Sample Catering Menu's

Tapas Menu Passed Hors d'œuvre

Chorizo Stuffed Olives with Roasted Red Pepper Sauce

Prosciutto Rolled Asparagus with Basalmic Reduction and Fresh Basil

Truffled Wild Mushrooms in Phyllo with Maytag Blue Cheese

Grilled Golden Beets with Goat Cheese and Arugula

Olive Tapanade on Crostini with Manchego Cheese

Bourbon Molasses BQ Pork on Roasted Corn Polenta Square

Sweet Pea Pancake with Coarse Mustard Seared Sea Scallop and Shitake Mushroom

Sit Down Multi Course Formal Dinner

Mixed Baby Greens Spiced Pecans Dried Cherries Blood Orange Supremes Maytag Blue Cheese and Raspberry Vinaigrette

1st Course of Lobster Medallions tossed with Black Squid Ink Pasta Tri-Colored Roasted Peppers and Chardonnay Buerre Blanc Shaved Parmesan Roggiano

Main Course Pistachio Crusted Colorado Lamb Chop Raspberry Demi-Glaze Wild Mushroom Risotto with Asiago Tuile and Baby Carrots with Caramelized Fennel

Dessert Poached Pear Napoleons with Fresh Figs and Vanilla Anise Sauce

Casual Buffet with Passed Hors d'œuvre

Almond Crusted Pork Skewer with Mirin Apricot Dipping Sauce

Pesto Goat Cheese Crostini with Sun Dried Tomato

Cuban Spiced Skirt Steak Rotolo with Chimichurri Sauce

Curry Chicken Salad in Phyllo Basket

Buffet

Quinoa Salad with Arugula Beets and Goat Cheeses Served with Coarse Mustard Vinaigrette

Lemon Grass and Chili Glazed Sea Bass on a Bed of Zuchini Noodles

Chipolte BQ Beef Tenderloin with Broccoli Rabe fresh Ginger and Leeks

Lemon Garlic Rosemary Roasted New Potato

Plated Dinner with Hor's

Hors d'œuvre
Wild Mushroom Pastry Crescent "Moons" Mushroom Duxelle sandwiched between puff pastry toasted golden brown

Orange Chili Miso Glazed Shrimp Skewer- Lightly balanced with hints of ginger garlic and chili. Served with Sweet Chili Dipping Sauce

Nantucket Scallop Ceviche served in crunchy Croustade Cup with a dollop of Guacamole

Plated Salad
Roasted Quinoa with Beets Arugula and Spinach topped with Herbed Goat Cheese and Mustard Vinaigrette

Plated Entrée
BQ Marinated Grilled Beef Tenderloin Filet
Saffron and Sweet Pea "Barley" Risotto with Asiago Cheese Tuile
Grilled Asparagus and Artichoke Hearts with Roasted Peppers and Green Olives

Plated Dessert
Chocolate Heart of Darkness Cake with Raspberry Sauce and Vanilla Ice Cream

Plated Dinner with Hor's

Passed Hor's
Almond Chicken Salad with Grapes Green Onion Ginger and hint of Curry in the Phyllo Basket

Scampi Shrimp Skewers- Garlicky marinated and Grilled shrimp

Salad
Spinach and Arugula with Spiced Pecans Pears and Raspberry Dressing topped Granny Smith Apples

Entree
Salmon with Miso Honey Glaze

Asparagus and Broccoli with Julienne Peppers on a Bed of Sautéed Leeks

Lemon and Sweet Pea Risotto with Shaved Parmesan

Dessert
Banana Foster with Strawberry Ice Cream 151 Rum Flambé
Baby Flan and Pistachio Tuile "Banana"