Let our event coordinators know if you would like assistance in customizing our suggested menu items.
If you are planning an event with heavy hors d’oeuvres, may be suggest:
- PASSING HORS D'OEUVRES
- Mushrooms Veronique
- Sun-Dried Tomatoes and Basil in Phyllo Crust
- Fresh Mozzarella Wrapped in Prosciutto
- Lemon Chicken on Skewers
- Chilled Jumbo Shrimp with Tangy Cocktail Sauce
- Baked Brie, Pear and Almonds in Phyllo Crust
- Grilled Lollipop Lamp Chops
- STANDING HORS D'OEUVRES
- Roasted Red Pepper and Artichoke Dip Served with Crostini
- Fresh Guacamole with Assorted Tortilla Chips, Salsa and Sour Cream
- Fresh Scallop Ceviche with Saltine Crackers
- Assorted Pate with Grain Dijon Mustard, Cornichons and Black Russian Pumpernickel
- UPPER CRUSTACEANS NEW ENGLAND RAW BAR
- Chesapeake Bay Oysters
- Fresh Snow Crab Claws
- Narraganset Littleneck Clams
- Served with Cocktail Sauce, Oyster Crackers, Lemon and Horseradish
- DESSERT
If you are planning an event with a buffet, may be suggest:
- PASSING HORS D'OEUVRES
- Chicken Tikka Marinated in Yogurt and Turmeric
- Quesadilla Trumpets Served with Sour Cream and Salsa
- Brie, Pear and Almonds Wrapped in Phyllo Baskets
- Roasted Red Pepper and Artichoke Spread with Homemade Crostini
- STANDING HORS D'OEUVRES
- Assorted Cheese Board Havarti with Dill, Jarlsberg, Smoked Gouda and White Cheddar with Fresh French Bread and Crackers
- Fresh Fruit in Season Honey Dew Melon, Pineapple, Cantaloupe, Watermelon Red Flame Grapes and Assorted Berries
- MAIN COURSE (Buffet Service)
- Mesclun Green Salad with Fresh Raspberries, Sliced Scallions, Cucumbers and Spiced Walnuts Served in a Balsamic Vinaigrette
- Whole Roasted Atlantic Salmon Served with a Mild Curried Dill Sauce
- Grilled Tenderloin of Beef with Fresh Herb Rub
- Long Grain and Wild Rice with Sautéed Portobello Mushrooms
- Fresh Asparagus Served in a Sun-Dried Tomato Butter
- Grape Tomatoes and Fresh Basil in a Light Infused Garlic Oil
- Assorted Rustic French Rolls Served with Fresh Whipped Butter
- DESSERT
If you are planning an event with a sit-down dinner, may be suggest:
- STANDING HORS D'OEUVRES:
- Roasted Red Pepper and Artichoke Dip Served with Crostini
- Stuffed Grape Leaves and Greek Olives
- Vegetarian Spring Rolls with Sweet Ginger Dipping Sauce
- Fresh Guacamole with Assorted Tortilla Chips Salsa and Sour Cream
- FIRST COURSE:
- Mesclun Green Salad with Fresh Raspberries, Sliced Scallions, Cucumbers, Spiced Walnuts dusted with Fresh Goat Cheese served in a Balsamic Vinaigrette
- MAIN COURSE:
- Tenderloin of Beef with Fresh Herb Rub {OR} Grilled Atlantic Salmon with Curried Dill Sauce
- Long Grain and Wild Rice with Sautéed Portobello Mushrooms
- Marinated and Grilled Summer Vegetables in a Sweet Vidalia Onion Vinaigrette
- Red and Yellow Cherry Tomatoes, Fresh Mozzarella and Fresh Basil in an Infused Garlic Oil
- Assorted Rustic French Breads, Rolls and Focaccia with Lemon Pepper Butter, Tarragon Butter and Sun-Dried Tomato Butter
- DESSERT:
If you are planning an event with stations, may be suggest:
- STANDING HORS D'OEUVRES:
- Caramelized Onions and Ricotta Cheese in Phyllo Crust
- Chicken Satay with Peanut Dipping Sauce
- Herbed Grilled Tenderloin on Crostini with Boursin Cheese
- Marinated Shrimp and Artichoke Skewers
- Mini Empanadas with Sour Cream and Fresh Salsa
- STATION #1:
- Antipasto Table with Fresh Mesclun Greens
- Imported Italian Meats and Cheese, Marinated Vegetables and Imported Olives, Virgin Olive Oil and Red Wine Vinegar
- Assorted Breads, Rolls and Focaccia
- STATION #2:
- Roasted Pork Loin Stuffed with Apricots & Pistachios
- Fresh Orange Butternut Squash with Brown Sugar and Cinnamon
- Rotini Pasta with Fresh Basil Pesto Sauce
- STATION #3:
- Grilled Swordfish in a Mango/Lime Vinaigrette
- Roasted Summer Vegetables: Eggplant, Red Pepper, Summer Squash, Zucchini and Red Onion with Goat Cheese and Balsamic Vinegar
- Fusilli Pasta
- Farm Fresh Plum Tomatoes and Portobello Mushrooms sautéed In Garlic Oil
- DESSERT:
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