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Catering Menus

Catering Menus are customized to suit the exact needs of each special event, our Chef and his outstanding culinary team are current with many of the top culinary trends.

Breakfast
Continental
Fresh Orange and Grapefruit Juice
Homemade Scones, Coffee Cake and Bagels
Butter, Preserves, Cream Cheese
Regular and Decaffeinated Coffee
Assorted teas
 

Deluxe Continental
Fresh Orange and Grapefruit Juice
Homemade Scones, Coffee Cake and Bagels
Butter, Preserves, Cream Cheese
Fresh Fruit, Berries, Granola, Boxed Cereals
Gravlax with traditional accompaniments
Regular and Decaffeinated Coffee
Assorted teas

Entrées
Eggs Benedict
Spinach and Mushroom Strata
Quiche Lorraine
Corned Beef Hash with Poached Eggs
Brioche French Toast
Soufflé Roulade with Canadian Bacon and Gruyère
Oatmeal
Yogurt with Fresh Fruit
Served with:
Homemade Scones, Breakfast Breads, Coffee Cake
Potato or Fresh Fruit, Juice, Coffee, Tea

Cocktail Reception/Hors D’Oeuvres
Cold Hors D’Oeuvres Selection
Blini with Caviar and Crème Fraîche
Fennel and Shrimp Salad in Endive Spears
Smoked Salmon Cucumber Rounds with Lime Aioli
Fresh Mozzarella and Tomato Crostini
Golden Beets with Smoked Trout and Dill Paté Maison
Walnut Crackers with Artichoke Paste
Gorgonzola and Pear Canapé
Mini Roast Sirloin Sandwich
Parmesan Crisps with Roasted Pepper
Shrimp Cocktail
Crudité
Cheese and Fruit

Hot Hors D’Oeuvres Selection
Gorgonzola, Apple and Toasted Pecan Phyllo Rolls
Pan Fried Pork Potstickers
Steamed Pork and Shrimp Potstickers
Phyllo Triangles with Crabmeat
Caramelized Onion, Olive, Mozzarella Crostini Gougère (Cheese Puffs)
Fried Oysters
Cuban Chicken Croquettes
New Zealand Lamb Chops
Parmesan Purses: Melon, Proscuitto & Cheese Bundles

Lunch and Dinner Appetizers
Green Salad with Herbs and Vegetables
Mixed Greens with Pear, Walnuts and Cheese
Wild Rice and Asparagus Salad
Sprouted Quinoa with Dried Fruits and Pine Nuts
Belgian Endive and Watercress with Walnuts
Jicama Orange Salad
Cucumber Feta Salad with Red Onions and Mint Roasted Beets with Hazelnut Vinaigrette
Asparagus, Frisée and Parmesan Salad
Marinated Red Peppers with Parmesan Crisps

Soups
Mushroom, Leek and Potato
Butternut Squash
Carrot
Mushroom and Barley
Tomato and Wild Mushroom
Tuscan Bean
Corn and Chili Chowder
New England Clam Chowder
Mediterranean Seafood
Potato Leek
Potato Leek with Oysters
Garlic and New Potato
Chestnut and Lentil
Watercress
Leek and Chervil

Fresh Pastas
Egg Pasta with Tomato, Tarragon and Cream
Winter Squash Ravioli
Spaghetti with Proscuitto, Egg and Cream
Fettuccine and Wild Mushroom Ragout
Shells with Spinach and Chickpeas
Penne with Roasted Peppers, Saffron & Basil Cream Twisted Noodles with Olive Sauce
Cold Noodles with Peanut Sauce

Lunch and Dinner Entrées
Seafood (All seafood is based on seasonal availability)
Roasted Side of Salmon with Horseradish Crust
Grilled Salmon with Salsify and Chardonnay Sauce
Red Snapper Provençal
Roasted Halibut with Salsa
Shrimp Scampi
Crab Cakes
Seared Sea Scallops with Wild Mushrooms
Fresh Pasta with White Clam Sauce

Poultry
Supreme of Chicken Provençal
Grilled Whole Breast of Chicken with Honey, Cumin and Greens
Grilled Whole Breast of Chicken with Horseradish Sauce
Chicken Stir Fry with Broccoli and Chinese Mushrooms
Stuffed Whole Breast of Chicken with Lime Sauce
Chicken Satay
Duck Confit with French Lentil Salad and Greens
Steamed and Roasted Duck

Beef and Pork
Roasted Sirloin of Beef au Jus
Pan Seared Tenderloin with Zinfandel and Tarragon
Braised Short Ribs with Potato and Mustard
Classic Beef Stew
Roasted Loin of Pork with Braised Sauerkraut

Lamb
Rack of Lamb with Niçoise Olives and Garlic
Roasted Leg of Lamb with Broccoli Rabe, Potatoes and Celery Root
Puree Lamb Shanks
Shepherd’s Pie
Moussaka

Veal
Grilled Veal Chop with Oven Roasted Vegetables
Veal Cutlet with Rosemary and Parmesan
Twice-cooked Breast of Veal with Sweet Peppers and Onions

Lunch and Dinner Desserts
Ultra Thin Apple Tart
Raspberry Tart
Chocolate and Coffee Pots de Crème
White Chocolate Mousse in Hazelnut Tuile
Lemon Tart
Almond Pear Tart
Apple Crisp
Chocolate Soufflé Roulade
Commissary Carrot Cake
Torta Divina with Cream and Berries
Homemade Sorbets and Ice Creams
Fresh Fruit
A Cheese Course may be specially ordered