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Plated Menu

$40.00

per person

MENU I

Passed Hors d'oeuvres

Roast Beef and Arugula Crostini with Red Pepper and Olive Relish

Tandoori Chicken Satay with Tomato and Coconut Sambal

Spinach, Feta and Tomato stuffed Crimini Mushroom

First Course

Classic Caesar Salad

Chopped Romaine Leaves, Shaved Aged Parmesan-Reggiano and House-Made Croutons w/ Light Caesar Vinaigrette

Freshly Baked Assorted Rolls and Breads & Sweet Butter

Entrée

Prosciutto-Wrapped Pan-Seared Cod

Lemon Chive Risotto and Haricot Vert

Basil Pesto Buerre Blanc

MENU II

Passed Hors d’oeuvres

Maine Lump Crab Cake with a Citrus Aioli or a Cajun Remoulade

Brie and Raspberry Phyllo Purse

First Course

Local Baby Field Greens

Pickled Red Onions, Candied Walnuts and Gorgonzola

Honey Sherry Vinaigrette

Freshly Baked Assorted Rolls and Breads & Sweet Butter

Entrée

Roasted Red Pepper and Caramelized Onion Stuffed Roulade of Chicken

Quinoa Salad and Baby Asparagus

Scallion and Dill Remoulade

MENU III

Passed Hors d’oeuvres

Garlic-Spiced Shrimp Cocktail

Lobster Mac-n-Cheese Bite

First Course

Panzanella Salad

Heirloom Tomatoes, Chopped Cucumbers, Red and Yellow Peppers, Tuscan Bread and Herb Lardons w/ Aged Sherry Vinaigrette

Freshly Baked Assorted Rolls and Breads & Sweet Butter

Entrée

Dijon Panko-Crusted Pork Tenderloin

Crispy Potato Cake with Caramelized Carrots and Fennel

Mustard au Jus

MENU IV

Plated Hors d’oeuvre

Butternut Squash Ravioli w/ Sage Brown Butter Sauce

First Course

Fresh Caprese Salad

Mesclun Greens, Fresh Mozzarella, Heirloom Tomatoes and Fresh Basil Pesto w/ Sweet Balsamic Vinaigrette

Freshly Baked Assorted Rolls and Breads & Sweet Butter

Entrée

Grilled Veal Chop

Sweet Potato Puree and Seasonal Vegetables

Charred Tomato Relish

MENU V

Passed Hors d’oeuvres

Stir-Fry Vegetable Spring Roll served with a Spicy Cucumber Dipping Sauce

Asian Beef Satay served with Soy-Ginger Dipping Sauce

First Course

Mixed Garden Greens

Grape Tomatoes, English Cucumbers and Julienne Carrots w/ Aged Balsamic Vinaigrette

Freshly Baked Assorted Rolls and Breads & Sweet Butter

Entrée

Pan-Seared Atlantic Salmon

Haricot Vert and Roasted Fingerling Potatoes

Citrus Buerre Blanc

MENU VI

Plated Hors d’oeuvre

Seared Sea Scallops

Lemon Chive Risotto and Micro Greens

First Course

Gazpacho Salad

Crispy Romaine Leaves, Pear Tomatoes, Red Onions, and Red and Yellow Peppers w/ Red Wine Vinaigrette

Freshly Baked Assorted Rolls and Breads & Sweet Butter

Entrée

Rosemary and Thyme-Crusted English-Cut Sirloin

Horseradish Whipped Potatoes and Herb Roasted Carrots

Provencal Sauce

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