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Hot Hors d'Oeuvres
Cold Displays
Hot Captain Stations
Dinner Presentation
Additional Upgrades

Cocktail Hour

The Cocktail Hour will consist of Butler Style Hot Hors d'Oeuvres, Cold Displays and a selection of Captain Stations:

Butler Service of Hot Hors d'Oeuvres Including but not limited to the following:

Coconut Shrimp
Baked Brie
Fried Shrimp
Beef Negimayaki
Sesame Chicken
Fried Ravioli
Coconut Chicken
Sweet and Sour Chicken Kebobs
Asparagus in Phyllo
Sea Scallops wrapped with Bacon
Miniature Beef Wellington
Chicken Sate with Peanut Sauce
Cocktail Franks in Puff Pastry
Mushroom Caps Filled with Sausage and Fennel
Sundried Tomato and Artichokes in Phyllo
Pan Seared Artichoke Hearts Oreganato
Crab Cakes
Chicken Quesadilla Sticks
Sausage & Cheese Calzones

Cold Displays to Include

Shrimp Display
Shrimp cocktail served in a punch bowl carved from ice and served with spicy cocktail sauce and lemon wedges

Cold Antipasto Display
Imported Proscuitto, Soppressata, Olives, Pickled Vegetables, Cherry Peppers, Provolone, Bocconcini di Mozzarella, Roasted Red Peppers, Pepperoni

Salad Display
Lo Mein Noodle Salad, Seafood Salad, Bowtie Pasta Primavera Salad, Roasted Beet and Red Onion Salad, Marinated Shiitake and Portabella Mushroom Salad, Tomato, Cucumber and Olive Salad, Sliced Grilled Chicken and Orzo

Crudités Display
Fresh Baby Carrots, Julienne Red Peppers, Broccoli Florets, Julienne Celery, Cauliflower Florets, Baby Cherry Tomatoes
All served with herb and garlic dip

Imported & Domestic Cheese Display
Jarlsburg, Vermont Cheddar, Dilled Muenster, Swiss, Asiago, Aged Gouda, Gorgonzola, Smoked Mozzarella
Accompanied by flatbreads, crackers and breadsticks

Fresh Fruit Display
Honeydew, Strawberries, Watermelon, Cantaloupe, Pineapple, Red and White Grapes

Grilled Vegetable Platter
Marinated, grilled and seasoned eggplant, yellow squash, zucchini and red peppers

Bruschetta with Toasted French Bread
Fresh roma plum tomatoes diced with red onion and basil with toasted French bread

An ice carving of your choice is included

Hot Captain Stations:  A Selection of the Following Prepared to Order During the Cocktail Hour

Pasta Station - (quills of penne pasta boiled to order and served with your choice of three sauces)
Pesto, Primavera, Sun Dried Tomato, Carbonara, Puttanesca, Marinara, Pink Vodka, etc.
Served with Parmesan Cheese and Crushed Red Pepper

Crepe Station - Crepes prepared to order with a variety of two fillings:
Spinach, Mushroom, Chicken, Seafood, Ratatouille

Oriental Station - Oriental Vegetables Stir Fried in a Wok, Accompanied by Steamed Dumplings, Egg Rolls and Fried Rice
Served with Soy Sauce, Duck Sauce and Hoisin Sauce

Peking Duck Station - Crisp Boneless Duck, Scallion Flowers and Hoisin Sauce Wrapped in Moo Shu Skins, Served with Fried Rice and Steamed Dim Sum

Cajun - Whole Red Snapper Fillets, and Grilled Chicken Blackened on a Skillet with Cajun Spices, Served with a Spicy Barbecue Sauce

Seafood Medley - Shrimp and Bay Scallops Sautéed in a Lobster Sauce and Served over Tricolor Rice

Mexican Station - Grilled Fajitas with Sizzling Chicken and Beef Fillets, Peppers and Onions, Served with Sour Cream, Cheddar Cheese, Salsa and Guacamole

Panini Station - Mini Grilled Sandwiches of Focaccia Bread with Grilled Vegetables and Ciabatta Bread with Prosciutto and Fresh Mozzarella made to Order and Served Hot

Meat Carving Station - Your Choice of Two Meats Carved to Order:
Marinated Flank Steak, Corned Beef with Honey Mustard Glaze, Pastrami, Vermont Turkey Breast with Cranberry Chutney, Baked Virginia Ham, Whole Roasted Suckling Pig

Wild Mushroom Station - Shiitake, Portabella and Oyster Mushrooms Sautéed to Order with Garlic, Oil and Sherry Wine and Served with Creamy Risotto

Fish Station - Fresh Whole Fillets of Pecan Crusted Tilapia Seared on a Skillet, Served with a Citrus Sauce

Steak Au Poivre Station - New York Sirloin Sliced and Sautéed with Crusted Black Pepper Corns and a Cognac Sauce Served over Garlic Mashed Potatoes

Veal Station - Veal Scaloppini Prepared to with your Choice of Marsala, Piccata or Francaise Sauce, served over Orzo Pasta

Mashed Potato Station - Garlic Mashed Potatoes, Sweet Mashed Potatoes, New Red and Yukon Gold Mashed Potatoes, Served in Martini Glasses with Choice of Toppings, Sautéed Onions, Broccoli Florets, Sautéed Mushrooms, Gravy, Cheddar Cheese ad Sour Cream

Broccoli Rabe Station - Fresh Andy Boy Broccoli Rabe sautéed to order with Garlic and Oil, Cannellini Beans and Italian Sausage

Chicken and Beef Sate Station - Chicken Tenders and Beef Fillets Woven on a Stick and Marinated Teriyaki Style and Seared on a Skillet, Served with a Sweet and Sour Sauce

Asian Station - Shumai, Dim Sum, and Dumplings Filled with Vegetable, Meat and Turkey Served from Bamboo Steamers Served with Assorted Dipping Sauces (Soy-Ginger, Wasabi, Plum) Accompanied by Shrimp Purses

Hot Antipasto Station - Your Selection of a Gourmet Variety; For Example:  Eggplant Rollatini, Fried Calamari, Mussels Marinara, and Chicken Scarparella
or
Create Your Own
Choose Four From the List Below

Chicken
Chicken with Cashews and Peapods
Hawaiian Chicken
Chicken Murphy
Chicken Cacciatore
Chicken Primavera
Chicken Raspberry
Chicken Francaise
Chicken Scampi
Chicken Piccata
Chicken Marsala
Chicken Scarparella
Chicken & Shrimp in Garlic

Beef
Beef and Broccoli
Hawaiian Beef
Beef Burgundy
Barbecued Beef
Swedish Meatballs
Sweetbreads
Kielbasa & Sauerkraut
Steak Teriyaki
Pepper Steak
Stuffed Cabbage
Kreplach with Onions
Veal and Peppers
Pernil

Fish
Rolled Flounder Stuffed with Spinach
Mussels Marinara
Seafood Scampi
Seafood Newberg
Flounder Francaise
Paella
Rolled Flounder Scampi
Fried Calamari

Vegetables & Pasta
Stuffed Shells
Baked Ziti
Pierogies
Vegetable Tempura
Eggplant Marinara
Eggplant Moussaka
Stuffed Grape Leaves
Broccoli Rabe & Cannellini Beans
Fried Artichoke Hearts
Mushrooms with Risotto
Yuca con Mojo
Maduras

Dinner Presentation

Appetizer - Salad Combination

Slices of Fresh Mozzarella & Beefsteak Tomato with Roasted Red Peppers, Bermuda Onions and Sun Dried Tomatoes served over a Tri-Color Salad topped with a Balsamic Vinaigrette

Seared Peppered Ahi Tuna drizzled with a Wasabi sauce and served over Mesclun Salad topped with a Citrus Vinaigrette

Maryland Crab Cake drizzled with a Cajun Roumalade served over a Mesclun Salad topped with an Asian Sesame Vinaigrette

Grilled Portabella Mushroom Parmigiana served over a Tri-Color Salad topped with a Balsamic Vinaigrette

Beggars Pouch - with your choice of filling to include:  Garden Vegetable, Wild Mushroom, Spinach & Mushroom, Chicken & Oriental Vegetable
All served with a Mesclun Salad topped with your choice of dressing

Salmon Cakes drizzles with a Cajun Roumalade served over a Mesclun Salad topped with an Asian Sesame Vinaigrette

Intermezzo

Lemon Sorbet Served in an Iced Crystal Lily

Entrees

The Choice of Three Entrees will be Offered to Your Honored Guests:

Roasted Chateaubriand of Beef

Tilapia or Salmon with Your Choice of Preparation
Pecan Crusted, Oreganata, Herb Crusted, Horseradish Crusted, Grilled or Cajun

One of the following Poultry Selections

Chicken Wellington
Chicken Breast coated with a Mushroom Duxelle wrapped in Puff Pastry served with a Madiera Sauce

Pignoli Chicken
Stuffed with Pignoli Nuts, Sausage, Seasoned Breadcrumbs served with a Woodland Mushroom Sauce

Florentine Chicken
Stuffed with Broccoli, Spinach, Ricotta and Parmesan Cheese served with a Dijon Sauce

Boneless Breast of Chicken
served with Marsala, Francaise, or Piccata Sauce

Herb Crusted Chicken
Coated with Fresh Herbs and Parmesan Cheese served with a Mustard Dill Sauce

Artichoke and Sun Dried Tomato Chicken
French Breast of Chicken stuffed with Sun Dried Tomatoes and Artichokes served with a Champagne Sauce

Chicken Valdostano
Stuffed with Prosciutto, Fontina Cheese, Spinach served with a Mushroom Sauce

Chicken Savoy
Boneless Breast of Chicken sautéed with a Balsamic Demi-Glace Sauce Garnished with Tri Color Peppers and Portabella Mushrooms

Your Choice of Seasonal Vegetables & Potato or Rice Selection

Special Diets are always available

Dessert Selections

Tiramisu
served with Creme a l'Anglaise

Bananas Foster
Fresh Bananas Sautéed with 151 Rum, Brown Sugar and Cinnamon
Served over Vanilla Ice Cream

Frozen Chocolate Mousse and Banana Crepe
Served with a Raspberry Sauce

Banana Pouch
Fresh Bananas and Chocolate Baked in Phyllo Dough Served with Vanilla Sauce

Chocolate Dipped Waffle Basket
Filled with Vanilla Ice Cream and Topped with Seasonal Berries and a Raspberry Sauce

Hot Apple or Berry Crisp
Topped with Vanilla Ice Cream

The Traditional Occasion Cake

Chocolate Glazed Fruits
(Strawberries and Cherries)

Coffee, Decaffeinated Coffee, Herbal Teas

International Coffee & Cordial Bar
To include cappuccino, espresso and after dinner liqueurs and cordials

Additional Upgrades

Cocktail Hour

Large Shrimp.....3.50 per person
Chilled Lobster Tail.....8.00 per person
Alaskan King Crab Claws.....3.00 per person
Oysters on the Half Shell.....2.00 per person
Clams on the Half Shell.....2.00 per person

Deluxe Seafood Bar (all of the above).....17.00 per person

(all of the above)
Sushi Platters.....300.00
Sushi Station with Two Japanese Chefs.....1,500.00

Entrees

Rack of Veal.....12.00 per person
Filet Mignon.....6.00 per person
- Fish as a Third Entree Choice -
Grilled Swordfish.....6.00 per person
Broiled Sea Bass.....6.00 per person
Fillet of Sole Stuffed with Crabmeat.....6.00 per person
- Duet Plates -
Filet Mignon/Lobster Tail.....15.00 per person

Desserts

Viennese Table or Dessert Sampler.....Each at $8.00 per person
Chocolate Fantasy Fountain.....500.00
Cotton Candy Machine.....200.00
Popcorn Machine.....200.00