Harvest Cocktail Party

 

Passed Hors D’oeuvres

Spiced butternut squash and green apple soup in demitasse cups

Mini crab cakes with tomato marmalade

Crocque Monsieur triangles with Gruyere, ham and pear chutney

Lime broiled shrimp skewers with pistachio cilantro dip

Corn cakes with smoked turkey, pepper jelly and watercress

 

Stationary Savories

Toasted almond and Amaretto baked Brie

Proscuitto wrapped artichoke heart and Gorgonzola gratin

Tenderloin and baby arugula crostini with horseradish cream

Smoke salmon, crème fraiche lemon and caper endive spoons

Polenta rounds with macadamia pesto, tomato and Mozzarella

 

Holiday Dinner Party

 

Hors D’oeuvres

Bacon wrapped and blue cheese and fig stuffed scallops

Gruyere Cheese puffs

Mini peppered beef kebabs with roasted pearl onion

 

First Course

:           Lobster Bisque l’Armagnac, garnished with lobster meat

 

Salad/cheese Course

Pear, endive, toasted walnut and watercress salad with sourdough breaded Chevre in lemon and walnut oil vinaigrette

 

Main Course

Rack of lamb in a fig, port and caramelized shallot wine sauce

Haricots verts drizzled in lemon brown butter and toasted almonds

Roasted onion stuffed with spinach, bacon and cashew stuffing

Individual Pommes Anna of thinly sliced potatoes baked with clarified butter, thyme, sea salt and pepper

Rosemary and olive oil foccacio

 

Sweet Ending

Tiramisu eggnog trifle topped with dark chocolate leaves

 

 

Tailgate Picnic (or business luncheon)

 

Sandwiches

Beef fillet, arugula and red onion with horseradish cream

Sliced poached chicken and tomato with cilantro almond relish

Sourdough French bread with fresh Mozzarella, tomato and pesto

 

Salads

Creamy lemon pasta salad with sun-dried tomatoes, pine nuts and artichoke hearts

Green apple, toasted hazelnut and Manchego cheese baby green salad in lemon hazelnut oil vinaigrette

 

Sweets

Molasses ginger and chocolate chunk cookies

Raspberry oatmeal squares drizzled with white

 

Cold Weather Wedding Reception

 

Stationary Display

French Charcuterie, fresh fruit and cheese display of assorted pates and terrines, sliced French sausages, regional soft and hard cheeses, olives, nuts, cornichons, tapenades, crackers and baguette slices

 

Passed Hors D’oeuvres

Lobster, basil and Ricotta Salata flatbread pizza wedges with aged balsamic

Mini Yorkshire puddings topped with beef tenderloin and mustard cream

Steamed spinach and water chestnut dumplings with sesame ginger dip

 

First Course

Seared Nantucket Bay scallops with roasted garlic sabayon on a bed of arugula

 

Dinner

Individual puff pastry wrapped

Wine marinated lamb noisettes topped with rosemary pistachio pesto   or

Salmon steaks topped with sautéed spinach and mascarpone

Rosemary and garlic roasted new potatoes

Asparagus bundles wrapped in proscuitto with parmesan garlic butter

Stuffed and broiled tomatoes Provencal

 

Everything but the Turkey Thanksgiving Fare Drop-off

 

Butternut squash and green apple soup, served with crème fraiche

Fall salad of green apple, dried cranberry, Manchego cheese and candied walnuts in walnut oil and lemon vinaigrette

Cheddar cheese and sage mashed potatoes

Apple Shallot cornbread stuffing

Cranberry Orange Sauce and Turkey gravy with thyme

Brussels sprouts in lemon brown butter, tossed with toasted pine nuts

Bread pudding with roasted pears, pecans and caramel bourbon sauce

 

Surprise Party Tex Mex Style

 

Appetizers

Chicken and red pepper tostaditas with, Queso Fresco and Monterrey Jack

Jalapeño wontons with spicy apricot dip

Shrimp and cilantro pesto quesadillas topped with avocado cream

Fresh corn tortilla chips with tropical fruit salsa and Ranchero salsa

 

Build your own Fajitas Dinner

Carne Asada-lime and chili marinated sliced steak

Lemon, garlic and cilantro marinated sliced chicken breast

Roasted onions and red and green bell peppers

Warm Flour Tortillas, shredded lettuce, chopped tomatoes, scallions, sour cream, shredded Mexican cheese, Fresh Guacamole, black bean and corn salsa, tomatilla salsa and Pico de Gallo

 

Southwest Caesar salad with Chipotle Lime dressing, tortilla strips, Romaine, roasted red pepper, scallions and tomatoes

 

Dessert

Mexican chocolate and banana taco sundaes

 

Toast to New Year’s Eve Party

 

Passed Appetizers:

Tamarind glazed lamb brochettes with apricot chutney dip

Seared Tuna and avocado mini tacos

Mini croque monsieur with roasted pear chutney

 

Dinner by the Bite Buffet:

Lobster cognac bisque served on platters in demitasse cups

Seared tenderloin crostini with caramelized onions and Gorgonzola cream

Muscavoy duck breast with black currant sauce on potato wafers

Parmesan baskets filled with chopped Caesar salad

Pesto orzo and Fresh Mozzarella stuffed Campari tomatoes

Smoked salmon tar tare with lemon, capers and onion on won ton crisps

Grilled balsamic marinated Portobello wedges on rosemary skewers

 

Dessert:

Individual chocolate crème Brule