Sample Menus

Our typical offerings include more than 40 hot hors d’oeuvres, more than 30 cold hors d’oeuvres, and infinite main courses and desserts. What’s more, if you want to serve Aunt Edna’s legendary carrot cake at her 80th birthday party, just give us the recipe.

Formal Plated Dinner

First Course: Lemon Chicken Rice Soup

Second Course: Tender Spring Greens with Bleu Cheese, Candied Pecans and
Teardrop Tomatoes with Raspberry Vinaigrette

Main Course: Twin Entrees of Beef Petit Filed with a Port Wine Sauce and
Grilled Sea Bass with a Cilantro Cream Sauce
Spinach Orzo
Lightly Sauteed Asparagus

Dessert: Wedding Cake with Chocolate Dipped Strawberries

Champagne Toast

 

 

Buffet Dinner

Shingled Slices of Vine Ripened Tomatoes, Mozzarella and Red Onion with a
Sweet Balsamic and Olive Oil Dressing

Fresh Fruit Display with Rebecca Sauce

Spinach Salad with a Balsamic Vinaigrette

Seafood Newburg

Beef Tenderloin

Fettuccine with Pesto

Green Beans Almondine

Herb Buttered Brussel Sprouts with Bleu Cheese and Walnuts

Chocolate Mousse

New York Style Cheesecake

 

 












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