Passed hors d'oeuvres
Stationary hors d'oeuvres
Brunch menu
Food stations
Seasonal buffets
Sampling of spring and summer menus

Passed hors d'oeuvres

Seafood

Hot

• Shrimp and sweet potato pancakes
• Smoked salmon and dill quesadillas
• Thai swordfish with gai yang sauce
• Scallops wrapped in bacon
• Potato leek pancakes with sour cream and salmon caviar
• Maine crab cakes with remoulade or lemon aioli

Cold

• Salmon sushi with wasabi
• Smoked salmon and cucumber lavash rolls with dill and capers
• Louisiana spiced shrimp with avocado sauce
• Smoked salmon with dill cream cheese on pumpernickel
• Jumbo shrimp with horseradish cocktail sauce
• Grilled rosemary and garlic marinated shrimp
• Tuna carpaccio on wasabi with pickled ginger
• Grilled sea scallops with avocado relish on tortilla crisps
• Bluefish or salmon mousse phyllo nests

Hot

• Butternut squash and bacon tartlets
• Red bliss potato with Gorgonzola, bacon, and walnuts
• Wild rice cakes with seared duck breast and cranberry relish
• Mozzarella, proscuitto, and fresh thyme quesadilla
• Hazelnut chicken with papaya and red chili salsa
• Marinated tenderloin with horseradish sauce
• Skewered lamb with minted bernaise sauce
• Asian curried lamb phyllo medallions
• Chicken satay with peanut sauce
• Beef satay with cilantro salsa
• Mushrooms stuffed with crab or fennel sausage filling

Cold

• Beef carpaccio on herbed croustades with capers and shaved Parmesan
• Chinese chicken dumplings with cilantro dipping sauce

Vegetarian

Hot

• Provencale tartlet with goat cheese
• Basil and gorgonzola phyllo cups
• Montrachet and sundried tomato crostini
• Spicy zucchini pancakes with sour cream
• Mushroom, Roquefort, and leek phyllo nests
• Grilled teriyaki shitake mushrooms
• Black bean, chili, and cheddar purses
• Ratatouille and chevre wontons
• Red bliss potatoes with gorgonzola and walnuts
• Spanakopita

Cold

• Panzanella relish with crostini
• Vegetarian sushi with wasabi cream
• Red and yellow pepper marmalade on crostini
• Spinach and feta pinwheels
• Asparagus and cheddar crepes

Cheese displays

• Vermont cheddar, smoked gouda, brie and goat cheese
• Or distinctive European selections
• Accompanied by crusty breads, crackers, and fresh fruit

Crudite

• Seasonal vegetable selections with choice of dip:
  Cucumber dill, roasted red pepper, boursin, sesame ginger, or lemon and chive
• Seasonal fruit assortment
• Or tropical fruit with yogurt dip
• Marinated and grilled vegetables
• Artfully displayed roasted, grilled, and marinated seasonal vegetables

Mediterranean display

• Traditional tastes of taboule, hummus, baba ganoush with pita crisps, red onion, tomato, cucumbers, and black olives

Mexican dip

• Layers of guacamole, salsa, sour cream, tomatoes, scallions, olives, and cheddar cheese. Served with tortilla chips

• Selections of assorted quiche: Lorraine Maine crabmeat, wild mushroom and brie, tomato and smoked gouda
• Omelettes made to the order
• Bacon, ham, sausage
• Asparagus, tomato, and egg filo baskets
• French toast
• Baby potatoes filled with butternut squash and bacon
• Smoked salmon with traditional garnishes
• Chicken picatta with lemon and capers
• Roasted halibut fillet with champagne beurre blanc
• Platter of roasted seasonal vegetables
• Lyonaise potato
• Sliced and seasonal fruit
• Assorted juices
• Dessert table
• Coffee and select teas

Food stations

Raw bar (50 person minimum):

• Cherrystones and oysters on the half shell, shucked to order and served with cocktail sauce, horseradish, and lemons
• Shrimp cocktail
• New England crab cakes with tarragon remoulade (Cooked to order)

Italian table

• Orechiette with broccoli, plum tomato, and pine nuts in a parmesan cream sauce, Or
• Penne with spinach, goat cheese, pine nuts and lemon in a light white wine sauce
• Antipasto of marinated olives, artichokes, peppers, mushrooms, Roma tomatoes and mozzarella cheese
• Tuscan Bean and sundried tomato dip with bread sticks
• Assorted focaccia and crusty breads

Asian table

• Chicken and vegetable dumplings with savory dipping sauces
• Five spice pork loin with apple and plum sauce
• Spring rolls
• Vegetarian sushi with wasabi

Mediterranean table

• Lamb with garlic and rosemary
• Grilled chicken with cucumber yogurt sauce
• Platter of grilled vegetables
• Salad of cous cous, artichoke hearts, chick peas, olives, and feta

Mexican table

• Fajitas with sliced beef, chicken, flour tortillas, grilled peppers and sweet onions, guacamole, sour cream, Monterey Jack cheese, and refried beans
• Spicy rice
• Corn and black bean salad
• Tortilla chips with salsa

New Orleans table

• Spicy shrimp with Creole mayonnaise
• Glazed ham with biscuits and spiced peach chutney
• Corn muffins
• Southern bean salad with cilantro lime dressing
• Spiced pecans

Sliced and skewered meats

• Marinated beef tenderloin with scallion biscuits, pepper biscuits, or baguettes, with horseradish cream and red pepper mayonnaise
• Sliced fresh turkey with breads and biscuits, honey mustard, and orange sage mayonnaise
• Skewered pork loin with mango chutney

California grill

• Grilled lamb with kiwi salsa
• Grilled chicken with corn and chipotle pepper relish
• London broil with caramelized onions
• Yukon gold potato salad with cucumber and red onion
• Caesar salad with corn bread croutons

Caribbean table

• Skewered jerk chicken with Jamaican "ketchup"
• Orange, ginger, and clove marinated pork with mango chutney
• Grilled tropical fruit
• Cuban bean salad

Other options

• Carving stations
• Sauté tables
• Stir fry tables
• Summer barbecues
• Clambakes
• Gourmet picnic baskets

One

• Grilled chicken with orange rosemary sauce
• Roasted red bliss potatoes
• Fresh green beans
• Nicoise olives and grape tomatoes
• Mesclun greens with lemon vinaigrette
• Assorted crusty breads

Two

• Sesame noodle salad
• Teriyaki chicken over coconut rice
• Sugar snap peas with lemon zest
• California roll sushi
• Asian green salad with sesame soy dressing

Three

• Sliced beef sirloin with spring onion compote
• and horseradish sauce
• Grilled chicken with a feta, olive, and tomato tapenade
• Steamed broccoli
• Jasmine rice with lemon and herbs
• Baby green salad with champagne vinaigrette
• Crusty breads

Four

• Rosemary chicken paillard with charred tomato basil sauce
• Whole grain mustard seared salmon fillet
• Herbed basmati rice
• Grilled summer vegetables with champagne vinaigrette
• Baby greens with lavender vinaigrette
• Assorted breads

Five

• Herbed tenderloin with port wine demi-glace
• Grilled salmon fillet with creamed spinach and lentils
• Toasted orzo salad
• Glazed baby carrots and snow peas
• Baby greens salad
• Assorted breads
• Mango mousse with chantilly cream in a coconut tuille
• Fresh strawberries with chocolate truffles

Sampling of spring and summer menus

Menu 1

Leek and wild mushroom soup Poached salmon over jicama slaw with Cilantro and ancho chili dressing Roasted sweet potato Sautéed broccolini and red peppers Ginger chocolate mousse in a chocolate basket with caramel sauce and whipped cream

Menu 2

• Field green salad with sherry shallot dressing
• Veal loin with vegetable strudel and brandy reduction sauce
• Baby carrots and wilted spinach
• Lemon tart with blueberry sauce and whipped cream

Menu 3

• Bleu cheese, onion and spinach stuffed portobello mushroom
• Pan seared chicken breast with apricot and champagne sauce
• Herbed mashed potato
• Sautéed zucchini, fennel, and plum tomato
• Individual apple tart with ice cream and caramel sauce

Menu 4

• Baby romaine with shaved parmesan and balsamic dressing
• Rack of lamb with orange zest and rosemary demi-glace
• Warm Israeli cous cous salad
• Sautéed baby squash and grape tomatoes
• Chocolate espresso torte with raspberry coulis

Menu 5

• Matchstick vegetables in miso broth
• Fillet mignon with shallot and mushroom demi-glace
• Jasmine rice pilaf
• Haricot vert with lemon and capers
• Cream and plum Napoleon with port wine sauce

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Before placing your order, please inform your server if a person in your party has a food allergy.