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Butler Service of Seasonal
Hors D'Oeuores
Marinated Beef and Chicken Sate'
Scallops Wrapped in Bacon
Seafood Spring Rolls,
Hoisin Dipping Sauce
Puff Shells Filled with Assorted
Seafood Salads
Grilled Kabobs and Brochettes,
Cherry Tomatoes
Steamed Dim Sum, Won Tons and Dumplings
Fresh Mozzarella & Beefsteak Tomato
Bruchettas
Mushroom Caps Stuffed with a Pecan
Duxelle
Miniature Beggar's Purse with a
Vegetable Coulis
Crostini Served with a
Roasted Red Pepper Salsa
Smoke Salmon Water Crackers
Beef Carpaccio Atop a
Horseradish Dim-glaze
Crab Cakes Tartlets, Sour Cream and Cilantro Accompaniment
Chef's Specialty
Stations
Stir Fry Wok Station
Assorted Asian Vegetables of Baby Corn, Mushrooms, Scallions,
Cabbage, Water Chestnuts, Broccoli, Snap Peas, , Ginger and Quickly Stir
Fried Served with Fried Rice, Chopsticks and Theme
A Beautifully Decorated
Theme Display Featuring Penne Pasta Cooked to Order
Lightly Sautéed in Two Different Sauces Featuring Pink Vodka Sauce and a
Long Island Tomato Marinara Sauce
Rubbed Tenderloin
Loin of Pork and Farm Stand Vegetables
Marinated in a Herbal Infused Marinade, Served with Fruit Salsas and
Relishes Butcher Block Carving Board
Select Either Top Sirloin, Vermont Turkey breast, Corned Beef or
Carved to Order and Accompanied with proper condiments.
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Artistically Decorated
Cold Food Presentation
Farmer's Basket of
Chilled,
Fresh Sliced Fruit Display
Seasonal Fresh Fruit and Berries, Beautifully Displayed Along with Hand
Carved Melon Pieces
Mirror Display of Imported and
Domestic Cheeses
Imported Provolone, Mozzarella, Swiss, Pepper Jack and Gouda Cheeses
Assorted Crackers, Flat Breads, Breadsticks
Wicker Baskets of Crudites and Dips
Sliced Raw, Farm Vegetables Presented in Wicker Baskets Creamy Dijon
Mustard Dipping Sauce
Cornucopia of Farm Fresh
Grilled Vegetables
Marinated with a Basil Infused Olive Oil and Fresh Herbs Served with Fruit
Salsa and Relishes
Assortment of Fresh Seasonal Salads
Tomatoes and Cucumbers
penne with Roasted Garlic,
Artichoke Hearts and Baby Mushrooms,
California Seafood Salad, Moroccan
Rice with Raisins
North Fork Zucchini and Yellow Squash Pomodoro
Salads
Caesar Salad with Chef’s own Red Pepper
Caesar Dressing
Proscuitto with Argula and Field Greens,
Tossed with Parmesan, Extra Virgin Olive Oil and Fresh Lemon Juice
Watercress, Endive and Mixed Field Greens
with Aged Cheddar,
Granny Smith Apples & Champagne Vinaigrette
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