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Catering Menus
Cocktail Hour:
Stationary Hors d Oeuvres:
A Selection of International Cheeses with Fresh Fruit and Assorted Crackers
Fresh Vegetable Crudités and Flat Breads with Hummus and Vegetable Spreads
Butlered Hors d Oeuvres:
Chicken Satay with a Spicy Peanut Sauce
Shrimp Scampi Brochetta with Dill Havarti and Fresh Tomato Relish
Smoked Mozzarella and Tomato Confit Wrapped in Proscuitto
Chana Masala Samossa with Raita
Buffet:
Carving of: (Choose Two)
Pepper Crusted Top Round of Beef with Horseradish Sauce
Sage Roasted Turkey Breast with Cranberry Relish
House Smoked Pork Loin with Sweet Chile Sauce
Baked Virginia Ham with Honey Mustard
Roasted Prime Rib of Beef with Cabernet Shallot Sauce ($4 Additional)
Entrée: (Choose One)
Grilled Marinated Chicken Breast with Champagne Leek Sauce
Sesame Crusted Salmon with Soy Ginger Buerre Blanc ($2 Additional)
Penne Pasta Tossed with Grilled Fennel and Roasted Tomatoes
Lasagna with Grilled Portabella Mushrooms and Artichoke Hearts
Salads: (Choose Two)
 Caesar Salad with Garlic Croutons
Traditional Garden Salad with our House Poppyseed Dressing
Frissee and Arugula Salad Tossed with Honey Croutons, Gorgonzola and Pears
Cavatappi Pasta Tossed with Marinated Feta, Red Pepper Confit and Calamata Olives
Marinated Tomato Salad with Mozzarella and a Balsamic Vinaigrette
Vegetables: (Choose One)
Medley of Fresh Vegetables
Green Beans with Spiced Pecans and an Orange Compound Butter
Grilled Marinated Vegetables Served Hot or Cold
Starches: (Choose One)
Roasted Red Bliss Potatoes with Fresh Herbs
Couscous with Sun Dried Cherries and Almonds
Garlic Mashed Red Bliss Potatoes
Rice Pilaf
Basket of Assorted Dinner Rolls and Butter Included on All Buffets
Sample Sit Down Dinner Menu
As Guests Arrive:
Stationary Hors d Oeuvres:
A Selection of International Cheeses with Fresh Fruit and Assorted Crackers
Fresh Vegetable Crudités with Garlic Herb and Dill Ranch Dips
Swedish Meatballs
Passed Hors d Oeuvres:
Chicken Satay with Peanut Sauce
Red Pepper Confit Crostini with Goat Cheese
Chorizo Quesadilla with Grilled Corn and Tomatillo Salsa
Fresh Shrimp Cocktail
Dinner:
Appetizers: (Choose One)
Asparagus over Mushroom Potato Latkes with a Spiced Berry Vinaigrette
Heirloom Tomatoes Stacked with Fresh Mozzarella Rolled with Rock Shrimp and Corn
Goat Cheese Caramelized Onion Shallot Tart with Balsamic Macerated Beets
Maine Crab Cakes with Remoulade and a Spicy Cucumber Salad
Salad: (Choose One)
Traditional Garden Salad with Poppyseed Dressing
Italian Greens Tossed with White Balsamic Vinaigrette
Caesar Salad with Garlic Croutons
Mesclun Greens Tossed with our House Poppyseed Dressing
Baskets of Assorted Dinner Rolls and Butter at Each Table
Entrées: (Choose Two)
French Roasted Sirloin with Shallot Sauce
Grilled Marinated Chicken Breast with a Champagne Leek Sauce
Poached Trout with Johna Crab Filling and Sweet Red and Yellow Pepper Sauces
Roasted Prime Rib of Beef with Au Jus
Seared Salmon with a Dill Mustard Sauce
House Smoked Pork Loin with a Roasted Garlic Sauce
Vegetables: (Choose One)
Fresh Vegetable Medley
Green Bean Almandine
Savory Roasted Vegetables
Carrots and Green Beans with Lime Ginger Butter
Butternut Squash with Haricot Verte
Starches: (Choose One)
Daulphine Potatoes
Rice Pilaf
Yukon Gold Mashed Potatoes
Roasted Red Bliss Potatoes with Fresh Herbs
As Guests Arrive:
Lobster Brie Toast with Fresh Chives
Chicken Satay with a Spicy Peanut Sauce
Grilled Ahi Tuna on Bamboo Skewers with Pickled Ginger and Wasabi
Mozzarella Brochetta with Basil Pesto and a Tomato, Calamata Olive Relish
Prosciutto Red Pepper Marscapone Herbal Crepes
Fresh Shrimp Cocktail
Station Reception:
Carving Station:
House Smoked Pork Loin with a Sweet Chili Sauce
Pepper Crusted Top Round of Beef with Horseradish Sauce
Garlic Mashed Yukon Gold Potatoes
Platter of Cold Grilled Vegetables
Assorted Breads and Rolls with Butter
Entrée Station:
Seared Tilapia with Pea shoots and Blue Crab Glace
Creole Kabobs (Chicken, Andouille and Shrimp) over Saffron Rice
Roasted Chicken Poussin Quarters with Lemon Thyme
Organic Greens with a Herbal Vegetable Vinaigrette
Platters of Hudson Valley Tomatoes with Fresh Mozzarella and Balsamic Dressing
Platters of Cold Asparagus Drizzled with Raspberry Vinaigrette
Pasta Station:
Lobster Cavatappi Pasta Salad
Spinach Ravioli with Porcini Mushroom Sauce
Penne Pasta Tossed with Duck Confit, Figs and Gorgonzola
Bowls of Picholine and Calamata Olives
Fresh Baked Focaccia and Scented Olive Oil
An Assortment of Prosciutto, Dried Sausages and Salamis
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