Butler Passed Hors D’oeuvres
Carne
Seared Beef Filet with Salsa Verde
Chicken Negimaki with Spicy Red Pepper Sauce
Chicken, Brie, and Chanterelle Phyllo Cigars
Coriander Beef Skewers with Garlic Aioli
Miniature Beef Wellington
Smoked Chicken atop Goat Cheese & Tarragon Potato Pancake
Steak au Poivre Tips with Roasted Shallots on Brioche Crisps
Chicken Roulade with Proscuitto and Pesto
Skewered Braised Pork with Homemade Mango Chutney
Cajun Seared Tenderloin Tips with Horseradish Cream
Tangy Duck Confit on Tuscan Bread with Cherry Chutney
Sesame Seared Chicken Skewers with Zesty Peanut Sauce
Beef Tenderloin on Brioche Crisp with Watercress Horseradish Crème
Baked Smoked Ham on Buttermilk Cheddar Cheese Biscuits & Honey Mustard
Barbequed Pulled Pork on Onion Brioche with Caramelized Onion Jam, Horseradish Mustard Sauce
Spicy Beef Empanadas with Creamy Avocado Sauce
Jerk Chicken Sandwiches with Mango Chutney
Baby Lamb Chops with Rosemary Balsamic Glaze
Tandoori Chicken Skewers with Cucumber Yogurt
Beef Tenderloin Quesadillas
Chicken Shu Mai Steamed & Served in a Bamboo Steamer
Corn Blinis with Cilantro Crème Fraiche and Pancetta
Braised Short Rib on a Root Vegetable Chip with Fig-Prune Compote
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Seafood
Proscuitto-wrapped Shrimp with Sambuca and Rosemary
Grilled Scallop on a Tortilla with Avocado-Corn Relish
Grilled Tuna Satay with Spiked Ginger Remoulade
Lobster-Potato Petit Fours
Shrimp Lollipops
Spicy Chorizo Shrimp with Saffron Butter
Lobster, Brie and Mango Empanada
Maryland Crab Cake with Tomato Ginger Jam
Curried Tuna Brochette with Mango Mayonnaise
Lobster Cakes with Chive Crème Fraiche
Pan Seared Shrimp with Plum Wine in Phyllo Cup
Crisp-fried Scallop with Chive-Spinach Yogurt
Crispy Shrimp with Cayenne Aioli
Lobster Quesadilla with Roasted Garlic-Yellow Tomato Salsa
Pesto Marinated Shrimp-Skewered
Baby Bella Stuffed with Crab & Spinach
Lobster Rangoon’s with Apricot Chile Dip
Grilled Gingered Ahi Tuna Skewered with Pickled Ginger and Wasabi
Smoked Salmon Pinwheels
Seafood Ceviche Served in individual Shot Glasses
Warm Corn Pancakes with Tequila Marinated Shrimp and Guacamole
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Vegetables
Wild Mushroom Tartlets with Thyme and Parmagianno Reggiano
Parmesan Polenta Triangles with Eggplant Caviar
Ginger Soba Noodle Salad Served in Miniature Chinese Food Container
Mascarpone Canapé with Proscuitto and Parisian Melon
White Bean and Rosemary Crostini
Arborio Rice Fritter with Sun-Dried Tomato Crème
Sun-Dried Tomato, Smoked Mozzarella and Basil Tart
Portobello Mushroom Skewer with Balsamic and Rosemary
Black Bean Batter Corn Cake with Citrus Salsa
Baby Patty Pan Squash Filled with Butternut Squash Caponatta
Crispy Risotto Cakes with Sautéed Wild Mushrooms and Parmesan
Vegetable Samosas with Tamarind Dip
Chanterelle Mushroom Beggars Purse
Crispy Vegetable Dumplings with Soy Scallion Dipping Sauce
Cremini Mushrooms Stuffed with Spinach and Goat Cheese
Black Mission Figs Stuffed with Mascarpone Cheese & Prosciutto
Grape Tomato, Fresh Mozzarella and Basil Skewers with Lemon Olive Oil Drizzle
Gazpacho served in Mini Espresso and Demitasse Cups
Sweet Potato and Brie Canapé with Roasted Pear
Shitake Mushroom and Parmesan Risotto Cakes
Smoked Gouda with Apple Butter Napoleons
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Hors D’oeuvres Stations
Seasonal Vegetable & Cheese Display
Baked Brie en croute with Crème Fraiche, Fresh Raspberry Jam and Crackers Display of Domestic & Imported Blocks of Cheese Accompanied by Peasant Breads, Rosemary Foccacia Strips and Crackers, Savory Roasted Pepper, Wild Mushroom and Rosemary Spread with Crostini and Thins, Seasonal Crudités.
Seafood Station
Fresh Atlantic Lobster Cakes with Basil Coulis, Maple Glazed Salmon with toasted Pecans, Grilled Scallops laced with Sun dried Tomato Wine Sauce
Grille Station
Petit Black Angus Filet Mignon with Béarnaise, Mushroom Chutney, & Merlot Demi Glaze, Grilled Dill marinated Atlantic Salmon with Dijon Mustard Sauce
Pacific Rim Station
Lamb Satay with Indonesian Peanut Sauce, Seared Rae Tuna with Wasabi Miso Marinade & Wasabi Aioli, Indonesian Fried Rice, Tempura with Ponzu Dipping Sauce
Mashed Potato Bar
Roasted Garlic Mashed Potatoes piped into Martini Glasses Served to Order with a Wide Variety of Fresh Toppings. Lobster, Chives, Bacon, Sautéed Spinach, Mushrooms, Etc.
Classic Raw Bar
Seasonal Shellfish with a creative array of condiments and dipping sauces displayed in the classic tradition
Carving Table
Carved Roast Turkey, Baked Smoked Ham or Herb-Crusted Beef Tenderloin Served with Mini Brioche, Buttermilk Biscuits, Cornbread and Condiments
Sushi Station
A Full Selection of Seafood and Vegetable Sushi and Maki Rolls Served with Soy Sauce, Pickled Ginger, and Wasabi Prepared on site by our Sushi Chef
Soup Sippers
Seasonal Soups served “shooter” style in espresso & Demitasse cups
Fondue Station
Savory station with creamy gruyere cheese fondue and tasty broth served with chicken skewers, shrimp, roasted vegetables and cubed French bread
Risotto Station
Creamy parmesan risotto served in a martini glass with choice of assorted toppings-asparagus tips, sun-dried tomatoes, wild mushrooms, quartered artichoke hearts, Crumbled gorgonzola, Grated Asiago, roasted butternut squash.
Wok Station
Chicken or beef stir-fry served with assorted Chinese vegetables, fried or white rice and fortune cookies
Tapas Station:
Seafood, chicken & chorizo sausage and saffron rice cooked to perfection served with mixed greens with manchego cheese drizzled with olive oil and citrus vinaigrette
Crepe Station
Savory crepes prepared to order with assorted fillings-wild mushroom medley, fontina cheese and asparagus tips, cheesy broccoli, ham and gruyere
A Taste of New Orleans Station
Shrimp and andouille jambalaya and Savannah seafood gumbo served with fried oysters and Cajun cornbread
Quesadilla Station
Smoked chicken and chevre , roasted vegetable and Monterey jack cheese, and grilled pear and gorgonzola quesadillas served with a selection of traditional toppings, chutneys, and balsamic reductions served in traditional flour tortillas
Polenta Station:
Rich creamy polenta served with a variety of delicious toppings-marinara sauce, pesto & mascarpone cheese, Bolognese sauce, and ratatouille
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Seated Dinner Sample Seasonal Menu
Winter
Baby Spinach Salad with Orange Scented Beets, Grilled Figs,
Roquefort Balsamic Vinaigrette with Phyllo Squares
Roasted Butternut Squash Ravioli with a Brown Sage Butter
Choice of:
Bourbon-Marinated Pork Tenderloin with Sour Cream Sauce
Herbed Beef Tenderloin with Portabella Demi Glaze
Seared Sea Scallops Over Wilted Spinach with Grand Marnier Glaze
Entrees Served with Potatoes Anna & Winter Vegetable Ratatouille
Chocolate Profiteroles with Hazelnut Ice Cream &
Bittersweet Chocolate Sauce
Coffee, Tea
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Spring
Salad of Wild Baby Greens with Spring Asparagus, Parmesan
& Lemon Vinaigrette
Creamy Risotto with Shrimp and Pancetta
Choice of:
Grilled Tournedos of Beef with Wild Mushroom Chips &Tarragon Mustard Emulsion
Chicken Roulade Stuffed with Herbs and Jerusalem Artichokes
Poached Scrod with Herbs and Warm Vinaigrette
Entrees Served with Chive Chevre Potato Pancake & Roasted Baby Spring Vegetables
Warm Lemon Pudding Cakes with Marbled Raspberry Crème
Coffee, Tea
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Summer
Salad of Fresh Buffalo Mozzarella & Summer Tomatoes with Chiffonade of Basil & White Balsamic Vinaigrette
Warm Corn Pancake with Tequila Marinated Shrimp & Guacamole
Tuscan Tenderloin & Scallops
Tenderloin of Beef Marinated in Red Wine topped with a Sun Dried Tomato Relish with Scampi Style Scallops Served over Polenta Triangles
Entrée Served with Heirloom Tomato & Eggplant Gratin with Warm Goat Cheese and Crispy Bread Crumbs
Summer Fruit Shortcake with Mascarpone
Coffee, Tea
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Fall
Fall Pear Salad of fresh Greens, Anjou Pears, Stilton & Toasted Hazelnuts with a White Wine Vinaigrette
Creamy Butternut Squash Bisque with Roasted Garlic Crouton &
Crème Fraiche Dollop
Choice of:
Shallot & Rosemary Encrusted Tenderloin with a Classic Bordelaise
Cornbread stuffed chicken roulades with orange-apricot marmalade
Crispy potato wrapped salmon with mustard sauce and wilted spinach
Entrée Served with Whipped Yukon Gold Potatoes & Haricot Vert Bundle
Apple & Cranberry Tart with Cinnamon Ice Cream & Caramel Sauce
Coffee, Tea
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Sample Buffet Menus
An Evening in Tuscany~Antipasti Style
Tuscan Chicken Rolls stuffed with Broccoli Rabe. Pancetta, Toasted Bread Crumbs and Parmesan
Fruit a Di Mare Salad with Shrimp, Squid, Scallops and Mussels in a Lemon and Fresh Herb Marinade
Cannellini Beans with Extra Virgin Olive Oil and Fresh Sage
Prosciutto Di Parma with Fresh Cantelope
Seasonal Market Vegetables Grilled with Fresh Herbs and Olive Oil
Penne with Arugula, Shaved Parmesan & Walnut Pesto
Italian Artisan Breads and Grissini
Tiramisu
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Summer Barbeque Buffet
Pulled Pork Sandwiches with Rich’s Famous Barbeque Sauce
Buttermilk Marinated Fried Chicken Salad with Buttermilk Parmesan Dressing
Grilled Sweet Potato and Scallion Salad
Summer Corn Pudding
Blue Cheese Slaw with Red and White cabbage
Cornbread & Cheddar Buttermilk Biscuits
Iced Tea & Lemonade
Key Lime Pie & Coconut Layer Cake
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New York Steak House Buffet
Charred Aged Sirloin of Beef served with Horseradish Cream and Homemade Steak Sauce
Scalloped Potatoes with Gruyere
Creamed Spinach with Crispy Shallots
Green Beans tossed with Olive Oil and Sea Salt
Salad of Roasted Beets and Arugula with Blue Cheese Dressing
Artisan Style Breads and Rolls with Whipped Butter
New York Style Cheese Cake
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Fall Harvest Table
Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing
Cornbread stuffed chicken roulades with orange-apricot marmalade
Caramelized Baby Brussels Sprouts with Pecans and Rosemary
Carrots with Mustard Brown Sugar Glaze
Roasted Potatoes with Whole Garlic and Rosemary
Spicy Greens with Warm Balsamic Dressing
Artisan Rolls & Cornbread with Maple Whipped Butter
Cranberry Apple Tart lets with Cinnamon Whipped Cream
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Suggested Entrée Menu
Beef
Twin Filet with port wine mushroom sauce
Chile Rubbed NY Sirloin
Grilled Rosemary Veal Chop with cabernet reduction
Veal Osso Buco served with roasted root vegetables and saffron risotto
Prime Rib Au Jus
Grilled Sirloin with a hickory Bermuda onion sauce
Braised Short Rib
Beef Medallions with Saucy Shitakes
Five Peppercorn Beef Tenderloin with Veal-Red Wine Reduction
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Poultry
Chicken Roulade stuffed with herbs and artichokes
Chicken Florentine
Proscuitto spinach and roasted pepper stuffed chicken breast
Sautéed chicken medallions with roasted mushroom bourbon sauce
Cornbread stuffed chicken roulades with orange-apricot marmalade
Parisian style chicken breast with goat cheese and sun dried tomatoes
Chicken Marsala
Chicken Francaise
Roasted Garlic Marinated Cornish Hen
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Seafood
Tuscan grilled salmon filet
Crispy potato wrapped salmon with mustard sauce and wilted spinach
Grilled Halibut with lemon butter
Stuffed filet of sole
Pan seared braised halibut in a puttanesca sauce
Tequila lime marinated swordfish
Stuffed Shrimp with Garlic cream sauce
Seafood Potpourri served over fettuccine
Seared Sea Scallops with Wild Mushrooms and Roasted Garlic Beurre Blanc
Poached Scrod with Herbs and Warm Vinaigrette
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Pasta Choices
Pasta: Penne, Tri Colored Tortellini, Bow ties, Gemelli, Cavatelli, Ravioli (spinach, pumpkin, cheese, wild mushroom), Manicotti, Paparadelle, Rigatoni
Sauces: Pomodoro, Alfredo, Garlic Butter, Creamy Pesto, Brown Butter Sage, Herb Veloute, Bolognese
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