Passed Hors D oeuvre

Transcription

1 Royal Elite Palace S I T D O W N C H O I C E M E N U C O C K T A I L H O U R Passed Hors D oeuvre Beef Kebobs Marinated in lemon, Garlic, and Olive Oil Coconut Shrimp Served with a Sweet Chili Sauce Crab Cakes Served with a Sriracha Remoulade Franks Encroute Served with a Dijon Mustard Sauce Traditional Beef Patties Caribbean Style Flat Bread Pizza Hand made with Grande Cheese & Fileto Pomodoro Stuffed Mushrooms Topped with Crabmeat Grilled Chicken Quesadillas Served with a Chipotle Aioli Mozzarella en Carozza Served with caper anchovy sauce

2 Cold Displays International cheese board A variety of global selections served with Carr s Crackers and Champagne grapes Seasonal fresh fruit Display Assorted Melons, Pineapple, Berries, Grapes, Papaya, Kiwi Tuscan Vegetables Marinated eggplant, squash, tricolor peppers and carrots lightly grilled and served with oregano, Tarragon vinegar and extra virgin olive oil Farfalle Salad Bowtie pasta with a light Pesto sauce over Mesculin greens Tomato & Onion Salad Vine fresh Roma Tomatoes & Sweet Red Onion Caprese Salad Imported Mozzarella & Plum Tomato dressed with basil and extra virgin olive oil Fresh Vegetable Crudités Basket Farmers Market Selection with Assorted dips A Touch of Italy A cold antipasto with roasted red peppers, sun dried tomatoes, marinated mushrooms, & artichokes, Sliced pepperoni, mortadella, soprasata, and proscuitto with melon Potato Salad Homemade potato salad mixed with bits of pancetta Frutti di Mare Gulf shrimp, Bay Scallops, and Calamari in citrus vinaigrette

3 Hot Chafing Dishes Lemon and Rosemary Chicken Sautéed Chicken Breast in a Lemon Sauce with minced Garlic and Fresh Rosemary Veal Marsala Tender Sliced Veal Cutlets Sautéed in a Sweet Marsala Wine Sauce with Morsels of Porcini Mushrooms Salsiccia con Pepperoni Italian Sausage with Sautéed Onions, Green & Red Peppers Eggplant Rollatini Eggplant Rollatini Stuffed with Ricotta & Mozzarella Cheeses Mushroom Risotto Arborio Rice Slow-Cooked in a Seasoned Broth with Green Peas and Mushrooms Polpettini al Antica Traditional Italian Meat Balls, Spiced with Italian Herbs, in a Light Tomato Sauce Wild Mushroom Ravioli Fresh Herbs and Brown Butter Sage Sauce Veal Marinara Breaded and Sautéed Tender Cuts of Veal Cutlet Dressed in a Seasoned Tomato Sauce Pork Cutlets Dijon Slow-Cooked Sliced Pork Cutlets in a Dijon Seasoning with Sliced Apples Calamari Fritti Lightly Battered Tender Fried Calamari Served with a Fra Diavolo Sauce & Lemon Wedges

4 Chef s Carving Station Maple Glazed Pineapple Ham Glazed with Honey, Brown Sugar and Cloves with Sliced Pineapple served with an Orange Hinted Apple Compote Golden Roasted Turkey Breast Plump Golden Oven Roasted Turkey, Served with a Spicy Dijon Sauce Rib-Eye Au Jus Tender Oven Baked Rib-Eye of Beef, Hand Carved and Served with a Creamy Horse Radish Sauce Roast Leg of Lamb Slow Oven Cooked with White Wine, Minced Garlic, Rosemary, Thyme and Parmesan Cheese Served with Mint Chutney Porcini Mushroom Crusted Pork Loin Seared Loin of Pork Crusted in Herbs and Mushrooms with a Wild Mushroom Au Jus Roasted Turkey Rosemary and herd roasted and served with cranberry sauce.

5 Oriental Express (Select One) Peking Duck Hand Rolled for you by our Professionally Trained Staff, with Hoisin Sauce and Julienne Scallions on a Sweet Bun Assorted Dim Sum Chicken, Shrimp and Vegetable Dim Sum served with Soy Sauce Vegetable Spring Rolls Served with Duck Sauce and Hot Mustard Shrimp Fried Rice Fresh shrimp Sautéed with Fried Rice and Chinese Vegetables Chicken Fried Rice Hot Chafers of Traditional Chicken Fried Rice with Mixed Vegetable Vegetable Lo Mein Hot Chafers of Traditional Oriental Mixed Vegetables and Lo Mein Noodles Sesame Chicken Tender Cut Crisp Chicken in an Orange Honey Glaze with Sesame Seeds

6 Fresh Pasta Station (Select Two) Rigatoni alla Vodka Rigatoni Pasta in a Creamy Tomato Vodka Sauce Tortellini Tri-Colore alla Carbonara Cheese Filled Tortellini Pasta in a Creamy White Carbonara Sauce with Bits of Prosciutto di Parma and Green Peas Farfalle Primavera Bow Tie Pasta in Garlic Infused Extra Virgin Olive Oil with Broccoli Florettes and Sun Dried Tomatoes Spaghetti ad Aglia e Oglio Spaghetti al Dente with Olive Oil, Minced Garlic and Herbs Spaghetti Bolognese Spaghetti Pasta in a Meaty Bolognese Tomato Sauce Orecchiette Con Broccoli di Rabe e Salsiccia Orecchiette Pasta served with Sautéed Broccoli Rabe and Pin Wheel Sausage Seasoned Induced with Olive Oil and Minced Garlic Linguini with White Clam Sauce Linguini Pasta in a White Clam Sauce with Extra Virgin Olive Oil and Garlic Ravioli Di Parma Fresh Cheese Ravioli Topped with a Light Italian Tomato Sauce with Prosciutto Di Parma, Sprinkles with Fresh Parsley and Parmegiano Shavings

7 Reception Menu Salad Selection (Select One) Classic Caesar Salad Mediterranean Salad Exotic Salad Main Entrée (Select Four) Chateaubriand Slice Filet Mignon served with Rosemary Reduction Chicken Florentine Chicken Breast stuffed with three cheeses and spinach, topped with a Crème, brandy, pancetta, and gorgonzola sauce. Atlantic Salmon Oven Roasted Salmon served with a Fresh Bay Leaf Sauce Vegetarian Lasagna Napolitano Fresh seasonal vegetables, rolled in homemade pasta with fresh ricotta and mozzarella drizzled with San Marzano Tomato Sauce Entrees are accompanied by a bouquetierre of fresh vegetables, Potato and freshly baked dinner rolls

8 Wedding Cake Dessert Mini Pastries (Bavarian Crème, Crème puffs, Cannoli s, Fruit tarts, Napoleon, Ext..) ** Full Viennese Dessert Display (Additional $12.00 to 18 per guest) ** Coffee, Tea