COCKTAIL PARTY #1

• BUTLER-STYLE" PASSED HORS D'OEUVRES •
Grilled shrimp skewer with Pommery mustard dip
Spiced and grilled filet on garlic crouton with horseradish cream
Bruschetta with goat cheese with olive tapenade and fresh mozzarella with tomato salsa
Smoked salmon on potato cake with sour cream and caper
Duck breast on wonton with hoisin and scallion
Sea scallops wrapped in bacon

• DISPLAY •
An appetizing arrangement of fresh fruits
(cantaloupe, honeydew, golden pineapple, and seedless grapes)
Domestic and imported cheeses (Colby cheddar, Lorraine Swiss)
Fresh vegetable crudité:
(cucumbers, sweet peppers, broccoli, zucchini, carrots, celery, with two homemade dips)
Served with baguettes and crackers

COCKTAIL PARTY #2

• "BUTLER-STYLE" PASSED HORS D'OEUVRES •
Belgian endive with smoked salmon mousse
Chilled shrimp with avocado pineapple salsa
Duck breast on fried wonton with sesame hoisin and scallion
Savory cheesecake
Herb grilled chicken and fresh mozzarella canapé

• DISPLAY •
Roast turkey breast and top sirloin of beef and served
with small Kaiser and kimmelweck rolls and condiments

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SIT DOWN #1

• PRE-DINNER •
An appetizing arrangement of fresh fruits (cantaloupe, honeydew, golden pineapple, seedless grapes)
Domestic and imported cheeses (Colby cheddar, Lorraine Swiss) and
Fresh vegetable crudité: cucumbers, sweet peppers, broccoli, zucchini, carrots, celery
Two homemade dips, served with baguettes and crackers

• FIRST COURSE •
Mixed green salad with a roasted onion vinaigrette
Assorted homemade rolls with whipped butter

• ENTRÉE •
"Boneless Breast of Chicken, with duxelle of wild mushroom "
(boneless 10-oz. breast stuffed with finely diced wild mushrooms and herbs,
served with a roasted sweet garlic sauce) accompanied by seasonal vegetable and starch

• DESSERT •
Chocolate-hazelnut torte with fresh whipped cream
Coffee service

SIT DOWN #2

• PRE-DINNER •
Mediterranean flatbread with roasted garlic and sweet pepper relish
Herb grilled chicken canapé with pesto and fresh mozzarella
Smoked salmon on potato cake with sour cream and capers
Puff pastry Bouché with brie and apple
Portobello mushroom with gorgonzola glaze
California rolls with an Asian dipping sauce

• FIRST COURSE •
Mixed greens salad with calamata olive, goat cheese and orange with a citrus vinaigrette
accompanied by homemade rolls and breads with whipped butter

• INTERMEZZO •
Homemade lemon sorbet

• ENTRÉE •
Dual entrée of Filet Mignon and skewered grilled Shrimp served
with a roasted tomato sauce accompanied by fresh, sautéed seasonal vegetables
and oven roasted potatoes with rosemary and garlic

• DESSERT •
Espresso Mascarpone Torta, chocolate glaze
Coffee Service

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STATION PARTY #1

• "BUTLER-STYLE" PASSED HORS D'OEUVRES •
Grilled portobello mushroom with gorgonzola glaze
Smoked salmon on potato cake with sour cream and capers
Duck on fried wonton with sesame hoisin and scallion
Herb grilled chicken canapé with fresh mozzarella

• CARVING STATION •
SELECT ANY TWO MEATS:
Top sirloin of beef with small weck and Kaiser rolls
Leg of lamb with caramelized onions and homemade focaccia
Boneless chicken breast, rolled and stuffed with spinach, roasted red pepper and Asiago cheese Roast Turkey breast with cranberry walnut mayonnaise

• PASTA STATION •
TWO PASTAS/TWO PREPARATIONS
Farfalle sauté of garlic, oil, white wine, fresh chopped tomatoes and calamata olives
Cheese tortellini with homemade marinara Assorted homemade breads with whipped butter

• DESSERT •
Assorted finger pastries made by Oliver's Pastry Chef
Coffee service

STATION PARTY #2

• "BUTLER-STYLE" PASSED HORS D'OEUVRES •
Grilled shrimp skewers wrapped in prosciutto with pommery mustard sauce
Mini-Maryland crab cakes with spicy rémoulade
Fresh Maine lobster canapé with tarragon aïoli
Roquefort crouton with smoked duck
Chili BBQ chicken tortilla
Spoons with spinach mousse
Spoons with smoked salmon mousse

• DISPLAYED AROUND ICE SCULPTURE •
Scallop seviche (on the half shell)
Cold poached mussels with herbed orzo and lemon vinaigrette
Chilled jumbo shrimp
Assorted frozen vodkas

• ANTIPASTO DISPLAY •
Italian meats (imported prosciutto, soprasetta, pepperoni,)
and cheeses (asiago, aged provolone, gorgonzola), a selection of imported olives
Tuscan bean salad, marinated eggplant, grilled red peppers, grilled fennel,
assorted breads, fresh calamari salad, focaccia and crackers

• ORIENTAL STATION •
Assorted sushi rolls with pickled ginger, wasabe and ponzu sauce
Steamed crab dumplings
Spring rolls with fish sauce and peanut sauce
Citrus ginger rice salad

• CARVING STATION •
Loin of pork with spinach, fontina and roasted red pepper served with roasted sweet garlic sauce
Tenderloin of beef with rosemary mustard aïoli
Small French rolls
Grilled asparagus

• PASTA STATION •
Homemade cheese and fresh herb ravioli with wild mushroom cream
Caesar salad wrapped in Mediterranean flatbread
Fresh mozzarella and prosciutto crostini
Assorted homemade breads and rolls with seasoned olive oil

• DESSERT STATION •
Traditional and chocolate shortcake
Fresh fruit includes raspberries, blueberries, strawberries, peaches and whipped cream

Coffee service