Dine Around Selections
One Hour Cocktail Receptions $14-$22 per guest
Recommended 5 pieces per guest
PASSED HORS D’OEUVRES
Scallops in Bacon
Sesame Chicken with Sweet Miso
Vegetable Spring Roll in Thin Crispy Rice Paper
Sushi Selections
Crispy Purple Potato Spring Rolls with Cabernet Truffle Oil Vinigrette
Tempura of Salmon and Avocado Maki
Mini Spoons of Creamy Risotto with Chive Oil and Black Sea Salt
Yellow Fin Tuna BLT Served on Thin Melba Toast
Chicken Satay on Japanese Skewers with Citron Basil Jelly
Lollipop Lamb Chops Flavored with Rosemary Minted Jelly
Carpaccio of Sirloin Wrapped Around Crispy Focaccia Crouton
Tempura Avocado Maki
Spicy Thai Shrimp
Warm Lobster and Corn Bisque with Vanilla Whipped Creme in a Demitasse Cup
Shaved English Cucumber, Wrapped Around Smoked Salmon and Avocado Salad
Tempura Chicken with Black Sweet Soy
Tender Chicken Satay with Honey Lemon Sauce
STATIONARY SALAD STATIONS AND BUFFET LINE
$5-$9 per Guest
Thai Basil Mozzarella and Tomato Salad
Salad Greens and Shaved English Cucumbers with Champagne Vinigrette
Lobster Crepe and Tomato Salad with Smokey Shiitake Mushroom Vinigrette
Prosciutto and Peach Salad with Sweet Honey Lemon Vinigrette
Shaved Warm Duck Breast Over Figs and Golden Sweet Beet Salad
CHEF MANAGED PASTA STATIONS
$7-$9 per Guest
Garlic Chicken Penne Sautéed with Eggplant, Basil and Broccoli
Sautéed Penne Chicken with Soy Peas, Ginger, Garlic White Soy and Brown Rice
Sautéed Penne Chicken with Melted Leeks, Yellow Tomato, and Lemon Thyme
Mezi Rigatoni with Fresh Yellow and Red Tomatoes Thai Basil Sauce
Shaved Sirloin with Maple Garlic Butternut Raviolis and White Eggplant
Stir Fried Green Tea Noodles with Soy Peas, Ginger and Wild Mushrooms
CHEF MANAGED CARVING STATIONS
$8-$14 per Guest
Sliced Sirloin Served Over Potato Puree with Stilton Bearnaise Sauce
Japanese Baby Back Ribs Served Over Bok Choy with Tangerine Jelly
Garlic Crusted Salmon on Melted Leeks and Spinach
Peking Style Chicken or Duckling Served Over Brown Sushi Rise
Sliced Sirloin Dressed with Roquefort and Cognac Over an Amish Butter Potato Puree
Baked Mac and Cheese with White Truffle Oil and Bread Crumbs
Japanese or Memphis Style Ribs
Risotto with Baby Spring Vegetables and Pecorino
Maryland Blue Crab Jambalaya Complimented by Jumbo Asparagus
Seared Hawaiian Tuna, Creamy Risotto and Local Spring Greens
Chilled Asian Jumbo Shrimp with Fresh Yellow Tomato Cocktail Sauce
Seared Rare Tuna and Creamy Risotto with Local Spring Greens
Herb Crusted Lamb Rack on Tender Asparagus Cooked Cream
Tenderloin of Beef Grilled with Tempura Shrimp
Tenderloin of Beef Grilled and Served with Melted Bacon Leeks
Oven Roasted Garlic Lemon Chicken Breast Over Asparagus
Seared River Run Salmon Served with Maple, Soy, Garlic and Scallion
STATIONARY OR PASSED DESSERT SELECTION
$6-$9 per Guest
Strawberries Chocolate Fondue
Tempura Fried Twinkies with Strawberry Syrup
Assorted Mini Pastries
Chocolate Honey Gateau Cakes
Peach Crisp Served with Lavender Honey Ice Cream
Warm Fallen Cheesecake Souffle with Strawberries
Sweet Sugared Rainforest Fruits
Banana Brule with Molten Chocolate Cake
Strawberry Short Crust with Sugar Tuiles
Caramelized Pineapple Tartar Tan
Crispy Banana Foster Spring Rolls with Powdered Sugar
Fresh Frozen Fruit Made Instantly Into Sorbet
THEMED CATERING POSSIBILITES
Sushi Station Over Ice
Full Raw Bar Over Ice
Ceviche Station Over Ice
BBQ Cookout Complete with Grills, Pit Master and Smoker