THE COCKTAIL HOUR
Passed Champange & Sparkling Water upon Guest Arrival
Premium Brand Open Bar
Private Suite
Choice of Linens,Votive Candles
Butler Passed Hors D’Oeuvres
(Please select a total of ten hors d’oeuvres from the choices below)
Teriyaki Grilled Beef Skewers with Hoisin BBQ Sauce
Coconut Crusted Jumbo Shrimp with Pineapple Relish
Mini Rueben Sandwich Complete with Swiss Cheese, Pastrami on Rye Squares
Mini Kobe Beef Burgers Dressed with Chili Ketchup, Roma Tomato & Pickle
Assorted Tempura Style Veggies with Ginger Dressing for Dipping
Sesame Chicken Tenders Skewered and Served with Spicy Peanut Sauce
Maryland Style Lump Crab Cakes Garnished with Chipotle Cream
Tomato Bisque in a Mini Bread Boule with Pesto Garnish
Panko Breaded Portobello Mushroom “Fingers” Accompanied with Balsamic Mayo
Mini Coney Island Franks with Sauerkraut & Spicy Brown Mustard
Traditional Oriental Vegetable Egg Rolls with Plum Sauce for Dipping
Classic Spanokopita – Spinach and Cheese in Phyllo Packages
New Zealand Baby Lamb Chops, Slow Roasted in Red Wine with Mint Demi Glaze
Crispy Potato Pancakes with Apple Chutney & Sour Cream Garnish
Gulf Prawns wrapped in Hickory Smoked Bacon, Drizzled with Honey
Almond Crusted Imported Brie Cheese with Cranberry Chutney
Peppercorn Seared Tenderloin of Beef on Crostini with Horseradish Cream
Rosette of Atlantic Smoked Salmon atop Hot House Cucumber Wheels
Chilled Garden Fresh Gazpacho with Avocado Cream, Grissini Stick
Vine Ripened Tomato Bruschetta with Cucumber, Bell Pepper, Red Onion and Basil
Sesame Seared Rare Ahi Tuna on Crispy Wonton with Wasabi
Cucumber Wrapped Vegetable Spring Roll with Chili-Rice Wine Vinaigrette
Nuevo Latino Style Rock Shrimp Ceviche with Jalapeno & Cilantro
* Sushi, Sashimi and California Rolls with Soy Sauce and Wasabi *
Seasonal Chef’s Table
Bountiful display’s of fruits, vegetables, salads, grains
cheeses & meats with assorted breads, crisps and baguettes
Fresh Fruit & Berries
Decoratively displayed sliced summer melons, pineapple, orange, strawberries
Blackberries and champagne grapes
3
Artisanal Cheese Board
A fine selection of imported and domestic cheeses such as
Parmesan Reggiano, Vermont Sharp Cheddar, Gorgonzola Dolce, Chevre
French Brie & Fontina surrounded by champagne grapes
Flatbreads, crisps, lahvosh and water crackers
Charcuterie Cutting Board
Italian cured meats shaved and presented on marble slabs to include Prosciutto d’ Parma
Genoa Salami, Mortadella and Pepperoni
Farmers Market Vegetable Basket
Seasonal garden vegetables accompanied with basil aioli
Maytag bleu cheese dressing and balsamic vinaigrette
Antipasto
Fresh Mozzarella & Vine Ripened Tomatoes in Basil Pesto Vinaigrette
Marinated and Grilled Summer Vegetable Ragout with Chili Flakes and Fresh Herbs
Tri Color Fire Roasted Peppers in Olive Oil and Roasted Garlic
Balsamic Roasted Button Mushrooms with Select Herbs and Cracked Pepper
Marinated Hearts of Artichoke in Red Wine Vinaigrette
Basil Pesto and Parmesan Pasta Salad with Baby Mozzarella and Tomato
Toasted Israeli Cous Cous Salad with Dried Fruits and Nuts with Orange-Curry Dressing
Mascarpone Polenta Cakes with Wild Mushroom Ragout and Shredded Parmesan
Tuscan Marinated Selection of Olives with Chilies in Extra Virgin Olive Oil
Artisan Bread Basket with Rosemary Focaccia, Grissini Sticks, Water Crackers & Crisps
From the Chafing Dish
(Please select one)
Seafood Paella with Sautéed Vegetables and Summer Peas Seasoned with Saffron
Spicy Cashew Chicken with Red Bell Pepper and Sesame in Peanut Sauce
Crispy Orange Chicken with Broccoli Florets, Ginger and Red Thai Chili
Kobe Beef Meatballs in Sweet & Sour Sauces
Steamed PEI Mussels in White Wine, Butter and Basil
Steamed Littleneck Clams with Chorizo in Pale Ale Broth
Chef Attended Action Stations
(Choice of Three from the selections below)
Carving
(Please select one)
.
Peppercorn Crusted New York Strip Loin with Jack Daniel’s sauce
Maple Dijon Glazed Ham with pommery honey mustard
Slow Roasted Breast of Free Range Turkey and brown giblet gravy
Dried Fruit Stuffed Tenderloin of Pork with apple brandy reduction
Roast Leg of Lamb with rosemary, garlic and red wine, mint demi
** Tenderloin of Beef stuffed with wild mushrooms and Cabernet wine sauce **
** Sesame Crusted Loin of Ahi Tuna with wasabi and teriyaki sauce **
~
Risotto Bar
(Please select Two)
Presented in a Vol au Vent pastry shell
Shrimp & Asparagus in saffron risotto and shrimp broth
Summer Vegetable – peas, bell pepper, corn, tomatoes and squash
Wild Mushroom – Portobello, crimini, shiitake, with white truffle oil and fine herbs
Braised Beef Osso Bucco with caramelized onion in tomato demi
~
Pasta
(Please select two)
Served with freshly grated parmesan, crushed red pepper and herbs
Focaccia bread basket
Tri Color Cheese Tortellini in creamy basil pesto
Rigatoni Mezzi with traditional Bolognese sauce of beef, pork & veal
Porcini Mushroom Ravioli in brandy cream and truffle oil
Cavatelli & Broccoli with garlic and olive oil, chili flakes
Penne ala vodka with prosciutto and green peas
Farfalle with smoked salmon and broccoli in Champagne cream
~
Scampi
Jumbo Gulf Prawns & Diver Sea Scallops
Sautéed to order with garlic, white wine, lemon and butter
Served over linguine pasta accompanied with Italian breads & crisps
Tuscan Table
Sautéed luganica sausage and broccoli raab
Served with mascarpone polenta and wild mushrooms
Accompanied with focaccia breads, bread sticks and garlic croutons
~
Dim Sum
(Please select two)
Authentic Chinese Dim Sum prepared steamed and flash fried
Accompanied by white rice, coconut-curry noodles, fortune cookies and dipping sauces
Vegetable Dumplings Shrimp Shu Mai
Pork Pot Stickers Turkey Pot Stickers
Leek & Potato Dumplings
~
From the WOK
(Please select two)
Stir fried to order in an authentic wok, served over steamed white rice
Elegantly displayed with oriental artifacts, fortune cookies and chopsticks
Traditional sauces
Oriental Vegetable Stir Fry
Baby corn, snow peas, water chestnuts, shiitake mushrooms, bell pepper & broccoli
Chicken Stir Fry
Sauté chicken tenders with broccoli & red peppers, sesame-ginger sauce
Thai Chili Beef
Oriental vegetables and Thai chilies in teriyaki sauce with pickled ginger
Crispy Wok Fried Shrimp
Baby arugula, julienne tomatoes, red miso cream
~
Brazilian Rodizio Grill
(Please select one)
Rodizio style of cooking with marinated meats on skewers and grilled over an open flame
Garlic & Cilantro Marinated Chorizo Sausage
Mojo Marinated Free Range Breast of Chicken
Chili Rubbed Sirloin of Beef
Jalapeno Crusted Pork Tenderloin
* Margerita Marinated Jumbo Prawns *
**Blue Corn Crusted Soft Shell Crabs **
(seasonal)
Your selection is accompanied with fried plantains, corn salad, black beans and tomato salsa
Whipped Potato “Martini”
Whipped Yukon Gold Potatoes and Mashed Sweet Potatoes Piped into Martini Glasses
Accompanied with…
Bacon Bits Scallions Cheddar Cheese Broccoli Tomatoes Red Onion Black Olives Sour Cream Mini “Mallows” Dried Fruits
Toasted Pecans Cinnamon-Sugar
~
Ceviche Bar
(Please select one)
Citrus marinated seafood or meat with vegetables, spices and seasonings
Served with pitchers of Red & White Sangria
Tequila – Lime Marinated Rock Shrimp
Jalapeno – Lemon Citrus Bay Scallops
Pulled Duck Confit with Orange and Cilantro
* Brazilian Lobster in Chipotle – Tomatillo Vinaigrette with Sweet Corn *
Served with popcorn, blue corn chips, fried tortillas, taro chips, crispy plantains
~
Pe-King Duck
Authentic style Peking duck presented whole and carved to order
Served rolled in warm scallion pancake with cucumber slaw and hoisin sauce
Accompanied with vegetable fried rice, rice noodles, fortune cookies
pickled ginger and soy sauce
~
Polish Table
Potato filled Pirogues with Kielbasa Sausage
Sautéed in brown butter with caramelized onions
Accompanied with sour cream, apple sauce and green onion
~
Puff Pastry
(Please select two)
Your choice of fillings Presented in a Vol au Vent Pastry Shell
Breast of Chicken Florentine
Sautéed chicken with spinach in creamy fontina sauce
Beef Tenderloin & Mushrooms
Beef tips and wild mushrooms in port wine ragout
Summer Vegetable
Zucchini, squash, peas, tomatoes, broccoli and bell pepper in a basil cream
Shrimp & Scallop
Sautéed shrimp and scallops with spinach and tomato in a lemon butter sauce
Fruits of the Sea
The Raw Bar
Presented in a colorful ice glow
(Please select four items)
Chilled Gulf Shrimp Crab Claws Littleneck Clams
Malpeque Oysters Seafood Salad Smoked Salmon
Calamari Salad **Cracked Chick Lobster**
With Tabasco, lemon, cocktail sauce and drawn butter
Or
Smoked Fish & Caviar
Smoked Scottish Salmon Smoked Whitefish Pastrami Smoked Trout
Red, Black & Gold Caviar, Whitefish Salad, Gefilte Fish
With diced red onions, capers, boiled egg, horseradish
Blinis, party rye and pumpernickel, mini bagels, vegetable cream cheese
Or
Sushi and Sashimi Display
Assorted California rolls, cucumber rolls, crab rolls, salmon rolls
Shrimp, Tuna and Salmon Sashimi
Presented with pickled ginger, soy sauce and wasabi.
**Sushi Station**
An authentically trained sushi chef will hand make an assortment of sushi & sashimi
while your guests watch!
Accompanied with steamed white rice, pickled ginger, wasabi, soy sauce and chopsticks
*Additional Charge*
Service Charge and Additional Fees
21% of the Food and Beverage total will be added to your bill as a service charge.
Ceremony fee of $6.50 per person
All prices are subject to applicable tax
Deposit
10% of the estimated cost of the reception is due with the signed contract
Followed by an additional 50% four months prior to the event.
The final payment is based on the actual number of expected guests and due
5 business days prior to the event
