| Hors
D'oeuvres |
|
| Priced
per person |
| |
|
| Chilled |
| Ice
Shrimp & Raw Bar |
Market
Price |
| White
& Chocolate Dipped Biscotti |
$2.25 |
| Chocolate
Dipped Strawberries |
$1.75 |
| Cherry
Tomatoes with Deviled Shrimp & Crab |
$1.75 |
| Espresso
Brownie Diamonds with Chocolate Mousse |
$1.50 |
| Seasoned
Breadsticks wrapped in Italian Cheese & Ham |
$1.75 |
| Roasted
Baby Red Potatoes with Allouite Cheese & Caviar |
$1.75 |
| Roasted
Baby Red Potatoes with Herb Cream Cheese & Crab |
$1.50 |
| Brochette
with Italian Ham & Imported Cheese with Mediterranean Salsa |
$1.50 |
| Curried
Free Range Chicken in Flaky Pastry Cups with Zesty Creamed Chicken |
$1.50 |
| Artichoke
Crowns with Deviled Crab |
$2.25 |
| Peel
& Eat Shrimp |
Market
Price |
| Fruit
Skewers with Honey Yogurt |
$1.75 |
| Smoked
Salmon Pinwheels |
$2.25 |
| |
|
| |
|
| Hot |
| Baby
Back BBQ Ribs |
$4.25 |
| Crab
Cakes with Chipotle Cream |
$4.25 |
| Classic
Grilled Portabella |
$2.25 |
| Jamaican
Jerk Chicken Skewers |
$1.95 |
| Parmesan
Chicken Strips |
$1.95 |
| Three
Cheese Ravioli |
$1.75 |
| Garlic
Lime Chicken Wings |
$1.75 |
| Woutons
with Duck Sauce |
$1.75 |
| Southwestern
Rolls |
$1.50 |
| Vegetarian
Capanata Cups |
$1.95 |
| Coconut
Bacon & Almond Prawns |
$2.75 |
| Artichoke
Fritters with Herb Aioli |
$2.25 |
| Asian
Chicken Skewers |
$1.95 |
| Spanakopita
Spinach Triangles |
$1.75 |
| Brie
in Puff Pastry |
$1.75 |
| Stuffed
Mushrooms |
$1.75 |
| Asian
Spring Rolls |
$1.75 |
| Assorted
Petite Quiche |
$1.50 |
| Marinated
Beef Tenderloin |
$1.75 |
| |
|
| |
|
| Entrees |
|
| One
entree is $17.95 per person with one vegetable, one side and one
salad selection. Two entrees are $19.95, with two vegetables, one
side and one salad. Three entrees are $21.95 with two vegetables,
one side and two salad selections. |
| |
| Slow
Roasted Prime Rib of Beef - with Au Jus and Creamy Horseradish
Sauce |
| Seasoned
Pork Loin - Mesquite Grilled with Mustard Sauce |
| Stuffed
Salmon - in Light Dill Sauce with Baby Shrimp |
| Seafood
Alfredo - over Linguini with Crab, Bay Scallops and Shrimp |
| Breast
of Chicken - stuffed with Artichoke Hearts & Sun-dried Tomatoes
with Wild Mushroom Sauce |
| Chicken
Milan - layered with Italian ham, spinach and Provolone Cheese
with Roasted Pepper Risotto |
| Hazelnut
Crusted Boneless Breast of Chicken - with sun-dried Cherry Tomatoes |
| Grilled
New York Strip - wit Portabella Madera and Green Peppercorn Glaze |
| Beef
Tenderloin Three Peppercorn - with Bearnaise Sauce or Mushroom
Demi Glaze |
| Grilled
Swordfish - with Roasted Garlic and Lime Butter |
| Filet
of Whitefish - with Seafood Stuffing, baked in Cardinal Lobster
Sauce |
|
|
|
|
| Side
Selections |
|
| Wild
Mushroom Rice or Risotto |
Vegetable
Pasta Salad with Fresh Herbs |
| Fettuccini
Neptune |
Roasted
Red Bliss Dilled Potatoes with Ham |
| Seafood
Rice Pilaf |
|
| |
|
|
|
| Vegetables |
|
| Fresh
Vegetable medley in a Lemon Herb Butter Sauce |
Sesame
Broccoli Spears |
| Glazed
Carrots in Honey Orange Sauce |
Bacon
Aiolo |
| Asparagus
in Allouite Cheese or Lemon Dilled Cream |
Cheese
Baked Potato Gratin |
| Fresh
Green Beans in a Savory Garlic Butter |
Roasted
Garlic Mashed Potatoes |
| Smashed
Red Potatoes with Sour Cream & Parmesan |
|
