Medium sized mushrooms stuffed with chorizo, baked and served hot.
Orange Muffins with Smoked Turkey
Miniature orange muffins stuffed with smoked turkey and apricot marmalade
Grilled Hot Sausages – Kebobs
Italian sausages, green peppers, onions, zucchini and squash marinated in spices.
Bolivian Flaky Meat Empanadas
Pastry filled with beef potatoes, boiled eggs, raisins and onions. Spiced to taste.
Grilled Baby New Zealand Lamb Chops
Selected small lamb chops, grilled to perfection with the finest spices and fresh mint chutney.
Thai Spring Rolls
Small delicacies of pork, Shitake mushrooms, carrots and cabbage served with oriental sauce.
Mini Beef Wellington
Selected small lamb chops, grilled to perfection with the finest spices and fresh mint chutney.
Profiteroles, Stuffed Brie
Homemade orange muffins plumped with thinly shaved country ham and peach marmalade.
Barbecued Meat Balls
Meatballs marinated in mesquites flour barbecue. Baked to perfection.
Sesame Triangles with a Confetti of Duck
Puff pastry truing filled with a comfit of duck and sweet onions.
Morsels of Pork
Marinated in soy sauce, fresh garlic, sesame oil, lemon skin, spring onions and brown sugar. Skewered, grilled and presented with hot peanut sauce.
Beef morsel tenderloin marinated in oriental sauce, skewered and rolled in toasted sesame seed. Served with sweet and sour sauce.
Miniature Ham Biscuit
Small biscuits filled with country ham and chutney butter.
Honey Dew and Proscuitto Ham
Round balls of fresh melon wrapped with Proscuitto ham.
California Prunes Wrapped with Bacon
Prunes with bacon baked and served hot.
Pigs in a Blanket
Miniature franks wrapped in pastry puff. Served with honey mustard.
Quiches Lorraine II
Puff pastry, Swiss cheese, eggs, onion, bacon, heavy cream, salt and pepper. Served hot.
HORS D’OEUVRES - POULTRY
East Wind Dumplings
Chinese steamed dumplings filled with chicken and sautéed in walnut oil. Served with a hot chili sauce.
A marinated boneless chicken breast in Porto wine. Served with plain sauce.
Morsels of chicken marinated in soy, peanut butter, fresh ginger, cumin, fresh coriander and lemon; Skewered. Grilled and presented with an Indonesian sauce.
Seasoned ground chicken with bourbon, egg and breadcrumbs.
Chicken Kabob California Style
Chicken morsels, zucchini, red peppers, red onions and cherry tomatoes, marinated in basil balsam vinaigrette.
Cucumber topped with tarragon chicken salad. Decorated with California green grapes.
HORS D’OEUVRES - SEAFOOD
Spicy Crab Cake Delight
Crab cakes made with blue crab, red onions, capers, red peppers, mayonnaise and chili flakes. Pan-fried and pressed on Bremmers crackers. Served with cilantro, curry and mayonnaise.
Jumbo marinated shrimp sautéed with garlic, cayenne pepper with a light zest of light cumin flavoring.
Skillet Braised Smoked Salmon
Quickly braised spinach is topped with smoked salmon. Served warm on small herb toasts.
Hot Crab and Artichoke Dip
Crab meat with artichoke. Served with crusty bread.
Crisp Scallops with Horseradish Lime Sauce
Sea scallops dipped in egg and rolled in breadcrumbs. Served with horseradish lime sauce.
Mango Grilled Shrimp
Jumbo shrimp marinated in mango ginger chutney, lime juice, olive oil and fresh garlic. Grilled to perfection and served with warm marinade.
Snow Crab Claws
Alaskan crab claws served with spiced cocktail sauce.
Smoked Oyster Canapés
Select smoked oysters served on round Melba toast.
Artichoke Crab Mousse
Tender hearts of artichoke, with savory crab meat, sour cream, mayonnaise, lemon juice and fresh dill. Served with imported crackers.
Fried Calamari with Sesame Dip
Fresh calamari rolled in egg wash and Italian bread. Fried and served with sesame dip.
Chesapeake Crab Cake
Fresh back fin, onions, parsley, green pepper, mayonnaise, Dijon mustard, breadcrumbs and lemon juice. Served with spicy fruit salsa.
Fresh Smoked Oysters
Fresh oysters, shucked, marinated and smoked over apple wood. Served on sourdough croutons with curry fraiche and toasted almond slivers.
Gulf shrimp marinated with southwestern spices. Grilled and served with fresh cilantro and avocado cream.
Oval shaped tartlets filled with cream cheese, topped with red caviar and decorated with capers.
Fresh bay scallops wrapped with smoked bacon. Baked to perfection.
Fresh oysters on a half shell, stuffed with spinach, clam meat, bourbon and saltine crackers.
Small lobster chunks in Newburgh sauce filled in miniature tart shells.
Cherry Tomatoes filled with Tuna
Tomatoes stuffed with tuna salad and decorated with fresh dill.
HORS D’OEUVRES - VEGETARIAN
Sautéed mushrooms with cheese, butter and crusty bread.
Stuffed mushrooms with spinach and Parmesan cheese.
Endives with Roquefort Mousse
Belgian endive are presented in a basket accompanied by Roquefort Mousse.
New Potatoes with Pesto Cream
Tiny red bliss potatoes halved and filled with pesto and cream cheese. Topped with cheddar cheese crumbs.
Soft flour tortilla filled with onion, tricolor peppers and Jack cheese. Served with "chipotle" lime sour cream.
Bruchetta in Sun Dried Tomato, Olivada and Ricotta Salad
Italian bread rounds spread with a homemade sun dried tomato and olive oil pesto. Topped with imported hard ricotta cheese.
Fresh asparagus displayed in a basket. Served with béarnaise sauce for dipping.
Homemade Pita Pizza
Miniature pita toasted with garlic butter, mozzarella cheese and dry basil.
Tempura Broccoli Nuggets
Beer, butter, fresh broccoli, flour, eggs. Served warm.
Snow Peas with Boursin Cheese
Snow peas stuffed with boursin cheese. Bordelaise style.
Skewered Tri-color Tortellini
Cheese tortellini skewered with pesto sauce for dipping.
Brie cheese, brown sugar and toasted almonds.
Spinach Phylo Triangles
Pastry stuffed with fresh spinach. Feta cheese, onion and ground cardamom.
Tossed Green Salad
Tossed greens with tomatoes, cucumbers, julienne carrots & bell peppers. Drizzled with our House Vinaigrette dressing.
Raspberry Mesclun Salad
Mixed baby field greens drizzled with raspberry vinaigrette and garnished with fresh raspberries and English walnuts.
Grilled London Broil
Marinated and grilled London Broil served medium rare with shitake mushroom sauce.
Chicken Scallopini Picatta
Breaded boneless breast of chicken served artichokes hearths and Citrus Zest and light butter Sauce.
Boneless chicken breast stuffed with fresh spinach, Romano cheese and onions. Served in medallions with our Roasted Red Pepper Sauce.
Lemon Cream Chicken
Boneless lemon-marinated chicken breast sautéed and finished with a rich lemon cream sauce.
Grilled Salmon with Citrus Butter Sauce
Marinated and grilled salmon fillets
Stuffed Shrimp with Crabmeat
Jumbo shrimp stuffed with lump crabmeat, served with dill sauce or lemon butter sauce.
Eggplant Parmegianna (Vegetarian)
Breaded eggplant slices in a robust tomato sauce with mozzarella and parmesan cheese.
Cheese filled tortellini tossed with diced Roma tomatoes, roasted garlic, fresh basil, and sweet red peppers.
Stuffed Red Bliss Potatoes
Roasted Red Potatoes
Blended Wild Rice
Steamed Vegetable Medley
Carrots & Snow Peas
Orange and Ginger Glazed Carrots
Green beans with Almonds and Brown butter
* Tricolor Tortellini with Marinara Sauce
* Agnolotti al Pesto
* Striped Ravioli withPorcini Mushrooms Marinara
* Penne alla Arrabiata
* Bow Tie Pasta with Spinach and Sundried Tomato
* Three Cheese Tortellini Primavera
* Penne Pasta with Salmon and Asparagus alla Panna
* Angel Hair Pasta Souffle
* Risotto with Porcini Mushrooms
* Baked Honey Glazed Ham
* Roasted Turkey Breast
* Roasted Top Round of Beef
* Roasted Filet of Beef (Accompanied with Peppercorn Wine Sauce)
* Roasted Prime Rib of Beef au Jus
Stir Fry Station
Water Chestnuts, Bamboo Shoots, Snow Peas, Bean Sprouts, Green and Red Peppers and Sliced Mushrooms Stir Fried to Order with Asian Sesame Oil, Tender Chunks of Chicken Breast, Fresh Garlic and Chopped Ginger, White Wine and Soy Sauce, Served with Shrimp Fried Rice and Spring Rolls with Honey Mustard Sauce
Marinated Chicken Breast Fajita With Flour Tortillas Cheese, Lettuce, Tomatoes, Onion, Sour Cream, Guacamole, Salsa and Nachos Seven Layer Dip Beef Quesadillas
Mashed Potato Station
Idaho Potatoes and Bourbon Sweet Potatoes accompanied with Sauted Mushrooms, Crumbled Bacon, Shredded Cheese, Sour Cream and Chives Cranberry Sauce, Mushroom Gravy Chopped Walnuts, Brown Sugar and Whipped Butter served in a Jumbo Martini Glass
Cascade of Seasonal Sliced Fruits Accompanied with Chocolate Fondue along with Assorted French Pastries Chocolate Fruit Tarts,Mini Cannolis,Fresh Strawberries Dipped in Chocolate, Chocolate Truffles, Mini Cannoli and Fruit Tarts
Ice Cream Sundae Station
Choice off Vanilla, Chocolate and Strawberry Ice Cream Scooped to Order in a Jumbo Waffle Cones, Topped with Jimmies, Sprinkles, Chopped Nuts,Chocolate Sauce, Butterscotch, Whipped Cream and Maraschino Cherries.
Cascading Fresh Fruit Display
Sections of cantaloupe, honeydew, pineapple, strawberries, kiwi and green grapes. Served with Amaretto whipped cream and Kahlua fudge fondue.
Basket of Fresh Vegetables
Red, yellow and green peppers, zucchini, broccoli florets, Belgian carrots, cauliflower, asparagus and celery sticks with two savory dipping sauces.
Humus with Fried Pita Triangle
Humus made with chickpeas, fresh garlic, lemon juice and olive oil. Served with fried pita triangles.
Baked Brie Royale
Brie cheese covered with puff pastry. Decorated and surrounded with French bread.
Wild Rice Salad
Wild rice cooked aldente, marinated with balsamic vinaigrette, pepper, red onions, celery, orange juice, pecan halves and coconut.
Tricolor Tortellini Salad
Tortellini prepared with onions, peppers, pesto balsam salt, and pepper and Romano cheese.
Spinach Florentine Dip
Fresh chopped spinach, sour cream, ricotta cheese, minced garlic and Parmesan cheese. Served with Melba toast.
Noodles tossed with olive oil, garlic, white wine, roasted red peppers, yellow onions, fresh spinach, basil and sun dried tomatoes. Served hot or cold.
Buffet - Meat
Marinated and Grilled London broil
Thinly sliced and displayed on platters. Served with freshly baked cocktail rolls, Béarnaise sauce and creamy horseradish sauce.
Beef tenderloin marinated in fresh herbs. Roasted medium rare and serve with fresh rolls and condiments.
Whole turkey baked with orange juice glaze and decorated with butter walnuts.
Pate Au Cognac
A smooth rich blend of liver and fresh herbs, seasoned with Madeira and cognac. Served in tureens with crusty French bread.
Steamship Round Beef
Beef steamship with fresh garlic, rosemary leaves. Kosher salt and cracked black pepper. Served with silver dollar rolls, shallots, mayonnaise, horseradish and mustard.
Virginia Cured Ham Platter
Ham cured in brown sugar, spices, bourbon and decorated with fresh fruit. Served with homemade biscuits.
Tuscan Flank Steak
Stuffed with fresh spinach, Fontina and Parmesan cheese, peanuts and roasted red peppers. Accompanied by a fresh tomato salsa.
Oven Roasted Salmon on Sweet Potato and Apple Hash
Norwegian salmon, chopped basil, thyme, parsley, olive oil, minced garlic, sweet potatoes, bourbon and shallots. Served with corn sauce.
Seared Citrus Cured Salmon on Watercress Vichyssoise
Salmon scaloppini, sugar, lemon juice, fresh dill, coriander seeds, crushed juniper berries, lime juice and grapefruit for decoration.
Savory Salmon Filet
Norwegian Salmon, milk, lemon juice, chopped fresh thyme, and butter, sage, fresh peppercorns, salmon juice and Chardonnay wine.
Blackened Swordfish Filet
8 oz swordfish, black pepper, and minced garlic, dash of soy sauce, flour, dash kitchen bouquet and cayenne pepper. Decorated with carrots.
Red Snapper Veracruz Style
Brazilian red snapper filet, diced tomatoes, green olives, capers, red peppers, cilantro leaves, onions, white wine, salt and pepper.
8-oz filet, broiled in garlic lime juice, dry thyme and all bay seasoning. Decorated with fresh diced vegetables.
Chunks of white fish, shrimp, scallops, cream sauce, white wine, cherry wine, thyme, a dash of cayenne pepper, flour and egg yolk.
Shrimp de Jonghe
Medium fresh shrimp, white wine, diced leeks, garlic flavored butter, shallots, deiced potatoes, whipped cream and fresh lemon thyme.
Jumbo shrimp, yellow peppers, Spanish onions, mushrooms and tomatoes marinated in fresh herbs.
Fricassee of Scallops
Bay scallops sautéed in lemon sauce with minced parsley, lemon juice, salt, pepper, flour, onions and heavy cream. Served over noodles.
Buffet - Stations
Steamship round of beef carved at the buffet table complemented with silver dollar rolls and tarragon/shallot mayonnaise and horseradish.
Fresh Italian Pasta Station
Tortellini stuffed with cheese and Prosciutto ham, meat ravioli, spinach with cheese angelotti, cappely Verde, al pesto sauce, sun dried tomato and basil cream, and white clam sauce. Served with small shrimp, scallops and garlic bread.
American Grill Station
Grilled chicken and mango skewered and braised with white marinated sauce, grilled tenderloin of beef skewered with red onions, yellow peppers and mushrooms, braised with our own Kansas City red sauce.
Fresh Fruits and Vegetables Station
Domestic and Imported cheese display served with wafers, French bread, Carr’s crackers, seasonal fresh crudités with crab dip, fresh seasonal fruit display complemented with chocolate dipped strawberries, tossed green salad with Caesar dressing.
Shrimp, scallops and Lobster Cardinale, sautéed with shallots, flambé with cognac.
Stir Fry Station
Water chestnuts, bamboo shoots, snow peas, bean sprouts, green and red peppers and sliced mushrooms stir fried to order with tender chunks of chicken breast, fresh garlic and chopped ginger, white wine and teriyaki sauce. Topped with roasted sesame seeds. Served with shrimp fried rice.
Hot Beverages Station
Fresh brewed gourmet regular and decaffeinated coffee, hot water available for assorted herbal teas, cream and sugar, lemon wedges.