Available Hours D’ouvres:
- Assorted miniature Quiches
- Spanikopita
- Chicken Satay with spicy peanut sauce
- Stuffed mushroom caps (vegetarian or crab stuffing)
- Dijon and Sherry Marinated Scallops wrapped in applewood smoked bacon
- Grilled chicken and pepperjack cheese quesadillas
- Pao Pao shrimp skewers with mango dipping sauce
- Mini crabcakes with chipotle remoulade
- Vine ripened tomato and mozzarella brushetta
- Vegetable spring rolls with sweet garlic-chili sauce
- Lobster ceviche spoons
- Mini baked potatoes with crème fraiche and chives
- Smoked Salmon mousse on Belgium endive
- Terriyakki Beef skewers
- Seared pepper crusted rare tuna with wasabi aioli
- Mini Caesar salad in parmesan tuille
- House made pate’ de foie gras on toast with brown sugar brulee
- Stuffed and baked Oysters
Available Salads:
Traditional Caesar salad with garlic croutons, parmesan cheese and creamy garlic dressing
Organic garden salad of mixed baby greens with grape tomatoes, radishes and Dijon mustard vinaigrette.
Tender baby spinach with cranberries, cumbled goat cheese and walnuts; Balsamic vinaigrette
Wedge salad, Crisp iceberg lettuce, crumbled Danish blue cheese, Calamata olives, grape tomatoes, bacon and sherry wine vinaigrette.
Stationary Displays:
Reception/Cocktail Hour
International Cheese and Fruit Board
Select hard and soft cheeses both imported and domestic
Accompanied by assorted crackers and seasonal fruits.
Fresh Garden Vegetable Crudites
A colorful display of fresh vegetable served with blue cheese dip and southewestern spicy ranch dressing.
Mediterranean display
Hummus, tabouleh, stuffed grape leaves, babaganoush and grilled pita chips
Presented on a platter
Sushi
Assoterd hand wrapped maki rolls, (Tuna, Salmon and California)
Mixxed nigiri sushi (Fish on rice)
Accompanied by Chopsticks, pickled ginger, Wasabi and Soy Sauce
Rawbar
Fresh littleneck Clams, Peconic bay Oysters, chilled extra large shrimp,
Peeky toe crab claws smoked Mussel and Scallop salad.
Served with Lemon wedges, Cocktail and Tabasco sauces
Whipped Potato “Martini” Bar
Chive whipped potatoes piped by a culinary professional
Into an extra large Martini glass
Bacon, Chives, Roasted Shallots, Black Olives, Blue Cheese, Horseradish cream and white Truffle oil
Requires a Chef for the purpose of dispensing hot potatoes 75$ per hour
Or
Baked Potato bar with the same accompaniments as above.
Buffet Items:
Chicken
Boneless Breast of Chicken a la Forestiere
Grilled Chicken in a Mushroom, Bacon and Chestnut sauce, perfumed with Rrosemary and Thyme.
Stuffed Paillard of Chicken
Pounded Chicken Breast stuffed with Artichoke hearts, Rock Shrimp and Fontina Cheese. Served with a fricassee of California Tomatoes Calamata olives and torn Basil.
Roasted Breast of Chicken au Pistou
With Herb roasted Potatoes and Basil Pesto.
Fish:
Salmon
Whole poached Atlantic Salmon Filet served with Lemon Orzo and Grain Mustard Crème sauce.
Stuffed Sole
Tender Grey Sole stuffed with Lobster Mousseline, baked and served with a Cognac – Lobster sauce.
Baked Cod
Herb and crumb crusted Chattham Cod with Lemon Beurre Blanc.
Beef/Pork
Flank Steak
Grilled Medium Rare Flank Steak served with Caramelized Onions and Maitre d’Hotel Butter.
Loin of Pork
Bacon wrapped Loin of Pork, Roasted and Sliced, served over Potatoes Persillade.
Yankee Pot Roast
Braised top Round of Beef Sliced and served with roasted Vegetables, Egg Noodles and Thyme infused Jus
Flat Iron Steak
Grilled Flat Iron Ssteak with a Ragout of seasonal Mushrooms and wild Herbs
Pastas
Rigatoni
Simmered sweet Italian Sausage in spicy Marinara sauce gently folded into Rigatoni pasta and finished with Parmesan Cheese and Parsley
Mushroom and Spinach Ravioli
Artisinal Ravioli stuffed with tender forest Mushrooms, sauteed spinach and mixed with three Cheese cream sauce.
Baked Ziti
Al dente Penne Pasta mixed with Marinara sauce, Lemon Ricotta then baked with Fresh Mozzarella and parmesan cheeses
Fusilli Pasta
Sauteed Chicken, Spinach and Grape Tomatoes in roasted Garlic Cream,
tossed with fusilli Pasta and Parmesan Cheese
Stations:
Carving Station
Available Meats;
Choose one
Perfectly prepared Medium Rare Prime Rib of Beef au jus, Garlic and Rosemary seared New York Strip Loin, Grilled Tenderloin of Beef, Roasted Breast of free range Turkey baked Ham or Roast loin of Pork
All accompanied by Mustard, Horseradish, Housemade steak sauce artisan bread basket and whipped butter.
(75$ Chef fee)
Pasta Station
Available Pasta;
Choose one
Tri-color cheese Tortellinni, Rigatoni, Penne or Fusilli Pastas.
Choice of two Sauces
Marinara, Pesto Cream Alfredo, or Vodka
Accompanied by
Sausage and Meatballs 2.00$ per person
(75$ Chef fee)
Asian Stirfry Station
A culinary proffesional will create an Asian inspired dish using the fresh ingredient from the list provided below. These items will be presented in fornt of the station for your guests to choose from
Fried Rice, Lo Mein, Chicken, Shrimp, Mixed Vegetables.
Soy and sweet and sour sauces will be served along side the station
(75$Chef fee)
Plated Dinner Selections
Chicken:
Chicken Breast
Pan Roasted Statler Chicken Breast over Butter braised Savoy Cabbage and Fingerling Potatoes
Roulade of Chicken
Boned and rolled Chicken stuffed with Andouille Sausage, Walnuts, Cranberries and Goat Cheese.
Sliced and served with Herb whipped Potatoes, French beans and natural Jus.
Grilled Breast of Chicken
Boneless skinless Breast of Chicken lightly marinated in Garlic and Herbs,
Grilled and served with wild Mushroom Hash, Sauteed Spinach and aged Balsamic Vinegar.
Fish:
Seared Atlantic Salmon
Pan Seared Salmon glazed with Honey and served with Goat Cheese and Chive Risotto Cake,
Julienne Vegetables and Ginger Beurre Blanc
Bacon Wrapped Cod
Chattham Cod wrapped in applewood smoked Bacon, served with sauteed Spinach,
Whipped Sweet Potatoes and emulsified Citrus Butter
Stuffed Sole
Tender grey Sole stuffed with Lobster Mousseline, served with Saffron scented Basmati Rice,
grilled Asparagus and Lemon Beurre Blanc.
Beef:
Filet Mignon
Blue Cheese and Horseradish crusted Filet Mignon,
Truffle Whipped Potatoes, Sauteed Spinach and Pinot Noir reduction.
New York Strip
Grilled 12oz N.Y. Strip Steak with Potatoes Dauphanoise, Grilled Asparagus and Sauce Bordelaise
Beef Wellington
Tenderloin of Beef topped with Mushroom Duxelle and wrapped in Puff Pastry
Served with Chive Whipped Potatoes, Asparagus and Sauce Perigourdine.
Prime Rib of Beef
Herb and Garlic crusted cooked slow until medium rare, served with
Twice baked Cheddar stuffed potato, Spinac and Natural Jus
Vegetarian:
Choose one per event
Grilled Vegetable Streudel
Grilled Zucchini, Eggplant and roasted Peppers wrapped in Phyllo dough and Baked.
Served with sauteed Grape Tomatos, Calamata olives and citrus Beurre Blanc.
Pasta Primavera
Fusilli Pasta tossed with seasonal vegetables and drizzled with Olive oil and Lemon
Vegetable Meddely
A Colorful array of Vegetables in Puff Pastry, Served with Herb and Parmesan stuffed Tomato
And Emulsified Butter sauce
Kids Meals:
Chicken Tenders
House prepared breaded Chicken Fingers, House cut fries and Ketchup.
Fusilli Pasta
Butter or Marinara.
Grilled Chicken
Grilled Chicken Breast with Mashed Potatoes
*Vendors
Vendor Meals will be selected from the hosts’ chioces,
One per vendor
Desserts:
Grand Viennese Display
Assorted Petit fours and Mini Pastries.
Chocolate dipped Strawberries and whipped Cream
Fresh Brewed Regular and Decaffinated Coffees and freshly brewed Teas.
Asorted Mini Pastries.
Cannolis, Ecclairs and Cream Puffs Dusted with Powdered Sugar and Cocoa
A la Carte
Cheese Cake
New York Style Cheese Cake withstrawberry compote
Tripple Cocolate Cake
Tripple Chocolate Cake served with Crème Anglaise
Grand Marniere Chocolate Mousse
Fluffy Chocolate Mousse spikede with Grand Marniere and served with Raspberries and Mint
Shower Menu
Luncheon Buffet:
Salad
Mixed Greens with Dijon Vinaigrette.
Quiche du Chef
Chef’s housemade quiche of the day.
Warm Muffins
Mini Muffins with whipped Butter and Jam.
Assorted Finger Sandwiches
Choose three of the following
Egg Salad and watercress
English Cucumber and Tomato with Dill Sour Cream
Turkey Breast and Vermont Cheddar with Lemon Chive Mayonaisse
Smoked Scottish Salmon and Cream cheese on Pumpernickle
Chicken salad with Cranberriies and chives
Custom Menus are available
Rehersal Dinner
Salad
Mixed Greens, Grape Tomatoes and Julienne Carrots with Dijon Vinaigrette.
Entrees
Sirloin
Grilled 12 oz New York Strip.
Chicken
Grilled Boneless Skinless Chicken Breast
Tomato – Caper Relish
Salmon
Pan Seared Atlantic Salmon with
Lemon Beurre Blanc
Custom Menus are available
Memorial/Wake
Serves 30
Potato Salad
House made with Bacon Hard Boiled Eggs and Dill
Pasta Salad
Fusilli Pasta Marinated Grape Tomatoes Fresh Mozzarella and Torn Basil
Traditional Ceasar
Crisp Romaine with Garlic Croutons, Parmesan Cheese and creamy Caesar Dressing
Garden Salad
Mixture of Baby Lettuce, Radishes and julienne Carrots, tossed with
Sherry Vinaigrette
Choose Three from Above
Cold Cut Platter
Selection of sliced Italian Meats, Cheeses and Breads
Served with Mayonaisse, Mustard and petit Pickles
Dessert
Asoorted Cookie Platter
Freshly Brewed Coffes and Fine English Teas
Custom Menus are available