Passed Appetizers:

Mini Hot Dogs en Croute served with Yellow Mustard
Chicken Soup with Noodles (served from a demi mug)

First Course:

Margarita Sorbet — Served with Warm Cinnamon Churro

Entrée: Served in red plastic baskets

Cheese Quesadilla (flour) with Monterey Jack Cheese
Soft Flour Taco with Seasoned Ground Beef
Tortilla Chips served with a ramekin of Warm Melted Cheese
At each Talbe:Sour Cream, Shredded Cheddar Cheese, Dice Tomatoes & Black Olives

Dessert:

Individual Plates with: Warm Chocolate Chip Cookie & Warm Oatmeal Raisin Cookie
& Demi Mug with Hot Chocolate & Jumbo Marshmallow

Candy for Tables

For the Blessing:

Large Challah

Soup Course:

Tomato Bisque topped with warm Goat Cheese Crostini
Assortment of Fresh Crusty Italian Breads Butter Flowers with Lemon Leaves

Dinner Buffet:

Beef Tenderloin (carved at buffet)
Served with a Porcini Mushroom Sauce & Horseradish Cream Sauce
Asparagus Ravioli
Asparagus stuffed ravioli with sautéed asparagus, mushrooms, peas,
roasted artichoke hearts & asiago cheese tossed with lemon herb sauce
Vegetable Torta Rustica
Layers of spinach soufflé, roasted zucchini, roasted yellow squash, tomatoes,
provolone cheese & roasted red peppers, wrapped in puffed pastry & baked until
golden brown, served with a fresh arrabiatta sauce
An Arrangement of Grilled, Roasted, Blanched & Marinated Vegetables
Herbed Bread & Foccacia

Passed or Stationary Appetizers:

Mini Hot Dogs en Croute served with Yellow Mustards
Cheese Quesadillas served with Salsa
Mozzarella Sticks served with Fresh Marinara

Buffet:

Cheese Pizza
Chicken Fingers served with BBQ Sauce
French Fries with Ketchup

Chocolate Fountain For dipping:
Pineapple - Strawberries - Kiwi – Bananas
Dried Apricots - Pound Cake - Pirot Cookies - Oreos
Brownie Squares - Cheesecake Squares
Hot Pink Marshmallows - Pretzel Rods - Pecan Triangles
Graham Crackers - Rice Krispy Treats on a Stick
Raspberry Bars - Fancy Cookies & Biscotti

Assorted Finger Desserts
Mini Éclairs filled with Chocolate Custard, Mini Cannoli,
Chocolate Tiramisu Cups, Espresso Chocolate Coffee Cups,
Chocolate Dipped Halavah, Chocolate Cups filled with Chocolate Mousse

Regular Coffee - Decaf Coffee - Tea - Cream - Sugar – Sweetener

Passed Appetizers:

Marinated & Seared Tuna on a Wonton Crisp topped with a dollop of Wasabi Caviar/Roe
Smoked Norwegian Salmon Canapés
Fresh Jumbo Shrimp & Cocktail Sauce (provided by hostess)

Salad Course:

Roasted Beet Salad
Roasted beets, orange segments, red onions, herbed goat cheese tossed
with a chive vinaigrette, garnished with fresh chives & toasted walnuts
An Assortment of Fresh Dinner Rolls
Butter Flowers, garnished with Lemon Leaves

Entrée:

Fresh Herb, Garlic & Olive Oil Marinated & Grilled Provini Veal Chops
Orzo Timbale with sautéed Mushrooms, Peas & Carrots
Fresh Blanched Asparagus drizzled with Lemon Butter

Dessert:

Individual Brown Butter Cakes (served warm) topped with Cinnamon Ice Cream
drizzled with Caramel Sauce garnished with Fresh Raspberries

Regular Coffee - Decaf Coffee - Tea - Cream - Sugar – Sweetener

Passed Appetizers:

Marinated & Seared Tuna on a Wonton Crisp topped with a dollop of Wasabi Caviar/Roe
Smoked Norwegian Salmon Canapés
Mini Crab Cakes piped with Stone Crab Sauce
Fresh Jumbo Shrimp & Cocktail Sauce (provided by hostess)

First Course:

Romaine Radicchio Salad
Chopped romaine & radicchio lettuces tossed with balsamic vinaigrette,
topped with bosc pears, dried cherries, gorgonzola cheese & walnuts
An Assortment of Fresh Dinner Rolls
Butter Flowers, garnished with Lemon Leaves

Entrée:

Baby Racks of Lamb with a Fresh Herb Crust served with a Pommery Mustard Sauce
Grilled Polenta topped with a Porcini Mushroom Ragu
Fresh Blanched Asparagus & Haricot Vert drizzled with Lemon Butter
Garnished with Roasted Red & Yellow Peppers

Dessert:

Caramel Cake — Assorted Fresh Berries to Garnish Cake

Decaf Coffee, Assorted Herbal Tea, Cream, Sugar & Sweetener

Passed Appetizers:

Passed Appetizers:

Spicy Shrimp Skewers
Parmesan Puffs
Veal Meatballs on Pretzel Sticks
Chicken Potstickers
Soy Scallion Sauce
Sweet & Tart Dipping Sauce

First Course:

Lobster Bisque
garnished with Fresh Cold Water Canadian Lobster Meat served with Crisp Flatbread

Salad Course:

Asparagus Salad
Roasted asparagus topped with sliced fresh buffalo mozzarella cheese,
topped with roasted onions & diced tomatoes drizzled with roasted shallot vinaigrette
Assorted Fresh Crusty Breads — Butter Flowers

Entrée:

Sliced Beef Tenderloin
Served with Porcini Mushroom Sauce & Horseradish Cream Sauce
Chilean Sea Bass with a Spinach Parmesan Crust
Whole Herb Roasted Potatoes
Green Vegetable Trio
Green beans, broccoli florets & snow peas drizzled with lemon butter,
garnished with diced red & yellow peppers

Dessert:

Individual Chocolate Soufflés
Topped with a scoop of Coffee Ice Cream

Wedding Cake & Coffee: On Sweet Buffet

White Chocolate Mousse Wedding served with Raspberry Sauce
Bowls of Assorted Berries
Cookies & Biscotti

Regular & DeCaf Coffee, Tea, Cream, Sugar & Sweetener

Valentine's Dinner Party

Passed Appetizers:

Potato Blinis topped with Sour Cream & Caviar
Oysters on the Half Shell served with Spicy Cocktail Sauce & Lemon
Kumamoto Oysters (Japanese oysters from the West Coast)
Malpeque Oysters (Prince Edward Island from the East Coast)
Artichoke on Grilled Bruschetta

First Course:

Spicy Grilled Fresh Jumbo Shrimp

Second Course:

Honey Glazed Salmon Fillet
On a bed of Roasted Asparagus

Intermezzo:

Spiked Chocolate Mint Espresso

Third Course:

Strawberry Avocado Salad with Toasted Pecans
Fresh Crusty Breads
Butter Flower

Entrée:

Veal Medallions with Pine Nuts & Herbs
with Capellini with Rosemary garnished with Tomato Relish

Cheese Course:

Dried Figs with a Twist
Dried figs with Gorgonzola drizzled with Warm Honey & Toasted Walnuts
Served with French Bread

Dessert Course:

Black Russian Cake drizzled with hot fudge & raspberry sauce
garnished with raspberries & blackberries

Decaf Coffee, Tea, Cream, Sugar & Sweetener

Passed Appetizers:

HOT

Tenderloin Satays served with Peanut Dipping Sauce
Veal Meatballs on a Pretzel Stick
Crab Cakes served with Stone Crab Sauce
Bruschettas
Caramelized Onion, Gorgonzola Cheese & Walnut Pizzas
Sweet Potato Pancakes topped with Cranberry Relish

COLD

Smoked Norwegian Salmon Canapés
Cheese Tortellini drizzled with Pesto
Asian Chicken Salad in Wonton Cups
Fresh Shrimp with Cocktail Sauce
Grape Tomato & Fresh Mozzarella drizzled with Balsamic Vinaigrette

Cocktail Menu (2)

Passed Appetizers:

Fresh Shrimp served with Cocktail Sauce
Roasted Vegetable Pinwheels
Tuna Nicoise Pinwheels
Asian Chicken Salad in a Wonton Shell
Grape Tomato & Fresh Mozzarella on a Japanese Toothpick
drizzled with Balsamic Vinaigrette

Buffet:

Beef Tenderloin (sliced & arranged)
Mini Buns, Horseradish Cream Sauce & Caramelized Onions
Sides of Smoked Norwegian Salmon
Black Bread, Crème Fraiche, Red Onions & Capers
Artichoke Ravioli Skewers drizzled with a Lemon Herb Vinaigrette
Crudités & Spinach Dip
Cheese & Fruit Platter
Goat cheese, gorgonzola cheese, cubed swiss & cheddar,
grapes, apples and assorted crackers

Cocktail Menu (3)

Passed Appetizers:

Smoked Norwegian Salmon Canapés
Roasted Vegetable Pinwheels in Spinach Tortillas
Tortilla Cups filled with Black Bean Salad
Cheese Tortellini Skewers drizzled with a Basil Vinaigrette
Artichoke Bruschettas
Asian Chicken Salad in a Wonton Cup
Beef Tenderloin Crostinis
Grape Tomato & Fresh Mozzarella on a Japanese Toothpick
drizzled with Balsamic Vinaigrette

Stationary Appetizers:

Stationary Fruit & Cheese Display
A mélange of domestic & imported cheeses to include:
Apricot brie en croute, wedge of gorgonzola, herbed goat cheese log,
boursin cheese spread, port wine & cheddar cheese spread,
cubed swiss & cheddar, served with grapes, dried apricots, strawberries
and mixed nuts, served with assorted crackers & pita points

Brunch Buffet

Omelet Bar: (Made to Order)

Eggs, Egg Whites & Egg Beaters
Sauteed Onions, Mushrooms, Fresh Spinach, Potatoes,
Tricolor Peppers, Cheddar & Mozzarella Cheeses

Pancakes: (Made to Order)

Types of Buttermilk Pancakes:
Blueberry, Banana, Pecan, Chocolate Chip & Traditional
Toppings:
Sauteed Cinnamon Apples, Bananas Foster Sauce, Warm Maple Syrup
Blueberry Syrup, Sweet Butter & Whip Cream

Chicken Apple Sausage
Smoked Norwegian Salmon
Mini bagels & bialys
Whipped plain, vegetable & chive cream cheeses
Platter of tomatoes, cucumbers, red onions, Muenster & cheddar cheese
Fresh Fruit Arrangement
Basket of Mini Muffins, Danish & Sweet Rolls

Themed Party — Halloween

Passed Appetizers:

Artichoke Rounds
Mushrooms stuffed with Caramelized Onion Smashed Potatoes
Stone Pie Pizzas
Mini Hot Dogs en Croute with Hot Mustard

Buffet:

Scorchingly Spicy Boneless Breast of Chicken Strips
served with a Scarily Sweet Red Pepper Coulis
Blazing Sides of BBQ Salmon
An Arrangement of Roasted Vegetables
Miniature Pumpkins filled with Spinach Soufflé
Mesclun Salad
Baby field lettuces, tart granny smith apples, gorgonzola cheese & spicy pecans
tossed with Champagne Vinaigrette
Cornucopia of Fresh Breads & Rolls – Butter Flowers

Dessert:

Chocolate Chip Cookie Haunted House
Chocolate Pot de Crème with Gummy Worms
Pumpkin Tartlets with Brandied Whip Cream
DeCaf Coffee, Tea, Cream, Sugar & Sweetener

Themed Party — Caribbean Bash

Passed Appetizers:

Empanadas
Cheese Quesadillas with Traditional & Fresh Fruit Salsa
Endive Spear filled with Crab & Corn Salad
Tortilla Cups filled with Black Bean Salad
Demi Cups filled with Mango Gazpacho

Buffet:

Jerk Spice Pork Tenderloins (carved at buffet)
served with Banana Date Chutney, Grainy Mustard & Mini Buns
Garlic Shrimp Kebabs
Adobo Marinated & Grilled Boneless Breast of Chicken
An Arrangement of Blanched & Marinated Vegetables
Caribbean Rice with Herbs, Peas & Black Beans
Romaine & Spinach Salad
Chopped romaine & baby spinach with strawberries, red onions & macadamia nuts
tossed with Mango Vinaigrette
Baskets of Assorted Fresh Breads & Rolls — Butter Flowers

Themed Party — Pacific Rim Cocktail Party with Dinner Buffet

Passed Appetizers:

Seafood Pockets served with Sweet & Tart Sauce
Seared Ahi Tuna on a Wonton Crisp topped with a dollop of Wasabi Roe
California, Asparagus & Tuna Maki Rolls served with Soy Dipping Sauce, Pickled Ginger & Wasabi
Chicken Satays with Peanut Dipping Sauce

Buffet:

Sizzling Rice Bar (made to order)
Rice: Red, White & Wild

Additions:

Spicy Szechwan, Sweet Teriyaki, Sherried Black Bean & Olive Oil

Additions:

Shredded Chicken, Wild Mushrooms, Oriental Vegetables & Greens,
Blanched Broccoli Florets, Bean Sprouts, Fresh Spinach, Cashews,
Cilantro, Garlic, Ginger & Crushed Red Pepper Flakes
Asian Marinated & Glazed Sides of Fresh Roasted Salmon (carved at buffet)
Crispy Garlic Green Beans
Oriental Salad
Mixed greens with strawberries, cucumbers & radishes
tossed with honey mustard poppyseed dressing garnished with toasted almonds
Basket of Wonton Crisps