Carving station
Roast Tom Turkey
with Cranberry Relish and a Variety of Rolls (serves Approximately 25- 30 guests)
*Carver Fee to Apply
Sugar Cured Ham
Served with Mustard, Mayonnaise and a Variety of Rolls (serves Approximately 40 - 45 guests)
*Carver Fee to Apply
Roast Prime Rib of Beef
Horseradish Crusted and Slow Roasted
Served with Natural Jus and a Variety of Rolls (serves approximately 40- 45 guests)
*Carver Fee to Apply
Idaho Potato Bar
Mashed or Baked Potatoes with Chicken, Chili Con Carne, Broccoli, Sauteed Mushrooms and Asparagus Tips
Cheddar Cheese, Bacon, Sour Cream, Butter, Chives,
*Chef Attendant
Dim Sum
Cha Su Bao, Spicy Vegetable Potstickers, Pork Siu Mai, Chicken Spring Rolls, Crab Rangoon
With Dipping Sauces
Pasta Bar
Penne Pasta and Cheese Tortellini
Served with Alfredo, Pomodoro and Pesto Cream Sauce Accompanied with Tomatoes, Parmesan Cheese, and Focaccia Bread
*Chef Attendant
*Chef Attendant Fee to Apply
Gourmet Dips and Displays
Domestic and Imported Cheese Selection
An Array of Imported and Domestic Cheeses Served with an Assortment of Breads and Crackers
Seasonal Vegetable Crudite
Fresh Seasonal Vegetables with an Assortment of Dips to include Bleu Cheese and Ranch
Fresh Seasonal Fruits and Berries
Fresh Seasonal Fruits and Berries with Spiced Honey Yogurt Dip
Hot Artichoke Dip
Warm Artichoke and Spinach Dip
Served with Pita Triangles and Chips
Baked Brie En Croute
Wheel of Brie with Raspberries and Candied Walnuts Wrapped in Puff Pastry and Baked Golden Brown served with Gourmet Crackers
Antipasto Platter
An Array of Sliced Meats, Cheeses, Vegetables and Relishes with Fresh Artisan Breads and Crackers
Mexican Fiesta
Seven Layer Dip with Tri Colored Tortilla Chips
Hummus and Pita
Roasted Red Pepper, White Bean Cilantro, Olive
Hot and Cold Hors D’ Oeuvres
All hors d’ oeuvres are priced per piece, there is a minimum order of 25 pieces of one item
Cold Appetizers
- Bruschetta, Toasted Crostini with Basil, Tomato Relish
- Mini Caprese Skewer
- Spicy Tuna Tartare on Crostini
- Shrimp Avocado Plantain Cup
- Tuna Spoon, Seared Tuna with Spicy Ponzu and Daikon Sprouts
- Seared Tuna with Tropical Salsa on Crispy Wonton
- Pinwheels (Hummus & Turkey, Cheddar Bacon Ranch, Muffuletta)
- Assorted Sushi
- Serrano Wrapped Fig Stuffed with Gorgonzola and Candied Walnuts
- Smoked Salmon Canapés
- Assorted Finger Sandwiches
(dill egg, basil chicken, chicken walnut, tarragon tuna, cucumber dill) - Seared Filet on Crostini with Horseradish Cream
- Wild Rice Cakes with Crème Fraiche and Corn Relish
- Prosciutto Wrapped Melon Balls
- Crostini with Prosciutto, Goat Cheese and Fig Jam
Hot Appetizers
- Chicken Satay with Peanut Sauce
- Spinach Sun-Dried Tomato and Brie Turnovers
- Chicken Flautas with Chipotle Aioli
- Italian Sausage Stuffed Mushroom
- Spanakopita, Spinach and Cheese in Phyllo
- Filled Baby Potatoes with Bacon and Gorgonzola
- Bacon Wrapped Scallop
- Almond Crusted Chicken Strips with Mango Aioli
- Spicy Vegetable Pot Stickers with Orange Ponzu
- Lobster with Cognac Cream Bouchee
- Lamb Chops with Cilantro Mint Aioli
- Flank Steak Roulade with Dry Apricot and Goat Cheese
- Vegetable Spring Rolls with Ginger Soy Sauce
- Crab Cakes with a Saffron Roasted Garlic Aioli
- Bacon wrapped Shrimp with Basil-Garlic Stuffing
- Asparagus & Asiago Filo Wrap
- Orange Chicken Polpettine
- Bacon-Wrapped Chicken & Jalapeno Cheese