PASSED BUTLER STYLE
HOT
Baby Lamb Chops Provençale
Marinated Steak on Garlic Toast
Mini Croque Monsieur/Mini Croque Madame with Dijon Mustard
Mini Brioche Grilled Cheese Sandwiches with Truffle Oil
Vegetable Spring Rolls with Sweet Chili Sauce
Grilled Shrimp with a Dona Isabelle Chili Sauce
Chicken Satay with Thai Peanut Sauce
Black and Blue Pita Pizza (Black Olives & Gorgonzola)
Wild Mushroom Pizza
Crab Cakes with Chipotle Aioli
Artichoke Gratin in Pastry
Vegetarian Stuffed Mushrooms
Cocktail Franks in a Blanket with Mustard
Mini Potato Pancakes with Crème Fraiche and Apple Sauce
Shrimp and Corn Beignets
Herbed Polenta with Roasted Pepper Relish
Cheese Filled Raviolini with Tomato Concasse and a Light Butter Sauce
Steamed Asian Dim Sum with Scallion Dressing (Vegetable, Chicken or Shrimp)
Classic Quiche Florentine
Crispy Risotto with Chorizo and Paprika Aioli
Braised Chicken Tacos with Tomatillo Salsa
Duck Cigar with Hoisin Sauce
Classic Mini-Reuben Sandwich
Seasonal Soup Shots
COLD
Tartare of Filet Mignon with Toasted Pignoli Nut Oil
Tuna Tartare on a Wonton Crisp with Avocado Mousse
Smoked Salmon on Cucumber Rounds with Crème Fraiche & Salmon Roe
Pear Chips with Roquefort & Spiced Walnuts
Eggplant Caponata on Parmesan Crisps
Chive Blini with Caviar & Crème Fraiche
Endive Leaf with Chevre
Asparagus Spears Wrapped with Prosciutto di Parma
Prosciutto Wrapped Melon
Crab Salad on a Plantain Chip
Burrata Strawberry, Vin Cotta Drizzle
Greek Salad in a Cucumber Cup
Puree of English Pea with Mint and Aged Pecorino Cheese
Chilled Shrimp & Mango Salad with Chili-Lime Dressing
Salmon Tartare with Yuzu Dressing
Lamb Loin on Crostini with Romesco Sauce
Pepper seared Beef with Aioli
Prosciutto Wrapped Fresh Figs with Marcona Almond (Seasonal)
Shrimp Cocktail
(Please select 10 hors d’oeuvres passed butler style)
PASTA SAUTE
Cheese-Filled Tortellini with Pesto
Wild Mushroom Ravioli
Pumpkin Ravioli
Penne alla Vodka
Orzo with Wild Mushrooms and Manchego Cheese
Fusilli Prima Vera with Artichokes Red Peppers and Basil
Rigatoni with Tuscan Olives, Fresh Tomatoes and Capers
Grated Parmesan Cheese
Crushed Red Pepper Flakes
GRILLED FILET OF BEEF
Warm Mushroom Demi Glaze and Horseradish Mayonnaise
Sliced French baguettes
ROAST RACK OF LAMB
Warm Jeweled Cous Cous
Natural Jus & Mint Chutney
ROAST VIRGINIA HAM
Whole Grain Mustard
Sliced French Baguettes
FRESH HONEY-ROASTED BREAST OF TURKEY
Natural Sauce and Cranberry Compote
SLIDERS STATION
Sirloin of Beef, Portobello Mushrooms and Chicken
With a Variety of Toppings to Include –
Chopped Red Onion, Green Pickle Relish,
Sliced Plum Tomato, and Shredded Lettuce
Ketchup, Wasabi Mayonaisse
Accompanied by Shoe String French Fries
2ND AVENUE DELI
Carving of:
Fresh Corn Beef
Bowls of Gus’ Pickles and Sour Tomatoes
Sliced French Baguettes, Mini Rye and Pumpernickel Bread
Russian Dressing, Grainy Mustard and Cranberry Compote:
Mini Potato Knishes w/ Mustard
SHORT RIB STATION
Braised Short Ribs of Beef
Selection of Mashed Potatoes – Wasabi, Garlic or Green
Sauteed Baby Carrots and Haricot Vertes, Red Wine Sauce
PERSIAN STATION
Lamb Khoresh, Chicken Fesinjan
Chicken and Beef Kabobs, Kuku
Roasted Vegetables, Eggplant Sabze, Salad Shirazi,
Rice with Dill and Pomegranate, Potato Dumplings
SMOKED SALMON STATION
Garniture of
Lemon, Capers, Chopped Onions, Chopped Egg
Minced Chives, Lemon Wedge
Buckwheat Blinis, Pumpernickel Toasts
Extra Virgin Olive Oil, Pepper Mill
ANTIPASTO STATION
Soppressata, Capocolla and Prosciutto,
Grilled Italian Vegetables and Roasted Peppers,
Caprese Salad
Assorted Bruschetta, Shrimp Salad,
Baby Artichokes alla Romana, Marinated Salmon
Asparagus Vinaigrette, White Bean Salad,
Rolotini of Eggplant, Haricot Vertes
ITALIAN STATION
Fried Calamari Served with Fresh Parmesan and Marinara Sauce,
Assorted Flat Bread Pizza
Spicy Meatball
Chicken Parmesan Served Sliced Baguettes
MEDITERANEAN STATION
Hummus, Baba Ghanosh, Grilled Flatbreads, Spanakopita,
Chicken Bistiylla, Orzo Salad, Gigante White Bean Salad,
Yogurt Dip, Green Lamb Stew, Olives, Lemon Potatoes
CEVICE STATION
Four Varieties of Ceviche to include
Scallop and Mango, Shrimp and Papaya
Salmon and Avocado
Wild Striped Bass with Grapefruit and Chili’s
Plaintain and Multi Colored Corn Chips
DON QUIJOTE STATION
Chorizo, Garlic Shrimp, Roasted Artichokes, Tuna Salad,
Paprika Aioli, Romesco
Mushrooms, Olives, Toasted Breads
ICED SHRIMP STATION
Pyramid of Fresh Jumbo Shrimp (U 10’s)
In Iced Silver Bowls
Cocktail Sauce, Lemon Halves in Cheese Cloth
Displayed in a Custom Ice bowl by Okamoto
SHRIMP & LOBSTER STATION
Shrimp as Above
&
Whole Chilled Lobster Tails and Claws
SUSHI BAR
Complete with Chefs and Attendants
Nigiri Sushi including Tuna, Yellow Tail, Smoked Salmon,
Eel, Shrimp, Fluke and Spanish Mackerel
Roll Sushi including Tuna Rolls, California Rolls, Spicy Tuna,
Salmon Avocado, Eel and Cucumber, Vegetable Rolls
CAVIAR STATION
Domestic Caviars to include
Paddlefish, Hackleback and American Oscetra
Served with Blinis, Toast Points,
Minced Onions and Chives, Chopped Egg,
Crème Fraîche, Capers and Half Lemons in Cheese Cloth
Displayed in a Custom Ice Sculpture by Okamoto with Frozen Vodka
RAW BAR
Little Neck, Top Neck and
Cotuit, Malapeque, Belon and Olympia Oysters
(Based upon availability)
Cocktail Sauce, Oysterettes, Freshly Grated Horseradish
Lemon Halves in Cheese Cloth
Sauce Mignonette
Filet of Beef with Gorgonzola
Potato Tart, Asparagus, Shallot Marmalade, Sauce Bordelaise
~
Grilled Filet of Beef
Roasted Potatoes, Haricot Verte & Fresh Tomato, Salsa Verde
~
Tournedo of Boeuf
Black Truffle Sauce, Mélange of Seasonal Vegetables, Potatoes Gratin
~
Aged Ribeye Steak
Roasted Baby Potatoes and Green Peppercorn Bourbon Sauce
~
Braised Short Ribs
Roasted Baby Vegetables and Russian Fingerlings
~
Herb Crusted Rack of Lamb
Natural Jus with Rosemary, Provencal Vegetables and Potatoes Gratin
~
Roast Veal Chop
Morels (in season), Haricot Vert and Baby Carrots, Garlic Whipped Potatoes
~
Organic Roasted Chicken
Slow-Roasted Tomatoes and Green Olives, Fresh Asparagus, Roasted Potatoes
~
Glazed Organic Chicken Breast
Peas and vanilla scented sweet potato puree
~
Pan Roasted Chicken Breast
Butternut Squash Puree & Red Cabbage, Wild Mushroom Ragu
~
Pan Roasted Chicken Breast
Parsnip Puree, Pearl Onions, Portabella Mushroom & Chestnuts, Brown Chicken Jus
~
Macadamia-Crusted Halibut
Swiss Chard, Oven Dried Tomatoes and King Oyster Mushrooms
~
Slow Cooked Salmon
Pickled Beets and Ginger-Carrot Broth
~
Sauteed Spiced Salmon
Sweet Corn Puree with Roasted Corn Salad & Balsamic Reduction
~
Seared Dorade Filet
Summer Ragu of Roasted Tomato, Artichoke, Garbanzo Beans, Fresh Orange & Fennel Salad
Bouillabaisse Sauce
~
Pan Seared Arctic Char
Cipollini Onion, Lentils Verte and Chianti Red Wine Reduction
~
Striped Bass
Roasted Root Vegetables & Whole Grain Mustard Sauce
~
Sake Glazed Wild Striped Bass
Bok Choy and a Jasmine Rice Cake
~
Sauteed Bass
Roasted Potatoes, Green Asparagus, & Tomato Salad
~
Oven Roasted Sea Bass
Cauliflower Puree, Golden Raisins and Spanish Almonds
~
Pan Seared Sea Scallops
Crab Cake, Sweet Corn Chowder, Popcorn Shoots
Apple Tarte Tartin
Caramelized Apple Tart with Spiced Mascarpone Cream, Caramel Sauce, Crisp Apple Chip, Walnut* Praline
~
Pear Financier
Crispy Pear Almond Cake with Caramel Sauce, Creme Anglaise, Sugared Almonds & Vanilla Bean Ice Cream
~
White Chocolate Cheesecake
Mango Glaze, Tropical Coulis, Mango Whipped Cream
~
Raspberry Frangipane
French Marzipan Tartlet, Raspberry Coulis, Crème Anglaise, Served with Homemade Pistachio Ice Cream
~
Chocolate Hazelnut Parfait
Layers of Gianduja Mousse, Hazelnut Praline & Whipped Cream in a Cosmopolitan Glass
~
Chocolate Lava Cake / Mint Chocolate Lava Cake
Vanilla Whipped Cream, Raspberry Coulis or Mint Coulis, Cocoa Nibs and Valrhona Chocolate Sauce
~
Trio of Crème Brulee
Classic Vanilla, Espresso and Citrus
~
Individual Tiramisu
Served in Cosmopolitan Glass
~
Lychee Pomegranate Fruit Salad
Coconut Lemon Grass Broth and Tropical Sorbet
~
Bananas Foster Sabayon
Rum Glazed Bananas and Peanut Butter* Ice Cream
~
Lemon Meringue Tart
Strawberry Coulis, Fresh Berries, Toasted Meringue
~
Homemade Raspberry, Lemon and Peach Sorbets
Mixed Berry Compote
~
Traditional Berry Trifle
Layers of Cointreau scented Vanilla Biscuit, Berry Compote, Mascarpone Custard and Almond Tuille*, served in a Cosmopolitan Glass
~
Caramel-Pecan* Chocolate Cheesecake
Caramel Sauce, Valrhona Chocolate Sauce, Vanilla Whipped Cream
~
Sticky Toffee Pudding
Toffee Sauce, Candied Cranberries, Crème Anglaise, Crème Fraiche Ice Cream
~
Strawberry-Buttermilk Panna Cotta
Buttermilik Panna Cotta Layered with Strawberry Coulis, Fresh Berries and Brown Sugar Tuille, served in a Cosmopolitan Glass
***
Chocolate Covered Strawberries and Assorted Fresh Home Baked Cookies
Fresh Brewed Regular and Decaffeinated Coffee and Herbal Tea