A La Carte Items
Hot Hors d'Oeuvres Selection
Pepperoni Pizza Squares
Spanakopita (Spinach, feta cheese and cream cheese wrapped in phyllo pastry)
Beef Teriyaki Brochettes
Chicken Pineapple Brochettes
Mini Quiche - (Lorraine, spinach, herb, cheese, etc.)
Scallops Wrapped in Bacon
Rumaki (Chicken livers wrapped in bacon)
Mini Quesadilla Triangles
Mini Crab Cakes
Vegetable Spring Rolls
Pork Pot-Stickers (Wonton wrappers filled with pork, cabbage and onion)
Crabmeat Stuffed Mushroom Caps
Cocktail Meatballs (BBQ, Cajun or Swedish)
Fried Calamari Rings
Mini Beef-and-Bean Burritos
Beef Empañadas
Mini Franks in Puff Pastry
Chicken Drumettes (BBQ, Cajun or Sesame)
Cold Hors d’Oeuvres Selection
Smoked Salmon Canapés
Asparagus Spears in Prosciutto
Asparagus Spears in Roast Beef
Bay Shrimp in Cucumber Crowns
Shrimp Canapés
Brie and Strawberry Canapés
Salami Cornets
Stuffed Artichoke Bottoms
Deviled Eggs
Oysters on the Half Shell
Iced Jumbo Shrimp - Cocktail sauce and lemon wedges
Cold Trays and Mirrors
Variety of Domestic Cheeses with Assorted Crackers
Large (90/110 people)
Medium (40/60 people)
Small (15/25 people)
Fresh Fruit Mirror with Seasonal Berries
Large (70/90 people)
Medium (40/50 people)
Small (15/25 people)
Basket of Crudités with Dill Dressing
Large (50/60 people)
Medium (20/40 people)
Hors d'Oeuvre Menus
The “Eagle” Buffet
Cold Food Selection
* Fruit and imported cheese mirror, including brie, port salute, & goat cheese, with baskets of assorted crackers
* Roma tomato and fresh buffalo mozzarella with julienne basil and balsamic vinaigrette
* Chilled poached salmon medallions with dill sauce
* Chicken breast roulade with wild rice and cranberry stuffing
* Assorted pâté and terrine mirror
Hot Food Selection
* Shrimp and scallop brochettes with lobster cream sauce
* Wild mushroom strudel with rosemary beurre blanc
* Tempura artichoke with sun dried tomato and brie cheese
* Carved peppered crust beef tenderloin with Madeira beef demi-glace
* Basket of mini rolls, mustard and mayonnaise
The “Birdie” Buffet
Cold Food Selections
* Fruit and domestic cheese mirror, baskets of assorted crackers
* Asparagus and Black Forest ham
* Mustard grilled chicken breast with whole grain mustard sauce
* Canapé mirror with assortment of three types of canapés
* Peppered pork loin with roasted garlic cumin sauce
Hot Food Selections
* Almond breaded chicken tulips with cranberry chicken demi-glace
* Hot salmon strudel with roasted red pepper vin blanc
* Marinated mini beef brochettes with brandy green peppercorn sauce
* Grilled Italian sausages on a bed of braised julienne pepper
The “Bogie” Buffet
Cold Food Selections
* Fruit and domestic cheese mirror, baskets of assorted crackers
* Vegetable crudités with dill dressing
* Sliced deli meat mirror with assorted mini rolls
* Deviled eggs
Hot Food Selection
* Cocktail meatballs with choice of sauce:
* Swedish, Creole, or BBQ
* Cajun chicken wings
* Vegetable spring rolls with Chinese mustard and sweet & sour sauce
* Mini burritos with tomatillo and enchilada sauce
The following items may be added to any of the buffet menus above.
Seafood Stations
Shellfish on Ice
Fresh oysters, crab claws and jumbo tiger prawns displayed on ice, served with cocktail sauce and lemon
Shrimp On Ice
Jumbo tiger prawns displayed on ice, served with cocktail sauce and lemon
Poached Salmon
Whole poached North Atlantic salmon, decorated, served as chilled medallions
Chilled New Zealand Mussels
New Zealand green lip mussels, filled with saffron rice, garnished with roasted tomato salsa
Action Stations
Pasta Station
Three types of pasta, cooked to order, choice of marinara sauce or Alfredo sauce, garnished with sun-dried tomatoes, artichokes, pine nuts, pesto and grated Parmesan cheese
Quesadilla Bar
Flour tortillas filled with cheese, ortega chilies, and tomatoes, cooked to order, served with two kinds of salsa (hot & mild), guacamole, and sour cream
Oriental Stir-fry
Choice of stir-fry pork with oriental vegetables, tomato beef, or cashew chicken prepared in a wok
Steamed Clams and Mussels
Manila clams, New Zealand mussels, or local Pacific mussels steamed in lemon, white wine and dill
Shrimp Scampi
Jumbo prawns, butter-flied and sautéed to order, with garlic, lemon, white wine butter sauce
Carving Stations
Roast Barron of Beef (serves 70 - 80)
With creamed horseradish and beef demi-glace
Herb Crusted Beef Tenderloin (serves 20)
With béarnaise sauce
Roasted Leg of Lamb (serves 20)
With roasted garlic and rosemary demi-glace
Glazed Ham (serves 25/30)
With curried pineapple chutney
Roast Pork Loin (serves 20)
With béarnaise sauce
Roast Turkey Breast (serves 20)
With herbed mayonnaise and cranberry sauce
All of the above include assorted rolls and condiments.
Hot Hors d'Oeuvres Selection
Pepperoni Pizza Squares
Spanakopita (Spinach, feta cheese and cream cheese wrapped in phyllo pastry)
Beef Teriyaki Brochettes
Chicken Pineapple Brochettes
Mini Quiche - (Lorraine, spinach, herb, cheese, etc.)
Scallops Wrapped in Bacon
Rumaki (Chicken livers wrapped in bacon)
Mini Quesadilla Triangles
Mini Crab Cakes
Vegetable Spring Rolls
Pork Pot-Stickers (Wonton wrappers filled with pork, cabbage and onion)
Crabmeat Stuffed Mushroom Caps
Cocktail Meatballs (BBQ, Cajun or Swedish)
Fried Calamari Rings
Mini Beef-and-Bean Burritos
Beef Empañadas
Mini Franks in Puff Pastry
Chicken Drumettes (BBQ, Cajun or Sesame)
Cold Hors d’Oeuvres Selection
Smoked Salmon Canapés
Asparagus Spears in Prosciutto
Asparagus Spears in Roast Beef
Bay Shrimp in Cucumber Crowns
Shrimp Canapés
Brie and Strawberry Canapés
Salami Cornets
Stuffed Artichoke Bottoms
Deviled Eggs
Oysters on the Half Shell
Iced Jumbo Shrimp - Cocktail sauce and lemon wedges
Cold Trays and Mirrors
Variety of Domestic Cheeses with Assorted Crackers
Large (90/110 people)
Medium (40/60 people)
Small (15/25 people)
Fresh Fruit Mirror with Seasonal Berries
Large (70/90 people)
Medium (40/50 people)
Small (15/25 people)
Basket of Crudités with Dill Dressing
Large (50/60 people)
Medium (20/40 people)
Hors d'Oeuvre Menus
The “Eagle” Buffet
Cold Food Selection
* Fruit and imported cheese mirror, including brie, port salute, & goat cheese, with baskets of assorted crackers
* Roma tomato and fresh buffalo mozzarella with julienne basil and balsamic vinaigrette
* Chilled poached salmon medallions with dill sauce
* Chicken breast roulade with wild rice and cranberry stuffing
* Assorted pâté and terrine mirror
Hot Food Selection
* Shrimp and scallop brochettes with lobster cream sauce
* Wild mushroom strudel with rosemary beurre blanc
* Tempura artichoke with sun dried tomato and brie cheese
* Carved peppered crust beef tenderloin with Madeira beef demi-glace
* Basket of mini rolls, mustard and mayonnaise
The “Birdie” Buffet
Cold Food Selections
* Fruit and domestic cheese mirror, baskets of assorted crackers
* Asparagus and Black Forest ham
* Mustard grilled chicken breast with whole grain mustard sauce
* Canapé mirror with assortment of three types of canapés
* Peppered pork loin with roasted garlic cumin sauce
Hot Food Selections
* Almond breaded chicken tulips with cranberry chicken demi-glace
* Hot salmon strudel with roasted red pepper vin blanc
* Marinated mini beef brochettes with brandy green peppercorn sauce
* Grilled Italian sausages on a bed of braised julienne pepper
The “Bogie” Buffet
Cold Food Selections
* Fruit and domestic cheese mirror, baskets of assorted crackers
* Vegetable crudités with dill dressing
* Sliced deli meat mirror with assorted mini rolls
* Deviled eggs
Hot Food Selection
* Cocktail meatballs with choice of sauce:
* Swedish, Creole, or BBQ
* Cajun chicken wings
* Vegetable spring rolls with Chinese mustard and sweet & sour sauce
* Mini burritos with tomatillo and enchilada sauce
The following items may be added to any of the buffet menus above.
Seafood Stations
Shellfish on Ice
Fresh oysters, crab claws and jumbo tiger prawns displayed on ice, served with cocktail sauce and lemon
Shrimp On Ice
Jumbo tiger prawns displayed on ice, served with cocktail sauce and lemon
Poached Salmon
Whole poached North Atlantic salmon, decorated, served as chilled medallions
Chilled New Zealand Mussels
New Zealand green lip mussels, filled with saffron rice, garnished with roasted tomato salsa
Action Stations
Pasta Station
Three types of pasta, cooked to order, choice of marinara sauce or Alfredo sauce, garnished with sun-dried tomatoes, artichokes, pine nuts, pesto and grated Parmesan cheese
Quesadilla Bar
Flour tortillas filled with cheese, ortega chilies, and tomatoes, cooked to order, served with two kinds of salsa (hot & mild), guacamole, and sour cream
Oriental Stir-fry
Choice of stir-fry pork with oriental vegetables, tomato beef, or cashew chicken prepared in a wok
Steamed Clams and Mussels
Manila clams, New Zealand mussels, or local Pacific mussels steamed in lemon, white wine and dill
Shrimp Scampi
Jumbo prawns, butter-flied and sautéed to order, with garlic, lemon, white wine butter sauce
Carving Stations
Roast Barron of Beef (serves 70 - 80)
With creamed horseradish and beef demi-glace
Herb Crusted Beef Tenderloin (serves 20)
With béarnaise sauce
Roasted Leg of Lamb (serves 20)
With roasted garlic and rosemary demi-glace
Glazed Ham (serves 25/30)
With curried pineapple chutney
Roast Pork Loin (serves 20)
With béarnaise sauce
Roast Turkey Breast (serves 20)
With herbed mayonnaise and cranberry sauce
All of the above include assorted rolls and condiments.