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COLD
HORS D'OEUVRES 24 Piece Minimum
- Jumbo
Shrimp with Italian
Herbs on Shell Skewer
- Endive
Leaf with Asian Tuna Tartare
- Peppered
Angus Beef Tenderloin
on Crostini with Boursin
- Spanish
Olive and Cheese
Filled Mushroom Cap
- Antipasto Skewer
(Artichoke, Red Pepper, Mozzarella and Olive)
- Cranberry Chicken in
Rosemary Mini Tart
- Maine
Lobster on Cucumber
Rounds
- Russian Blini with Lump Crab
and Chive Creme Fraiche
- Smoked Salmon on Black Bread
or Russian Blini
- Angus Beef Tenderloin on Mini
Slider Roll
HOT HORS
D'OEUVRES 24 Piece Minimum
- Vegetable
Spring Rolls with
Oriental Dipping Sauce *
- Mini Cuban Sandwiches
- Lollipop
Lamb Chops with
Garlic and Rosemary
- Mushroom
Profiteroles *
- Mini Asparagus Quiche
- Thai
Beef or Chicken Skewers with Spicy
Peanut Dipping Sauce
- Sicilian
Meatballs with Raisins
and Pine Nuts*
- Lump
Crabmeat Cakes with
Classic Remoulade or Crab Cake Sliders
- Bacon Wrapped Scallop
- Petite
Retro
Hot
Dogs in Puff Pastry
- Mini Potato Pancake
- Black Bean and Corn Empanada
- Chicken Marsala Pot Pie with
Shallots and Mushrooms
- Artichoke Triangle
STATIONARY
DISPLAY
ITEMS
- Our
Signature Sundried Tomato
and Pesto Pate*
- Smoked
Chipolte Hummus
- Duck
and Peppercorn Pate
- Nut
Glazed Brie or Brandied Cherry and Walnut Brie*
- Spinach
Leek Dip for Crudite
- Smoked Salmon Mousse or Lump
Crabmeat Mousse
- Assorted
Boxed Crackers,
Pitas and Toasts
SALADS - THREE POUND MINIMUM
- Chinese
Noodles with Salmon,
Sesame, Cucumbers, Savoy Cabbage
- Smoked Turkey Salad with
Dried Cherries
- Gazpacho Shrimp Salad with
Cucumbers, Peppers and Tomatoes
- Chicken with Apricot and
Almonds*
- Angus
Beef with Mushrooms
and Red Peppers
- Pasta
with Fresh Tomatoes,
Basil and Mozzarella
- Pasta
with Proscuitto, Arugula
and Lemon Vinaigrette
- Shrimp
and Coconut, Apple and Sweet Curry
- Lobster Potato Salad with
Egg and Celery
- Couscous with Mixed
Vegetables and Basil Dressing
- Rice
with Cranberries, Pecans,
Apricots and Orange Vinaigrette
- Sweet
Potato and Pecan Salad
with Sundried Cranberries
- California Tortellini Salad
with Peas, Peppers and Dijon
- Smoked Salmon Bowtie Pasta
with Scallions and Dill
- Firecracker Cole Slaw with
Cilantro and Jalapeno
- Corn and Tomato Salad with
Onion, Olives and Fresh Thyme
- Italian Mixed Seafood Salad
with Shrimp, Calamari and Mussels
- Mixed Field Greens with
Pecans, Goat Cheese, Raspberry Vinaigrette
- Sliced Red and Yellow Tomatoes
with Basil and Olive Oil
- Field Greens with Champagne
Vinaigrette
ENTREES - EIGHT
PORTION MINIMUM
- Chicken Scallopine with
Roasted Shallots and Balsamic Glaze
- Pork
Tenderloin with Raspberry Jalapeno Glaze
- Coconut
Crusted Snapper with
Caramel Banana Sauce
- Long
Island Duckling
Lacquered with Peach Apricot BBQ
- Osso
Bucco Milanese with
Olives, Capers, Rosemary and White Wine
- Black
Angus Tenderloin of
Beef with Horseradish Sauce
- Maine
Lobster Lasagna Layered
with Béchamel Sauce
- Veal
Paillard with Fresh
Tomato Basil Confit
- Chicken with Olives, Dried
Fruit and White Wine
- Sicilian Halibut with
Onions, Raisins and Tomatoes
- Seared Scallops with White
Wine, Garlic and Parsley
- Key West Shrimp with
Artichoke Hearts, Mushrooms and Amaretto
- Old Fashioned Meatloaf Stuffed
with Mashed Potatoes
- Stuffed Filet of Sole with
Shrimp in Tarragon Creme
- Brazilian Garlic Chicken with
Rosemary and White Wine
SIDES
- TWO POUND MINIMUM
-
- Honey
Glazed
Ginger
Carrots
- Herbed
Basmati Rice
- Roasted Asparagus
- Sauteed Escarole with Olive
Oil and Garlic
- Smashed
Red Potatoes with
Shallots and Thyme
- Buttermilk Mashed Potatoes
with Chives
- Penne
with Vodka Tomato Cream
- Medley
of Winter Squash Roasted
with Maple Butter
- Sweet
Potato Wedges with
Cilantro and Honey
- Green
Beans with Cashews
- Roasted Corn and Apples
- English Creamed Peas with Mint
- Roasted Zucchini with Herbs
- Wild Mushroom Bread Pudding
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"Top 5 in Ft. Lauderdale and Miami " - Gourmet Magazine
