MENUS

 

Our menus are designed specifically for each event.  Our internationally recognized chefs, all of whom have distinguished culinary degrees, often combine the exotic with the traditional.  We suggest culturally diverse foods that will add a contemporary global nuance to your event. We use organic and local ingredients whenever possible and are always happy to cater to our fellow vegans.

 

 

 

Click on a sample menu:

 

*cocktail reception

 

*Dinner

 

 

 

 

 

 

cocktail reception

 

Passed Savories

 

Fig and Goat Cheese Phyllo Pockets

with port wine mousse and chive garnish

 

Crispy Polenta Squares

with white truffled wild mushroom mélange and frizzled leeks

 

Spanish Cod Fritters

with roasted yellow pepper aioli

Open-Face Tuna Burger on a Toasted Brioche

with red onion pineapple relish and lemon wasabi aioli garnished with micro celery greens

 

Seared Baby Coconut Shrimp Salad

with honey parsnip sauce in a wonton cup garnished with candied lime zest

 

Filet Mignon on a crispy potato kugel round

with cranberry and shallot syrup topped with a sprig of thyme

Asiago Rolls

pepperoni rolled in puff pastry topped with red pepper and ricotta mousse and garnished with a julienne of roasted red pepper

 

Smoked Duck Pizzetta

smoked duck confit with a truffled goat cheese sauce and slow roasted shallot

 

Beef Empañadita
with cumin, queso blanco, shredded carrot and cabbage tossed in mole

 

Creamy Tarragon and Truffle Chicken Salad
in a square vol au vont garnished with chopped chives

 

Braised Pork Taquito with Spanish olives, pico de gallo and shredded Asiago cheese in a baked tortilla cup

 

Moroccan Lamb Wonton

with tomato chipotle and mint chutney

 

Open-Face Turkey Burger

with honey smoked ketchup and pepper jack cheese on a home made bun garnished with a gherkin chip

 

Chilled Cauliflower Soup

with red chili oil in a miniature porcelain cup

 

Pecan and Pumpkin Mousse

on a sesame cookie garnished with micro beets

 

Artichoke Bruschetta

with grated Romano cheese, caramelized red onion and roasted cherry tomato

 

Crab and Coconut Mousse

topped with a micro green salad on a plantain chip

 

Tuna and Avocado Tartar

on a black sesame crusted wonton triangle garnished with black sesame seeds

 

Chili Marinated Baby Shrimp Bruschetta

with caramelized onion and pear topped with cilantro oil

 

Lobster Salad

with sherry and tarragon in a phyllo cup garnished with a sprig of chervil

 

Salmon Tartar

with lime, orange, and shallots in a cucumber cup topped with black sesame seeds

 

Tangerine Ginger Glazed Skirt Steak

with a carrot, ginger, and jicama slaw served in a porcelain spoon garnished with caramelized tangerine

 

Mini Roasted Chicken Sandwich

with roasted red pepper, brie and kalamata olive mayonnaise in a homemade bun

 

Chicken roulade

with Plum and Raisin Chutney rolled with carrots cilantro and scallions in a crêpe

 

Seared Chicken Salad

in a Sweet Potato Cup with a cranberry and apple mousse topped with a dried cranberry

 

Stationary Savories

 

White Truffled Potato Crisps

with roasted asparagus dip

 

Spiced Yucca Shingles

with roasted tomato and chipotle dip

 

Marinated Cracked Olives

with fresh lemon, rosemary and thyme

 

Vegetable Crudité

with Two Dips feta and roasted shallot dip and a lemon wasabi dip served in individual glass cubes

 

Beef Roulade

grilled sirloin with baby arugula and horseradish mayonnaise wrapped in a crêpe

 

Assorted Cheese and Fruit

with Pecorino Toscana, Irish Yellow Cheddar, brie cheese triangles, and herbed goat cheese red and green grapes, dried apricots and figs with assorted crackers

 

Sweet and Savory Roasted Medley of Nuts

tossed with thyme, rosemary, cayenne and sweet butter

 

Roast Turkey, Brie Cheese, and Baby Arugula

on a ficelle round with cranberry jam

 

Sun-dried Tomato Pesto, Baby Spinach, and Havarti Cheese on a sourdough triangle

 

Norwegian Smoked Salmon

with Horseradish and Chive Cream on a pumpernickel bread rectangle

 

Passed Sweets

 

Miniature Classic New York Cheesecake

creamy light cheesecake on a graham cracker crust piped with raspberry mousse

 

Coconut Mousse Cup

with strawberry confetti in a phyllo tart

 

Pink Lady Apple Tartlet

topped with crème Chantilly and crystallized ginger

 

Madagascar Vanilla Cake Square

glazed with white chocolate ganache garnished with caramelized orange zest

 

Cherry S’More

in a bite sized graham cracker square

 

Chocolate Pancake

with banana cream and a sprig of mint Chocolate Cardamom Cake with mint chocolate ganache

 

Caramel Pudding Tartlet

creamy caramel layered with vanilla pudding and caramelized almonds in a chocolate pastry cup

 

Blueberry Napoleon

layers of puff pastry, lemon cream cheese mousse and fresh blueberries garnished with a blueberry

 

White Chocolate Mousse Tart

Ghirardelli white chocolate mousse in a dark chocolate shell with shaved chocolate

 

Coconut and Lime Snowball

cake-like coconut cookie rolled in coconut flakes and fresh grated lime zest

 

Apricot Glazed Seasonal Mixed Fruit Tart

with crème patisserie in pastry cup

 

White Chocolate and Cranberry with Macadamia Nut Clusters

 

Mexican Chocolate Truffle

chocolate ganache with espresso and tequila

 

Chocolate Brownie Squares with Peanut Butter Morsel

topped with caramel and crumbled peanuts

 

Soft Honey and Ginger Cookies

 

Chewy Chocolate Chip

 

Old Fashioned Oatmeal and Raisin

 

 

 

 

 

 

dinner

 

Hors d’oeuvres

 

Grilled shrimp with a tangerine drizzle
Truffled gougères
One-bite baby lamb chops
Smoked salmon on Irish brown bread
Olive paste and sweet pepper jam triangles
Crisp lavash curls (Persian flat bread) with a poached organic apricot, goat cheese and chive
Guacamole, chopped egg and pea shoots in a gossamer corn wrapper
Spicy mango and black bean salsa in a corn cup

 

First Course

 

Grilled new asparagus

Fresh new pea flan

Rhubarb fruit soup with salted whipped cream

Mesclun salad with French olive oil and goat cheese

Panzanella, a Tuscan bread salad made with toasted Italian whole wheat bread, ripe tomatoes, cucumbers, scallion, mint, olive oil and lemon

Belgian frisee salad with green beans, potatoes, organic bacon lardons and a poached quail’s egg

 

Main Course

 

Tenderloin of Lamb with midnight pilaf (black rice, black barley, caviar lentils)

served with a slow braise of seven green market vegetables such as sugar snap peas, broccoli di rape, zucchini, fresh artichoke hearts, fennel, celery and green beans with a papaya chutney

 

Slow-roasted Hanger Steak with three sauces (a green herb and caper sauce, our own steakhouse-style dark sauce and a creamy Dijon sauce); a mélange of fresh and dried mushrooms, roasted cherry tomatoes and home-made potato chips

 

Penobscot Bay Lobster Pot Pie served in a bread bowl with homemade cole slaw

 

Atlantic Shad accompanied by a grilled Meyer lemon, pea shoots tempura and a new potato herb salad

 

Pacific Sanddabs with tartar sauce, grilled lemons, haricot verts and a warm potato salad

 

Medallions of Boneless Chicken in a ground pheasant, parsley, chive and baguette crust with currant wild rice, roasted fresh peaches and a new pea flan

 

Fruit-glazed Duck Breast with haricot verts, grilled pineapple and a currant, parsley, orange rind couscous

 

Vegetarian - warm Quinoa Salad with dices of fresh and dried fruits, parsley, chive and tarragon tossed with a citrus dressing served with a charred sweet corn polenta

 

Dessert

 

Pistachio cake with glazed fruits

Ganache-layered fudge cake with raspberries, crystallized mint leaves and whip cream

Fresh berries with a vanilla crème anglaise and our own chocolate pretzels

Assorted homemade sweets including:

meringues, hazelnut spumoni, brownies, chocolate chip cookies, ginger snaps and almond-anise biscotti