SAMPLE MENUS

Scroll down to see sample items from our Hors D'Oeuvres, Continental Buffet, Carving Table, Salads, Entrees, Vegetables and Desserts menus.
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PASSING HORS D’OEUVRES

Hawaiian Chicken Kabobs
Skewered chunks of chicken breast, pineapple, green pepper, onion; basted in an Asian sweet and sour sauce

Franks and Dough
All beef Kosher-style hot dogs wrapped in puffed pasty dough – served with Dijon mustard

Potato Pancakes
Miniature replicas of traditional hand-grated potato “latkes” blended with onion and matzo meal and served with applesauce and sour cream

Vegetable Puffs
Sautéed and diced assorted fresh garden vegetables wrapped in puffed dough and baked to a golden brown – served with a honey mustard sauce and a beau monde sauce

Egg Rolls
Miniature spring roll skins filled with bok choy, Chinese cabbage, celery, carrot and Asian seasonings served with hot Chinese mustard and sweet and sour duck sauce

Potato Knishes
A blend of mashed potato, fried onion and seasonings baked in puffed dough until brown and crisp

Wonton
A crisp wonton skin filled with ground sirloin blended with Asian seasonings and served with plum sauce and Chinese mustard

Mozzarella Marinara
Bite-sized fried cheese balls baked in a tangy homemade tomato sauce

Salmon Dumplings
Fresh salmon marinated in soy sauce and ginger and steamed in bite-sized wonton wrappers

Beef Satay
Tender strips of seasoned beef broiled on skewers and brushed with hot peanut sauce

Chicken Yakatori Skewers
Tender chunks of chicken breast brushed with sweet Asian soy sauce and baked on skewers – served with a garlic duck sauce

Lumpia
A delicately seasoned blend of ground beef, celery, chopped onions and a hint of sweet relish, wrapped cigar-fashioned in an egg roll wrapper and deep fried until crisp – served with assorted dipping sauces

Vegetarian Quesadilla Cone
Flour tortillas layered and baked with jack and cheddar cheeses with mild green chiles and peppers and served with sour cream and homemade guacamole

Spanokopita
Filo dough stuffed with spinach, cheese and a blend of seasonings – folded into triangles, brushed with butter and baked until golden

Calzones
Italian pizza dough stuffed with ricotta, mozzarella and parmesan cheeses passed with spicy marinara sauce

Formaggio Ripiene
Fresh mushroom cups stuffed with a distinctive filling of ricotta cheese and Italian herbs – topped with parmesan cheese and baked until lightly golden

Poulet en Croute
Tender chicken breast with golden sautéed mushrooms in Madeira sauce and herb cheese folded in a light filo crust and baked until golden

Salmon Pirouettes
Chilled European cucumber slices stuffed with a delightful chilled salmon mousse

Miniature Taquitos
Corn tortillas filled with seasoned shredded chicken breast, rolled and deep fried until crisp and served with homemade guacamole

Mini Tacos
Bite-sized corn shells filled with spicy Mexican style beef and beans passed on a tray with red, green and yellow peppers filled with homemade salsa, guacamole and sour cream

Sesame Soy Chicken
Tender pieces of chicken breast marinated in a soy-sesame sauce and baked with fresh pineapple and water chestnuts served on a skewer

Mini Burritos
Mini flour tortilla stuffed with spicy beef and refried bean filling accompanied by homemade salsa, guacamole and sour cream in assorted colorful peppers

Mini Sea Puffs
Small, delicate golden puffs of fish mixed with sautéed celery, green onion seasoning – served in authentic sea shells with smaller shells offering tartar sauce and cocktail sauce

Papasitas
Miniature potato skins baked with jack and cheddar cheeses, then topped with sour cream and chopped black olives

Caviar Potatoes
Sliced cold boiled potato with a dollop of sour cream – topped with a spoon of chilled black caviar

Italian Meatballs
Small balls of ground sirloin, seasoned with Italian bread crumbs, oregano, basil and fresh garlic simmered in an authentic homemade marinara sauce

Stuffed Mushrooms
Button mushroom caps stuffed with a blend of fresh spinach, three cheeses, fresh garlic and herbs

Filet and Pepper Skewers
Seasoned filet mignon with Gouda cheese, red and yellow peppers on a skewer and brushed with a teriyaki glaze

Poached Pear and Brie Puff

Baby Artichokes
Stuffed with feta cheese and roasted garlic

Beer-Battered Fried Zucchini
Served with a horseradish ranch dipping sauce

Bruschetta (Seasonal)
A garlic-lover’s delight with tomatoes on toasted Italian bread

Beef Empanadas
Served with fresh salsa

Mini Pizza
Cheese and Turkey-sausage

Sesame Chicken Skewers
Served with a lemon shallot sauce

Chicken Sesame Cups
Cold Chinese chicken salad served in filo cups

Baby Beef Wellington
Served with a marsala dipping sauce

Potstickers
Seasoned chicken and vegetables steamed in a dumpling and served with plum sauce
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SELECTIONS TO BE SERVED ON A CONTINENTAL BUFFET

THE CARVING TABLE

SALADS

ENTREES

Boneless Chicken Breast Filet

Choice of sauces:
Marinara – Italian tomato sauce
Marsala – Cream, mushrooms, marsala wine, basil, garlic
Picatta – Lemon, capers, cream, Madeira wine
Dijon – Mustard, tarragon, cream, Madeira wine
Polynesian – Sweet and sour Chinese sauce
Mushroom – Cream, wine, mushrooms, herbs
Normandie – Cream, tart apples, brandy
Savoyarde – Tarragon, artichoke, white wine, parmesan cheese, mustard
Apricot – Walnut glaze
Cumberland – Blend of oranges, currant preserves, sherry and seasonings

Stuffed Chicken Breast
Cranberry-orange stuffing and lightly glazed
Stuffed with savory cornbread and herbs
Stuffed with rice and sautéed vegetables

Chicken Kiev
margarine, chives, breaded and deep fried

Chicken Florentine
spinach, cheese, garlic – served with a white sauce

Chicken Divan
broccoli, Muenster cheese, cream and herbs

Fresh Fish
dependent on availability

Choices:
Lake Superior White Fish – baked with shallots, mushrooms, cream, wine
Halibut
Salmon Filets – baked or poached or as Salmon Wellington with fresh spinach and goat cheese in puffed pastry
Sword Fish – baked with mushrooms, lemon and tomato

Prime Ribs of Beef

Roast Brisket of Beef
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VEGETABLE SELECTIONS

Fresh String Beans Almondine

Sautéed Zucchini with Dill

Stir Fry Broccoli Florets

Carrots Julienne with Lemon Peel

Baby Belgian carrots

Asian Broccoli Sauté

Cornflake Mashed Potato Croquettes

Orange-Sweet Potato Soufflé

Roasted Potatoes

Farfelle Pasta in Pesto Sauce

Savory Green Beans
sautéed with garlic, Shallots and herbs

Glazed Carrot Coins

Pasta a la Panna
light cheese sauce

Pasta Primavera
tossed with olive oil and julienne vegetables

Bowties
in light tomato and cream sauce

Whole New Potatoes
steamed in jackets

Baby Zucchini Boats
stuffed with peas and mushrooms

Stuffed Baked Potatoes

Fried Rice
Asian seasoning, soy sauce and water chestnuts

Rice Pilaf
Broth, tiny peas, slivered almonds, herbs

Cheese Potato Sticks
brushed with margarine, parmesan cheese and baked until crisp

Stuffed Summer Squash
small round green scooped squash – filled with pasta or herbed rice

Zucchini
stuffed with Italian tomatoes, herb croutons and grated cheese
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DESSERT SELECTIONS

Ice Cream Sundae

Assorted French Pastries

Fruit Sorbet

Lemon Ice with Strawberry Grand Marnier Puree

Flourless Chocolate Cake with Vanilla Ice Cream

Cheesecake

Chocolate Dipped Fruit

Peach Melba

Strawberry Chantilly
sponge cake soaked in liqueur with vanilla ice cream, chocolate sauce and dipped strawberry

Assorted Bakery Baskets

Florentine Cup
filled with French vanilla ice cream, sliced berries, whipped cream and a dipped strawberry

Profiteroles
puff pastry shell with vanilla ice cream and hot fudge sauce

Lemon Meringue Tarts
lemon mousse with strawberry Melba sauce glazed with Chambord

Macaroon Delight
almond macaroon crust – vanilla ice cream – assorted fresh berries – whipped cream – shaved chocolate

Mini Dessert Table
Ice cream sundae bar – pastries – fresh fruit display (layer cakes and pies substituted when fruit not available)

Irish Coffee Bar and Around-the-World coffees