Catering Menu

Hors d’oeuvres

Asian Hors d’oeuvres

  • Crab Cakes with Cilantro Aioli
  • Tuna Summer Rolls with Spicy Ponzu Sauce
  • Chicken Satay with Cashew Dipping Sauce
  • Coconut Shrimp Skewer with Spicy Mandarin Syrup
  • Assorted Steamed & Crispy Pot Stickers Spicy Soy Sauce
  • Wontons, Crab, Shrimp and Lobster with Spicy Plum Sauce
  • Assorted Spring Rolls (duck, chicken, shrimp, or vegetable)
  • Citrus Scallop Satay Wrapped in Prosciutto with Vanilla Ginger Sauce
  • Lemongrass Marinated Shrimp Satay with Thai Basil Curry
  • Tuna Poke with Avocado and Mango on Crispy Wontons
  • Blackened Rare Ahi Tuna with Avocado Wasabi Butter
  • Beef Tataki with Daikon Radish Salad and Spicy Ginger Soy Sauce
  • Szechwan Spiced Beef Satay with Lime Hoisin Dip
  • Tuna/Beef Wraps in Bibb Lettuce and Carmel Soy Sauce
  • Korean BBQ Spare Ribs with Mango BBQ Sauce
  • Assorted Sushi, Hand Rolls & Sashimi
  • Lobster Shot with Coconut-Lime Broth

French Hors d’oeuvres

  • Quiche Lorraine
  • Mini Beef Wellingtons
  • Martinis Shrimp Remoulade
  • Crab Cakes with Tarragon Aioli
  • Potato Fritter with Smoked Salmon & Caviar
  • Classic Beef Tartar with Toasted French Bread
  • Brie and Grape Tarts with Walnuts and Rosemary
  • Duck with Raspberry Jelly on a Sweet Potato Pancake
  • Foie Gras with Orange Marmalade and Toasted Brioche
  • Scallops Wrapped in Apple Smoked Bacon with Calvados Sauce
  • Salmon Confit on a Toasted Crostini, Chive Cream
  • Smoked Salmon on Potato Herb Blini
  • Smoked Salmon Herb Cheese Spoons
  • Lamb Chops with Fig Jelly
  • Lobster Corn Crêpe
  • Assorted Caviar

Italian Hors d oeuvres

  • Baked Oyster Sambuca
  • Fried Artichoke with Basil Mayonnaise
  • Figs Wrapped in Proscuitto (seasonal)
  • Bruschetta with Fresh Tomatoes and Basil
  • Bruschetta with White Beans and Prosciutto
  • Bruschetta with Truffles and Wild Mushrooms
  • Crispy Calamari Fries with Fresh Tomato Dipping Sauce
  • Truffle Potato Flat Bread with Crispy Bacon and White Truffle Oil
  • Crispy White Asparagus Wrapped in Prosciutto with Garlic Sauce
  • Flash Fried Asiago-Stuffed Gnocchi with Porcini Dipping Sauce
  • Shrimp Milanese Risotto Fritters with Basil Cream
  • Tomato and Mozzarella Skewers with Basil Pesto
  • Polenta Cake with Sun-Dried Tomato and Sausage
  • Stuffed Mini Portobella with Gorgonzola Cheese
  • Fried Cheese Ravioli with Fresh Tomato Sauce
  • Prosciutto Wrapped Bread Stick and Melon
  • Beef Carpaccio with White Truffle Aioli
  • Herb Stuffed Clams

Platters and Salads

Asian Platters

  • Sushi/Sashimi Roll (75 portions)
  • Seared Sashimi with Wasabi Wakame Seaweed Salad
  • Asian Vegetables with Sesame Crackers and Dipping Sauces
  • Assorted Satay Platters (75 portions)

French Platters

  • Smoked Salmon with Traditional Garnishes
  • Charcuterie Assorted Meats and Pâtés Traditional Garnishes
  • Raw Seafood Plateau Oysters, Clams, Shrimp, Crab and Lobster
  • Assorted Baby Vegetable Crudités with Herb Dip
  • Variety of French Cheeses and Breads
  • Moroccan Platter Walnut Hummus, Baba Ghanoush, Tabbouleh Salad, Red Pepper, Olives, Assorted Flat Breads

Italian Platters

  • Cold Frutta di Mare
  • Prosciutto and Melon
  • Antipasto with Variety of Italian Cheeses, Vegetables and Meats
  • Italian Cheese Platter and Assorted Breads
  • Asian Salads
  • Asian Duck Salad with Crispy Wontons, Almonds, Mandarin Oranges with Carmel Soy Vinaigrette
  • Oriental Chicken Salad, with Asian Pears, Garden Vegetables, Mixed Greens, Candied Walnuts with Ginger
  • Spicy Shrimp Salad with Cold Sesame NoodleFrench Salad
  • Spinach Salad with French Goat Cheese, Bacon, Sliced Mushrooms, Warm Burgundy Red Wine Vinaigrett
  • Mixed Greens, Bosc Pears, Dolce Gorgonzola, Candied Walnuts, Dried Cranberries and Honey-Poppy Se
  • Hearts of Caesar Salad with Meyer Lemons, Endive, Focaccia Croutons and Parmesan TuileItalian Salad
  • Chopped Tuscan Salad with Italian Meats
  • Beef Steak Tomato and Mozzarella and Basil
  • Arugula Salad with Figs and Proscuitto

    Entrées

    Asian Entrées

  • Nine-Spiced Maple Leaf Duck Breast
  • Grouper with Chinese Black Bean Sauce
  • Filet Mignon with Thai Basil Curry Sauce
  • Seared Tiger Shrimp with Yuzu-Pineapple Sauce
  • Hoisin Glazed Rack of Lamb with Pomegranate Demi-Glace
  • Chilean Sea Bass Wrapped in Banana Leaf with Coconut Curry
  • Szechwan Peppercorn New York Strip with Soy-Infused Sauce
  • Lemongrass Marinated Chicken Breast with Red Curry Sauce
  • Tile Fish with Rock Shrimp Lemongrass Beurre Blanc
  • Macadamia Crusted Snapper with Carmel Soy Sauce
  • Crispy Wrapped Salmon with Citrus Vinaigrette
  • Miso-Glazed Butter Fish with Stone Crab Sauce
  • Seared Shrimp with Lobster Ginger Nage
  • Sesame Crusted Tuna with Ponzu Sauce
  • Thai BBQ Braised Short RibsFrench Entrees
  • Tiger Shrimp with Saffron Sauce
  • Maple Leaf Duck Breast a L’Orange
  • Filet Mignon with Burgundy Sauce
  • Grouper with Lemon Caper Sauce
  • New York Strip Roasted Shallot Sauce
  • Rack of Lamb with Mustard Herb Crust Demi-Glace
  • Chilean Sea Bass Wrapped with Potato in Red Wine Sauce
  • Tile Fish with Rock Shrimp Lemon Beurre Blanc
  • Macadamia Crusted Snapper with Lobster Sauce
  • Braised Short Ribs with Celery Root Purée
  • Chicken Breast with Tarragon Sauce
  • Crab Stuffed Tilapia with Lobster Nage
  • Seared Tuna au Poivre Sauce
  • Salmon with Citrus VinaigretteItalian Entrées
  • Osso Buco Milanese
  • Sea Bass with Lobster-Tomato Court
  • Sauteed Shrimp with Tomato Basil Sauce
  • Porcini Rubbed Ribeye with Natural Sauce
  • Swordfish Florentine with Gorgonzola Sauce
  • Ahi Tuna Mignon Grilled Rare with Tomato-Caper Salsa
  • Tortellini Florentine Spinach and Garlic with Tomato Coulis
  • Grilled Tuscan Chicken with Fennel Sausage Grilled Lemon Sage
  • Chicken/Veal Milanese served with Lemon-Caper Citrus Sauce
  • Lobster Ravioli Tossed in Lobster-Truffle Sauce and Fresh Tomato
  • Pasta Caprese Angel Hair Pasta, Tomato, Basil and Fresh Mozzarella
  • Wild Mushroom Risotto, White Truffle Oil and Parmesan Reggiano
  • Chicken Penne Pasta with Portobella, Rapini and Toasted Pine Nuts
  • Veal Chop Parmegiano with Fresh Mozzarella and Tomato Sauce
  • Pumpkin Ravioli with Sage and Hazelnut Brown Butter
  • Gnocchi with Gorgonzola Cream and Toasted Walnuts
  • Filet Mignon with Barolo-Gorgonzola Sauce
  • Chicken Saltimbocca
  • Grouper PuttanescaVegetablesAsian Vegetables
  • Kim Chee
  • Sesame Bok Choy
  • Gingered Baby Carrots
  • Sweet and Sour Thai Long Beans
  • Baby Bellas with Lemongrass and Ginger
  • Sauteed Shitake Mushrooms and Sugar Snap Peas
  • Stir-Fried Asparagus with Sesame Seeds
  • Red Bell Peppers and Almonds
  • Flash Fried Green Beans
  • Sesame Spinach
  • Stir Fry MedleyFrench Vegetables
  • Ratatouille
  • Mushrooms Fricassee
  • Confit of Summer Vegetables
  • Asparagus with Passion Fruit Hollandaise
  • Baked Tomato Stuffed with Bleu or Goat Cheese
  • Creamed Corn, Apple-Smoked Bacon and Chanterelles
  • Haricot Verts with Walnuts and Tarragon Butter
  • Morel Mushrooms and Asparagus
  • Truffle Creamed Spinach
  • Parsnip Purée
  • Carrots VichyItalian Vegetables
  • Braised Fennel
  • Green Bean Anna
  • Grilled Italian Vegetable
  • Braised Fennel, Onion and Capers
  • Oven Roasted Ricotta-Stuffed Tomato
  • Roasted Asparagus with Parmesan and Pine Nuts
  • Stuffed Artichokes / Steamed with Roasted Garlic Aioli
  • Creamed Mushrooms and Marsala Wine
  • Broccoli Rabe with Roasted Peppers
  • Roasted Bacon Wrapped Endive
  • White Truffle Creamed Spinach
  • Sautéed Spinach
  • Fried Zucchini
  • Caponata

Starches

Asian Starch

  • Coconut Rice Cakes
  • Rock Shrimp Fried Rice
  • Gingered Jasmine Rice
  • Citrus Chinese Cabbage
  • Gingered Sweet Potatoes
  • Seasoned Egg Noodles
  • Wasabi Mashed Potatoes

French Starch

  • Boulangere Potatoes
  • Grand Marnier Sweet Potatoes
  • Creamy Truffle Pomme Purée
  • Potato au Gratin with Roasted Garlic
  • Roasted Fingerling Potatoes with Fresh Rosemary
  • Doubled Baked Roquefort Potatoes
  • Basmati Green Pea Pilaf
  • Lyonaisse Potatoes
  • Curry Couscous

Italian Starch

  • Taleggio Polenta Fries
  • Creamy Truffle Pomme Purée
  • Creamy Polenta with Sausage and Peppers
  • Roasted Fingerling Potatoes with Parmesan
  • White Bean Purée with Pancetta Bacon
  • Twice Baked Truffle Potato
  • Mascarpone Mash
  • Tuscan Potato

Italian Pizza

  • Pizza Bianca – Fresh Pesto, Grilled Chicken, Ricotta, Parmigiano and Mozzarella
  • Truffle Potato – Scalloped Potatoes, Cheddar Cheese, Crispy Bacon and White Truffle Oil with Artichokes, Olives, Mushrooms and Prosciutto
  • Margherita -Classic Napoli-style Pizza with Fresh Mozzarella and Tomato
  • Quattro Formaggi – Topped with Asiago, Mozzarella, White Cheddar and Gruyère, Finished with Toasted Pine Nuts
  • Prosciutto Ham – White Pizza with a Blend of Cheeses and Roasted Peppers with an Arugula Salad
  • Italian Dips (White Bean, Olive Tapanade, Pesto & Sun-Dried Tomato) Assorted Flat Breads