Butlered Hors D'Oeuvres

Shrimp and Mushroom Strudel

Italian Style Roulade
with Prosciutto, Roasted Red Pepper, Sun Dried Tomato and
Fresh Basil, served with a Roasted Red Pepper Sauce

Eggplant Fritters
Served with Roasted Red Pepper Sauce

Israeli Bruschetta
Tuscan Crostini Rubbed with Garlic and Olive Oil, Lightly Grilled
and topped with Homemade Israeli Salad

Duck Moo Shoo
Wrapped in a Scallion Pancake, tied with a Chive

Set First Course

Caesar Salad
with Roasted Red Peppers, Yellow Teardrop Tomatoes and Parmesan Crisps,
garnished with an Oven Dried Tomato

Individual Bread and Butter Plates with Sweet Whipped Butter and
Pesto Infused Butter Triangles

Lined Silver Basket of Warm Spinach Garlic Rolls, Sun Dried Tomato Basil
Twists, Rosemary Focaccia and Cheddar Poppyseed Brioche

Grilled Filet of Salmon
Napped with our Tarragon Beurre Blanc

Chicken Piccata
Prepared with Lemons and Capers in our Vermouth Sauce

Egg Cavatappi
with Roasted Corn, Spinach, Sun Dried Tomatoes, Mushrooms and
Leeks, sautéed in our Homemade Balsamico

Root Vegetable Strudel
Served with a Smoked Tomato Garlic Sauce

Wild Mushroom Mashed Potatoes

 Dessert Buffet

Profiterole Bar
with Pate Choux Bases, New York Vanilla and Double Chocolate Chip Ice
Cream, Caramelized Bananas, Hot Fudge and Fresh Strawberry Sauce

Chocolate Fondue
with a Display of Skewered Lemon Pound Cake, Pineapple, Whole Fresh
Strawberries, Dried Apricots, Marshmallows, Bananas and Miniature Biscotti

Chocolate Cups
Filled with Bailey’s Irish Cream®, Frangelico®,
Kahluá® and Amaretto

Berry Bar
with Fresh Raspberries, Strawberries and Blueberries, spilling out of a
Beautifully Carved Watermelon and served with Brown Sugar,
Whipping Cream and Sour Cream

Seattle’s Best® Decaffeinated Coffee, Cream,
Sugar and Sweet ‘n Low®

Butlered Hors D'Oeuvres

Curried Vegetable Potstickers
Served with Garlic Soy Dipping Sauce

BBQ Salami Slices
Served with a Frill Pick

Cucumber Rounds
with Smoked Trout, garnished with a Sprig of Dill

Miniature Mexican Seven Layer Dip in an Herbed Tortilla Cup

Zucchini Rounds
with a Scoop of Deviled Egg

Rumaki
Glazed with a Sweet and Sour Sauce

"Martini" Salad Bar

Guests choose a Lettuce Base, Mix-Ins and a Salad Dressing to be tossed
in a Martini Shaker and served in a Large Martini Glass

Lettuce Bases
Romaine, Chopped Iceberg, Bibb, Romaine and Radicchio
Baby Field Greens

Mix-Ins
Baby Shrimp ~ Grilled Chicken ~ Chopped Egg ~ Artichoke Hearts
Portabella Mushroom Strips ~ Diced Tomatoes ~ Peapods
Roasted Red Pepper ~ Baby Corn ~ White Asparagus
Diced Yellow Pepper ~ Roasted Corn ~ Shredded Carrot ~ Jícama
Shaved Red Onion ~ Snow Peas ~ Roasted Diced Beets
Radiatore Pasta ~ Diced Grilled Yellow Squash and Zucchini
Israeli Couscous ~ Enoki Mushrooms
Shredded Cheddar Cheese ~ Parmesan Cheese
Crumbled Amish Blue Cheese ~ Diced Grilled New Potato
Sun Dried Cherries ~ Toasted Walnuts ~ Toasted Pine Nuts
Caramelized Pecans ~ Rice Noodles ~ Garlic Croutons
Pumpernickel Croutons ~ Ground Pepper Mill

Dressings
Caesar
Hoisin Vinaigrette
Balsamic Vinaigrette
Ranch

Fifties Buffet

Prepared by a Server on a Griddle
Miniature Char Burgers, served on a Freshly Baked Petite Bun with
Diced Onion and Ketchup Squirters

Miniature Grilled Teriyaki Chicken Breast
Served on Freshly Baked Sesame Seed Twists

Teenie Weenies
Served on Freshly Baked Steamed Buns

"Mayo" and Teriyaki in Squirters, Sliced Roma Tomato,
Shredded Lettuce and Red Onion

French Fries

Cheddar Cheese

Rainbow Jell-O® Mold Display

Baked Macaroni and Cheese

New York Deli Buffet

Sliced Tableside by a Uniformed Chef
Hot Corned Beef
and
Chopped Liver

Sliced Roma Tomato, Red Onion, Dill Pickles and Black Olives

Squirters of Yellow and Dijon Mustard

Basket of Freshly Baked Onion and Kaiser Rolls, Light and Dark Rye

Potato Pancakes
Served with Sour Cream and Applesauce

Grilled and Chilled Marinated Vegetables
Asparagus, Yellow Squash, Beets, Red and Green Peppers,
Jícama, Mushrooms and Eggplant, served with
Roasted Red Pepper Sauce

Homemade Creamy Cole Slaw

Buffet Decorated with Salami’s, Jars of Mustard and Ketchup
and Other Deli Food Products

Soda Bar

Sprecher’s® Root Beer Floats with New York Vanilla Ice Cream
Chocolate and Vanilla Milkshakes
Chocolate and Cherry Phosphates and Sodas
Green Rivers®
Straws, Maraschino Cherries and Whipped Cream

Dessert Buffet

Strawberry Rhubarb Pie

Oversized Chocolate Cake

Banana Cream Pie

Chocolate Fondue
with a Display of Skewered Lemon Pound Cake, Pineapple,
Whole Strawberries, Dried Apricots, Marshmallows,
Bananas and Mini-Biscotti

Chocolate Chip Mandel Bread

Red Licorice

Assorted Penny Candy

Fresh Fruit Display

Seattle’s Best® Regular and Decaffeinated Coffee, Hot Water,
Bigelow® Herbal Decaffeinated Tea, Cream, Sugar,
Sweet n’ Low® and Lemon Wedges

Martini Menu

The Blue Cheese Ketel
Ketel One Vodka® with Blue Cheese Stuffed Olives

The Black Martini
Absolut® and Chambord®, garnished with a Fresh Raspberry

The Blue Velvet
Absolut Kurant® and Blue Curaçao with a Lemon Twist

The Cosmopolitan
Absolut Citron®, Triple Sec, Lime Juice and a Splash of Cranberry
with a Lemon Twist

Butlered Hors D'Oeuvres

Cashew Chicken Egg Rolls
with Sweet ‘n Sour and Hot Mustard Sauces

Miniature Reuben Sandwiches

Grilled and Chilled Marinated Shrimp
Wrapped in a Peapod

BBQ Chicken and Jalapeño Jack Dumplings
with BBQ Sauce and Crisped Onion

Roasted Duck Quesadillas
Served with Strawberry Cilantro Salsa

Beggar’s Purse
with Chèvre and Pine Nuts

Dinner Buffet

Carved by a Uniformed Chef
Free Range Chicken
with Artichokes, Caramelized Onions, Asparagus and Mushroom Duxelles,
Napped with a Madeira Reduction
and
Roast Tenderloin of Beef
Served with Green Peppercorn Sauce

Shells with Fresh Broccoli and Shrimp
Sautéed in Garlic and Olive Oil

Chopped Salad
Romaine, Bibb and Radicchio Lettuce, Halved Cherry Tomatoes, Red Onion,
Green Pepper, Shredded Carrots, Hearts of Palm, Chiffonnade of Basil,
Blanched Broccoli Florets, Garbanzo Beans and Roasted Red Pepper,
tossed in our Homemade Balsamic Vinaigrette

Cornucopia of Breads
Garlic Rosemary, Pretzel and Spinach Garlic Rolls
and Rosemary Focaccia, surrounded by a Display of Whole Breads

Whipped Butter Rosettes

Dessert Buffet 

Create Your Own Sundae Bar
Chocolate Dipped and Decorated Waffle Cups with Chocolate-Chocolate
Chip and New York Vanilla Ice Cream and Strawberry Frozen Yogurt with
Toppings to include:
Hot Fudge, Crushed Strawberries, Crumbled
Brownies and Oreos®, Butterfingers®, Gummi Bears®,
M&M’s®, Chocolate and Rainbow Sprinkles,
Whipped Cream, Cherries and Nuts

Fresh Fruit Display
Watermelon, Cantaloupe, Honeydew, Pineapple, Red and
Green Grapes and Kiwi

Berry Bar
Fresh Raspberries, Strawberries and Blueberries, spilling out of a Beautifully Carved Watermelon and served with Brown Sugar,
Whipped Cream and Sour Cream

Butlered Hors D'Oeuvres

Phyllo Triangles
with Lamb and Feta Cheese

Saffron Risotto Cakes
with Hot Smoked Salmon Salad, garnished with Fresh Chervil

Mushroom and Caramelized Onion Quesadillas
Served with Smoked Tomato Salsa

Spicy Beef Maki Rolls
with Soy Sauce, Wasabi and Pickled Ginger

Shrimp and Sun Dried Tomato Profiteroles

Dinner Buffet

Uniformed Chef Carving
Salmon en Croûte
Whole Side of Atlantic Salmon topped with White Fish Mousse, Scallions
and Mushrooms, wrapped in Puff Pastry accompanied by
Cucumber Dill Sauce

Chicken Marsala Pasta
Egg Cavatappi with Boneless Breast of Chicken, Roasted Red and
Yellow Pepper, Asparagus and Mushrooms in our Marsala Sauce

Platter of Baby Field Greens, Portabello Mushrooms and White Asparagus,
tossed in our Balsamic Vinaigrette, surrounded by Petite Ovalini of Fresh
Mozzarella and Yellow and Red Teardrop Tomatoes

Spiced Seared Tuna Salad
Ahi Tuna with Mixed Greens, Bean Sprouts, Yellow and Red Pepper,
garnished with Nori Paper and tossed with Curry Peanut Dressing

Vegetable au Gratin
with Roma Tomatoes, Onion, Yellow Squash and Zucchini

Hearth Baked Breads
Wonderful Display of Olive Bread, Italian Ring, Sun Dried Tomato Basil
Brioche, Onion Pumpernickel Rolls, Pecan Raisin Bread
and Sesame Semolina Flatbread

Roasted Red Pepper and Garlic Pesto Butter Triangles

Dessert Buffet

Uniformed Chef to Complete
Warm Individual Molten Chocolate Cakes
Dusted with Powdered Sugar and presented on a Painted Plate of
Crème Anglaise and Raspberry Coulis

Miniature Fresh Fruit and Cheesecake Tarts, Blueberry Crumbles,
S’mores Bars and Chocolate Hay Stack Cookies

Seattle’s Best® Decaffeinated Coffee, Bigelow® Herbal Teas, Hot Water,
Cream, Sugar, Sweet ‘n Low® and Lemon Wedges

Butlered Hors D'Oeuvres

Cheese Quesadillas
with Roasted Poblano Peppers and Chihuahua Cheese,
served with Avocado Dipping Sauce

Chilean Sea Bass
with Cajun Tartar Sauce atop a Sweet Potato Chip

Vegetarian Cajun Egg Rolls
Served with Sweet and Sour and Hot Mustard Sauces

Vegetarian Mexican Fiesta Rolls
Served with Spicy Mexican Salsa

Pasta Bar

Choice of Pastas
Tri Color Cavatappi
Bow Tie

Choice of Sauces
Spicy Marinara
Pesto
Red Pepper Alfredo

Choice of Toppings
Grilled Salmon ~ Roasted Peppers ~ Scallions ~ Mushrooms ~ Spinach
Goat Cheese ~ Broccoli Florets ~ Artichoke Hearts
Sun Dried Tomatoes ~ Pine Nuts

Grilled Vegetable Pizza
with Roasted Peppers, Caramelized Onions, Mushrooms,
Roasted Corn and Smoked Mozzarella

Arugula, Romaine and Almond Caesar Salad

Mediterranean Station

Felafel Bar
Felafel Balls, Shredded Lettuce, Diced Tomato,
Tahini and Harissa, served in a Miniature Pita Pocket

Mediterranean Hummus and Babaghanouj
Served with Herbed, Toasted Pita Triangles

Mushrooms Galoré

Uniformed Chef Preparing
Wild Mushroom Risotto

Mushroom Terrine
Accompanied by Assorted Crackers and Toast Points

Uniformed Chef Preparing
Oyster, Shiitake and Cremini Mushrooms, sautéed with Garlic and Shallots,
Sherry, Fresh Herbs and Whipping Cream,
served over Brioche Toast Points

Portabella Mushroom Triangles
Sautéed in Red Pepper Oil

Wild Morel Tamales

Oriental Station

Gingered Salmon Potstickers
with Garlic Soy Dipping Sauce

Uniformed Chef Preparing
Moo Shoo Vegetables with Plum Sauce and Scallion Pancakes

Spicy Whitefish Salad

Out Of The Water

Raw Bar set on Crushed Ice
with a Display of Jumbo Shrimp, Stone Crab Claws, Blue Point Oysters,
Littleneck Clams, Lobster Medallions and Seaweed Salad,
accompanied by Stone Ground Mustard, Cocktail
and Remoulade Sauces, Horseradish,
Tabasco and Lemon Wedges

Prepared by a Server
Charred Squid
in Asian BBQ Sauce and Pickled Vegetables,
served with a Chinese Hot Pepper and Scallion Pancake

"Forked" by a Uniformed Chef
Swordfish Loin
Marinated in Lime and Cilantro, roasted and served with House Remoulade
and Roast Garlic Mushroom Mayonnaise

Grilled Whitefish Salad
Grilled Whitefish, Fresh Spinach, Radicchio, Yellow Pepper, Shiitake
Mushrooms and Sliced Almonds, tossed in a Chinois Dressing
and garnished with Wonton Strips

Lemon-Dill Cured Side of Smoked Salmon
with Dill Pepper Cream Cheese, Shaved Red Onion, Capers,
Thin Pumpernickel Triangles and Flatbread Crackers

Dessert Station

Uniformed Chef Preparing
Bananas Foster
Flaming Caramelized Bananas, served over Petite Scoops of New York
Vanilla Ice Cream with Fresh Whipped Cream

Oversized Homemade Cookies
to Include Double Chocolate Chip, Oatmeal Raisin, White Chocolate
and English Toffee Cookies

Lemon Mousse

Fresh Fruit Kebobs

Seattle’s Best® Decaffeinated Coffee, Bigelow® Herbal Teas, Cream,
Sugar, Sweet ‘n Low® and Lemon Wedges

Butlered Hors D'Oeuvres

Spicy Potato Samosas
with Mango Chutney

Stuffed Mushroom Caps
with Eggplant Parmesan

Spicy Black Bean Roll-ups

Belgian Endive
with Smoked Trout Mousse

Jumbo Shrimp
Served with Cocktail Sauce and Horseradish

Wine Sampling

Table One
White Wine
1997 Lynmar Chardonnay®
1997 Freie Weingartner Riesling®
1997 Zemmer Pinot Grigio®

Table Two
Red Wine
1997 Seghesio Sonoma Zinfandel®
1997 De Loach Merlot®
1996 Guenoc Estate Cabernet Sauvignon®

Table Three
Sparkling Wine
Nino Franco Prosecco Brut®
Iron Horse Classic Brut®

Carr’s Water Biscuits® and Pitchers of Water

Italian Abondanza

Egg Cavatappi
with Leeks, Mushrooms, Peas and Red Peppers, in our Homemade
Roasted Garlic Smoked Tomato Sauce

Striped Cheese Ravioli
with Grilled Chicken, Asparagus Tips, Yellow Pepper and Wilted Spinach,
sautéed in our Homemade Tomato Provençal Sauce

Caesar Salad
with Cherry Tomatoes, Jícama, Quartered Eggs and
Homemade Pumpernickel Croutons

Thin Crust Pizza
Roasted Asparagus, Caramelized Red Onion and Smoked Mozzarella Pizza

Fresh Tomato, Basil and Mozzarella Cheese Pizza

Cornucopia of Breads to include of Italian Rings, Onion Boules,
Loaves of Italian Sourdough, Tomato and Rosemary Foccacia
and Italian Herbed Breadsticks

Continental Cuisine

Uniformed Chefs to Carve
Char Grilled Rare Tenderloin of Beef
Served with Horseradish Chive and Mustard Merlot Sauces
and
Roasted Breast of Turkey
Served with Tarragon Mayonnaise and Dijon Honey Mustard Sauce
Basil Chèvre Mashed Potatoes

Grilled and Chilled Marinated Vegetables
to Include Carrot, Jícama, Eggplant, Yellow Squash, Zucchini,
Red and Green Peppers, Mushroom and Asparagus,
served with Roasted Red Pepper Sauce

Cornucopia of Miniature Brioche, Garlic Rosemary Rolls,
Sesame Seed Twists
and
Caramelized Onion Rolls

Dessert Buffet

Chocolate Dipped Strawberries, Bananas and Grapes

Miniature Striped Eclairs and White Chocolate Mousse Cream Puffs
with Chocolate Swirl Topping

Miniature Cannolis

Fresh Fruit Tarts
Assortment of White Chocolate Cherry Bars, Lemon Delites,
Pecan Diamonds, Cheesecake Cups and Raspberry Kolachkies

White Chocolate Dipped Pretzel Rods with Sprinkles

Miniature Apple-Pear Bread Pudding
with Orange Caramel Sauce

Chocolate Dipped Florentines, Coco-Ginger Biscotti and
Orange Pecan Cookies

Seattle’s Best® Regular and Decaffeinated Coffee,
Cream, Sugar and Sweet ‘n Low®

Bultered Hors D'Oeuvres

BBQ Chicken Dumplings
with BBQ Sauce and Crisped Onions

Glazed Rumaki
Chicken Liver and Water Chestnut, wrapped in Bacon with a
Sweet and Sour Glaze

Stuffed Mushroom Caps
with Spinach Soufflé, Bacon and Cheddar Cheese

Baked Brie Kisses
with Raspberry Preserves

Tomato, Basil and Mozzarella Pizza

Petit Pups en Croûte
Served with Yellow Mustard

Miniature Reuben Sandwich

Miniature Beef Wellington

Hors D'Oeuvres Buffet

Shrimp Cocktail
Jumbo Shrimp on a Bed of Crushed Ice, served with Cocktail Sauce and
Fresh Lemon Wedge Garnish

Hackelback Sturgeon Caviar
on a Bed of Ice, Served with Buckwheat Blinis, Aristofal of Chopped Egg
White, Chopped Egg Yolk, Sour Cream and Red Onion

Dinner Buffet

Carved by a Uniformed Chef
Prime Rib of Beef Au Jus
Served with our Horseradish Chive Sauce

Broiled Lobster Tail
Served with Citrus Beurre Blanc

Yellow Squash, Zucchini, Onion and Roma Tomato au Gratin

Grandma’s Buttery Mashed Potatoes

Gourmet Onion Rings

Caesar Salad with Garlic Croutons

Homemade Garlic Parmesan Rolls, Rosemary Focaccia and
Old Country Sliced Italian Sourdough Bread

Whipped Butter Rosettes

Coffee Station

Seattle’s Best® Regular and Decaffeinated Coffee, Bigelow® Herbal Tea,
Cream, Sugar, Sweet ‘n Low® and Lemon Wedges

Server Preparing
Irish Coffee
Crystallized Sugar-Rimmed Wine Glass filled with
Flaming Coffee and Irish Whiskey, topped with Freshly Whipped Cream

Dessert Buffet

Uniformed Chef Preparing
Cherries Jubilee
Flaming Cherries, served over Petite Scoops of New York Vanilla
Ice Cream with Fresh Whipped Cream

Miniature Flourless Chocolate Cakes
with Cappuccino Rosette and Candied Coffee Bean

Chocolate Dipped Bananas, Grapes and Pears

Chocolate Cups
Served with Bailey’s® Irish Cream, Frangelico®,
Kahlúa® and Amaretto®

Sliced Fruit Display

Martini Bar

The Blue Cheese Ketel
Kettle One Vodka® with Blue Cheese Stuffed Olive or Pickled Green Bean

The Black Martini
Absolut® and Chambord, garnished with a Fresh Raspberry

The Blue Velvet
Absolut Kurant® and Blue Curaçao with a Lemon Twist

The Cosmopolitan
Absolut Citron®, Triple Sec, Lime Juice and a Splash of Cranberry
with a Lemon Twist

The Gibson
Bombay Gin® and Dry Vermouth, garnished with a Pearl Onion

Martini Bar will be set with a Colorful Martini Display on Glass Bricks

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