PASSING HORS D’OEUVRES:

• Stuffed Mushrooms with Crabmeat
• Mushrooms Veronique with Alouette Cheese and Shredded Parmesan
• Stuffed Mushrooms with Seasoned Bread Crumbs
• Hazelnut Mushroom Triangles
• Spanikopita
• Crab and Cheese Toast
• Bleu Cheese and Pine Nut Toast
• Shrimp Casino Wrapped in Bacon
• Serried Scallops wrapped in Bacon with Maple Cream Sauce
• Maryland Crab Cakes with Remoulade Sauce
• Grilled Marinated Shrimp and Swordfish
• Chilled Jumbo Shrimp with Tangy Cocktail Sauce
• Smoked Bluefish Pâté on Dark Pumpernickel
• Asparagus in Phyllo Crust with Dill Dipping Sauce
• Sun Dried Tomatoes and Basil in Phyllo Crust
• Sausage in Puff Pastry
• Caramelized Onions and Ricotta Cheese in Phyllo Crust
• Marinated Lollipop Lamp Chop Grilled, Served on the Bone
• Sweet and Sour Meatballs
• Monte Christos
• Zucchini Squares
• Quesadilla Trumpets with Sour Cream and Fresh Salsa
• Baked Brie, Pear and Almonds Wrapped in Phyllo
• Hors D’oeuvre Blintzes
• Mini Empinadas with Sour Cream and Salsa
• New Potatoes with Caviar and Sour Cream
• Stuffed Snow Peas Dusted with Chopped Walnuts
• Fresh Mozzarella Wrapped in Prosciutto Drizzled in Garlic Oil and Black Pepper
• Ginger Chicken Wrapped in Snow Peas with Tahini Sauce
• Chicken Satay with Peanut Dipping Sauce
• Chicken Teriyaki on Skewers
• Lemon Chicken on Skewers
• Moroccan Chicken on Skewers with Honey and Lemon
• Beef Teriyaki on Skewers
• Tortilla Spirals
• Roasted Red Pepper and Artichoke Spread on Crostini
• Bruschetta with Marinated Plum Tomatoes and Spanish Onions
• Spinach and Artichoke Crips
• Potato Latkes with Sour Cream and Applesauce
• Fig and Goat Cheese Flatbreads

STANDING HORS D’OEUVRES:

• Charcuterie Table
• Roasted Red Pepper and Artichoke Dip served with Crostini
• Scallop and Salmon Pâté
• Pâté Maison with Currants
• Salmon Mousse
• Assorted Wesleyan Cheese with Mango and Ginger, Spanish Manchego, Smoked Gouda and Gorgonzola Cheese Board
• Brie with Pistachio Nuts
• Brie with Currants and Herbs
• Baked Brie in Brioché
• Stuffed Grape Leaves
• Marinated Mushrooms
• Fresh Vegetables with Spicy Curry Dip or Pesto Dip
• Whole Roasted Atlantic Salmon Poached in a Court Bouillon Served with Curried with Dill Sauce
• Chickpea Hummus with Toasted Pita Chips
• Fresh Guacamole with Assorted Tortilla Chips, Salsa and Sour Cream
• Tabbouleh with Toasted Pita Bread
• Caviar and Sour Cream
• Fresh Fruit in Season
• Bluefish Pâté
• Smoked Bluefish, Trout, Salmon and Peppered Mackerel Trays
• New England Raw Bar Available (see Upper Crustaceans)

SALADS:

• Mandarin Orange Salad with Poppy Seed Dressing and Toasted Almonds
• Mixed Baby Greens with Raspberries, Cucumbers, Scallions, Spiced Walnuts Served in a Balsamic Vinaigrette
• Caesar Salad with Homemade Croutons and Fresh Parmesan Cheese
• Spinach Salad with Fresh Bacon, Chopped Egg, Tomatoes, Red Onion and Grated Carrots Served in a Fresh Dill Dressing
• Scallop Seviche
• Tomato and Fresh Mozzarella Salad Served on a Bed of Mesclun Greens with Sweetened Balsamic Vinegar
• Iceberg Wedge with Crumbled Blue Cheese, Chopped Tomato, Bacon and Sliced Green Onions

SOUPS:

• Roasted Corn Soup with Cilantro, Salsa and Sour Cream
• Chilled Strawberry Soup with Champagne and Yogurt
• New England Clam Chowder
• Lobster Bisque
• Tortilla Soup
• Chilled Cucumber Dill Soup
• Carrot and Orange Soup
• Butternut Squash Soup

SIDE DISHES AND VEGETABLES:

• Orzo with Feta, Mint and Roasted Veggies
• Peanut Noodles with Asparagus and Red Peppers
• Curried Rice and Chicken Salad with Red Flame Grapes,
• Mandarin Oranges and Walnuts
• Sesame Chicken Noodles
• Rotini with Honey Mustard Pesto Sauce and Summer Vegetables
• Mini Penne with Artichoke Hearts and Roasted Red Peppers
• Farfalle with Tomatoes, Fresh Mozzarella and Herbs
• Fusilli with Sautéed Portobello Mushrooms and Plum Tomatoes in Infused Garlic Oil
• Parslied New Potatoes with Fresh Drawn Butter
• Rice Pilaf with grated Carrots, Onions, Sweet Peas and Water Chestnuts
• Rice with Pesto Sauce
• Moroccan Turkey and Rice Salad
• Long Grain and Wild Rice with Sautéed Portobello Mushrooms
• Zucchini Parmesan
• Broccoli in Garlic Butter
• Fresh Carrots with Mint
• Carrots in Raspberry Vinaigrette
• Fresh Asparagus in Season with Sun Dried Tomato Butter
• Orange Butternut Squash with Cinnamon and Orange Zest
• Fresh Snow Peas in Season
• String Beans Almandine
• Zucchini and Summer Squash in Lemon Butter
• Oven Roasted Sweet and White Potatoes with Rosemary
• Cold Asparagus with Raspberry Vinaigrette
• Roasted Red Bliss Potatoes in Virgin Olive Oil and Rosemary
• Grape Cherry Tomatoes and Fresh Basil in Infused Garlic Oil
• Dilled Brussel Sprouts
• String Beans in Fresh Herbed Butter
• Mushroom and Asparagus Risotto Dashed with Fresh Saffron
• Grilled Summer Vegetables in a Vidalia Onion Marinade:
  • Eggplant, Zucchini, SummerSquash, Red Onion and Red Peppers
• Assorted Rustic French Rolls with Whipped Butter

ENTREES:

• Snow Crabmeat, Shrimp and Scallops with Farfalle and Pesto Sauce
• Grilled Tenderloin with Béarnaise Sauce
• Stuffed Lemon Sole
• Poached Atlantic Salmon with Dill Sauce
• Scampi Capriccio
• Stuffed Salmon with Shrimp, Scallops and Crab
• Chicken Veronique with Red Flame Grapes Served in Alouette Sauce
• Stuffed Zucchini
• Chicken Dijonaise
• Chicken Marsala
• Poached Chicken in Artichoke-Lemon Sauce
• Crab Salad
• Chicken Salad with Pineapple and Walnuts
• Salad Nicoisé
• Whole Roasted Salmon with Curried Dill Sauce
• Chicken Salad with Artichoke Hearts and Sun-Dried Tomatoes
• Marinated Jumbo Shrimp with Artichoke Hearts on Lettuce
• Roast Turkey Breast with Snow Peas and Cranberry Relish
• Roasted Pork Loin Stuffed with Pistachios and Apricots
• Baked Native Bluefish Served in Avocado Butter
• Sautéed Soft Shell Crabs with Lemon-Dill Butter
• Skewered and Grilled Fresh Sea Scallops with Hoisin Sauce
• Wild Mushroom Raviolis with Roasted Summer Vegetables in a Light Pesto Sauce
• Butternut Squash Raviolis Served in a Cider Cream Sauce
• Lobster Raviolis Served in an Alfredo Sauce

VEGETARIAN ENTREES:

• Vegetarian Moussaka
• Salad Nicoisé
• Fettuccini Alfredo with Fresh Spinach
• Vegetable Paella
• Wild Mushroom Raviolis with Roasted Summer Vegetables in a Light Pesto Sauce
• Vegetable Strudel Wrapped in Phyllo
• Gingered Spinach, Eggplant and Chick Peas
• Risotto with Portobello Mushrooms and Fresh Asparagus
• Grilled Summer Vegetable Brochettes in a Sweet Vidalia Onion Vinaigrette
• Potato Latkes (Dinner portion) with Sour Cream and Homemade Applesauce
• Raita Masala Cucumber Salad with Mint and Fresh Yogurt

FROM THE GRILL:

• Fresh Grilled Swordfish in a Mango Lime Marinade
• Grilled Atlantic Salmon in Lemon/Lime Marinade
• Chicken Marinated in Ginger and Garlic
• Grilled Tenderloin with Fresh Herb Rub
• Mediterranean Chicken Marinated with Wine, Fruit and Oregano
• Grilled Bluefin Tuna
• Grilled Sirloin Tip Skewers in a Peach Chipolte Marinade
• Grilled Swordfish Skewers
• Grilled Marinated Chicken Thighs with Raspberry and Ginger Salsa
  • Available with:
    • Fruit Salsa and Compotes, Spicy Peach Relish

DESSERTS:

• Almond Cheesecake
• Assorted European Finger Pastries
• Assorted Fruit Sorbet
• Baklava
• Carrot Cake
• Fresh Biscotti and Assorted Berries
• Chocolate Fudge Layer Cake
• Cranberry Cheesecake
• Deep Chocolate Fudge Cake
• Dried Fruit Dipped in Chocolate
• Flourless French Chocolate Cake with Crème Anglaise and Raspberry Sauce
• Fresh Fruit in Season
• Fresh Strawberries Dipped in Chocolate
• Fruit Tarts
• Golden Raspberry Layer Cake
• Lemon Layer Cake
• Mocha Raspberry Layer Cake
• Orange Cheesecake
• Peach and Raspberry Cobbler with Whipped Cream
• Peach Kuchen
• Poppy Seed Layer Cake
• Pumpkin Cheesecake
• Triangle Fruit and Whipped Cream Cake
• Coffee and Tea
• Brewed Decaffeinated Coffee Available