Below is a sampling of some of our Favorite Specialties.  If you don’t see one of your favorites, just ask!  We can create most everything.  Enjoy!
 

BUTLER PASSED APPETIZERS

Ahi Tuna Tartar with Cucumbers

Yellow Fin Tuna Skewers

Saffron Shrimp Sticks with a Garlic Aioli

Tri Color Humus with Golden Crispy Pita Chips

Beef and/or Chicken Satay with a Cashew Ginger  or Peanut Sauce

Skewered Tortellini with a Tarragon Sauce

Asian Pot Stickers (Beef, Chicken, or Crab) with Spicy Soy Sauce

Spanakopita Triangles

Assorted Mini Pizzettas - Shrimp & Asparagus, Roasted Vegetable & Goat Cheese,

or Smoked Salmon & Mozzarella

Mini Cuban’s

Brie and Raspberry Bites

Shrimp Salad in Endive cups

Oyster, Shrimp or Scallop Shooters

Mini Caprese Sticks

Antipasta Skewers

Mini Baked Potatoes with Chive, Caviar and Crème Fraiche

 

STATIONARY APPETIZERS

Colorful Display of Fresh Seasonal Vegetables with a Variety of Dips

Grilled Baby Vegetable Platter

 

Antipasto Display

Grilled and Raw Vegetables, Marinated Artichoke Hearts, Mushrooms, and Roasted Red Peppers, Garlic & Balsamic Mozzarella, Fresh Tomato with Herbed Crostini,  Asparagus and Prosciutto,  Black & Green Olives, Assorted Italian Salamis and Cheeses with Bread Sticks

 

Seafood Station

Oyster, Shrimp or Scallop Shooters, Oysters on the Half Shell, Jumbo Shrimp, Clams, Crab Claws, Scallops Ceviche with Lime Granite,  served with Lemon, Horseradish Tomato Couli and a Mignonette Sauce

****Lobster available at an additional market rate****

 

Gourmet Cheese Station

An assortment of imported and domestic cheeses with

Champagne Grapes, Seasonal Fruit, Candied Nuts,

and a Variety of Crackers and Breads

 

Pasta Station Possiblities

Mushroom Ravioli in a Roasted Tomato and Sherri Wine Cream Sauce

Cheese Tortellini Tossed in a Fresh Basil Pesto, Pine Nuts, and Asiago Cheese

Penne Regata with Asparagus Tips, Artichoke Hearts,

and Fresh Grape Tomatoes

Tagletelli with Eggplant, Tasso Ham and Early Spring Peas

Alfredo Sauce with Farfel or Fuseli

 

Carving Station

Grilled  Beef Tenderloin, Marinated Tri-tip,  Top Round, Sirloin Tenders with Horseradish, Roasted Pork Tenderloin, Herbed and Peppered Farm Fresh Turkey Breast or Honey and Mustard Glazed Spiral Cut Ham.

 

SOUP

Wild Mushroom Soup

Creamy Asparagus Soup

Crab Bisque

Loaded Baked Potato Soup

Cream of Spinach

Chicken Noodle

Roasted Butternut Squash Soup
 

ENTREES

Poultry

Chicken Picatta

Grilled Chicken with Béarnaise Sauce

Pan-Roasted Chicken with Bacon and Rosemary

Lemon and Herb Roasted Chicken

Chicken Marsala

Chicken Francese

Chicken  Breast stuffed with walnuts and feta

Spicy Chicken Coconut Curry

Chicken Cacciatore

Coq Au Vin

Arroz con Pollo with Salsa Verde

Chicken with Stuffing and Pan-Roasted Gravy

Chicken Marsala

Oven-roasted Turkey Breast with Leeks and Cornbread Stuffing

Herb-Seared Tuna with Wasabi Cream

Creamy Garlicky Mussels

Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

Chicken Oscar

Spinach and Shallot Stuffed Breast of Chicken with an Apricot/Walnut Glaze

 

Seafood

Shrimp and Grits

Salmon with Lemon Butter and Capers

Grilled Mahi-Mahi, Ceviche Style

Risotto with Wild Mushrooms and Scallops

Sautéed Garlic Shrimp

Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach

Shrimp or Mahi Oscar

Steamed Mussels

Paella Espania

Chilean Sea Bass with a Thai Ginger Glaze

Grilled Teriyaki and Apricot Fresh Salmon Filet

 

Beef

Roast Prime Rib of Beef with Horseradish Crust

Sirloin Oscar

Filet Oscar

Standing Rib Roast
Short Rib Osso Bucco

 

Pork

Fontina and Prosciutto Stuffed Pork Chops

Roast Loin of Pork with Baked Apples and Cider Gravy

Pork Osso bucco

Smothered Pork Chops

Dried Fruit Stuffed Pork Loin

Pork Tenderloin Wrapped in Pancetta Bacon Topped with a Vodka Cream Sauce

 

Sides

Bacon-Braised Brussels Sprouts

Wild Rice Pilaf with Nuts and Lemon

Buttered Rooted Vegetables

Green Beans Slow-Cooked with Bacon and Onions

Braised and Glazed Carrots

Braised Red Cabbage with Apples

Haricot Verte and Onions

Pan Seared Asparagus with Olive Oil

Steamed Baby Carrots with a Light Tarragon Butter

Creamy Yukon Gold Potatoes with Caramelized Onions and Gorgonzola Cheese

Herb Roasted Fingerling Potatoes

Wild Mushroom Risotto

Butternut Squash Polenta

Au Gratin Potatoes with Gruyere and Fried Leeks

Wild Mushroom Ravioli in a Sherry Wine Sauce

Garlic and Rosemary Red Potatoes

Creamy Italian Orzo with Spinach Pesto and Sun-dried Tomatoes

Parsnip and Potato Puree with Chives

Wild Rice with Pecans and Smoked Bacon

Buttered Peas and Pearl Onions

Rosemary Red Potatoes

Bean and Carrot Medley with Honey Butter