Passed Hors D oeuvre

Transcription

1 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 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.

4 Fresh Pasta Station 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 Parmeggiano Shavings

5 Reception Menu Hot Chafing Dishes From the Land Beef Pizzaiola Sliced sirloin steak simmered in a plum tomato sauce with garlic, peppers, mushroom and basil Sweet Sausage Contadina Italian sausage with sautéed escarole and white cannellini beans in a roast garlic and extra virgin olive oil Mediterranean Meatballs A blend of ground beef and pork with onion, garlic and spices served with a Hearty Tomato Sauce Beef Normandy Sirloin tips with an applejack brandy cream sauce topped with wild mushrooms Stuffed Cabbage Hungroise Hand rolled cabbage leaves with ground beef in a sweet and pungent raisin sauce Moussaka A Greek traditional seasoned beef, eggplant and lamb roulade topped with a béchamel sauce

6 Poultry Scarpariello Filet of chicken sautéed in white wine and garlic sauce, with sausage and potatoes garnished with bell peppers Sweet and Sour Breast of Chicken marinated in a blend of soy and teriyaki sauce on a bed of wilted bok choy and served with fresh pineapple and maraschino cherries Francaise Medallion of chicken lightly sautéed with lemon, butter and white wine Marsala Medallions of chicken sautéed in a Marsala wine, lightly battered with fresh mushrooms Roulade Medallions of chicken stuffed with spinach in a brandy marinara sauce Coconut Curried Chicken Served with a Madras curry, coconut milk, and mixed vegetables

7 From the Sea Mussels and Clams Brodetto Steamed Prince Edward Island mussels and little neck clams with pancetta in a tomato fennel broth Fried Calamari Lightly battered, served with a spicy marinara sauce Paella Valenciana A Spanish classic blending mussels, sea scallops, gulf coast shrimp, chorizo sausage and chicken in saffron rice Seafood Scampi Fresh Whitefish, gulf shrimp and calamari served in a garlic, lemon and Chablis butter sauce Panko Crusted Bass Baked with white wine, lemon, sundried tomato, asparagus, and shitake mushrooms

8 Oriental Express 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

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