Stations and Platter Receptions

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Everett Poole
6 years ago
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1 Stations are typically presented on smaller themed food tables. The concept is for guests to mingle while discovering different food options. Ideally, guests will not be asked to sit all at once, and tables may be different sizes and shapes to further indicate the dynamic nature of the party. Food shall be served on smaller plates meant to be left behind before wandering off in search of exciting new culinary discoveries! Page 1

Sample Dinner Station One Carvery Station Roast top round of beef carved to order Roast breast of turkey carved to order accompanied by tiger sauce, dijonaisse, cranberry chutneyand assorted dinner

2 Sample Dinner Station One Carvery Station Roast top round of beef carved to order Roast breast of turkey carved to order accompanied by tiger sauce, dijonaisse, cranberry chutneyand assorted dinner rolls Pasta Station Tri- colored tortellini with pesto Penne with tomatoes, bacon, mushrooms, onions and olives in a tomato cream sauce served with fresh parmesan, breadsticks and pepper mill Salad Station Fennel, sugar snap peas and tarragon Grilled pineapple, basil and cucumber Roasted corn and red pepper salad with herbs and lime Fruit and Cheese Station Seasonal melons, berries and pineapple artfully displayed with lemon poppy seed dip A variety of domestic cheeses sliced and artfully displayed served with gourmet crackers Page 2

Sample Dinner Station Two Land and Sea Station London broil with port wine sauce Herb and mustard rubbed Chilean salmon over sautéed fresh spinach Fresh seasonal vegetables steamed, grilled and

3 Sample Dinner Station Two Land and Sea Station London broil with port wine sauce Herb and mustard rubbed Chilean salmon over sautéed fresh spinach Fresh seasonal vegetables steamed, grilled and roasted Mashed Potato Station Whipped potatoes with sides of whipped butter, country gravy, chopped bacon, chives, shredded cheese and grated parmesan Build your own Salad Station Mixed baby greens and chopped romaine tossed to orer with choice of black and kalamata olives, parmesan cheese, blue cheese, diced tomatoes, onions, carrots, bacon, wild mushrooms, sweet red peppers, toasted almonds and raisins with your choice of balsamic vinaigrette, dilled garlic- buttermilk dressing or virgin olive oil with red wine vinegar Cheese, Fruit and Bread Station Wheels of baked brie with toasted almonds and blue saga with fine herbs served with seedless grapes, fresh strawberries and cut pineapple. accompanied by crostini, sunflower seed rolls, seeded flat crackers and hearth oven bread Page 3

Sample Dinner Station Three Carving Station Carved beef tenderloin is herb crusted and served medium rare with wild mushroom- shiraz sauce and tiger sauce served with display of whole loaf breads,

large array of fresh ingredients to create the perfect pasta dish!

4 Sample Dinner Station Three Carving Station Carved beef tenderloin is herb crusted and served medium rare with wild mushroom- shiraz sauce and tiger sauce served with display of whole loaf breads, assorted dinner rolls and sweet butter Pasta Station Chef tended pasta bar with made to order tri- colored tortellini or penne pasta tossed With your choice of alfredo, marinara or pesto sauce and a large array of fresh ingredients to create the perfect pasta dish! Wild Mushroom and Vegetable Station Medley of grilled, sautéed and roasted wild mushrooms including portobello, shiitake, oyster and crimini artfully displayed displayed with grilled and roasted broccoli, zucchini, asparagus, red peppers and sweet onions Seafood and Raw Station Jumbo shrimp cocktail, blue point (or local) oysters, cocktail crab claws and smoked salmon roulades with cocktail sauce, mignonette sauce and fresh lemon. Steamed Maine mussels and littleneck clams in white wine, garlic and butter Whole sides of roasted mahi mahi filets with tomato, lime and cilantro Tropical Fruit and Imported Cheese Station Beautiful display of melon, tropical fruits and seasonal berries with a tropical fruit and yogurt dipping sauce Dazzling spread of St. Andre, brie, blue saga and chevre coated with herbs served with gourmet carr s crackers and biscuits Page 4

5 Action Station Suggestions Carving Station A chef tended station carving your choice and combination of meats to order Choose from: Grilled Beef Tenderloin, Top Round, Roasted Beef Ribeye cooked medium rare and served with creamy horseradish, Dijon mustard and port wine demi glace Lemon Pepper Chicken Breast, Whole Roasted Turkey Breast served with orange- cranberry pecan relish, natural gravy Boneless Leg of Lamb (stuffed with rosemary, lemon and garlic) served with tomato- mint relish Honey glazed Ham, House smoked Ham Pork Tenderloin, House smoked Pork Loin Poached Salmon with traditional cucumber garnish Herb crusted Salmon or Barbequed Salmon Served with: assorted rolls, focaccia, and brick oven style country breads Sauce Choice Suggestions: Port Wine Portobello, Green Peppercorn, Brandy Cream, Roasted Shallot- Shiraz, Brandy- Apple Sauce, Apricot and Rum Raisin Sauce, Orange- Cranberry Relish, Natural Gravy, Cream Horseradish, Dijon Mustard Sauces Price based on selection *Carver required Page 5

6 Seafood and Raw Station Jumbo shrimp cocktail, blue point (or local) oysters, cocktail crab claws and smoked salmon roulades with cocktail sauce, mignonette sauce and fresh lemon. Steamed Maine mussels and littleneck clams in white wine, garlic and butter Whole sides of roasted mahi filets with tomato, lime and cilantro Caviar Station Beluga caviar, American sturgeon caviar, red salmon caviar and golden caviar offered with warm blini Condiments of triple cream cheese, chopped egg white and yolk, crème fraiche, purple onion, and buttered toast points Mashed Potato Station Creamy Yukon gold and whipped sweet potatoes accompanied by: wild mushrooms and thyme, roasted garlic and shallots, crisp bacon, cheddar cheese, goat cheese, sour cream, herbed butter and chives Stir Fry Station Fried, steamed white and brown rice sautéed to order with Asian vegetables, grilled shrimp, beef tenderloin, and grilled chicken Offered with spicy Thai curry, ginger teriyaki or oyster sauces *Attendant Required Taco Station Tequilla- lime shrimp, spicy grilled chicken, beef tenderloin, and grilled mahi mahi offered with: mango salsa, pico de gallo, bean and corn relish, tomatillo salsa, guacamole, shredded lettuce, tomatoes, Mexican chocolate mole, adobo, chipotle cream sauce, warm flour tortillas, crispy corn tortillas served with Mexican rice and black beans Page 6

7 Quesadilla Station Made to order using: crab, shrimp, beef, chicken, chorizo sausage and duc offered with: tomatoes, grilled onions, peppers, mushrooms, olives, spinach cheddar, Monterey jack and goat cheese served with: pico de gallo and avocados *Attendant Required Pasta Station Made to order using: tri colored tortellini, penne or Arborio rice tossed in marinara, alfredo or pesto and finished with your choice of: sausage, chicken, shrimp, mushrooms, matchstick vegetables, red peppers, onions, olives served with crusty bread and freshly grated parmesan cheese *Attendant Required Ceviche Station Traditional ceviche, salmon ceviche, shrimp ceviche, fruit ceviche served in martini glasses with fresh tortilla chips seasoned with sea salt Cocktail Pasta Station Wild Mushroom Ravioli, Cheese Tortellini or Lobster Ravioli served in martini glasses with creamy alfredo, pesto or marinara finished with your choice of: spicy sausage, chicken, bacon, manchego, grated parmesan, feta, smoked salmon, crab, asparagus, spinach, sautéed vegetables, and wild mushrooms Bruschetta Station Brick oven country bread, soaked in olive oil and grilled offered with: chopped tomato, basil and mozzarella wild mushroom and thyme olive tapenade sliced beef tenderloin, herbed goat cheese Page 7

8 Slider Station Beef Smoked Pork BBQ Portobello Mushroom Chicken served on mini warm bun offered with: blue cheese, cheddar cheese, crispy bacon, sliced chilled tomato, purple onions, sautéed wild mushrooms, micro greens, dill pickles, mustard, ketchup We are always happy to experiment with your creative station ideas! Page 8

Holiday Reception I. ($30 1 hr service $5 each additional half hour) Moderate Hors d oeuvres Fare 30 person minimum DISPLAYED TOGETHER

Holiday Reception I. ($30 1 hr service $5 each additional half hour) Moderate Hors d oeuvres Fare 30 person minimum DISPLAYED TOGETHER Holiday Reception I ($30 1 hr service $5 each additional half hour) Moderate Hors d oeuvres Fare 30 person minimum DISPLAYED HORS D OEUVRES Cranberry & Brown Sugar Glazed Meatballs Sesame Tempura Chicken