Ladies Luncheon

Petit Savories Finger Buffet

Lobster mango salad cucumber squares

Crudités platter of assorted blanched and fresh trimmed vegetables with caramelized onion dip and spicy sweet red pepper dip

Mozzarella, proscuitto and pesto butter,

Turkey, chive cream cheese and watercress on cinnamon raison bread,

Caramelized onion and rare roast beef with herbed cheese and

Salmon, dill and cucumber tea sandwiches

Endive spoons with tarragon chicken, toasted pine nut and red grape salad

Sweets

Fresh strawberries with strawberry cream dip

Heart shaped shortbread cookies drizzled with Belgian chocolate

Buttermilk vanilla and chocolate cupcakes with cream cheese rosewater frosting, topped with edible pansies

Late Spring Dinner Party

Starters

Duck and hoisin quesadillas with tropical fruit salsa

White gazpacho in tomato cups

Asian ginger lobster bites wrapped in shaved cucumber

Dinner

Grilled salt-crusted beef tenderloin and rosemary and lemon marinated grilled shrimp served with assorted balsamic marinated and grilled vegetables with chimichurri sauce Aromatic pistachio and dried currant couscous

Baby arugula, grape tomato, and bocconcini salad in lemon vinaigrette

Dessert

Blackberry, raspberry, blueberry and strawberry chocolate shortcake with almond scented whipped cream

Graduation Brunch

Buffet Menu:

Fruit salad served with watermelon, cantaloupe, melon, grapes, kiwi, mango and pineapple

Vegetarian strata with Parmesan, Cheddar, roasted red peppers, caramelized onions and sun-dried tomatoes

Sausage and asparagus strata with Fontina and mozzarella cheese

Tomato and Fresh Mozzarella slices on a bed of baby greens, drizzled with olive oil and balsamic vinegar

Seared tenderloin sliced thin and served chilled on a bed of arugula topped with shaved Asiago cheese, lemon juice, olive oil and capers.  Served with horseradish cream and pre-cut finger rolls for sandwich making

Maple and brown sugar sour cream coffee cake

Smoked salmon with capers, red onion, lemon and dill served with assorted bagels

Maple and brown sugar sour cream coffee cake

Triple berry whole grain muffins

Summer Calypso Soiree

Passed Savories

Coconut shrimp with apricot marmalade

Wasabi and black sesame crusted tuna skewers with ponzu Spring Lamb puffs with lemon cumin yogurt dip

Lobster, tarragon and mushroom quesadillas with avocado cream topping

Veggie sushi rolls with wasabi soy dip

Saigon beef tartlets with hot mustard topping

Mandarin, cucumber and scallion duck salad in a cucumber cup

Pork and jicama steamed dumplings and Jade asparagus dumplings

Stationary Treats

Seared and thinly sliced beef tenderloin on crostini wedges with caramelized onions, horseradish cream and artichoke spread

Goat cheese and caramelized onion tartlets

Steamed asparagus spears with wasabi mayonnaise

Mellon, proscuitto and Mozzarella skewers drizzled with basil olive oil

Cheese and charcuterie display of assorted premium cheeses and cured meats, with fresh and dried fruits, olives, tapenades, breads and crackers

Curried sesame chicken skewers with cool mint and cilantro yogurt chutney

Desserts

Key lime tartlets with chocolate wafer crust

Berry tartlets with lemon curd filling

Chocolate cinnamon and almond brownies

Watermelon slices with chocolate orange cream dip

Intimate Wedding Celebration

Passed Appetizers

Phyllo bundles with artichoke, crab and capers

Seared lamb pops with mint pesto

Polenta bites topped with tomato, basil and melted Mozzarella

First Course

Individual Lobster Newburg in puff pastry cups

Salad Course

Shaved Fennel, watercress and spring greens tossed in champagne vinaigrette

Dinner

Chateaubriand with horseradish garlic butter

Herb roasted fingerling potatoes

Pan roasted asparagus and pear shaped tomatoes

Dessert

Wedding Cake

Chocolate Pots de Crème with whipped cream and fresh raspberries

Easter Dinner Home Delivery

Mint pea puree with garlic roasted crostini

Asparagus, fava bean, watercress, bibb lettuce and Shaved Riccotta in Balsamic dressing

Red wine and herb marinated butter flied lamb, prepared for grilling and to be served with English fresh mint sauce

Salt and pepper crusted roasted red and white fingerling potatoes

Artichoke and tomato Gratin

Carrot cake with pineapple cream cheese frosting

Strawberries, brown sugar and crème fraiche

Self-Serve Delivered Cocktail Fare for Spring Soiree

Authentic tortilla chips with fresh guacamole and chorizo tomato salsa

Thai crab salad in cucumber cups

Five spice chicken and mandarin salad in wonton cups

Javanese beef skewers with peanut coconut dip

Grilled shrimp and avocado margarita salad in tomato cups

Vietnamese vegetable spring rolls with sweet chili sauce

Skewered Fresh Mozzarella, tomato, Proscuitto and basil

BBQ Party for Business School Graduate

Appetizers

Shrimp and chorizo empanadas

Pulled pork and caramelized onion quesadillas topped with salsa verde

Mini lamb burgers en croute with harissa mayonnaise and caramelized onions

Chilled tomato gazpacho in cucumber cups

Chicken and mango coconut kebabs

Grilled Dinner and Sides

Grilled garlic, sea salt and cracked pepper crusted jumbo shrimp and rosemary skewers with mango salsa

Grilled tenderloin and vegetable kebabs with chimmichuri sauce, olive tomato sauce and horseradish cream sauce

Penne pasta and creamy pesto salad with roasted asparagus, grated Asiago cheese and toasted pine nuts

Platter of grilled vegetables on a bed of greens served with balsamic vinaigrette

Dessert:

Bourbon glazed skewered pineapple and mango with sweet honey cream dip

Chocolate cake with chocolate butter cream frosting