Sample Menu Items
"Butlered Hors d'oeuvres"
- For up to 50 guests choose four
- For 50 to 100 guests choose five
- For 100 or more guests choose six
Skewered chicken tenders wrapped in pancetta
Stuffed mushrooms with spinach and cheese
Southwestern skewered pork
Grilled London broil surrounding artichoke hearts
Tuscan tart-toast points with white bean hummus
Spanikopita
Mini biscuits with smoked ham
Assorted French bread pizzas
Melon and proscuitto ham
Smoked fish rillets on toast points
Warsaw sausage and cheese rolls with sour cream
Belgium endive with herbed cream cheese
Clams casino
Roquefort grapes
Mediterranean tomato canapé
Santa Fe grilled eggplant with chevre
Mini crab cakes
Scallops wrapped in bacon
Duck wonton with tamari ginger sauce
Veggie or chicken bite-size quesadilla
"Premium Hors d'oeuvres"
A minimum of 75 guests is required. No more than three may be selected.
Mushroom stuffed with crab meat
Smoked salmon with cream cheese
Shrimp in puff pastry with ham and Parmesan cheese
Crab claws with honey mustard
Mushrooms stuffed with Brie cheese and escargot
Hot New Zealand mussels with hazelnut garlic butter
Sesame-coasted salmon nuggets with soy dipping sauce
Jumbo shrimp wrapped with snow peas
Jumbo shrimp cocktail (priced per pound)
Mushrooms stuffed with crab imperial
Scallop ceviche on cucumber rounds with pickled ginger
"Pasta Station"
Available for buffet or cocktail-style reception
Pastas
Any of the following pastas and sauces can be chosen to create a wonderful pasta station or sauté station:
Tortellini, bow ties, penne, farfalle, linguini, fettuccini, spiral, angel hair, cavatelli
Sauces
Fresh tomato with wild mushrooms, pesto and pine nut cream, tomato basil, tomato gorgonzola, roasted red pepper, sun-dried tomatoes, garlic and oil, wild mushroom cream, Cajun cream salsa, brandy lobster cream, Alfredo, primavera
Add all the "fixins" for a pasta bar:
Spinach, onions, locatelli cheese, mushrooms, tomatoes, olives, grilled chicken, pancetta, and more
Salads
Grilled Vegetables dressed in balsamic vinaigrette
(Can be for a sit-down or buffet, for buffet you would choose at least 2)
Greek Pasta
With feta cheese, olives, and cherry tomatoes
Traditional Tossed Garden
With Dijon vinaigrette topped with shredded carrots and blue cheese
Classic Caesar
With Parmesan croutons
Thai Cucumber and Peanut Noodle
With julienne of peppers and spicy peanut vinaigrette
Couscous & Raisin
With pearl onions and cumin dressing
Tomato & Cucumber
A Jersey special with marinated tomatoes, cucumbers, and onions
French Lentil
With carrots and tomatoes in champagne vinaigrette
There are many options for salads, depending on the season, so please ask for more.
"Main Entrees"
Roasted Breast of Turkey
With apple chutney, home-style gravy and stuffing, herbed jus
Grilled Chicken
With sun-dried tomatoes, artichokes, mushrooms, and roasted garlic cream
Chicken Sara
Delicately sautéed chicken breast topped with cheese and sherry demi-glace
Santa Fe Grilled Chicken
Garnished with black bean and roasted red pepper salsa and laced with Cajun beurre blanc
Rock Hall Chicken
Sauté of chicken with spinach, mushrooms, and red onions laced with tomato beurre blanc
Chicken Asia
Grilled chicken breast accented by a julienne of vegetables with tamari ginger sauce
Seafood Newburg
Served in puff pastry shell topped with light dill cream
Atlantic Salmon (prepared in any of the following ways)
Laced with lobster cream sauce with maple mustard glaze and pecan beurre blanc
Pepper-crusted with tomatoes, onions, and olives, topped with chive and lemon beurre blanc
Sesame-crusted with Asian slaw and mirin wasabi beurre blanc
Sesame and Pepper-Crusted Tuna
In tamari ginger sauce
Flounder Jefferson
Flounder surrounding crab imperial stuffing, served with lobster cream
Seafood Sauté
Shrimp and scallops over garlic parsley linguini with roasted tomato ragoût and herbed ricotta
Veal Carolina
With a shrimp and mustard cream sauce
Veal Champignon
Sautéed medallions with a sherried mushroom cream
Grilled Filet Mignon
Capped with sauté of wild mushrooms and onions in a garlic demi-glace
Kansas Steak
14 -ounce sirloin with horseradish butter and horseradish au jus
For a sit down, we suggest one or two entrees; for a buffet, three is nice. Please keep in mind that many of the meat entrees, if chosen for a buffet, will be served "Carving Station" style. Many of the seafood items can be served carving-style or in chafing dishes.
"Breakfast Entrees"
Eggs Washington
Poached on freshly toasted English muffin coated in Hollandaise sauce
Egg Soufflé
Warm and filling baked dish of bread, ham, cheeses, and eggs
Texas Toast
Vanilla and cinnamon French toast stuffed with bananas and smothered in maple syrup
Chocolate Chip Pancakes
With fresh strawberries and blueberries and whipped cream
Cream Chipped Beef
"Lunch Entrees"
Grilled Chicken
With roasted red peppers in black bean salsa
Chicken Sara
Delicately sautéed chicken breast topped with cheese and sherry demi-glace
Smoked Salmon
Spinach and Mushroom Quiche
With Monterey Jack Cheese and Sour Cream Custard
Assorted Finger Sandwiches
Curried chicken salad, filet mignon, roasted red pepper, and chevre and seafood salad
