High End

Surf and Turf

  • Romaine hearts with asparagus tips, mushrooms, and blue cheese crumbles served with a honey Dijon vinaigrette, bread and butter.
  • 5oz. Beef Filet or 5oz. Pork Tenderloin.
  • 3oz. Alaskan Salmon filet – Grilled with lemon butter, rosemary, and garlic salt or3oz. Orange Roughy filet – Baked with citrus butter, oregano and sea salt.
  • Seasoned New Potatoes – Doused with olive oil, rosemary, dill and garlic, then baked golden brown or Mushroom wild rice.
  • Vegetables – Broccoli crowns, steamed with sea salt and olive oil or Red and green bells, onion and carrots sautéed’ in olive oil and garlic.
  • Assorted breads with whipped honey butter.

Ultimate Buffet

  • Plated salad service at table – Mixed greens with carrot shavings, cherry tomatoes, sprouts and sesame seeds served with a balsamic vinaigrette and bread and butter.
  • Carving Station with roasted leg of lamb, served with a mint jelly or Carving Station with roasted pork tenderloin, served with an apple/cranberry marmalade sauce.
  • Chicken Marsala – Oven baked in a red wine, mushroom brown gravy sauce.
  • Shrimp Alfredo Linguini – Medium shrimp sautéed in garlic and butter, tossed with broccoli and red bell peppers in a creamy alfredo sauce over linguini pasta.
  • 3 Cheese Blend Potatoes Au gratin and Rice Pilaf.
  • Vegetables – Broccoli, cauliflower, and carrots, steamed with a hint of sea salt and olive oil and Green bean almandine.
  • Assorted breads with whipped honey butter.

Dessert

  • Cheesecake with cherry topping.
  • Dark chocolate fudge cake with white chocolate drizzle and whip cream dollop.
  • Old fashioned peach cobbler with vanilla bean ice cream.

Toast of the Town

  • Bacon Wrapped Shrimp grilled and served with a tangy BBQ sauce.
  • Stuffed Mushroom Caps…with mozzarella, Italian sausage, garlic and cream cheese.
  • Fried Mozzarella with Field Greens, cherry tomatoes, red onion rings and served with a sweet mustard vinaigrette (Chef preparation on site).
  • Apple Glazed Lamb Chops and Pan Seared Sea Bass with Crab Alfredo Sauce.
  • Grilled Asparagus or Sauté Green Beans…olive oil, garlic, cracked pepper and lemon.
  • Twice Baked Potatoes.
  • Fried Bananas with vanilla bean ice cream, fresh mango and chocolate drizzle (Chef preparation on site).
  • Tea and Lemonade.

Includes: buffet service, set up and clean up of service area, black plastic plate ware and utensils, black paper napkins, cups and ice.

Elegant Evening

  • Stuffed Mushroom Caps…with mozzarella, Italian sausage, garlic and cream cheese.
  • Asparagus and Asiago wrapped in Phyllo
  • .

  • Asian Chicken Satay Skewers.
  • Arugula and Spinach Salad – slice Roma tomatoes, red onion rings, gorgonzola cheese crumbles, and walnuts tossed with raspberry vinaigrette.
  • Beef Tenderloin – broiled to a rare with herbs and tangy broth, then seared to finish and topped with a crab béarnaise sauce.
  • Pecan Encrusted Salmon Filet – coated in Italian bread crumbs and finely chopped pecans, served with a mango chutney.
  • Pan Seared Veggies – Leeks, Green Beans and Yellow Bells…..seasoned with olive oil and sea salt.
  • Twice Baked Potatoes.
  • Molten Chocolate Chip – individually baked chocolate chip, cupcake size cookies, then filled with vanilla pudding and topped with whip cream and chocolate drizzle.
  • Raspberry Lemonade, Sparkling Water, and Fresh Brewed Iced Tea.

Includes: preparation and service, set up and clean up of service area, disposable serviceware, cups and ice.


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