SOUP STATION

Host’s Choice of Any 2:

Wild Mushroom Bisque served with Button Mushroom En Croûte

Old Fashion Creamy Tomato Soup

served with Grilled Cheese Fingers

French Onion Soup with Parmesan Encrusted Pumpernickel Crouton

Butternut Squash with Crème Fraîche Drizzle

Creamed Spinach with Garlic Stick

 

PASSED HORS D’OEUVRES

(Served on Silver and Eclectic Trays, with Fresh Flowers and Greenery)

 

HOST’S CHOICE OF ANY 4

Miniature Vegetable Egg Rolls

served with Sweet n’ Sour Sauce

Mexican Seven Layerin an Herbed Tortilla Cup

Quesadillas served with Smoked Tomato Salsa:

•

Cheddar and Monterey Jack Cheese

•

Grilled Corn, Zucchini and Monterey Jack

•

Wild Mushroom, Caramelized Red Onion and Brie

Artichoke Parmesan Puffs Beggar’s Purse with

Brie and Raspberry Preserves

Miniature Homemade

Pizza Squares:

•

Sicilian Cheese

•

Smoked Salmon and Broccoli Pizza

•

Wilted Spinach, Sun Dried Tomato, Mushroom and Provolone

•

Caramelized Onion and Smoked Mozzarella

California Maki Rolls

served with Lite Soy, Wasabi and Pickled Ginger

Tri-Color Tortellini Skewer

with Roasted Red Pepper and Artichoke Heart served with Basil Pesto for Dipping

Stuffed Spinach Soufflé Mushroom Caps with Cheddar, Parmesan and Herbs

 

DINNER STATIONS

ABBONDONZA STATION

Italian Antipasto Table

Center Display of Assorted Sliced Artisan Cheeses, Mini Frittata Diamonds

Grilled & Chilled Marinated Vegetables with Red Pepper Dipping Sauce,

Imported Black & Green Olives, Marinated Mushrooms, Artichokes and Pepperoncini Peppers Sliced Breads and Breadsticks

Crudite with Dips and Mediterranean Salads

Glass cubes filled with fresh cut Vegetables and served with Chumus, Babaganoush,

Spinach Dip, Italian Dressi ng, Crackers,

Tortilla Chips, Pita Chips &Terra Chips.

Small Plate Display Cheese Ravioli Spoons Salata Caprese Skewers 7

-

Cheese Lasagna Roulades

Parmesan Encrusted Tilapia

Classic Caesars Salad Cones 

Individual Macaroni & Cheese Cups

-

 

CHEF ASSISTED

PASTA BAR

Choice of Pasta: Angel Hair Spinach Linguini Tri

-

Colored Bow

-

Tie

Choice of Sauces:

Marinara

Garlic

-

Infused Olive Oil Lemon Alfredo

Choice of Toppings:

Sun Dried Tomatoes Broccoli Florets Mushrooms Scallions

Roasted Vegetables Artichoke Hearts Assorted Cheeses

Cornucopia of Whole and Sliced Breads

to include Olive and Sour Dough Breads,

Rosemary & Mushroom

Focaccia and Garlic Bread

FIELDS AND STREAM

Whole Poached Atlantic Salmon beautifully garnished

and served with Cucumber Dill Sauce

OR

Chilean Sea Bass Provencal

(Additional)

Braised in white wine and serve

d over a fresh Pico de Gallo

 

FIELDS & STREAM

CONTINUED

CHEF’S BEST SALADS

(Choice of any 5)

Surrounded by Heaping Bowls of Your Favorite

Garden Fresh Salads

(Choice of any 5

)

Asian Slaw

with Carrots, Zucchini, Yellow Squash, Red Pepper, Celery and Red Cabbage in our special

Red Wine Vinegar based Poppyseed Dressing

Artichoke Salad with California Field Greens, Beefsteak Tomatoes, Fresh

Haricots Verts, Yellow Wax Beans and Basil Leaves, napped with Our Homemade Dijon Vinaigrette and dotted with Basil Infused Oil Caesar Salad

Romaine Lettuce, Diced Tomato, Sliced Button Mushroom and Pumpernickel Croutons, tossed in our Famous Homemade Caesar Dressing Citrus Salad

Fresh Grapefruit and Orange Segments, Pineapple, Jícama Batons, Strawberries, Sun Dried Cherries and Toasted Walnuts over a bed of House Greens, tossed in our

Homemade Red Raspberry Poppyseed Vinaigrette

Blanched Asparagus Salad with Watercress and Arugula, Fried Shallot Rings,

Roasted Red & Gold Beets and Crumbled Blue Cheese

Dressed with a Blood Orange Vinaigrette

Fire and Ice Tomato Salad

Tomato Wedges, Green Pepper, Red Onion and Cucumber in a Sweet and Spicy Dressing

 

GARDEN FRESH SALAD SELECTIONS CONTINUED

Summertime Salad

Romaine and Iceberg Lettuce, Celery, Scallion, Mandarin Oranges, Sun Dried Cherries andSliced Almonds in our Sweetened White Wine Vinaigrette

Southwestern Corn and Black Bean SaladDiced Tomato, Black Beans, Roasted Corn and Green Peppers,tossed in our Homemade Roasted Jalapeño

-

Cilantro Lime Vinaigrette

Picasso

Bean Salad

Kidney beans, garbanzo beans, pinto beans, lima beans, and black beans

With red onion, red pepper, green pepper, onion, Cilantro,

and crushed pepper flakes tossed in an talian vinaigrette

SHOGUN SUSHI SPECTACLE

Bowls of Edamame

Uniformed Chef to prepare:

Salmon and Yellowtail Nigiri, displayed around a bowl of Seaweed Salad

&

Spicy Tuna Hand Rolls

Assortment of Maki Rolls to Include:

California, Alaskan, Philadelphia, Spicy Tuna, Tuna, Salmon and More!

 

DESSERT

The Silverleaf Ice Cold Slab

Guests can choose from either Vanilla or Chocolate IceCream.

Then they can choose from the finest cookies,

fresh fruits, and their favorite candies.

A trained mixologist will mix them on the Silverleaf Ice Cold Slab

OR

Flaming Doughnut Holes

(Prepared by Uniformed Chef)

Doughnut Holes Flambe with French Vanilla Ice Cream,

Served in Martini Glass cut from Martini Glass Wall by Server

with Guest’s Choice of

Crumbled Brownies and Oreos, Gummi Bears,Chocolate Chips, Rainbow Sprinkles,

Whipped Cream, Nuts and Cherries

All about Chocolate

A fountain of flowing Milk Chocolate with

Strawberries, Melon and Bananas, Pretzel Rods,

Marshmallows, Rice Krispie Treats, Cookie Bars and more for your dipping pleasure

Individual Mini Apple Pie Ala Modes

served Warm in a Miniature Mug

French Pastries and Fancy Cookies

An incredible assortment of Petit Fours, Mini Fruit Tarts, Mini Pecan Tarts, Mini Crème

Puffs, Mini Cannoli,

Mousse Cups and Fancy Cookies

Individual Layered Shots of Jello with Whipped Creamed

Cotton Candy Machine

 

Hot Pretzels with Mustard