List of Hors d’Oeuvres

Wild Mushroom Tarts

Lobster Bisque Martini Shots

Open Faced Mini Pulled Pork on Corn Cake with Sharp Cheddar Cheese

Mini Beef Wellington with Horseradish Sauce

Sesame Seared Tuna on Crispy Wonton with Wasabi, Pickled Ginger and Srirache

Roasted Tomato Bruschetta Herbed Crostini with Fresh Mozzarella

Fresh Chicken and Avocado Spring Roll with Sweet Thai Chilli Sauce

Smoked Salmon on Cucumber Slice with Dill Creme Fraiche

Mini Crab Cake with Roasted Red Pepper Aioli

Crispy Thin Pizza with Assorted Toppings

Rosemary Lollipop Lamb Chops

Shrimp or Sea Scallop Wrapped in Applewood Smoked Bacon

Coconut Shrimp

Baked Brie in Phyllo Cup with Apricot Jam and Toasted Almond

Lobster Wontons w/ Ponzu

Spinach, Caramelized Onion and Goat Cheese Quesadilla

Italian Sausage, Roasted Red Pepper and Gorgonzola on Crostini

Seared Tenderloin on Focaccia with Horseradish Drizzle

Deviled Eggs

Sweet Potato French Fries in Cones

Shrimp Cocktail

Tuna Tartar Bullets with Avocado and Sriracha

Mini BLT Sandwiches

Mini Lamb Burgers on Brioche Toast with Lemon Yogurt

Gazpacho Shooters

STATIONS

Raw Bar

Sushi Mirror

Chowder or Soup Station

Cheese Platter

Smoked Salmon with Condiments

Crudite

Crispy Thin Pizzas

Mediterranean Antipasto Platter

Mashed Potato Bar

Turkey Terrific Meatball or Beef Sliders

Sweet Potato French Fries in Cones

BUFFET DINNER

Seared Atlantic Salmon with Orange Ginger Glaze

Marinated Flank Steak with Caramelized Shallots and Crispy Pancetta

Grilled Chicken Breast with Puttanesca

Whole Wheat Penne Pasta Salad w/ Arugala, Roasted Red Peppers, Kalamata Olives

Feta and Blush Wine Vinaigrette

Fresh Corn Sauté w/ Tri Colored Peppers and Fresh Mint

Mixed Green Garden Salad

Bartlett Farm Tomatoes with Fresh Mozzarella, Chiffonade of Basil and Balsamic Reduction

Baguette

SIT DOWN DINNER

• Passed:

  Choose 3 to 5 Hors d’oeuvres

• 1st Course:

  Fresh Tomato and Mozzarella Salad w/ Micro Greens

  Balsamic Reduction and Chiffonade of Basil

• 2nd Course:

  Grilled Filet Mignon w/Herb EVOO or Panko Crusted Halibut w/ Fresh Mango Salsa

  Served w/Wild Mushroom and Fresh Corn Risotto w/ Asparagus Bundle

• Dessert: TBD

NANTUCKET CLAMBAKE

• Passed:

  Seared Tuna on Crispy Wonton w/ Wasabi Drizzle

  Shrimp Cocktail

  Clam Chowder

• Buffet:

  1 & 1/2 Pound Lobster Tail

  Fresh Lemon and Drawn Butter

  Linguica

  Drunken Mussels

  Roasted New Potatoes with Fresh Parsley

  Corn on the Cob

  Cranberry Corn Muffin

• Desserts:

  Key Lime Pie

BRUNCH

• Passed:

  Mini Crab Cake w/ Roasted Red Pepper Remoulade

  Open Faced Mini Pulled Pork w/ Vermont Cheddar

  French Toast Bites

  Mini Quiche

  Breakfast Quesadilla

  Potato and Egg Basket Bites

  Mini Stack Pancake Skewer

• Buffet:

  Parfait Cups and fruit Cups

  Mini BLT

  2 Chaffers- Egg Sandwiches 1 ham and Cheese 1 Spinach and tomato

  Smoked Salmon Platter w/ Condiments and Mini Bagels

  Muffins and Croissants

  Crudite

• Stations:

  Egg/Omelet

DESSERTS

Assorted Petits Four

Cookies and Brownie

Key Lime Pie

Fresh Fruit Short Cake

German Chocolate Cake

Chocolate Mousse

BAR SERVICE

• Bartenders available, beer and wine, full bar service

DROP OFF MENU

• Entrée

  Seared Sliced Tenderloin w/ Caramelized Onion, Wild Mushroom and Bacon Compote

  Panko Crusted Halibut w/ Fresh Mango Salsa

  Chicken Piccata w/ Lemon Caper Sauce

  Grilled Atlantic Salmon w/ Orange Ginger Glaze

  All entrees served with Grilled Vegetables

• Choose 1 Starch:

  Baked Potato, Mashed Potato, Wild Rice, Mediterranean Penne Pasta Salad or Quinoa Salad

• Choose 1 Salad:

  Arugula, Caesar or Mixed Greens

• Choose 1 Dessert:

  Fresh Fruit, Key Lime Pie or Assorted Cookies

• 8 person Minimum

• Subject to delivery fee

• Food will be dropped off between 4:00 p.m. and 6:00 p.m.

• Chef and Waiter Services are available