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HORS D'OEUVRES
 Our Hors D'oeuvres are a feast for the eyes - dazzling and delicious.
They can be served butler style on fresh herbs or presented
as artfully decorated platters.
Shrimp Mousse Spring Roll with Apricot, Ginger Dipping Sauce
Cashew Chicken Springroll
Pepper Encrusted Beef, Garlic Crostini, Horseradish Sauce
New England Crispy Crab Cakes
Conch Fritters with Roasted Red Pepper Sauce
Smoked Salmon Mousse, Crispy Potato Pancake, Chive Sticks
Gingered Shrimp Wrapped in Bacon
Scallop/Shrimp in Shell Saint-Jacques
Fontina Stuffed Risotto Cakes
Citrus Shrimp Caribbean
Smoked Gouda, Apple, Scallion Quesadillas
Sesame Crusted Tuna, Garlic Crisp, Wasabi Cream
Grilled Chicken, Red Pepper Cream, Mango/Scallion Garnish, Garlic Crisp
Roasted Vegetable Crostini Parmesan
Alsatian Tart, Caramelized Onions, Swiss Cheese, Bacon, Puff Pastry
Sherry Glazed Stuffed Mushroom Cap
Chilled Shrimp Canapé, Garlic Crisp, Louie Sauce
Roasted Salmon, Remoulade, Puff Pastry, Herb Garnish
Caviar Trio, Yukon Gold Potato Shell, Creme Fraiche
Asparagus Wrapped in Maple Cured Ham
Vegetable Pinwheels
Sesame Crusted Chicken Slices/Ponzu Sauce
Marinated Tomato Bruschetta, Fresh Herbs, Feta Cheese, Toast Point
Thai Curry Rice Cakes
Roasted Goat Cheese Tomato Pizzettes
Smoked Salmon Pizza
Smoked Salmon Pinwheels, Cucumber Sticks, Scallion Cream
Grilled Andouille Slice, Baguette Round, Whole Grain Creole Mustard
PRESENTATIONS
Cheese, Fruit, Nut Presentation
Imported Swiss Cheese Wedges on a Bed of Cashew Nuts
French Brie En Croute, Roasted Almonds
Montrachet Medallions in Extra Virgin Olive Oil/Dust of Thyme, Seasonal Fruit Displays
Baguette Slices/Assorted Crackers
Mediterranean Antipasto Grande
Grilled Vegetable Medley, Mozzarella/Tomato/Onion/Herb Salad,
Italian Cheeses, Genoa Salami, Adriatic Olives, Rustic Breads
A Taste of Provence & Crostini Bar
Roasted Tomatoes/Onions/Herbs, Minted Artichoke Hearts
Tapenade, Garlic Crostini
Pan Seared Beef Tenderloin, Horseradish Cream, Bistro Rolls
Jumbo Shrimp Cocktail, Remoulade/Traditional Sauces
Roasted Sides of Salmon Balsamico
Caspian Sea Molossal Caviar, Buckwheat Blinis
Blackened Chicken Breast, Roasted Red Pepper Aoili
Grilled Mediterranean Vegetable Antipasto
Hummus, Vegetable Fan Medley, Kalamata Olives, Tortilla Crisps
Brie En Croute, Almond Slivers, Apricot Glaze
Smoked Salmon Board, Scallion Cream Cheese, Bagel Crisps
Seasonal Fruit Display
Citrus Cured Gravlax, Cucumber Salad, Toast Points
SALADS
Gourmet Salad, Seasonal Greens, Raspberries, Candied Walnuts,
Sherry/Shallot Vinaigrette
Caesar Salad, Imported Parmesan Cheese, Homemade Croutons, Classic Creamy Dressing
Vegetarian Cobb Salad, Swiss Cheese, Cashews
Greek Country Salad, Bulgarian Feta, Kalamata Olives
Roasted New Potatoes, Bacon, Chopped Vegetables
ENTREES
Entrees can be displayed as elaborate buffets or individually plated for formal dining.
Chicken Victoria
Roasted Vegetable Stuffing, Garlic/Shallot Demi Glace
Chicken Ricotta
Spinach Ricotta Stuffing, Fruity Tomato Sauce
Paella Valencia
Saffron Rice, Red Pepper Confit, Cumin Scented Chicken,
Shrimp Vermouth Sauté
Chicken Scaloppini
Chicken Sauté, Roasted Tomatoes/Kalamata Olives/Capers
Herb Crusted Chicken Dijon
Chicken Ragout, Wild Mushrooms, Baby Onions
Big Easy Chicken Jambalaya
Sesame Crusted Chicken, Citrus Sauce
Crispy Duck Breast, Bing Cherry/Port Demi Glace
Handcarved Turkey Breast, Madiera Mushroom Sauce
Sarasota Bouillabaisse, Basil Toasts, Garlic Rouille
Cashew Crusted Snapper, Tropical Beurre Blanc
Garlic Crusted Atlantic Salmon Filet Provencal
Crispy Crab Cakes, Caper Sauce
Jumbo Shrimp, Sea Scallop Kabobs with Mango Coulis
Seafood Baguettes Layered with Shrimp/Scallops/Salmon, Herb Butter
Sole Oreganata, Baked Lemons
Pepper Tuna Loin, Olive Tapenade
Pancetta Wrapped Shrimp, White Bean Cassoulet, Basil Oil
Seared Beef Tenderloin Stuffed with Roasted Vegetables
Veal Tenderloin, Goat Cheese/Hazelnut/Vegetable Stuffing
Sirloin, Mushrooms/Onions, Burgundy Wine Sauce
Filet Mignon au Poivre, Horseradish Sauce
Roasted Boneless Leg of Lamb with Rosemary Pesto
Asian Three Color Pepper Steak
Herb Crusted Roasted Beef Loin, Mushroom Bouillon Demi
Veal Scaloppine alla Marsalla
Peach Glazed Country Ham
Roast Pork Loin, Apricot/Orange Marmalade/Macadamia/Onion Stuffing
Adouille Crusted Snapper, Roasted Garlic Butter
ACCOMPANIMENTS
Roasted Rosemary Potatoes
Wild Rice Pilaf with Vegetable Confetti
Orzo Primavera
Garlic Mashed Potatoes with Caramelized Onions
Haricot Verts with Carrot Batonnet/Raspberry Vinaigrette
Grilled Asparagus Spears
PASTA
Bow Tie Pasta, Shrimp Sauté, Julienne Vegetables, Sherry/Garlic/Herbs
Imported Penne, Smoked Chicken, Asparagus, Crimini Mushrooms
Linguini, Button Mushroom Sauté, Onion, Tomato Dice, White Wine Glaze, Fresh Herbs
Imported Four Cheese Baked Penne Ricotta
Cheese Tortillini Salad Santorini
Pasta Station
Penne and Orecchiette, Homemade Marinara, Sicilian, Alfredo, Carbonara Sauces
DESSERTS
Petits Fours Presentation
Chocolate/Almond Truffle Cups
Fruit Tartlets/White Chocolate Mousse
Miniature Cream Puffs
Tropical Petits Fours
Lemon Curd Tartlets
Key Lime Tartlets
Chocolate Drizzled Macaroon
Chocolate Truffle Flight
Miniature Cheesecake Medley
Strawberries Romanoff
Chocolate Fondue Grand Marnier, Seasonal Fruit, Cream Puffs
Amaretto Napoleon
Citrus Pound Cake, Zinfandel Stewed Cherries, Whipped Cream
Old Fashion Apple Crisp, Whipped Cream
European Cheeses, Nuts, Dried Fruits
Tiramisu Parfait
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