- Elaborate Stationary Appetizer Display
- Julienned Vegetable and Assorted Dipping Sauces (inclusive)
- Gourmet Cheese Board with Flat Breads, Crackers, Seasonal Fruits
- OR
- Charcuterie Board Marinated Assorted Italian Dried Meats, olives,
- Seasoned Artichoke Hearts, Baba Ganoush with Toasted Nan
- At the Buffet:
- Salad Selections (1)
- Mixed Hudson Valley Field Greens
- with grape tomatoes served with creamy twelve- year- old Balsamic and Extra Virgin Olive Oil or Maytag bleu cheese with fresh chives and frizzled shallots
- of two dressings on buffet or one for pre-plated salad.
- Classic Caesar Salad
- with aged Parmigiano-Reggiano traditional dressing in the style of Chef Caesar of Tijuana, garlic croutons and pacific anchovies on the side
- Pasta Presented with Traditional Tuscan Flair (1)
- Penne Puntanesca (tomato, olives, capers)
Orrichetti alla genovese’ with peas and parma ham
Toscana Rigatoni alla vodka
Gemmelli with Roasted Tomato Fondu and Napoli Basil Cream
All of the above served with garlic toast and shaved parmesan cheese
- Entrées (1)
- Chicken Francaise boneless with lemon, capers, and butter
Rosemary Scented Roast Chicken w/Tricolor Peppers
Classic Chicken Marsala with brown marsala sauce and sautéed mushrooms
Fines Herb Panko Crusted Roast Turkey with Traditional Stuffing
Almond Crusted Tilapia with a Lemon Beurre Blanc
Baked Salmon Teriyaki with Black Sesame and Grilled Chive
Chef’s Ultimate Gourmet Meatloaf with Classic Glaze
Something Wonderfully Vegetarian Chef’s Choice
Afghani Chicken Shashlik with Cilantro Onions
Carved Loin of Beef with Traditional Merlot and Roasted Shallot Bordelaise
Mustard Rubbed Pork Loin with Port Wine Jus - Additional entrée & $10pp
- Accompaniments (2)
- Seasonal Vegetables roasted in olive oil
Asian Stir-fry Vegetables
Sugar Snap Peas with lemon-butter, salt, and pepper
Wilted Spinach with garlic butter and grated farmer’s cheese
Roasted Carrots with Plump Raisins and Pistachios
White, yellow, or tomato rice, (plain or with choice of black or red beans)
Haricots Verts Almandine – tiny French green beans sautéed with butter and almonds
Roasted Root Vegetables with Rosemary and Garlic
Traditional Dominican Moro with Spanish Rice and Black Beans
Roasted Baby Red-Skinned Potatoes with Rosemary
New England-style Herb and Butter-Boiled Potatoes
Maple Glazed Yams
Jacket Sweet Potatoes
Garlic Smashed Red Bliss Potatoes
Baked or Mashed Butternut Squash
Ratatouille Provencal – summer vegetables slow-simmered w/tomatoes & herbs de Provence
Slow Braised Collard Greens with Southern Spices
Sweet Corn on the Cobb
Slow Cooked Molasses Baked Beans
- Parisian Dessert Coffee and Tea Station
- with Assorted Mini Cookies