|
Hors D' Oeuvres |
|
Coconut
Chicken Fingers 1.25 each |
|
Bacon Wrapped
Chestnuts 1.25 each |
|
Dragon Wings
with Bleu cheese dip & celery stick 1.25 each |
|
Spinach
Stuffed Mushrooms 1.25 each |
|
Chorizo
Stuffed Mushrooms 1.25 each |
|
Cheddar Cheese
Puffs 1.25 each |
|
Vegetable
Spring Rolls 1.25 each |
|
Swedish
Meatballs 1.25 per person |
|
Petite Quiche
1.25 each |
|
Assorted Finger Sandwiches
1.25 each |
|
Sweet Potato
Fritters with maple glaze 1.25 each |
|
Antipasto
Puffs 1.25 each |
|
Tomato Presto Bruschetta
1.25 each |
|
Mini Beef
Wellington 1.50 each |
|
Shrimp Puffs
1.50 each |
|
Vegetable or Chicken Quesadilla
1.50 each |
|
Assorted Fresh
Made Canapes 1.50 each |
|
Tempura Shrimp
2.00 each |
|
Smoked Salmon wrapped Asparagus
2.00 each |
|
Jumbo Shrimp
with cocktail sauce 2.00 each |
|
Bacon Wrapped
Scallops 2.50 each |
|
Petite Lamb Chops with mint chutney
2.50 each |
|
Baked Brie & cranberries en croute
75.00/kilo |
|
Whole Smoked
Salmon Display with appropriate garnishes. 150.00 |
|
Fruit and
Cheese Presentations |
|
Melange of Fresh Fruit, Vegetable and
Cheese 5.00/person |
|
Mosaic of
International Cheeses with Fresh fruit 3.95/person |
|
Domestic
Cheese and Fruit Display 2.95/person |
|
Domestic
Cheeses and Crackers 1.95/person
Crudite of Fresh Vegetables 1.50/person |
|
Dinner Buffet
Entrees |
|
Choose 2 selections from section A for 17.00 |
|
Choose 1 from section A & 1 from section B for 17.95 |
|
Choose 1 from section A & 1 from section C for 20.00 |
|
Entrees are accompanied by choice of two salads, one vegetable, one
starch, rolls & butter |
|
Coffee, teal & iced tea are an additional 1.25 per person |
|
Dinner
Buffets |
|
Includes choice of two
of the following salads: |
|
Tossed Garden Salad
~ With choice of three dressings. |
|
Classic Caesar
~ Crisp romaine tossed with fresh
parmesan, club croutons, anchovies and our tangy Caesar dressing. |
|
Balsamic Marinated
Vegetable Pasta Salad ~ Fresh garden vegetables tossed
with penne pasts and zesty balsamic vinaigrette dressing. |
|
Fresh Fruit Compote
~ Seasonal fruits and berries
accented with Grand Marnier. |
|
Hot German Potato
Salad ~ Tender potatoes layered with
chopped bacon, onions and hot bacon dressing. |
|
Section A |
|
Grilled Chicken
Farfalle Carbonara
~ Tender chicken and bowtie pasta
tossed with garden vegetables, chopped bacon and diced sweet ham.
Blanketed by parmesan cream sauce. |
|
Lemon Chicken Piccata
~ Scallopines of
boneless chicken robed in parmesan egg batter. Finished with sherry
lemon butter sauce and capers. |
|
Beef Tips Dijonnaise ~ Tender beef loin
tips braised in port wine and combined with mushroom demi-glace accented
by Dijon mustard. Finished with sour cream. |
Stuffed Pork Loin Chops ~ Bone in chops
pocketed with traditional herb bread dressing. Served with pan gravy. |
|
Garden Fresh Pesto Farfalle
~ Bowtie
pasta tossed in pesto olive oil with bushels of fresh vegetables. |
|
Chicken Your Way
~ We have young
roasting chicken quarters. You tell us whether you want them fried,
roasted or barbecued. |
|
Roast Pork Loin
~ Rubbed with garlic and
rosemary our pork loin is roasted gently to produce a moist and tender
finish. Accented with Scandinavian lingonberry glaze. |
|
Medallions of Chicken Parmesan ~
Boneless chicken breast robed in Italian breading and pan-fried golden.
Laced with our zesty marinara and shredded parmesan. |
|
Herb Crusted Pork Chops
~ Boneless loin
chops breaded with savory herb crumbs and draped with bleu cheese cream
sauce. |
|
Festive Spinach Salad
~ Tender leaves tossed with chopped
bacon, sliced mushrooms, Bermuda onion, strawberries and mandarin orange
segments. Served with raspberry vinaigrette.
Grilled
Chicken Santa Fe ~ Grilled chicken breast accented
with lime juice and topped with mild salsa and sharp cheddar cheese.
Hawaiian
Chicken ~ Juicy breast
robed in sweet coconut breading and laced with tangy sweet & sour sauce. |
|
Section B |
|
Grilled Salmon
~ Fresh Norwegian salmon
char-grilled and laced with creamy leek sauce. |
|
Baked Cod
Gratin ~ Tender, flakey Atlantic cod loin
brushed with herb butter and topped by parmesan bread crumbs. Drizzled
with butter and baked golden. |
|
Shrimp and
Tasso Penne Pasta
~ Gulf shrimp and Louisiana Cajun
tosso tossed with penne pasta in a creamy romano sauce. |
|
Fruit du Mer
Newberg
~ The fruits of the sea! Shrimp,
scallops, crab and cod school in succulent newberg sauce accented with
dry sherry. |
|
Baron of Beef
~ Corn fed choice top round of beef
crusted with roasted garlic and cracked peppercorns. Sliced, rolled and
served with hearty beef demi-glace. |
|
Chicken Cordon
Bleu
~ Breast of chicken stuffed with
parma, proscuitto ham and aged swiss cheese. Finished with creamy
alfredo sauce. |
|
House Baked Special Occasion Cakes
(Birthday, Anniversary, Graduation etc.) Made from scratch will real
butter & decorated to your specifications. Prices start at
3.00 per person
|
Cape My Crab Cakes
~ Savory cakes made from blue crab,
egg battered and sauteed golden. Finished with boursin cream sauce. |
|
Chicken
Wellington
~ Boneless breast of chicken stuffed
with garlic sauteed portabello mushrooms and wrapped in puff pastry.
Served with artichoke cream sauce. |
|
Pecan Trout
~ Farm raised trout fillet studded
with pecans and finished with tarragon cream sauce. |
|
Shrimp &
Chicken Jambalaya
~ Gulf shrimp and morsels of grilled
chicken in hearty sweet/hot tomato vegetable stew. |
|
Section C |
|
Slow Roasted
Prime Rib
~ Moist and tender rib eye roast of
corn fed beef slow roasted for maximum flavor. Hand carved on the buffet
line and accompanied by au jus creamy horseradish. |
|
|
Starches |
|
Please choose one: |
|
Baked Potato |
|
Oven Browned Redskins |
|
Wild Rice Pilaf |
|
Roasted Sweet Potato |
|
Rotini Alfredo |
|
Parsley Boiled Redskins |
|
Mashed (Plain, Pesto or Garlic) |