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Sample Menu 1

Stationary Hors D Oeuvres:
Display of Assorted Fresh Seasonal Fruits with Domestic and Imported Cheeses
Sliced Baguettes & Crackers
Baskets of Fresh Cut Vegetables with Hummus, Baba Ghannoug

Butler Style Hors D Oeuvres:

Sliced Filet on Garlic Crouton with chopped Caper, Tarragon, Onion relish
Snow Pea Pods Stuffed  with Boursin Cheese
Miniature Crab Cakes with Chili-Lime Aioli
Bruschetta with Tomato, Black Olive and Mozzarella Cheese
Mushrooms Stuffed with Fresh Spinach, Black Olive Tapanade
Buffet dinner:
Apple Wood Hot Smoked Salmon
 Cornish Game Hen Stuffed with Scallion Wild Rice Pilaf
Mesclun Salad with Citrus Poppyseed Vinaigrette
Roasted Beet & Fennel Salad
Cous Cous with Mint and Confetti of Pepper
Grilled Eggplant Rollattini with Julienned Vegetables and Roasted Garlic Pesto
Assorted Sliced Breads and Rolls with Butter
Dessert :
Zinfandel Poached Pears with Cinnamon Anglaise Sauce
Brewed Decaffeinated and Regular Coffee, Tea

 Sample Menu 2

Stationary Hors D Oeuvres:
 Smoked Salmon Display with chopped Red Onions, Capers, Sliced Baguettes and Pumpernickel Bread
Baked Brie with Boursin Cheeses Crust
Butler Style Hors D Oeuvres:
Chicken Chardonnay in mini Bouchee
Crustades with Gorgonzola
Shrimp, Japanese Ginger and Water Chestnut Skewers
Beef Bulgogi Rolls with Daikon and Ginger Soy Glaze
 Foie Gras, Armagnac, Truffle Mousse on Semolina Points with Lingonberry Confit

First Course Seated  and Served Appetizer:

 Steamed Mussels & Little Neck Clams with White Wine, Garlic & Parsley
Buffet dinner:
  Sliced Filet of Beef Rolled in Dijon & Fresh Chopped Garden Herbs
Grilled Mahi with Ginger Lemon Grass Beurre Blanc
 Steamed Fingerling Potatoes tossed with Butter & Fresh Chopped Herbs
Tians of Roasted Peppers, Tomato and Portabellos with Sherry Vinegar,Virgin Olive Oil Reduction
Baskets of Assorted Sliced Breads & Rolls with Butter
Mesclun Salad with Roasted Garlic Vinaigrette
Dessert :
Black Forest Cake
Brewed Decaffeinated and Regular Coffee, Tea


Sample Menu 3

Stationary Hors D Oeuvres:
Antipasto of Cappicola, Sopressata, Prosciutto, Marinated Artichokes, Mushrooms, Oil Cured Olives, Imported Provolone, Whole Grain Mustard, Sliced Semolina baguette and Peasant Breads

Butler Style Hors D Oeuvres:

 Beef Sate with Semi Spicy Sake-Soy Dipping Sauce
New York City Sushi Rolls (California Roll with Wasabi Tobiko)
Rosemary Sweet Potato Tartlet with Sour Cream Crust
 Sesame Seared Ahi Tuna with Wasabi Creme Fraiche
Buffet dinner:
Grilled Chicken Breast stuffed with Goats Cheese curd, spinach shallots and garlic
Whole Poached Salmon with Sauce Vieriege (Lemon, Mustard Vinaigrette with Fresh Chopped herbs)
Basmati Rice Pilaf with Peas and Saffron
Sesame String Beans
Ceasers Salad with Asiago Crostini
Display of Assorted Breads with Whipped Butter
Dessert :
Assorted Fresh Berry Trifle with Zabaglione Sauce

Brewed Decaffeinated and Regular Coffee, Tea