Tea Ice Cream with Red Bean
• Coffee, Tea, Decaf

These are three sample menus that can be served either hot, cold or room temperature.

 

Breakfast

A Daily Changing Variety that includes the following:

Fresh Squeezed Orange and Grapefruit Juices, Carrot Juice and Yogoat (a wonderful Healthy drink made from Yogurt and Goats Milk).

Baked Goods including Scones, Muffins (Oat, Bran and Corn), Granola Bars, Whole Grain Breads, Bagels, Fruit and Vegetable Breads, Unleavened Breads and Flatbreads served with Fruit Confitures, Low Fat Cream Cheeses (without gum)- Scallion, Smoked Salmon and Plain and Flavored Margarines.

Cereals of Bran, Shredded Wheat, etc. served with an assortment of sliced seasonal fruits.

Espresso/Cappuccino Machine (Regular and Decaf) as well as American Coffee (Regular and Decaf) and Assortment of Teas (Herbal and Regular)

Snack

Fresh Seasonal Fruits, Date Nut Bread with Low Fat Cream Cheese and Pineapple Spread, Exotic Root Vegetable Chips served with Dips (i.e. Tomato Salsa, Yogurt or Cheese), Cruditee, Finger Sandwiches (i.e. Cucumber and Watercress, Tuna Salad or Ham with Chutney).

Unusual Menus

Jamaican Menu:

Reception - Buffet

• Roti with three dips, West African Crudite with Yogurt dip

Butlered

• Jerked Chicken Skewers, Maryland Crabcakes with Citrus Aioli, Mini Jamaican Patties, Escaveche of Red Snapper in Cucumber basket, Plantains with Crème Fraiche and Salmon Roe

Dinner

• Mesclune Greens with Raspberry and Red Onion Vinaigrette
• Corn Bread
• Jamaican Oxtail Wellington with Baby Carrots, Roasted Pearl Onions and Red Bliss Potatoes
• Rice and Peas
• Boneless Breast of Chicken - Jerk Style

Dessert

• Wedding Cake
• Finger Sweets, Jamaican Blue Mountain Coffee, Brewed Teas
• Tropical Fruit Skewers (Papaya, Carambola, Pineapple and Stawberry)

 

Brazilian Churrasca with Brazilian Power Samba Drums and Dancers

Reception - Butlered

• Chicken Croquettes, Sugar Cane Shrimp and Bruschetta of red onion, mango, cilantro and cucumber

Buffet - From the grill

• Tenderloin of Beef Skewers, Chicken Skewers, Salmon Skewers with Malagueta Pepper Sauce and Linguica Mesclune Greens with Hearts of Palm, Avocado, Mango and Papaya
• Heirloom Tomato Salad
• Farofo Peri Peri
• Banana Frita
• Pao de Queijo
• Rice with Lime and Coconut Milk

Dessert

• Banana Cake with Toasted Coconut
• Fresh Fruit Salad

Stations

Antipasto - Selection of Meats (Pepperoni, prosciutto di Parma, Genoa Salami and Mortadella), Cheeses (Fresh and Smoked Mozzarella, Provolone and Parmigiano) and Salads (Marinated Artichoke, Roasted Peppers, Marinated Mushrooms, Tuna and White Bean Salad and Tapanade).

Blini - Buckwheat Pancakes served with Caviar, Cre`me Fraiche, Smoked Salmon and Dill.

Brioche - Mini Brioche filled with Seafood, Chicken a la Cre`me and Wild Mushrooms.

Cajun - Jambalaya, Cajun Popcorn, Dirty Rice, Fried Catfish and Jalapen~o Corn Bread.

Carving - Chef carved Tenderloin or Roast Shell of Beef on Rosemary Toast with Horseradish Cream and/or Roast Turkey on Butter Rolls with Fresh Cranberry Relish and/or Fresh Smoked Ham on Buttermilk Biscuits with Chutney Butter.

Chacuterie - Selection of Pate' including Campagne, Vegetable and Fish, Saucisson, Cheeses (Brie, Gruyere, Montrachet and Explorateur) served with Mustard, Cornichons and Crusty French Bread.

Crudite'e - Farmers Market Assortment of Seasonal Sliced and Baby Vegetables with Herbed Dip.

Crepes - Individually prepared crepes filled with Seafood, Mushrooms and Ratatouille.

Chinese - Assorted Dim Sum and Spare Ribs. Optional Peking Duck served with Hoisin Sauce and Pancakes.

Curry - Selection of Chicken, Beef, Lamb or Vegetable Curry served with Basmati Rice, Papadamus, Shredded Coconut and Chutney.

Hawaiian - Roast Suckling Pig served with Fruit Sauce and Coconut Rice.

Indonesian - Riijstafel of Sate's, Nasi Goreng, Gado gado and Sambal Goreng.

Indian - Tandoori Oven Station serving Fish, Seafood, Meats and traditional breads from a portable tandoor oven. Served with Basmati Rice and Mango Chutney

Mexican Fajitas - Grilled Marinated Beef and Chicken served on soft Tortillas with toppings of Guacamole, Onions, Tomato, Monterey Jack Cheese and Salsa.

Middle Eastern - Humus, Baba Ghanoush, Stuffed Grape Leaves, Falafel and Spanacopita. Served with Pita Bread.

Morrocan - Tagine of Beef, Lamb or Chicken, Bysteeya, Kefta and Olives. Served with Pita style bread.

New York Deli - Carved Corn Beef, Pastrami and Turkey served on Miniature Rye and Pumpernickel Breads with Kosher Dill Pickles, Cole Slaw and Dressings.

Pasta - Chef preparing to order Fresh Pasta with Sauces of Tomato Basil, Pesto and Alfredo. Served with Italian Semolina Bread.

Salad of Mesclune Greens - Baby Organic Greens with Edible Flowers served with a Balsamic Vinaigrette. Optional Toppings to include Yellow Cherry Tomatoes, Kirby Cucumbers, Grated Cheese, Artichoke Hearts, Marinated Beans, Bacon, Sprouts and Red and Yellow Peppers.

Scandinavian - A Smorgasbord of Herrings, Gravlax, Tenderloin of Reindeer, Norwegian Smoked Salmon, Halvarti Cheese and Assorted Breads.

Seafood - Jumbo Shrimp and Crab Claws with Classic Cocktail Sauce. Optional Oysters and Clams on the Half Shell with Cocktail and Migonette Sauces.

Southern - Fried Chicken, Barbecue Ribs, Hush Puppies and Okra Salad.

Spanish Tapas - Chicken Croquettes, Empanadas, Potato Tortilla, Garlic Shrimp, Chorizos, Bacalhoa (Salt Cod), Olives and Montego Cheese.

Sushi - Japanese Sushi Chef preparing traditional Sushi and Sashimi to order.