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Menu 1 - Menu 2 - Menu 3 - Menu 4 - Menu 5 - Menu 6 - Menu 7 - Menu 8 - Menu 9 - Menu 10
MENU ONE: Passed on Garnished Trays by Uniformed Wait Staff........ Tomato and Basil Bruschettas Prosciutto and Peach Chutney on Corn Bread Triangles Goat Cheese Toasts with Fresh Herbs Mushroom Caps stuffed with Sun Dried Tomatoes Note: Trays of above canapes can be placed on the buffet table, or on another surface, after passing. On the Buffet........ Filet of Beef and Artichoke Puree Crostini "Grilled" Chicken Skewers with Fresh Pineapple Chili Dipping Sauce Baked Brie with Pastry Decoration, Fruit Garnish, Imported Crackers and French Bread Rounds Gulf Shrimp Mouse with Whole Shrimp Garnish and Butter Crackers Steamed Fresh Whole Artichokes and Asparagus with sauce Alsacienne "Best in Season" Fresh Fruit Display with Chocolate Dipped Strawberries
MENU TWO: Passed on Garnished Trays by Uniformed Wait Staff... Smoked Trout Chevrons with Dijonnaise Sauce Miniature Quiche Lorraine Canadian Crab Salad in Pastry Cups Asparagus and Blue Cheese Pinwheels Sun Dried Tomato Pesto on Garlic Crostini NOTE: Trays of above canapes can be placed on the buffet table, or on another surface, after passing. On the Buffet........ Smoked Turkey and Ham in Small Rolls with Homemade Sweet Champagne Mustard Baked Brie with Raspberry andFruit Garnisht Imported Crackers and French Bread Rounds Oriental Spinach Dip in Decorative Bread Boule with Vegetable Dippers and Crackers "Best in Season" Fresh Fruit Display with Cinnamon Raspberry Yogurt
MENU THREE... Passed on Garnished Trays by Uniformed Wait Staff..... Miniature Quiche (Broccoli and Cheddar) Southwestern New Potatoes with Green Chilis, Monterey Jack Cheese and Sour Cream Empenadas with Apricot Dijon Dipping Sauce NOTE: Trays of above canapes can be placed on the buffet table, or on another surface, after passing. On the Buffet........ Marinated Jerk Chicken Skewers with Pineapple Chunks
and Peppers California Torta with Sun Dried tomato and Basil Pestos, accompanied by Assorted Crackers Three color Twist Pasta Salad with Roma tomatoes, Black Olives, Feta Cheese and Green Onions in a Vinaigrette Dressing Layered Guacamole Perfecta with Colorful Tortilla Chips
"Best in Season" Fresh Fruit Display with Chocolate Fondue
MENU FOUR... At the Carver Station... Walnut Tarragon Smoked Turkey carved to Small Egg Brioche with Wine Mayonnaise and Sweet Champagne Mustard On the Buffet... Lavish Whole and Cut Seasonal Fresh Fruit and Vegetable Display with Chocolate Fondue for the Fruit and Lemon Herb Dip for the Vegetables Layered Guacamole Perfecta served with Tortilla Chips Baked Brie en Croute with Sliced French Bread Rounds Swedish Meatballs in Rich Sour Cream Sauce Lemon Ginger Chicken Bites Hot Artichoke Dip with Assorted Imported Crackers
MENU FIVE... On the Buffet... Roasted Tenderloin of Beef in Small Dinner Rolls with Horseradish Sour Cream Sauce and Tarragon Champagne Mustard Skewered Scallops Provencal Miniature Crab Cakes with Red Bell Pepper and Dill Hollandaise Aspic GlazedBrie with Sliced French Bread Rounds and Imported Crackers (Edible flowers and herbs under the glaze) Spinach Dip in Ruffled Savoy Cabbage with Simple Vegetables and Bremner Wafers Three colored Twist Pasta Salad with Julienned Vegetables and Feta Cheese in Savoy Dressing Seasonal Fresh Fruit with Orange Chocolate Fondue Cheese Straws and Mixed Nuts at the Bar
MENU SIX... To be passed on silver trays by waiters as guests arrive... Pate a Choux filled with Lemon Sesame Chicken Salad Mushroom Caps stuffed with Sausage and Provolone Cheese Miniature Broccoli and Cheddar Quiche On the Buffet... Marinated, Grilled Beef Tenderloin in Braided Poppy Seed Rolls with California Heritage Sauce and Sweet Champagne Mustard Salmon Rilettes served with Sliced French Bread (Combination of Poached Fresh Salmon, Smoked Salmon, Butter and Herbs) Miniature Fruit Kabobs with Mint displayed with Seasonal Whole Fruits, including Strawberries served with Raspberry Yogurt Sauce Hot Artichoke and Crab Dip served with Assorted Crackers and Pita Chips Baked Brie en Croute with Brown Sugar and Pecans served with Crackers and Sliced French Bread Rounds
MENU SEVEN... At the Saute Station... Large Tail-On Shrimp sauteed in White Wine and Herbs On the Buffet... Walnut Tarragon Smoked Turkey Breast and New Orleans Style Ham Carved to Poppy Seed Brioche and Served with Cranberry Sauce, Wine Mayonnaise and Seed Mustard Lavish Whole and Cut Seasonal Fresh Fruit and Vegetable Display with Hurricane Globes and Candles Raspberry Chocolate Dip for the Fruits and Herb Mayonnaise for the Vegetables Selected Cheeses fitted into the Fruit and Vegetable Display: Green Frog Cheese, Belle Paese with Sun Dried Tomatoes Sauce and Camembert-Butter Mold Choice of Swedish Meatballs in Rich Dill Sauce or Lemon Mustard Chicken Bites with Lemon Crown and Parsley Garnish
MENU EIGHT... To be passed on silver trays by waiters as guests arrive... Shrimp, Dill and Herb Butter Canape Pate a Choux filled With Pecan Chicken Salad Crabmeat, Feta and Spinach Phyllo Pastries On the Carver Station... Roasted Top round of Beef carved to Assorted Small Rolls and served with Horseradish Sour Cream Sauce and Dijon Mustard Sauce On the Buffet... Lavish Whole and Cut Seasonal Fresh Fruit and Vegetable Display with Pina Colada Dip for the Fruits and Cilantro Herbal Cream for the Vegetables Smoked Salmon Mousse in the Shape of a Fish served with Marble Rye Cocktail Bread Brie Pinwheel (Dried Fruit, Herb and Nut Design) served with French Bread Rounds Layered Herb and Olive Loaf served with Imported Crackers Cream Mushrooms served with Miniature Pastry Shells Lemon Mustard Chicken Bites with Parsley and Lemon Crown Garnish
MENU NINE... To be passed on silver trays by waiters as guests arrive... Pate a Choux with Warmed Broccoli and Cheddar Filling Vols au Vents with Smoked Salmon Mousse and Dill Garnish Cheese Rosettes On the Carver Station... Roasted Top Round of Beef carved to Assorted Small Rolls and served with California Heritage Sauce, Tomato Bearnaise and Honey Mustard On the Buffet... Whole and Cut Seasonal Fresh Fruit with Lime Ginger Dip Large Cajun Boiled Shrimp on Ice served with Spicy Cocktail Sauce Raw Vegetables and Crackers served with Oriental Spinach Spread in Giant Pumpernickel Round Layered Ham and Swiss Cheese Loaf served with Imported Crackers Three Colored Cheese Tortellini al Fredo
MENU TEN... To be passed on silver trays by waiters as guests arrive... Choice of Two Canapes from our Canape Menu On the Carver Station... Roasted Top Round of Beef carved to Assorted Small Rolls and served with Chutney Sour Cream Sauce and Mayonnaise On the Buffet... Lavish Whole and Cut Seasonal Fresh Fruit and Vegetables Display with Grand Marnier Whipped Cream for the Fruits and Remoulade Dip for the Vegetables Shrimp Mousse served with Buttery Crackers Three Cheese Spread served in a Five Pound Pumpernickel Basket with Dark Cocktail Bread and Crackers Baked Brie en Croute stuffed with Apricots and Nuts served with Assorted Crackers Hot Crab Dip served with Miniature Pastry Shells Lemon Mustard Chicken Bites with Parsley and Lemon Crown Garnish |
