Eventfull.nyc

Cocktail Reception Menu

Butler Passed Hors d’Oeuvres

Prime Filet of Beef
Served on Cilantro Seasoned Crouton with Ancho Chile Sauce

Lobster Salad
Served on Endive Leaf or in Crunchy Pastry Cups

Moroccan Chicken Bysteeya Pockets
Savory Saffron Chicken with Almonds, Cinnamon & Currents

Croque Monsieur
Parma Ham with Pesto and Tomato

Minced Spiced Lamb
Served in a Phyllo Cup with Minted Yogurt

Chicken Sate with Thai Peanut Dipping Sauce

Potatoes Pancakes with Caviar & Crème fraiche

Brie & Raspberry Star Puffs

Asparagus Risotto Balls

Thai Curry Samosas
With Saffron Cream

Stationary Food Items

Crudités Basket
Roquefort Dipping Sauce

International Cheese Selection
Served with Fresh Baked Breads & Assorted Crackers

Platter of Smoked Salmon
Served with Black Bread, Dill Butter, Lemons & Capers

Seasonal Fruit Basket

Or choose from our repertoire of over 100 cocktail party hors d’oeuvres

Dinner Menu: 2

FLIGHTS OF FRESH BLACK & WHITE TRUFFLES
[Truffle Seasonal Menu]

Butler Passed Hors d’Oeuvres

Brie and Raspberry Star Puffs

Maryland Mini Crab Cakes
Roasted Red Pepper Dipping Sauce

White Truffle Oil Potato Crisps
with Osetra Caviar & Crème fraiche

Dinner

Fish Course

Truffled Lobster & Seared Sea Scallop Risotto
White Truffle Oil Garnished with Shaved White Truffle
Passed Fresh Baked Breads

Entrée

Tournedos Rossini
En Croute with Pate de Foie Gras
Shaved Black Truffle
Rossini Wine Sauce

Haricot Vert Bundles

Potato Gratin with Truffle Oil

Carrot and Ginger Puree

Cheese Course

Assorted International Cheeses
Apples, Pears, and Grapes
Fresh Baked Breads and Crackers

Dessert

Chocolate Truffle Mouse Cake
Served with Crème Anglaise

DeCaf Italian Roast Coffee Demi Tasse

Petit Fours and Black & White Truffles

Dinner Menu: 3

Passed Hors d’Oeuvres

Shrimp Cocktail
Served with Sauce Diablo

Smoked Salmon Canapés
Served on Cucumber Rounds with Crème Fraiche & Salmon Row

Grilled Lemon-Thyme Chicken Brochettes
Roasted Garlic Aioli Dipping Sauce

Dinner

First Course

Poached Artic Char
Stuffed with Shrimp Mousseline
Salsa verte Sauce
Passed Herb Butter Bread

Entrée

Lemon Herb Stuffed Roast Loin of Veal
Served with Roasted Garlic-Sun Dried Tomato Aioli

Grilled Portobello Mushroom
Stuffed with Shiitake Mushroom & Breadcrumbs
Julienne of Sweet Peppers & Snow Peas
Wasabi Vinaigrette

Mediterranean Cous Cous
Golden Raisons, Fresh Mint and Pine Nuts

Salad Course

Mixed Mesclun Salad
Tarragon Vinaigrette

Selection of Cheeses
Fresh Breads & Cracker Selection

Dessert

Almond Genoise with Fresh Berries
Raspberry Sauce

DeCaf Coffee

Home Baked Assorted Cookies

Chocolate Truffles

Buffet Dinner Menu: 4

Passed Hors d’Oeuvres

Fried Plantains with Jerked Chicken

Grilled Shrimp
With Salsa Verde Dipping Sauce

Picadillo in Corn Cups

Dinner Buffet

Marinated Cuban Style Flank Steak
Served with Pineapple Mango & Black Bean Salsa

Grilled Salmon
Served with Salsa Verde

Roasted Corn and Red Pepper Pudding

Tropical Quinoa Salad
Citrus Vinaigrette

Fresh Garden Salad with Orange Segments
Orange-Champagne Vinaigrette

Selection of Fresh Baked Breads

DESSERTS

Coconut Sorbet
Served in a half shell
With Slices of Mango
Guava Puree
Assorted Berries

DeCaf Coffee

Assorted Fresh Baked Cookies and Brownies

Chocolate Truffles



Home Entertainment Cocktail Reception Menu Butler Passed Hors d’Oeuvres Prime Filet of Beef Served on Cilantro Seasoned Crouton with Ancho Chile Sauce Lobster Salad Served on Endive Leaf or in Crunchy Pastry Cups Moroccan Chicken Bysteeya Pockets Savory Saffron Chicken with Almonds, Cinnamon & Currents Croque Monsieur Parma Ham with Pesto and Tomato Minced Spiced Lamb Served in a Phyllo Cup with Minted Yogurt Chicken Sate with Thai Peanut Dipping Sauce Potatoes Pancakes with Caviar & Crème fraiche Brie & Raspberry Star Puffs Asparagus Risotto Balls Thai Curry Samosas With Saffron Cream Stationary Food Items Crudités Basket Roquefort Dipping Sauce International Cheese Selection Served with Fresh Baked Breads & Assorted Crackers Platter of Smoked Salmon Served with Black Bread, Dill Butter, Lemons & Capers Seasonal Fruit Basket Or choose from our repertoire of over 100 cocktail party hors d’oeuvres Dinner Menu: 2 FLIGHTS OF FRESH BLACK & WHITE TRUFFLES [Truffle Seasonal Menu] Butler Passed Hors d’Oeuvres Brie and Raspberry Star Puffs Maryland Mini Crab Cakes Roasted Red Pepper Dipping Sauce White Truffle Oil Potato Crisps with Osetra Caviar & Crème fraiche Dinner *Fish Course* Truffled Lobster & Seared Sea Scallop Risotto White Truffle Oil Garnished with Shaved White Truffle Passed Fresh Baked Breads *Entrée* Tournedos Rossini En Croute with Pate de Foie Gras Shaved Black Truffle Rossini Wine Sauce Haricot Vert Bundles Potato Gratin with Truffle Oil Carrot and Ginger Puree Cheese Course Assorted International Cheeses Apples, Pears, and Grapes Fresh Baked Breads and Crackers Dessert Chocolate Truffle Mouse Cake Served with Crème Anglaise DeCaf Italian Roast Coffee Demi Tasse Petit Fours and Black & White Truffles Dinner Menu: 3 Passed Hors d’Oeuvres Shrimp Cocktail Served with Sauce Diablo Smoked Salmon Canapés Served on Cucumber Rounds with Crème Fraiche & Salmon Row Grilled Lemon-Thyme Chicken Brochettes Roasted Garlic Aioli Dipping Sauce Dinner First Course Poached Artic Char Stuffed with Shrimp Mousseline Salsa verte Sauce Passed Herb Butter Bread Entrée Lemon Herb Stuffed Roast Loin of Veal Served with Roasted Garlic-Sun Dried Tomato Aioli Grilled Portobello Mushroom Stuffed with Shiitake Mushroom & Breadcrumbs Julienne of Sweet Peppers & Snow Peas Wasabi Vinaigrette Mediterranean Cous Cous Golden Raisons, Fresh Mint and Pine Nuts Salad Course Mixed Mesclun Salad Tarragon Vinaigrette Selection of Cheeses Fresh Breads & Cracker Selection Dessert Almond Genoise with Fresh Berries Raspberry Sauce DeCaf Coffee Home Baked Assorted Cookies Chocolate Truffles Buffet Dinner Menu: 4 Passed Hors d’Oeuvres Fried Plantains with Jerked Chicken Grilled Shrimp With Salsa Verde Dipping Sauce Picadillo in Corn Cups Dinner Buffet Marinated Cuban Style Flank Steak Served with Pineapple Mango & Black Bean Salsa Grilled Salmon Served with Salsa Verde Roasted Corn and Red Pepper Pudding Tropical Quinoa Salad Citrus Vinaigrette Fresh Garden Salad with Orange Segments Orange-Champagne Vinaigrette Selection of Fresh Baked Breads DESSERTS Coconut Sorbet Served in a half shell With Slices of Mango Guava Puree Assorted Berries DeCaf Coffee Assorted Fresh Baked Cookies and Brownies Chocolate Truffles