Stationary Hors D'Ouevres

Vegetable Crudités
Seasonal mixed vegetables including baby carrots, zucchini, broccoli, baby tomatoes, carrots, cucumbers, green, red and yellow bell peppers. Served with two dipping sauces.

Gourmet Cheese Platter
A selection of domestic and imported cheeses served with French bread and crackers; garnished with sliced melon, seasonal fruits and mixed berries.

Savory Pate
Your choice of a selection of specialty pates with traditional garnishes and condiments including cornichons, toast points, pommerey mustard and pickled onions.

Seafood Terrine du Jour
Select from chef’s ever changing selection of terrines.
Choose of mixed seafood depending on availability. Terrines are served in slices with fresh bread or crackers, lemon wedges, caper sour cream and red onions.

Smoked/Cured Fish Platter
An assortment of smoked and cured fish, including peppered gravlax, smoked salmon, smoked trout, bluefish. Served with chopped egg yolks and whites, crème fraiche or cream cheese, diced red onions, tomatoes, thin cucumber slices and lemon wedges served with fresh bread and/or assorted bagels.

Fresh Tomatoes and Mozzarella
Slices of yellow and red heirloom tomatoes with fresh Italian mozzarella and basil drizzled with extra virgin olive oil.

Spicy Guacamole and Salsa
Avocado, cilantro, tomato and lime served with homemade blue and yellow corn tortilla chips. Your choice of Pico de Gallo, spicy chipotle or green tomatillo salsa.

Passed Hors D'Ouevres

Seafood:

Miniature Maine Crab Cakes
With spicy roasted red pepper aioli

Cod and Conch Fritters
With chipotle shallot remoulade

Grilled and Chilled Shrimp
With honey, soy dipping sauce

Smoked Trout Toast
With black pepper, horseradish crème fraiche on toast points

Pan-Seared Scallops
With citrus, roasted garlic remoulade

Shrimp Shumai
With soy, scallion dipping sauce

Peppered Loin of Tuna
With lime and caper sour cream on toasted crostini

Norwegian Smoked Salmon
With chervil on pumpernickel toasts

Caviar Croustades
Flaky pastry shells filled with whipped crème fraiche and topped with Ossetra Caviar

Smoked Cod Cakes
With roasted plantain, red onion relish

Grilled Scallops Wrapped in Bacon
Cape Bay Scallops with apple smoked bacon

Chicken and Meats:

Jerk Chicken Skewers
With spicy creole sauce

Mini Peking Duck Springrolls
With hoisin chili sauce

Marinated Beef Brochettes
With grilled vegetables

Grilled Flank Steak Roulade
With cucumbers and garlic herb cheese

Black Mission Fig and Crenshaw Melon Wrapped In Prosciutto

Roasted Pork
With blue cheese mousse on grilled Forelle Pears

Grilled Chicken Sate
With a spicy peanut, coconut sauce

Prosciutto Wrapped Baby Asparagus

Assorted Sausages
With dipping sauces (Italian, Chicken Rosemary, Mango Duck)

Smoked Chicken and Gruyere Quesadillas
Topped with smoked tomato and avocado salsa

Herbed and Battered Fried Chicken
With spicy orange aioli

Vegetarian:

Wild Mushroom Empanadas

Plantain and Sweet Potato Pancake
With a black bean, roasted corn, pablano chili salsa

Mini Vegetable Spring Rolls

Grilled and Marinated Portabella Mushrooms
Drizzled with extra virgin olive oil, cracked black peppercorn and lemon

Miniature Goat Cheese Tartlets

Grilled Vegetable Brochettes

Fried Plantains and Yucca

Assorted Thin Crust Pizza

Stuffed Mushrooms

Spanikopita

Entree Selections

Seafood

Sauteed Mahi Mahi
with citrus, mango, cherrystone chili, basil, white rum, guava sauce

Grilled Norwegian Salmon
with papaya, mango, pineapple, jalapeno, cucumber, cilantro, tomato, tequila, lime relish

Barbecued Shrimp
with a sauce of jalapeno, Guinness Stout, vinegar, crushed garlic, tomatilla, grilled tomato and molasses

Grilled Red Snapper
with ginger, orange, scallion, lemoni and thyme sauce

Maine Crabmeat Stuffed Sole
with papaya, basil, pink peppercorn Beurre blanc

Meat/Carne

Grilled Beef Tenderloin
with wild mushroom, vanilla bean, red wine, cracked black peppercorn sauce

Steak au Poivre
cracked black peppercorns, brandy, veal stock and a hint of cream

Grilled Sirloin Steak
with three peppercorn brandy sauce

Grilled Veal Chop
with wild cherry, plum, rosemary, red wine veal demi

Rack of Lamb
with sweet potato, cornbread, Italian Sausage Stuffing, mushroom, pink peppercorn, sherry, lamb demi

Roasted & Peppered Lamb Leg
with roasted baby leeks, port wine, plums in garlic, chive sauce

Pan Roasted Loin of Venison
with juniper berry, roasted garlic, black mission fig, red wine demi glaze

Poultry

Grilled Breast of Chicken
with roasted pearl onion, leek, orange, savory, cherrystone chili chicken broth sauce

Baked Chicken Breast
with spicy peanut, coconut milk, sesame oil, ginger, coriander sauce

Roasted Half of Long Island Duckling
with an apple, apricot, plum, sage and port wine sauce

Pasta

Garlic and Spinach Ravioli
tossed with asparagus, roast tomatoes, shallots, caramelized onions, wild herbs and sautéed spinach topped with fresh mozzarella and parmesan cheese

Tagliatelle with sautéed chicken breast
tossed with snow peas, spinach, tomatoes, julienne carrots, poblano chili, oregano, chicken broth and white wine

Sample Dinner Menu One

Lemon Fettuccine
With a brunoise of vegetables in a light garlic, white wine and lemon sauce

Grilled Yellow Tuna
Over wilted Arugula with a passion fruit, lemongrass, white wine sauce, served with haricots verts and mashed sweet potatoes

Flourless Chocolate Torte
With fresh raspberries

Sample Dinner Menu Two

Spinach, Endive and Watercress Salad
with grilled asparagus and shallot, champagne, lime dressing

Herb and Spice Roasted Chicken
with garlic mashed potatoes and baby carrots

Mixed fresh fruit
with Grand Marnier Whipped Cream and chocolate tuilles

Sample Dinner Menu Three

Mesclun Greens Salad
with baby pear tomatoes, cucumber and sliced mango with a roasted shallot, citrus,
olive oil dressing

Grilled Tenderloin of Beef Forrestierre
with wild mushroom, port wine sauce, herb roasted potatoes and steamed asparagus

Chocolate Mousse

Theme Menus

Caribbean

Conch Fritters
with a ripe plantain, sun-dried tomato, poblano chili remoulade

Grilled Red Snapper with a mango, pink peppercorn Beurre blanc.
Served with fried yucca and sautéed calabo

Upside Down Pineapple Rum Cake

Tropical

Fried Plantains with smoked tomato ketchup

Island Conch Stew
with coconut milk, lime, thyme, white wine, grilled cactus and scotch bonnet chili peppers. Served with braised cabbage and lentil rice.

Mango Mousse
with raspberry sauce

Cajun

Spicy Catfish Fingers
with a jalapeno, lime, roasted garlic aioli

Chicken and Andouille Sausage Jambalaya
over spiced red beans and rice

Chocolate Bread Pudding with a brandy cream sauce

Cape Cod Clambake

New England Clam Chowder

Traditional Clambake
with Lobster, Steamers, Corn on the Cob, Red Potatoes and Sausage

Blueberry Crisp
with Vanilla Bean Cream

Also ask about our Custom Menu for Picnic Baskets