RECEPTION MENUS
Light Selection
(Minimum Number of Guests 25)
International and Domestic Cheese Display
Fiscalini Sharp Cheddar, Gorgonzola, Camembert, Smoked Gouda, Edam, Boursin,
Marinated Fresh Mozzarella, Goat Cheese and Pepper Cheeses
with Season Fresh Fruit
Served with Gourmet Crackers and Sliced Baguettes
$8 per Guest
Crudités Display
Assortment of Freshly Cut Seasonal and Roasted Vegetables including Celery, Carrot Sticks, Broccoli, Radishes, Sliced Cucumber, Zucchini Sticks, Cauliflower, Green Beans, Roasted Peppers, Squash and Mushrooms served with Ranch and Dill Dips
$7 per Guest
Fresh Seasonal Fruit Display
Sliced Seasonal Fresh Fruit including Honeydew, Cantaloupe, Pineapple and Seasonal Varieties,
Served with Traditional Dips
$6 per Guest
Antipasto
Attractive display of Italian Cured Meats, Olives, Pepperoncini, Mushrooms,
Pickled Vegetables, International or Domestic Cheese
served with Sliced Breads, Variety of Crackers and Freshly Baked Rolls
$9 per Guest
COLD HORS d’OEUVRES
(Minimum order is three dozen pieces of each item – Passed and/or Station Setup)
Hors d’ Oeuvres
Deviled Eggs, Prosciutto, Grapes and Herb Cream Cheese, Cucumber with Crab Meat,
Bruschetta with Tomato Basil Relish, Assortment of Finger Sandwiches,
Coronets of Salami with Cream Cheese,
Napoleon of Grilled Vegetables, Miniature Brie Cheese En Croute
$38.50 per Dozen
Classic Hors d’ Oeuvres
Prosciutto and Fresh Mozzarella, Smoked Salmon Roll with Capers,
Artichoke Bottoms with Bay Shrimp,
Mini Tarts filled with Shrimp Mousse, Asparagus Wrapped in Smoked Salmon,
Smoked Chicken Canapé Nicoise
$45 per Dozen
Premium Hors d’ Oeuvres
Iced Gulf Shrimp, King Crab Legs, Oyster on the Half Shell, Lobster Medallions,
Smoked Lake Fish Served with Citrus Remoulade and Cocktail Sauce,
Tuna Tartar and Pickled Vegetables in a Chinese Spoon,
Pink Peppercorn Crusted Beef Tenderloin, Onion Marmalade on Focaccia,
Shrimp Ceviche Martini, Seared Ahi Tuna with Asian Slaw
$64 per Dozen
Sushi
Maki Rolls
California Roll – Crab Meat, Avocado and Cucumber
Spicy Tuna Roll – Ahi Tuna, Green Onion with Spicy Sauce
Rock and Roll – Fresh Water Eel, Avocado, Cucumber and Special Glazed Sauce
Philadelphia Roll – Smoked Salmon, Cream Cheese and Avocado
Crunch Roll – Cooked Shrimp or Tempura Pieces, and Avocado with Special Glazed Sauce
$18 per Roll
Nigiri Selection
Ahi Tuna, Fresh Water Eel, Tamago Sweet Egg,
Yellow Tail and Sweet Shrimp
$7 Each
HOT HORS d’OEUVRES
(Minimum order is three Dozen pieces of each item – Passed and/or station Setup)
Hors d’ Oeuvres
Beef Empanadas, Chicken Burritos, Assorted Miniature Quiche,
Jalapeno Poppers with Ranch Dressing, Stuffed Mushroom Caps,
Spicy Buffalo Chicken Wings with Ranch Dip
Spinach and Feta Cheese wrapped in Phyllo Dough,
Fried Chicken Drummettes Served with Ranch Dressing,
Meatballs (Barbecued, Polynesian, Swedish or Marinara)
$38.50 per Dozen
Premium Hors d’ Oeuvres
Beef Satay, Chicken Satay, Pork Baby Back Ribs, Miniature Beef Wellington,
Baked Brie with Raspberry Coulis,
Chicken Tenders with Honey‐Mustard Dip,
Pork Pot Stickers with Soy Dipping Sauce, Mini Corned Ruben, Prime Beef Sliders,
Potato Skins with Cheddar Cheese and Bacon Bits (Served with Sour Cream and Chives),
Beef Kabob with Teriyaki Sauce, Chicken Satay with Peanut Sauce
$49 per Dozen
Specialty Hors d’ Oeuvres
Diver Sea Scallop on Lemon Brioche, Curried Chicken and Cashew Profiteroles,
Cherry Wood Smoked Salmon on Bilinis with Sour Cream
Tempura Jumbo Shrimp with Wasabi Soy Dipping Sauce
Jumbo Lump Crab Cakes with Remoulade Sauce,
Tandoori Shrimp with Citrus Yogurt Sauce
Lobster and Pyhllo Triangles, Prime Tenderloin Kabobs,
Texas BBQ Pork Riblets
$58 per Dozen
Dim Sum
Fried Pot Stickers
Steamed Sesame Paste Bun
Steamed Bun with Mushroom and Onion
Mushroom, Pork or Shrimp Shu Mei
Spare Rib in Black Bean Sauce
Pan‐Fried Daikon Cake
Shrimp Dumpling
Crispy Spring Rolls
Shanghai Dumplings
Steamed Ground Beef Balls
Bean Curd Roll
Pan Fried Taro Cake
$53 per Dozen
SPECIALTY STATIONS
(Minimum 25 Guests‐ prepared onsite by Chef)
($150 chef’s labor fee for each chef required)
Sauté Station
Sautéed Shrimp in Garlic and Olive Oil (3 pieces per Guest)
$14 per Guest
Tournedos of Beef served with Green Peppercorn Sauce (4 ounces per Guest)
$14 per Guest
Lamb Chops served with Mint Sauce (4 ounces per Guest)
$14 per Guest
Pasta Station
Fettuccine Alfredo, Orecchiette Pomodoro, Mushroom Ravioli with Fresh Marinara Sauce,
Served with Garlic Bread, Cracked Pepper and Parmesan Cheese
$15 per Guest
Taco Station
Make‐Your Own Beef or Chicken Tacos served with Shredded Lettuce, Diced Tomatoes,
Chopped Onions, Grated Jack Cheese, Guacamole, Sour Cream, Salsa and Taco Shells
$15 per Guest
Fajita Station
Chili Beer Marinated Grilled Skirt Steaks, Chicken Breasts and Gulf Shrimp
Served with Corn and Flour Tortillas, Cheese, Lettuce, Tomato, Sour Cream,
Pico de Gallo, Guacamole, Chopped Cilantro and Limes
$15 per Guest
Pizza Station
Pepperoni, Fresh Vegetables and Canadian Bacon with Pineapple,
Roasted Chicken and Garlic, Barbecue Chicken
$15 per Guest
Nacho Station
Make‐Your‐Own Nachos served with Tri‐Colored Tortilla Chips, Refried Beans, Chili Con Queso,
Sliced Jalapenos, Sour Cream and Guacamole
$11 per Guest
Hot Dog and Hamburger Station
1/3lb. Hamburger, Lettuce, Sliced Tomato, Sliced Onions, Pickles,
American and Swiss Cheeses, Mustard, Mayonnaise, and Ketchup, All Beef Hot Dog,
Served with Ketchup, Mustard, Mayonnaise, Pickle Relish, Giardiniera and Chopped Onions
$12 per Guest
CARVING STATIONS
($150 Chef’s Labor Fee for each Chef Required)
Steamship Round of Beef
(Approximately 150‐175 servings)
Served with Creamy Horseradish, Mustard, Mayonnaise and Freshly Baked Petite Rolls
$600 Each
Top Round of Beef
(Approximately 50 Servings)
Served with Creamy Horseradish, Mustard, Mayonnaise and Freshly Baked Petite Rolls
$300 Each
Baked Honey Glazed Ham
(Approximately 40‐60 servings)
Served Assorted Mustards, Mayonnaise and Freshly Baked Petite Rolls
$300 Each
Roasted or Smoked Turkey Breast
(Approximately 25‐35 servings)
Served with Mayonnaise, Cranberry Sauce and Freshly Baked Petite Rolls
$225 Each
Pepper‐Roasted Beef Tenderloin
(Approximately 25‐35 servings)
Served with Creamy Horseradish, Mustard, Mayonnaise and Freshly Baked Petite Rolls
$275 Each
Cedar Planked Salmon
(Approximately 25‐35 servings)
Served with Basil Aioli, Remoulade Sauce, Sliced Lemons and Capers
$275 Each
Roasted Prime Rib of Beef
(Approximately 25‐30 servings)
Served with Mushroom Jus and Freshly Baked Petite Rolls
$275 Each
Smoked or BBQ Beef Brisket
Served with Freshly Baked Petite Rolls
(Approximately 25‐30 servings)
$225 Each
CONFECTIONS
Assorted French Pastries
$32 per Dozen
Ice Cream Station
(Minimum 50 Guests)
Chocolate and Vanilla Ice Cream
Served with Chocolate, Butterscotch and Strawberry Toppings,
Condiments include Pop Rocks, M&M’s, Butterfinger Crumbles, Candied Pecans,
Oreo Cookie Crumbles and Whipped Cream
$7 per Guest
Chocolate Fountain
Milk or Dark Chocolate Fountain with Seasonal Fresh Fruit, Traditional Pound Cake, Marshmallows, Rice Krispy Treats and Pretzel Rods
$7 per Guest
Flambé Desserts
Cherries Jubilee, Bananas Foster and Pineapple Flambé with Gelato
$9 per Guest
Shortcake Station
Shortcakes with Fresh Berries, Lemon Curd, Custard and Chantilly Cream
$7 per Guest
Crème Brulee Station
Rich Custard Topped with Caramel
$9 per Guests
Sweets Table
Seasonal Fresh Fruits, Almond Frangipane Tarts, Individual Cheese Cakes and Fruit Toppings,
White Chocolate Raspberry Mousse Cakes, Individual Crème Brule, Linzer Torts,
Individual Chocolate and Citrus Mousses, Éclairs and Assorted Petit Fours
$19 per Guest
RECEPTION MENU 1
(1.5 Hour Reception – minimum 100 Guests)
$40 per Guest
International and Domestic Cheese Display
Fiscalini Sharp Cheddar, Gorgonzola, Camembert, Smoked Gouda, Edam,
Boursin, Marinated Fresh Mozzarella, Goat Cheese and Pepper Cheese
with Summer Sausage and Seasonal Fresh Fruit Served with
Gourmet Crackers and Sliced Baguettes
Crudités Display
Assortment of Freshly Cut Seasonal and Roasted Vegetables including Celery,
Carrot Sticks, Broccoli, Radishes, Sliced Cucumber, Zucchini Sticks, Cauliflower,
Roasted Peppers, Squash and Mushrooms
Served with Ranch and Dill Dips
Hot Hors d’ Oeuvres
Fried Jalapenos filled with Cheddar Cheese served with Ranch Dressing,
Spicy Buffalo Wings served with Blue Cheese Dressing, Swedish Meatballs,
Spring Rolls served with Plum Sauce and Hot Chinese Mustard,
Mini Corned Beef Reubens and Prime Beef Sliders
($150 chef’s labor fee for each Chef required)
RECEPTION MENU 2
(1.5 Hour Reception – minimum 100 Guests)
$50 per Guest
International and Domestic Cheese Display
Fiscalini Sharp Cheddar, Gorgonzola, Camembert, Smoked Gouda, Edam,
Boursin, Marinated Fresh Mozzarella, Goat Cheese and Pepper Cheese
Summer Sausage and Seasonal Fresh Fruit Served with
Gourmet Crackers and Sliced Baguettes
Crudités Display
Assortment of Freshly Cut Seasonal and Roasted Vegetables including Celery,
Carrot Sticks, Broccoli, Radishes, Sliced Cucumber, Zucchini Sticks,
Cauliflower, Roasted Peppers, Squash, and Mushrooms
Served with Ranch and Dill Dips
Fresh Seasonal Fruit Display
Sliced Seasonal Fresh Fruit Including Honeydew, Cantaloupe, Pineapple and Seasonal Varieties
Served with Traditional Dips
Chicken Tenders
Served with Honey Mustard Dip
Beef and Chicken Fajitas
Seasoned Beef and Chicken Fajita Meat with Sautéed Onions and Peppers served with Grated Jack and Cheddar Cheeses,
Sliced Jalapenos, Sour Cream, Guacamole, Cilantro Salsa and Flour Tortillas
Tri‐Colored Corn Tortilla Chips
Served with Refried Beans, Chili Con Queso, Sliced Jalapenos, Sour Cream and Guacamole
Carving Station with Chef Carving
Steamship Round of Beef or Whole Roast Turkey Breast,
Served with Assorted Mustards, Mayonnaise
Creamy Horseradish, Cranberry Sauce and Freshly Baked Petite Rolls
($150 chef’s labor fee for each Chef required)
RECEPTION MENU 3
$60 per Guest
International and Domestic Cheese Display
Fiscalini Sharp Cheddar, Gorgonzola, Camembert, Smoked Gouda, Edam, Boursin,
Marinated Fresh Mozzarella, Goat Cheese and Pepper Cheese
Summer Sausage and Seasonal Fresh Fruit Served with
Gourmet Crackers and Sliced Baguettes
Crudités Display
Assortment of Freshly Cut Seasonal and Roasted Vegetables including Celery,
Carrot Sticks, Broccoli, Radishes, Sliced Cucumber, Zucchini Sticks, Cauliflower,
Roasted Peppers, Squash, and Mushrooms
Served with Ranch and Dill Dips
Caesar Salad Station with Attendant
Romaine Lettuce with Grilled Chicken Breast and Bay Shrimp served with Herbed Croutons,
Shredded Parmesan Cheese and Traditional Caesar Dressing
(Made to Order)
Hot Hors d’ Oeuvres
Meat Cannelloni with Primavera Sauce
Italian Sausage en Brioche
Cajun Chicken Tenders
Cheese Quesadillas
Fried Shrimp with Cocktail Sauce
Carving Station with Chef Carving
Pepper‐Roasted Tenderloin
Whole Roast Turkey Breast
Served with Assorted Mustards, Mayonnaise, Creamy Horseradish,
Cranberry Sauce and Freshly Baked Petite Rolls
($150 chef’s labor fee for each Chef required)
Prices are exclusive of 7.50% Sales Tax and 20% Service Charge