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 se the links below to explore original menu ideas that will make your
gathering one your guests will remember! |
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| The Cocktail Party | |
| Casual In-Home Dinner | |
| Mexican Menu | |
| Early Spring Wedding | |
| Sophisticated Spring Dinner | |
| The Gourmet Wedding Celebration | |
| The Garden Wedding | |
| Moroccan Birthday Celebration | |
| Graduation Reception | |
| Baby Shower | |
| Hors d'oeuvres Wedding | |
| Friday Night Dinner Party | |
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| Description | ||
| Displayed Hors d'Oeuvres | ||
| Trio of dips with pita chips: Eggplant caviar White bean with roasted garlic & oregano Roasted red pepper hummus |
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| Warm artichoke terrine with garlic crisps | ||
| Warm sherry-infused crab dip accompanied by crostini | ||
| Mushrooms stuffed with goat cheese and rosemary | ||
| Gravalax with red onion, capers, creme fraiche on cucumber rounds |
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| Passed Hors d'Oeuvres | ||
| Puff pastry beggar's purses with Brie, zucchini, and proscuitto | ||
| Filet of beef crostini with artichoke, arugula, and shaved Parmesan | ||
| Fire-grilled shrimp with guacamole |
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| Dessert | ||
| Miniature French pastries including: profiteroles opera torte squares pecan diamonds fruit tartlettes and napoleons |
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| Description | ||
| Hors d'Oeuvres | ||
| Crudite and dip[a seasonal display of raw and blanched vegetables with curried honey mustard sauce] | ||
| Mushrooms stuffed with goat cheese and rosemary | ||
| Feta and currant phyllo triangles |
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| Dinner Buffet | ||
| Pecan crusted chicken with mustard sauce | ||
| Lamb skewers with cucumber raita | ||
| Roasted new potatoes with rosemary and garlic | ||
| Grilled seasonal vegetables | ||
| Spinach salad with strawberries, toasted almonds, red onion, and poppyseed dressing | ||
| Assorted breads and butter |
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| Description | ||
| Hors d'Oeuvres | ||
| Ancho chili cheesecake topped with guacamole, tomatoes, scallions, and olives, with tri-colored tortilla chips | ||
| Cornmeal blinis with creme fraiche and tomato-roasted corn salsa | ||
| Beef and fontina tostaditos | ||
| Crab empanaditas with salsa verde | ||
| Mini mango, goat cheese and basil quesadillas with mango salsa | ||
| Southwestern chicken pinwheels |
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| Dinner Buffet | ||
| Boneless leg of lamb with pecan-chipotle sauce | ||
| Red Snapper Veracruz [sauce of tomatoes, onions, green olives, capers, and parsley] | ||
| Adobo grilled chicken in spicy fruit sauce with crisp corn tortilla "twigs" | ||
| Mixed greens with tangerines, jicama, and avocado with honey-chile-red wine vinaigrette | ||
| Spinach with golden raisins and pinons | ||
| Mamacita's black beans | ||
| Traditional plantains or Fiesta rice | ||
| Warm flour tortillas with butter |
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| Dessert | ||
| Mexican chocolate cake filles with cinnamon-mocha mousse, with chocolate ganache frosting | ||
| Frozen Key lime mousse torte | ||
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| Description | ||
| Hors d'Oeuvres | ||
| Miniature profiteroles with a filling of exotic mushroom duxelle and toasted almonds | ||
| Curried lamb phyllo triangles | ||
| Crispy coconut chicken skewers with mango chutney dipping sauce | ||
| Trio of dips with garlic crisps: Eggplant caviar white bean with oregano roasted red pepper hummus |
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| Plated Salad | ||
| Mixed field greens with toasted pecans, sundried cherries, shiitake lardons and goat cheese crouton | ||
| Assorted breads and rolls with whipped butter |
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| Buffet Dinner | ||
| Grilled duck breast with raspberries and macadamia nuts | ||
| Roast tenderloin with vidalia onion relish and Gorgonzola | ||
| Roasted new potatoes with rosemary and garlic | ||
| Grilled seasonal vegetables | ||
| Roasted lemon asparagus |
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| Dessert | ||
| Wedding cake: chocolate cake with chocolate mousse, bottom and top lemon cake with lemon mousse, middle basket weave, Swiss dot, and lace design |
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| Description | ||
| Displayed Hors d'Oeuvres | ||
| Trio of chilled soups in demitasse cups: Spinach and mint red pepper-buttermilk melon gazpacho |
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| Warm artichoke terrine with pita chips |
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| Passed Hors d'Oeuvres | ||
| Filet of beef crostini with artichoke, arugula and shaved Parmesan | ||
| Asparagus with goat cheese wrapped in proscuitto | ||
| Balsamic glazed salmon skewers with roasted tomato cream | ||
| Feta dumplings with spich orange sesame dipping sauce |
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| Buffet Dinner | ||
| Crab cakes with creamy chili sauce | ||
| Boneless roast leg of lamb with lemon, spring herbs, and garlic | ||
| Roasted lemon asparagus | ||
| Spring vegetable risotto | ||
| Romaine, tomato, red onion, and hearts of palm with white balsamic vinaigrette | ||
| Basket of artisan breads with butter |
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| Dessert | ||
| Tiramisu torte: lady fingers soaked with espresso & rum, with cappucino mascarpone mousse |
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| Fraiser [fresh strawberry torte] | ||
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| Description | ||
| Challah | ||
| Displayed Hors d'Oeuvres | ||
| Ancho chili cheesecake topped with guacamole, tomatoes, scallions, and olives, with tri-colored tortilla chips | ||
| Eggplant caviar and roasted red pepper hummus with garlic crisps |
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| Plated Hors d'Oeuvres | ||
| House-made gravalax on potato latke with dilled creme fraiche | ||
| Phyllo triangles with spinach and feta | ||
| Cornmeal blinis with creme fraiche and tomato-roasted corn salsa | ||
| Miniature profiteroles with a filling of exotic mushroom duxelle and toasted almonds | ||
| Mini mango, goat cheese, and basil quesadillas with mango salsa | ||
| Cucumber rounds with smoked salmon mousse |
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| Salad Course | ||
| Mixed field greens with toasted pecans, sundried cherries, shiitake lardons, and a saga bleu crouton |
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| Main Course | ||
| Roasted Pompano with Macadamia nut crust, bok choy, and lemon coconut sauce | ||
| Jasmine rice | ||
| Assorted breads and rolls, with whipped butter |
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| Dessert | ||
| Wedding cake ~ two tiers with lace design: bottom tier chocolate with chocolate mousse top tier vanilla with white chocolate mousse and fresh strawberries client to provide flowers for top |
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| Description | ||
| Challah | ||
| Watercress and field greens with assorted cherry/grape tomatoes with goat cheese and white basalmic vinaigrette |
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| Crab cakes with creamy chili sauce | ||
| Grilled duck breast with raspberries and macadamia nuts | ||
| Vegetable cous cous paella | ||
| Sugar snap peas with crispy shallots | ||
| Bread baskets with interesting mix plus challah with butter | ||
| Gilled lemon basil shrimp | ||
| Cornmeal blinis with tomato corn salsa | ||
| Provençal tomato tart | ||
| Eggplant caviar crostini | ||
| Seasonal fresh fruit salad (dessert) | ||
| Homemade lemonade, brewed iced tea with lemon and mint | ||
| Coffee: regular and decaf, hot water for tea with sweeteners and half & half. Candied orange peel, chocolate shavings, cinnamon sticks |
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| Assorted handmade truffles | ||
| Cheese board with water crackers, and sliced baguette | ||
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| Description | ||
| Hors d'Oeuvres | ||
| Trio of dips with pita chips: Mediterranean white bean Café-made roasted red pepper hummus Eggplant caviar |
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| Assorted olive display | ||
| Phyllo triangles with spinach and feta | ||
| Curried lamb phyllo triangles with mint chutney | ||
| Grilled eggplant with roasted red pepper and fresh mozzarella | ||
| Phyllo triangles with currants and goat cheese with mango chutney |
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| Buffet Dinner | ||
| Moroccan saffron-baked white fish with tomatoes and parsley | ||
| Boneless roast leg of lamb, succulent with spices from our Middle-Eastern dry rub | ||
| Moroccan zucchini and tomatoes | ||
| Cous cous Marocain | ||
| Mixed greens with roasted beets, oranges, walnuts, and goat cheese, and citrus vinaigrette | ||
| Tangy carrot & beet salad | ||
| Warm pita with spiced honey butter |
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| Dessert | ||
| Birthday cake, carrot cake with cream cheese filling & frosting |
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| Flourless chocolate cake with chocolate hazelnut mousse filling |
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| Baklava |
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| Description | ||
| Mexican Seven Layer Dip | ||
| Seasonal fruit and berries | ||
| Choice of dips (hummus, white bean and eggplant caviar) with fresh pita |
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| Mango chutney chicken salad on mini croissants | ||
| Roast beef and cheddar with horseradish cream on french roll | ||
| Tuna salad niçoise on multi-grain roll | ||
| Assorted cookies and bars: chocolate chip, oatmeal, peanut butter, ginger |
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| Description | ||
| Mango chutney chicken salad on mini croissants | ||
| Cucumber and watercress on white | ||
| Scones,lightly whipped cream and jam | ||
| Strawberries | ||
| 10" decorated cake with decoration | ||
| Coffee, decaf, and hot water for tea, served with half & half | ||
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| Description | ||
| Fruit and cheese board with assorted crackers | ||
| Phyllo triangles with wild mushrooms | ||
| Grilled lemon basil shrimp | ||
| Fresh figs with rosemary goat's cheese wrapped in proscuitto | ||
| Miniature Beef Wellingtons | ||
| Chicken satay with peanut dipping sauce | ||
| Mango chutney chicken salad on mini croissants | ||
| Groom's cake ~ banana/strawberry cake with cream cheese icing | ||
| Tiers wedding cake with rolled fondant ~ lemon genoise with mango mousse |
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| Crab empanaditas with salsa verde | ||
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| Description | ||
| Grilled chicken with sundried tomatoes and pinenuts with pesto sauce |
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| Wild mushroom risotto | ||
| Roasted lemon asparagus | ||
| Assorted roasted vegetables | ||
| Mixed greens with arugula and red peppers and balsamic dressing |
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| Mixed berry mascarpone tart | ||
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