Gala Reception

(Minimum of 75 Guests)

Cocktail Reception

Butler Passed Hors d’ oeuvres
Black and White Coated Sate of Chicken
with Ginger Sweet Soy Dipping Sauce
Miniature Beef Wellington with Peppercorn Port
Wine Sauce Coconut Shrimp with Passion Fruit Sauce
Red and Yellow Tomato,
Goat Cheese and Olive Tart Scallops Wrapped
in Pancetta Lemon Buerre Blanc

Spanikopita
Baked Clams with Tomato and Basil
Mini Rissotto Cake with Saffron, Green Peas and Baby Shrimp
Mini Crab Cakes with Sweet Chili Lime Aioli
Brochette of Lucania Sausage, Peppers and
Fresh Herbs

Fresh Garden Crudites

Variety of Herb Dipping Sauces

Seasonal Sliced Fruits and Berries

Beautiful Display of Melon Carvings

Imported and Domestic Cheese Display
Assorted Lavosh Flat Bread

Tuscany Display
Prosciutto di Parma and Seasonal Melons, Cremini Mushroom Salad,
Lemon Roasted Artichokes, Fire Roasted Tricolor Peppers, Bocconcini,
Assorted Bruschetta and Foccacia, Regional Olives, Salumeria
Display of Assorted Regional Hot and Sweet Sausage

Or

Classic Smoked Salmon Display
Assorted House Cured Gravlox and Classic Smoked Salmon, Black Peppered Trout and Smoked Whitefish with An Assortment of Salads: Cucumber Dill, Israeli Cous cous, Wild Rice and Currants,
Grain Mustard Sauce and Breads

Carving Station
(Please Select Two)
Roasted Turkey Breast, Sage Pan Gravy, Cranberry Chutney
Spiced Baked Ham, Maple Glaze
Herb and Garlic Roasted Shell Steak, Cabernet Wine Sauce
Rosemary and Herb Crusted Loin of Pork, Apricot Raisin Sauce
Roasted Leg of Lamb, Mustard Herb Crust

Pasta Station
Tri Color Spinach and Cheese Tortelloni with
Fresh Arugula, Sun Dried Tomatoes, Lite Parmigiano Reggiano
Tri Color Fusilli, Puntanesca Style
(kalamata olives, capers, anchovies, fresh tomato and basil)

Italian Regional Station
Corn Meal Crusted Fried Calamari
Broccoli di Rabe with Assorted Sausages
Ravioli, Port Wine Basil Cream Sauce
Petite Chicken, Sweet Cherry Peppers, Pine Nuts, Balsamic Demi Glaze
Zuppa di Prince Edward Mussels, Lite Fresh Tomato, Fish Fumet and Aromatics

Menu
… please select one
Roasted Portobello Mushroom Strudel
Baby Field Greens, Caramelized Walnuts, Sliced Apples and Cranberries
Lemon and Thyme Viniagrette
Or
Napolean of Roasted Seasonal Vegetables and Fresh Mozzarella
Belgium Endive, Arugula, Hearts of Palm, Artichokes, Sliced Olives,Virgin Olive Oil Balsamic Vinaigrette

Entrée
Meat Selections…please select one

Chateaubriand, Roasted Tenderloin of Beef, Merlot Wine Sauce Reduction, Sautéed Wild Mushrooms
Herb Marinated Grilled Filet Mignon, Port Wine Sauce, Shiitake Mushrooms
Prime Rib of Beef, Natural Au Jus
Rack of Baby Lamb with Herb Crust, Natural Jus with Mint

Poultry Selections…please select one

Pan Seared Lemon Rosemary Marinated Chicken Breast, Sundried Tomatoes
Sautéed Breast of Chicken, Sauté Spinach and Leeks,
Caramelized Pearl Onions, Mushrooms and Pancetta
Breast of Chicken Chardonnay, Artichokes, Capers, Lemon Sauce
Roast Long Island Duck Breast, Black Current Sauce, Berries

Fish Selection…please select one

Pan Roasted North Atlantic Salmon, Kalamata Olives, Capers, Fresh Tomato and Fish Fumet
Roasted North Atlantic Salmon Encrusted in Basil, Triple Citrus Ginger Sauce
Lemon Thyme Marinated Chilean Seabass, Fennel and Tomato Buerre Blanc
Grilled Swordfish with Ratatouille Provencal, Tomatoes, Saffron Fish Fumet
Entrees are Served with Chef’s Selection of Seasonal Vegetables and Potato

Dessert Samplers
Please Select One