Stationary Appetizers

Cheese Display Parmigiano-Reggiano, Aged Provolone, Smoked Gouda, Sage Cheddar, Bleu Cheese, Cheshire, Cotswold, Chevre, Drunken Goat, L' Exploratory with thins and crackers.

Baked Brie in Puff Pastry stuffed with Roasted Almonds, Fresh Raspberry Preserve or Apples and Honey.

Roasted Garlic Hummus with Toasted Sesame Pita Chips.

Crisp Tostadas with Warm Spinach and Artichoke Dip.

Sweet and Spicy Wonton Skins with Apricot Chili Dipping Sauce.

Corn Tortilla Chips with Salsa Fresco, Sour Cream, Roasted Corn and Black Bean Salsa.

Plantain Chips with Mango Salsa.

Mediterranean Tapenade Medley: Sun Dried Tomato Pesto, White Bean and Garlic, Basil Pesto with Crostini’s. Assorted Olives, Feta and Pita Bread.

European Tapenade Medley; Wild Mushroom Duxelles, Olive Tapenade, Artichoke and whit been puree. Eggplant Caponata with Crostini’s.

Vegetable Crudité with Roasted Red Pepper Dipping Sauce or Honey Curry Yogurt, Cilantro Aioli.

Baskets of Blanched Asparagus and Endive with a Sun Dried Tomato Dip.

Rosemary Focaccia Bread with Extra Virgin Olive Oli Dip Premium Bread Display with Assorted Flavored Butters and Spread.

Bruschetta Dipping Station, Vegetable Ragout with Olive Oil and Herb Crostini, Tomato, fresh basil & mozzarella, Eggplant caponata with, marinara and shaved parmesan,  Roasted garlic and white bean flagpole spread, Grilled artichokes, kalamata olives and feta,  Grilled portobello mushroom with tarragon onion jam.

Beef Entree Samples

Filet Mignon Selections

Carved grilled Tenderloin with Wild Mushroom Compote.

Carved Tenderloin of Beef with a Cabernet Wild Mushroom Demi Glaze.

Chateaubriand with Bearnaise Sauce.

Roasted Tenderloin of Beef with Smoked Tomato Jam.

Grilled Tenderloin Brochettes with Roasted Garlic Relish, Horseradish Cream and Tomato Salsa.

Surf & Turf: Petite Tenderloin with Baked Stuffed Shrimp.

Sirloin Selections

Grilled New York Strip Steak with mushroom demi glaze.

Pan Seared Miso & Soy Ginger glazed New York Strip Steak with a miso beurre Blanc.

Charr Grilled Thai rubbed New York Strip Steak with lemongrass, ginger, teriyaki and sweet chili lime sauce.

Garlic and butter New York Strip with roasted red peppers and caramelized onions in a spicy marinara sauce.

Prime Rib Selections

Roasted Prime Rib fresh Rosemary, Basil and cracked Peppercorn rub

Carved Prime Rib of Beef with Horseradish Cream & Béarnaise sauce.

Flank Steak Selection

Shiraz-Balsamic Marinated Grilled Flank Steak.

Santa Fe Grilled Flank Steak with Smoked au Jus.

Grilled Southwest Flank Steak with Five Spice Southwest Rub .

Grilled Mediterranean Flank Steak marinated with olives, caper and pepperoncini .

Chipotle Honey Dijon Skirt Steak in a spicy chipotle, honey Dijon sauce.

Other Choice Selections

Grilled Beef Sirloin Tips in a Wild Mushroom Ragout.

Beef Wellington- Tenderloin topped with wild mushroom duxelles and baked in puff pastry.

Slow Braised Short Ribs of Beef over Sage Scented Potato Pancake topped with frizzled leeks.

Roasted Rack of Lamb with chanterelle mushrooms.

Grilled Butter Flied Leg of Lamb served sweet pepper vinaigrette .

Mustard Rubbed New Zealand Grass Fed Lamb Chops served with spicy peach chutney .

Baby Lamp Chops marinated in rosemary, sage and roasted garlic.

Seafood Entree Samples

Oven Roasted Sea Bass Fillet with a Lemon Butter Drizzle and Fresh Herbs.

Miso Lacquered Chilean Sea Bass Filet.

Stuffed Haddock Florentine with Wilted Spinach, Roasted Tomato, Cream Sauce.

Grilled Tuna with a mango citrus salsa.

Grilled Center Cut Swordfish Gremolata and served with a Citrus Chive Aioli.

Swordfish Kabob brushed with lemon butter and cracked pepper.

Prosciutto Wrapped Monk Fish with heirloom tomato ragout and balsamic reduction .

Sole with a Roasted Red Pepper Tartar Sauce.

Poached Salmon served with Garlic-Dill Yogurt Sauce.

Roasted Salmon with a Green Peppercorn Cream Sauce.

Grilled Salmon with Fresh Herbs and Lemon.

Schzewan Seared Salmon Filet served with a Ginger Cream Sauce.

Teriyaki Salmon and Grilled Peach Shish Kabobs with Summer Vegetables.

Pan Seared Diver Scallops with Lobster in a Sun-Dried Tomato Scampi Butter.

Pan Seared Potato Crusted Diver Sea Scallops.

Sesame Sprinkled Scallops with Sweet Chili Sauce.

Steamed Scallops with Ginger topped with a Light Soy, Sesame & Scallions Sauce.

Bacon Wrapped Scallop and Shrimp Shish Kabob with summer vegetables.

Grilled Scallop Kabob with Extra Virgin Olive Oil Drizzle.

Poultry Entree Samples

Chicken

Lemon and Honey Glazed Grilled Breast of Chicken with Garden Herbs.

Classic Chicken Chardonnay with shitake mushrooms and leeks.

Chicken Breast Piccatta, with Fresh Lemon, Chardonnay, Capers & Sweet Butter.

Chicken Veronique in a Creamy White Wine Sauce with Green Grapes.

Chicken Chasseur with Mushrooms, Tomato, Garlic and Shallots.

Chicken Breast Braised in Red Wine, Pearl Onions and Button Mushrooms.

Goat Cheese Stuffed Chicken with Turkish Figs and Hazelnuts.

Roasted Chicken Breasts Stuffed with Feta Cheese and Spinach.

Apple, Currant, and Caraway Stuffed Chicken Breasts.

Poached Chicken Breast Stuffed with Goat Cheese and Spinach.

Sage Tattooed Chicken Breast with Tomatillo Salsa.

Tomato and Cajun Spice Marinated Breast of Chicken with Citrus Mango Salsa.

Almond Chicken with honey ginger sauce, slivered almonds with snow peas.

Pecan-Crusted Chicken Breast with Pesto Cream Sauce.

Pan Seared Statler Breast of Chicken with Sun Dried Tomatoes, Cremini, Pine Nut and Basil Glace.

Duck

Orange Glazed Duck Breast on Rosemary Focaccia with mango chutney.

Nuevo Latino Duck Leg with mango Pico de Gallo, sliced avocados.

Seared Rare Long Island Duck Breast Confit with a shiitake mushroom compote.

Long Island Duck Leg Confit caramelized onions, Swiss chard, vanilla bean essence, fried leeks.

Duck Breast stuffed with roasted chestnuts and caramelized apples, apple pear brandy sauce.

Pan Seared Duck Breast with raspberry port sauce.

Starch Side Dish Samples

Starch Sides

Truffle Parmesan & Portobello mushroom Risotto.

Potato souffle with caramelized onions and fresh herbs.

Seven cheese baked mac n cheese topped with buttered panko breadcrumbs.

Garlic Mashed Potatoes.

Cotswold Cheese Scalloped Potatoes.

Roasted Native Fingerling Potatoes and Sweet Potatoes.

Herb Roasted Red Potatoes and Yukon Potato Planks.

Dijon Spiked Roasted Potatoes.

Roasted Potato Trio of Russet, Red & Sweet Potatoes.

Roasted Fingerling Potatoes with garlic and fresh rosemary butter.

Mashed Yukon Gold Potato with Truffle Oil and Gruyere cheese.

Scalloped Potatoes with Caramelized Onions.

Wasabi Mashed Potatoes.

Grilled Smashed Potatoes with Rosemary.

Twice-Baked Potatoes w/ Ham, Mushrooms & Gruyere Cheese.

Sweet Potato smashed with brown sugar & Honey.

Gorgonzola Potato Croquette.

Risotto with Lemon and Asparagus

Grilled onion & gorgonzola risotto with folded wild rice and pecans.

Asparagus and shrimp risotto with lemon zest and fresh herbs.

Lemon Saffron Rice Pilaf

Lemon, Asparagus, Pea & Parmesan Risotto.

Wild Rice with Vegetable Confetti.

Roasted Corn & Green Onion Polenta Cake.

Ginger and scallion brown Rice.

Vegetable Side Dish Samples

Herb Roasted Seasonal Vegetables with Thyme & Sage.

Green Beans with Toasted Almonds and Amaretto Butter.

Grilled Vegetables with Balsamic Splash.

Florentine String Beans with Roasted Tomatoes.

Braised Baby Vegetable Mélange.

Haricot Verts with Lemon and Herbs.

White Truffled Root Vegetable Ragout.

Haricot Vert with Caramelized Shallots & Pear Tomatoes.

Sugar Snap Peas with Mint and Orange Segments.

Grilled Asparagus w/ Lemon Infused Olive Oil.

White Asparagus w/ Brown Butter Sauce.

Steamed Giant Broccoli.

Broccoli Rabe with Roasted Garlic and Olive Oil.

Sweet Corn and Micro Red Peppers Cauliflower.

Broccoli & Carrots with Fresh Dill.

Sweet Corn and Edamame Succotash Zucchini Ribbons with Tarragon.

Sage Scented Butternut Squash Cumin and Honey Glazed Carrots.

Cardamom Spiced Roasted Butternut Squash Brown Sugar & Tarragon Baby Carrots & Snap Peas.

Butternut Squash w/ Pumpkin-Seed Pesto Sage.

Scented Sliced Jumbo Carrot Root Vegetable Gratin.

Celery Root Puree Carving Station Samples.

Carving Station Samples

Grilled Marinated Tenderloin with a red wine reduction, served with scallion onion mashed potatoes topped fizzled onions and leeks.

Herb Grilled Turkey Breast with scallion smashed potatoes, brown sugar & tarragon glazed baby carrots & Snap peas, honey butter baked rolls.

Jack Daniels Glazed Top Round Roast Beef with a sweet jack Daniels drizzle, roasted sweet potato hash, roasted asparagus with lemon zest, sliced ciabatta loaves.

Grilled Pork Loin 'marinated lime, garlic & herbs' served with baby sauteed spinach, roasted red and yellow peppers and gorgonzola cheese, Dijon spiked roasted red bliss potatoes, three cheese creamed spinach and toasted garlic toast.

Mediterranean Station Samples

Mediterranean Stations

Bruschetta Bar grilled Italian toast, sliced tomato, fresh basil, fresh mozzarella, roasted eggplant, sautéed mushrooms, sliced olives, roasted red peppers, grilled artichoke, prosciutto, grilled shrimp.

Tuscan Table

Selection of crostini and bruschetta, served with a variety of mediterranean toppings to includes olive tapenade, white bean puree with roasted garlic, Roma tomato-mozzarella-basil, basil pesto, marinated black and green olives, roasted red peppers, grilled vegetables with balsamic glaze, assorted salamis, Italian cheeses, herb goat cheese log, assorted pasta salads.

Pasta Station Samples

Pasta Station fresh fusilli pasta with bolognaise meat sauce with fresh basil and rosemary. Cheese tortellini tossed with heirloom tomatoes, basil, feta cheese, pepperoncini, olive oil and cracked black pepper. rosemary polenta triangle topped with arugula and balsamic vinaigrette.

Pasta Station, farfalle, penne, tortellini pasta with choice of sauce topping, diced grilled chicken, chopped bacon, Italian sausage, roasted red peppers, tomatoes, spinach, asparagus, woodland mushrooms, black olives, sauce selections include: pomodoro, pink vodka, garlic & herb Pesto sauce, creamy alfredo.