COCKTAIL RECEPTION
An Elaborate Selection of Hot Hors D'oeuvres to be Butlered
From Silver Trays, Wicker Baskets and Ceramic Platters.
All Trays to be garnished with Fresh Flowers and Greens
Chicken Sate with Thai Peanut Sauce
Lamb and Caramelized Onion Strudel with Dijon Dipping Sauce
Gourmet Vegetable Pizzas
Fresh Marinated Tuna Wrapped in Crisp Snow Peas with a Soy Ginger Marinade
Smoked Salmon Spring Rolls with Apricot Dipping Sauce
Coconut Chicken with Plum Sauce
Classic Peking Duck Pancakes with Hoisen Sauce
Wild Forest Mushrooms in Phyllo Dough
Home Made Squash Pancakes with Pink Apple Sauce
Cold Display Of Hors D'oeuvres
Garden Fresh Crudités Display with a Selection of Herbed Dips Served from oversized wicker baskets
Chefıs Assortment of Gourmet Canapés
Hummus and Babaganoush with Lemon Pepper Pita Triangles
Smoked Turkey Fingers coated in Toasted Slivered Almonds Offered with a Honey Mustard Sauce
Oriental Station
Fresh Lo Mien Stir Fried to Order with Crisp Oriental Vegetables and a Soy Ginger Sauce
Toppings to Include: Beef, Chicken and Duck Filets
Home Made Dim Sum of Vegetable, Beef and Chicken Dumplings, Served From Bamboo Steamers with an Oriental Dipping Sauce
Mushroom Station
A Selection of Wild and Domestic Mushrooms to Include: Hen of the Wood, Chanterelle, Enoki, Portobello and Shiitake Sautéed in Herbed Butter and Offered with Toast Crowns
Carving Station
Herbed Marinated Turkey Breast Offered with Cranberry Chutney
Pineapple Glazed Corned Beef with Grainy Mustards
Dijon Crusted Rack of Lamb with Mint Jelly
All Sliced to Order and Served with a Selection of Mini Rolls and Snack Breads
DINNER
Warm Crusty Sour Dough Rolls with Margarine Roses Set Atop a Full Galaxe Leave
Champagne Toast with Fresh Raspberries
First Course
Wedges of Soft Boston Bibb Lettuce
Garnished with Tender Asparagus Spears and a Confetti of Red and Yellow Tomatoes
Waiters to offer Raspberry Vinaigrette
Silver Bread Basket to each Table to Include Onion Sticks, Raisin Walnut Rolls, Sesame Bread Sticks and
Black Pumpernickel Bread
Entree
Guests to Choose From Scrolled Parchment Menus
Potato Crusted Salmon on a Bed of Sautéed Spinach Served with a Citrus Sauce
OR
Breast of Capon Filled with Wild Mushrooms and a Confetti of Red and Yellow Peppers Served with a Wild Mushroom Demi Glace
Both Served with:
Mushroom Shaped Oven Roasted Red Bliss Potatoes
Carrot Flowers
Haricot Verte Beans with Sautéed Leeks
Before serving Dessert, the guest tables will be cleared
and cleaned for better dining pleasure. Also, a fresh folded white dessert napkin will be placed in front of each guest.
Fancy After Dinner Nuts and Mints will be placed in the Center of Each Table.
Dessert
Fantasy Fruit Plate:
A Selection of Fresh Seasonal Melons, Strawberries
Blackberries and Raspberries, Star Fruit and Kiwi Offered with a Chocolate Hazelnut Fondue
Garnished with a Thin Cookie Tuile Dipped In White Chocolate Filled with Dark Chocolate Mousse
Bartenders to Offer After Dinner Cordials and Brandies
As guests Arrive, Uniformed Waiters to Butler Flavored Waters with Garnishes, Regular and Herbal Iced Teas, Regular and Raspberry Iced Teas
Selection of Hot and Cold Hors D'oeuvres to Include
Fresh Marinated Tuna Wrapped In Crisp Snow Peas
Smoked Salmon Spring Rolls
Parmesan Curls
Bruschetta with Sundried Tomatoes and Artichoke Hearts
Flaky Phyllo Triangles with Spinach
Vegetable Wontons with Plum Sauce
Brie and Raspberry Tartlette
Petite Cheese Knishes with Sour Cream
Cold Display Table to Include
Hummus, Eggplant Picante and Babaganoush
All Served with Pita Triangles and Tara Chips
Garden Fresh Crudités Display with Herbed Dips
Fresh Fruit Display
DINNER
Large Display Challah For Motzi
Raisin Walnut Rolls with Butter Roses
Soup Course
Please Select One
Cream of Wild Mushroom
Cream of Asparagus
Salad Course
Trio Sampler Plate To Include
Spring Mix Salad with Split Tear Drop Tomatoes
Grilled Portobello Mushrooms
Julienne Green and Yellow Squash with Carrots
Tossed in a Cilantro Vinaigrette
Waiters to Place on Each Guest Table
Silver Bread Basket with Pumpkin Seed Bread, Onion Sticks Black Bread and Focaccia Bread
Entree
Choice of Entree to All Guests to Include:
Sweet Potato Crusted Red Snapper with a Saffron Sauce Offered with Haricot Verte Beans and Carrot Flowers
OR
Vegetable Napoleon -
We Start with a Grilled Portobello Mushroom Layered with Fresh Spinach, Tofu, Eggplant, Spaghetti Squash and Topped with a Thick Slice of Grilled Beefsteak Tomato Topped with a Vegetable Vinaigrette
Rolling Carts of Pasta to Include:
Wild Mushroom Raviolis with a Roasted Red Pepper Sauce
Penne Pasta with Sundried Tomatoes, Fresh Basil, Olive Oil, Asparagus Tips and Pine Nuts
Dessert
Stemmed Martini Glass with Raspberry and Currant Sorbet
Plate of Fresh Seasonal Fruit to Each Table
Plate of Chocolate Covered Strawberries and Truffles
