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Theme Parties . . .
A stylish Bistro Evening
Charcuterie / Carving station of:

Roasted Maple Dijon Carved leg of Ham
Assorted Sliced Pates with Baguettes and Maille Mustard
Earthenware Crocks filled with Duck and Pork Rillettes
Tossed salad with Blue Cheese, Toasted Walnuts and Orange Segments
Assorted Focaccia and sliced Breads with Butter
Cumin Cheese Sticks


Afternoon Tea in The Garden

Assorted finger sandwiches of:

Cucumber and Dill, Black Forest ham and Brie, Tarragon Chicken
Assorted Desserts of :
  Lady Fingers, Mini Eclairs, Fruit Tarts and Macaroons
Assorted Teas and Coffee

The Swinging Soiree

Passed Canapés of :
 Sliced Filet with Horseradish, Chicken Sate, Clams Casino, Mushroom Vol au Vent
Stationary Items of :
 Clams on the half, Oysters Rockefeller, Sushi, Swiss Fondue
Iced Vodka / Planters Punch Bowl

The Victorian Extravaganza
Savory table of :
Fresh Hudson Valley Vegetable display with Various Tapande
Ballantine of Turkey
Carved Beef Tenderlion with Port Wine Glaze
Parsinip Gratin, French Onion Tart
Braised Leek and Asparagus with Whole Graine Mustard Vinaigrette
Viennese table :
White and Dark Chocolate Mousse Cups, Three Berry Trifle, Petit Fours, Macaroons
Hand Made Crepes Suzette Station

The at-home get-together
Family style platters of :
Traditional Stuffed Roast Turkey with all the fixings
Assorted Pies
 Or
Italian Specialties e.g. Lasagna etc...... Please inquire with Chef Daniel

A backyard Bash
Smoked Tomato and Roasted Corn Salsa,Guacamole and Chips
Chicken Quesadillas
 Hamburgers and Hot dogs with all the fixings
Baked Beans
 Brownies

A Country barbecue
Split Barbecue Chicken
Hamburgers and Hot dogs with all the fixings
Ribs
Cole Slaw
Potato Salad
Roasted Corn on the Cob
Sliced Watermelon
Brownies

A Romantic Picnic
Assortted Wraps
Baked Brie
Apples
 Chocolate Truffles
A Single Rose