Lunch Menus – Room Temperature: 1
Baby Arugula Salad
With Baby Micro Greens
Balsamic Vinaigrette
Fresh Baked Breads with Butter
Entrée
Grilled Lemon-Thyme Chicken Breast
Served with Roasted Pine Nuts & Mixed Fresh Olives
Saffron Orzo with Garden Herbs
Medley Julienne of Spring Vegetables
Tarragon White Wine Vinaigrette
Dessert
Pear Timbale
Served with Cardamom Whipped Cream
Passed Assorted Home Baked Cookies & Brownies
Italian Roast Coffee
Lunch Menus – Room Temperature: 2
First Course
Gazpacho
Cilantro Herb Buttered Bread
Entrée
Grilled Salmon & Braised Leeks
Served With a Lemon Crème fraiche Sauce
Asparagus Nicoise
Roasted Red Peppers, Olives and Capers
Balsamic Vinaigrette
Herb and Spinach Rice Pilaf
Dessert
Fruit Sorbet With Fresh Seasonal Berries
Passed Assorted Home Baked Cookies & Brownies
Italian Roast Coffee
Lunch Menus – Room Temperature: 3
First Course
Roasted Beet Salad with Roquefort Cheese and Walnuts
White Wine Vinaigrette
Herb Buttered Bread
Entrée
Aged Prime Filet of Beef
Served with a Red Onion Marmalade
Fennel Slaw with Lime Cilantro Dressing
Herb Potato Salad With Capers
Vinaigrette Dressing
Dessert
Strawberry Mousse
With Raspberry Sauce & Fresh Berries
Passed Assorted Home Baked Cookies & Brownies
Italian Roast Coffee
Cocktail Reception: 4
Butler Passed Hors d’ Oeuvers
Grilled Shrimp
Served with Thai Dipping Sauce
Vegetarian California Roll
Served with Soy Sauce & Wasabi
Miniature Maryland Crab Cakes
Served with a Roasted Red Pepper Dipping Sauce
Seared Tuna
Served on Rice Crackers with Wasabi Aioli
Prime Filet of Beef
Served on French Bread with Country French Mustard and Horseradish Cream Sauce
Grilled Lemon-Thyme Chicken Brochettes
Roasted Garlic Aioli Dipping Sauce
Smoked Duck Breast
Wrapped around Seasonal Fruit
Asparagus
Wrapped in Prosciutto and Herb Chevre
Ratatouille Triangles
Wild Mushroom & Parmesan Tartlets
Stationary Foods
Selection of International Cheeses
Served with Assorted Fresh Baked Breads and Crackers
Fresh Garden Crudities Basket
Served with a Variety of Dipping Sauce Selections
Selection of Pates
Country, Mousse and Vegetable
Served with Brioche Toast Points, Mustards, and Cornichon
Platter of Smoked Scottish Salmon
Served with Black Bread, Capers. Lemon & Dill Butter
Or choose from our repertoire of over 100 cocktail party hors d’oeuvres
Dinner Menu: 5
Butler Passed Hors d’Oeuvres
Shrimp Cocktail
Served with Sauce Diablo
Smoked Salmon Canapés
Served on Black Bread with Dill Butter
Caviar
Served on Truffle Oil Potato Crisps with Crème fraiche
Chicken Sate
Served with a Thai Peanut Dipping Sauce
Artichoke & Spinach Triangles
Shitake & Leek Spring Roll
Dinner
First Course
Lobster Linguine Nests
Served with Sauce Americaine
Herb Buttered Bread
Entrée
Filet of Beef
Served with Wild Mushrooms
Black Truffle Sauce
Grilled Asparagus
Roasted Rosemary New Potatoes
Salad Course
Mixed Green Salad
With Orange Segments
Champagne Orange Vinaigrette Dressing
Passed Assorted International Cheeses
Fresh Baked Breads and Crackers
Dessert
Tart Tartan
Served with Cinnamon Whipped Cream
DeCaf Italian Roast Coffee
Assorted Home Baked Cookies
Chocolate Truffles