Menu Selections
2008

Cold Hors d’oeuvres
(Select four hors d’oeuvres)

Ahi Tuna Poke on Crisp Wonton
Polenta Rounds with Goat Cheese & Smoky Tomato Jam
Asparagus Spears Wrapped in Proscuitto with Honey Mustard
Crostini of Cannellini Beans, Lemon & Sage
Classic Bruschetta with Tomato, Basil & Garlic
Crostini with Fig-Olive Tapenade & Goat Cheese
Walnut Toasts with Fig Jam & Manchego Cheese
Chilled Prawns with Cocktail Sauce
Smoked Trout & Apple Salad on Cucumber Rounds
Thai Red Curry Rubbed Pork Tenderloin on Crouton with Coconut Crème
Endive Spears with Blue Cheese & Candied Walnuts
Endive Spears with Honey Mustard, Grapes, Walnuts & Chicken
Vegetable Crudités with Roasted Garlic Hummus
Sweet Pea Dip with Crispy Pita Chips
Fresh Mozzarella, Basil & Cherry Tomato Skewers
Selection of Sushi Rolls
A Selection of Cheeses, Marinated Vegetables & Fresh Fruits
(Triple Cream Brie, Point Reyes Blue, Sharp Irish Cheddar, Fresh Mozzarella, Picholine & Calamata Olives, Sundried Tomatoes, & Artichoke Hearts, Assorted Seasonal Fruits)

Hot Hors d’oeuvres

Crab Cakes with Chili-Lime Aioli or Wasabi Mayo
Dates Wrapped in Bacon & Filled with Goat Cheese
Spicy Red Thai Chili Shrimp with Minted Yogurt
Traditional Spanikopita (Spinach-Feta Phyllo Triangles) with Apricot Drizzle
Ginger Apricot Shrimp
Chicken Satay with Spicy Peanut Sauce
Flatbread Pizza with Caramelized Onions, Pancetta & Gruyere Cheese
Skewered Beef Teriyaki
Goat Cheese & Fig Jam Flat Breads
Mushroom Profiteroles
Chili Con Queso Tortilla Trumpets
Spicy Indian Potato, Pea & Spices Samosas

Salad
(choice of one, served at the table)

Baby Spinach Salad:
with Toasted Pecans, Cranberries, Feta Cheese, Sweet Onion & Balsamic Vinaigrette
Tender Greens and Mandarin Salad:
with Jicama, Toasted Almonds & Cilantro-Lime Vinaigrette
Mixed Greens and Pear salad:
with Gorgonzola Cheese, Caramelized Walnuts & Champagne Vinaigrette
Classic Caesar Salad:
with Crisp Romaine, Croutons & Parmesan Reggiano Cheese
Radicchio Salad:
with Spinach, Blue Cheese, Walnuts & Herb Vinaigrette
English Salad:
with Mixed Greens, English Cucumbers, Sweet 100 Tomatoes & Herbed Champagne Vinaigrette
Sliced Summer Tomato Salad:
with Romaine, Arugula, Pancetta, Toasted Walnuts & Blue Cheese Vinaigrette (Summer Only)

Main Course
(buffet choose two, sit down choose two, plus vegetarian option)

Grilled Salmon
with Miso-Mustard Glaze or Orange Balsamic Glaze
Teriyaki Roasted Salmon
with Mango-Papaya Salsa
Baked Halibut
with Citrus Beurre Blanc (seasonal availability)
Orange Glazed Chicken
with Toasted Almonds & Scallions
Roasted Chicken
with Citrus-White Wine Sauce, Basil Cream Sauce, Lemon Caper Sauce,
or Mustard Thyme Sauce with Olives
Herb Crusted Leg of Lamb
with Dijon Mustard, Fresh Basil, Thyme & Rosemary
Roasted Beef Tri Tip
with Caramelized Shallots & Red Wine Sauce
Roasted Rib Eye of Beef
with Red Wine au Jus, San Marzano Sauce (Tomatoes, Garlic & Basil)
or Chimmichurri Sauce (Parsley & Garlic)
Roasted Prime Rib of Beef
with Horseradish Cream
Herb Crusted Pork Loin
with Honey Apricot Glaze
Roasted Pork Loin
with Sweet Cherry Reduction Sauce
~
Three Cheese Tortellini
with Tomato Cream Sauce
Penne di Pesto
with Housemade Basil & Walnut Pesto
Farfalle alla Pomodori
with with Mascarpone, Spinach, Cherry Tomatoes & Fresh Basil
Roasted “Veggie Stacks”
with Eggplant, Portobello Mushroom, Red & Yellow Bell Peppers,
Herbed Goat Cheese & Feta Cheese

Side Dishes
(choice of one starch and one vegetable)

Roasted Potatoes with Garlic & Thyme
Mashed Potatoes with Horseradish
Smashed New Potatoes with Roasted Garlic, Green Onions & Crème Fraiche
~
Roasted Seasonal Vegetables
~
Artisan Bread & Butter on each table
Freshly Brewed Connoisseur Coffee

Revised 7/23/08

 

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