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COLD
HORS D'OEUVRES 24 Piece Minimum
- Jumbo
Shrimp with Italian
Herbs on Shell Skewer
- Endive
Leaf with Lump Crabmeat Salad
- 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
- Seared
Sesame Tuna on Rice
Cracker
- Tarragon Egg Salad in Mini
Tomato Basil Tart with Caviar Drizzle
- Russian Blini with Smoked
Salmon and Creme Fraiche
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 *
- Vegetable
and Cheese Mini
Quiche
- Thai
Beef or Chicken Skewers with Spicy
Peanut Dipping Sauce
- Sicilian
Meatballs with Raisins
and Pine Nuts*
- Lump
Crabmeat Cakes with
Classic Remoulade
- Deep Dish Mini Pizza
- Bacon Wrapped Scallop
- Petite Retro
Hot Dogs in Puff Pastry
- Roasted Leek and Fennel Mini
Quiche
- Parmesan Crusted Artichoke
Heart with Goat Cheese
- Black Bean and Corn Empanada
- New England Lobster Pot Pie
STATIONARY
DISPLAY ITEMS
- Our
Signature Sundried Tomato
and Pesto Pate*
- Smoked
Chipolte Hummus Dip
- Duck
and Peppercorn Pate
- Nut
Glazed Brie*
- Spinach
Leek Dip
- 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
- Shrimp
with Hearts of Palm
and Sweet Red Peppers
- 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
- Oriental Pork Salad with
Noodles, Carrots, Pea Pods, Sesame
- Couscous with Mixed
Vegetables and Basil Dressing
- Rice
with Cranberries, Pecans,
Apricots and Orange Vinaigrette
- Italian Potato Salad with
Green Beans, Basil and Red Onion
- 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
- Lobster Potato Salad with Dill
and Capers
- Asian Sesame Cucumber Salad
ENTREES - EIGHT
PORTION MINIMUM
- Brazilian Garlic Chicken
with White Wine
- Pork
Tenderloin with Raspberry Jalapeno Glaze
- Coconut
Crusted Snapper with
Caramel Banana Sauce
- Long
Island Duckling (half)
Lacquered with Peach Apricot BBQ
- Osso
Bucco Milanese with
Olives, Capers, Rosemary and White Wine
- Black
Angus Tenderloin of
Beef with Horseradish Creme - Red Wine Shallot
- Maine
Lobster Lasagna Layered
with Béchamel Sauce
- New
Zealand Rack of Lamb
with Dijon Herb Crust
- Veal
Paillard with Fresh
Tomato Basil Confit
- Jamaican Jerk Chicken
- Halibut with Burnt Orange
Drizzle
- Asian Scallops with Assorted
Vegetables
- Mediterranean Shrimp with
Artichoke, Tomato and White Wine
- Old Fashioned Meatloaf Stuffed
with Mashed Potatoes
SIDES
- TWO POUND MINIMUM
-
- Ginger
Candied Carrots
- Herbed
Basmati Rice
- Roasted Asparagus
- Sauteed Escarole with Olive
Oil and Garlic
- Smashed
Red Potatoes with
Shallots and Thyme
- Penne
with Vodka Tomato Cream
- Medley
of Winter Squash Roasted
with Maple Butter
- Sweet
Potato Wedges with
Cilantro and Honey
- Green
Beans with Cashews
- Wild Mushroom Mashed
Potatoes
- Roasted Corn and Apples
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"Top 5 in Ft. Lauderdale and Miami " - Gourmet Magazine
