• Hors D’ oeuvres

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    Petite Lump Crabmeat Eclair with Lemon Dill Mascarpone
    Petite Shrimp Eclair with Cocktail Cream Cheese
    House Smoked Trout on a Toast Point with Raifort Sauce
    Nova Salmon Canape with Cream Cheese, Capers and Dill
    Grilled Jumbo Sea Scallop with Black Bean Sauce and Pickled Ginger
    Petite Pastry Shell filled with Curry-Crab Salad
    Seared Ahi on a Wonton Crisp with Wasabi & Toasted Sesame Seeds
    Blackened Salmon Skewer with Remoulade
    Parmesan Crusted Sea Scallop with Roasted Red Pepper Beurre Blanc
    Southwestern Lobster and Corn Fritters with Chipotle Aioli
    Chilled Lobster Canape with Sauce Louis and Chives
    Crab Stuffed Artichoke Bottom with a Bearnaise Sauce
    Crispy Panko Crab cake with a Tarragon Caper Tartar Sauce
    Clams Casino or Oysters Rockefeller


    Spicy Chicken and Black bean Empanada with Creme Fraiche
    Steak and Onion Empanada with Pico de Gallo
    Petite Corn Shells with Buffalo Chili and Queso Fresca
    Duck & Onion Taquito with Avocado Cream
    Mango, Red Onion and Brie Quesadilla
    Roasted Red Potato with Chorizo, Salsa and Cheese

    Stuffed Mushrooms

    Spinach and Feta
    Blue Crabmeat with Bearnaise
    Wild Mushroom and Brie
    Gorgonzola, Asiago and Asadero Cheese
    Escargot with Garlic, Red Wine, Shallots and Butter
    Spicy Italian Sausage with Aged Cheddar

    Savory Pastries

    Fillo Purses with Smoked Turkey and Caramelized Onion
    Traditional Spanakopita
    Fillo Triangles with Ricotta, Feta and Kasseri Cheeses
    Wild Mushroom Savories
    Pastry Puffs with Artichoke Hearts and Bleu Cheese
    Mini Vol-a-Vent with Curry Chicken Salad or Smoked Salmon Mousse
    Petite Moroccan Bisteeyas with Chicken, Egg and Exotic Spices

    Kabobs and Skewers

    Chicken or Beef Satay Skewer with Spicy Thai Peanut Sauce
    Indian Tandoori Chicken Skewer with Raito Sauce
    Marinated Lamb Kabob with Cilanto Chutney
    Blackened Filet of Beef with Gorgonzola Cream Sauce or Bearnaise
    Garlic & Basil Marinated Chicken with Tomato Coulis
    Teriyaki Chicken Skewer with Ginger-Soy Glaze
    Hibachi Steak Kabob with Orange Tamari Sauce
    Bacon Wrapped Scallop Kabob
    Skewered Lamb Chop with Mint Sauce
    Poached Pear with Gorgonzola Cream

    Dim Sum

    Shrimp or Crab Shu Mei with Spicy Chili-Soy Sauce
    Kalua Pork, Chicken or Beef Gyoza with Tamari Sauce
    Miniature Buns filled with BBQ Chicken or Pork
    Traditional Egg rolls with Chicken, Shrimp or Pork; Spicy Mustard
    California Rolls with Wasabi & Pickled Ginger
    Crab & Cream Cheese Fried Wontons with Duck Sauce
    Crispy Spring Rolls with Thai Ginger Sauce
    Crispy Cocoanut Shrimp with Mango Ginger Glaze

    Traditional Favorites

    Classic Rumaki
    Water chestnuts wrapped in Bacon
    Sugar Dates wrapped in Bacon
    Veal Meatballs in Peppercorn Cream Sauce
    Swedish Meatballs
    Gorgonzola Stuffed Meatballs
    Roasted Red Potatoes stuffed with Boursin or Sour Cream & Caviar
    Stuffed Cherry Tomatoes with Smoked Oyster or Herb Chevre
    Cucumber-Brie Canape
    Pimento Stuffed Olives wrapped in Cheddar Pastry
    Petite Quiche: Snow Crab, Spinach & Red Pepper or Classic Loraine
    Sweet Melon wrapped in Prosciutto
    Stuffed Belgian Endive with Curry Crab Salad or Cranberry Chicken Salad
    Smoked Duck Breast Canape with Vidalia Onion Confit and Cumberland Sauce
    Grilled Plum Tomato and Feta Bruschetta
    Roma Tomato, Mozzarella and Basil Bruschetta
    Sauteed Foie Gras with Caramelized Onion and Merlot Sauce
    Truffle Mousse on a Toast Round with Chives
    Crispy Polenta Triangles topped with Tomato-Rosemary Coulis
    Wild Mushroom Risotto Cakes topped with Double Devon Cream
  • Party Trays and Displays

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    A Mascarpone Cheese Torte layered with Fresh Basil Pesto; Standard Cracker Basket (1)
    A Gorgonzola Cheese Torte with Standard Cracker Basket (1) and Grapes
    A Tray of Imported and Domestic Cheeses served with Cracker Basket (1) and Grapes
    Domestic Cheese Tray with Cracker Basket (1)
    Assorted Artisan Cheeses and Homemade Pates with Crostini
    Standard Cracker Basket ( 200 Crackers)
    Gourmet Crackers, Crostini & Crisps (100)
    Grilled Tuscan Vegetable Platter
    Make Your Own Bruschetta Platter with Crostini (100)
    Market Display of Fresh Vegetables with Dip (Two Tier)
    Bronzed Salmon Side (or Poached)
    Shrimp Platter presented on Ice Blocks with Cocktail Sauce and Lemon Wedges
    Mexican Terrine with Assorted Chips
    Artichoke Dip with Cracker Basket (1) & Chips
    Seafood Fondue with Garlic Toast (75)
    Country Pate with Black Bread and Ravigote
    Gourmet Cocktail Sandwiches
    Fresh Fruit Cascade (2 Tier)
  • Appetizers

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    Chilled Gulf Shrimp presented on a Chiffonade of Red Leaf Lettuce with Confetti Peppers, Port Grilled Pears and Champagne Vinaigrette
    Traditional Shrimp Cocktail served with Cocktail Sauce and Lemon Wedges
    Cajun Seared Ahi on a Nest of Sticky Rice with Wasabi & Pickled Ginger
    Parmesan Crusted Jumbo Sea Scallops on Crispy Polenta with Roasted Red Pepper Cream Sauce
    Steamed Manila Clams in Court Bouillon with Garlic Toast
    Baked Emerald Mussels with Roasted Peppers, White Wine and Asiago Cheese
    New Orleans Andouille Jambalaya with Blackened Prawns and Watercress
    Petite Back fin Crab cakes served on a Bed of Field Greens garnished with Golden Tomatoes, Cucumber Cartwheels and Remoulade Sauce
    Poached King Salmon with Dill Sauce and Japanese Cucumber Salad
    Our Homemade Veal, Duck & Pistachio Pate served with Pumpernickel Toast Points, Cornichon, Diced Red Onion and Creamy Caper Ravigote
    Galantine of Duck on a Bed of Field Greens garnished with Grilled Young Asparagus, Beefsteak Tomatoes and Blackberry Vinaigrette
    Classic Carpaccio
  • Salads

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    Assorted California Greens with Rustic Bleu Cheese, Candied Walnuts and Grilled Port Pears tossed in a Honey-Balsamic Vinaigrette
    Classic Seafood Louis - Romaine topped with Chilled Gulf Shrimp, Lump Crabmeat, Asparagus, Sliced Egg and Hearts of Palm finished with Traditional Sauce Louis
    Lobster Louis - Fresh Poached Lobster presented on a Chiffonade of Red Leaf Lettuce with Golden Tomatoes, Cucumber Cartwheels and Asparagus; Traditional Sauce Louis
    Classic Caesar Salad presented in a Parmesan Shell with Croutons, Anchovies and Shredded Locatelli Cheese
    A Romaine Salad with Mandarin Oranges, Raspberries and Almonds tossed in a Blackberry Vinaigrette
    Mixed Greens with Julienne Red Pepper, Bean Sprouts, Shredded Carrots, Baby Corn and Crispy Fried Noodles; Toasted Sesame Vinaigrette
    A Romaine Red Leaf and Spinach Salad with Plum Tomato, Cucumbers and Croutons tossed in a Champagne Vinaigrette
    Mixed Greens with Roasted Peppers, Kalamata Olives, Feta Cheese, Plum Tomato and Cucumbers tossed in a Greek Vinaigrette
    A Fan of Mango and Papaya presented over Frisse and Drizzled with a Passion fruit Vinaigrette
  • Entrees

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    A Grilled Boneless Chicken Breast on a Bed of Wild Rice Pilaf topped with a Mango Veloute and Tropical Salsa
    A Parmesan Crusted Chicken Breast topped with a Roasted Red Pepper Cream Sauce
    A Paneed Breast of Chicken topped with Blackened Prawns, Lump Crabmeat and a Spicy Creole Sauce
    Stuffed Boneless Chicken Breast with Spinach, Feta Cheese and Pine nuts; topped with Bechamel Sauce. Chicken Breast Roulades stuffed with Artichoke Hearts, Shitake Mushrooms and Sun-Dried Tomatoes; topped with Sun-Dried Tomato Pesto
    Grilled Boneless Chicken Breast stuffed with Prosciutto and Fontina Cheese; Topped with a Creamy Garlic & Asiago Cheese Sauce
    Teriyaki Marinated Chicken Breast, prepared on the Char Grill, garnished with a Grilled Pineapple Slice, Pickled Ginger and Sesame Ginger Sauce
    Sauteed Boneless Duck Breast flamed in Grand Marnier and finished with Caramelized Onions and a Bigarade Sauce
    Roasted Game Hens stuffed with Wild Rice and Tropical Fruits.
    Roasted Garlic Crusted Filet of Beef, sliced in Medallions, topped with a Gorgonzola Mushroom Sauce
    Classic Steak Diane - Tenderloin Steaks with Pomerey Mustard and Worcestershire Sauce flamed in Cognac and topped with a Merlot Sauce
    Grilled Filet of Beef finished in Cognac, Green Peppercorns and Cream
    Char Grilled Rib Eye served over a Red Potato Hash and topped with a Garlic Balsamic Glaze
    Tender London Broil, marinated on Olive Oil, Garlic, Red Wine and Soy, seared on the Char Grill and Thinly Sliced. Classic Bordelaise Sauce
    Frenched Lamb Racks marinated in Garlic, Rosemary and Red Wine. Char Grilled and Topped with a Madeira Sauce
    Classic Rack of Lamb crusted in Pomerey Mustard and Panko Bread Crumbs. Lamb Chops marinated in Olive Oil and Moroccan Spices topped with a Homemade Olive Tapenade
    Lamb Shanks slowly simmered with Tomato, Garlic and Stock.
    Served over A bed of Ratatouille
    Lamb Loins encased in a Pate of Spinach and Pine nuts topped with A Zinfandel and Caramelized Onion Sauce
    Roasted Pork Tenderloin sliced in Medallions and topped with Brandied Apples, Onions and Cream
    Char Grilled Chili Rubbed Pork Chops topped with Mango, Papaya & Guava Salsa
    Double Pork Loin Chop stuffed with an Apple-Walnut Stuffing and topped with A Dried Cherry, Port and Cream Sauce
    Parmesan Crusted Veal Scaloppini flamed in Marsala and finished in A Red Wine and Shitake Mushroom Demi Glaze
    Tender Veal Cutlets sauteed with Lemon, White Wine and Capers.
    Grilled Veal Chop topped with Sauteed Shitake and Chanterelle Mushrooms. Drizzled with Forestierre Sauce
    Classic Veal Saltimbocca with Prosciutto and Mozzarella
    Veal Osso Buco alla Milanese
    Fresh Northwest Salmon char broiled with Bearnaise or Poached with Cucumber Dill Sauce
    Potato Crusted Hawaiian Mahi Mahi or Ono griddled and topped with A Choron Sauce
    Chilean Sea Bass prepared on the Char Grill and topped with a Blackberry Beurre Blanc
    Blackened Swordfish Steak with Artichoke Hearts, Lemon, Capers and Chardonnay
    Baked Dover Sole stuffed with Shrimp, Lump Crabmeat and Cream Cheese
    Back fin Crab Cakes served over shaved country ham and topped with Bearnaise
  • Desserts

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    Our Homemade Chocolate Decadence served with a Raspberry Cognac Sauce and Topped with Whipped Cream
    Baileys Chocolate Mousse presented in a Chocolate Shell garnished with Chocolate Shavings and Fresh Berries
    Our Chambord Chocolate Cheesecake served with Creme Anglaise and Whipped Cream (Other Flavors also available)
    Classic Zabaglione - Assorted Fresh Berries served in a Sherry Cream Sauce and Topped with Whipped Cream
    Deep Dish Apple Pie topped with Vanilla Ice Cream and Grated Chocolate
    Our Homemade Apple-Peach Crisp served Warm with Hard Sauce
    New Orleans Bread Pudding topped with Irish Whisky Sauce
    Warm Pecan Tart with Whipped Cream
    Classic Cherries Jubilee or Bananas Foster, prepared at the buffet, Served over Ice Cream
    Hazelnut Genoise layered with Raspberry Coulis and Dark Chocolate Mousse
    Melting Lemon Moments served in a Chocolate Shell
    An Assortment of Fresh Pastries including Eclairs, Cream Puffs, Lemon-Berry Bars, Hello Dollies, Mini Tartelletes and Party Cookies (3/pp)
    Traditional Tiramisu with Hazelnut Cream and Shaved Chocolate
  • Luncheon Buffet’s

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    The WestWood

    Rare Roast Beef presented on Crusty Rolls Served with a Tangy Horseradish Sauce
    Char-grilled Boneless Chicken Breast Topped with a Dijonaise Sauce
    Our Homemade Rice Pilaf with toasted Orzo
    A Beautiful Cascade of Fresh Fruits and Berries
    A Mixed Green Salad with Plum Tomatoes, Cucumbers and Croutons served with a Choice of Dressings

    The Elegant Luncheon Buffet

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    A Selection of Gourmet Sandwiches including Honey Ham with Muenster, Herb Turkey, Chicken Salad with Grapes and Grilled Tuscan Vegetable
    An Assortment of Homemade Quiche including Spinach-Red Pepper, Ham & Cheese and Chicken with Green Chili
    Traditional Eggs Benedict
    Sherry Chicken with Water chestnuts and Scallions
    Chilled Poached Salmon with Dill Sauce
    Chicken Marsala
    Sliced Top Round of Beef with Merlot Sauce
    Grilled Pork Loin Chops with Mango Salsa

    Select 3 ….

    Our Homemade Red Potato Salad with Dill
    A Beautiful Display of Fresh Fruits & Berries
    Al Dente Penne Pasta Salad
    Rice Pilaf with Toasted Orzo
    Rotini Marinara
    Field Greens Salad with Balsamic Vinaigrette
    Caesar Salad
    Bagels with Smoked Salmon & Cream Cheese
    Assorted Fresh Muffins and Croissants
    Bread Display with Butter
  • Dinner Buffets

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    Entrees (Select Two)

    Rare Roasted Prime Ribs of Beef Carved at the Buffet with Merlot Sauce
    Char-Grilled London Broil in a Ginger-Soy Marinade
    Rare Roasted Filet of Beef with Bearnaise or Bordelaise
    Char-Grilled New York Strip with Cognac, Peppercorns and Cream
    Rare Roasted Round of Beef with Rosemary Au Jus and Horseradish Sauce
    Grilled Veal Chop with Forestiere Sauce
    Roast Leg of Lamb with Madeira Sauce
    Roasted Pork Loin with Brandied Apples, Onions and Cream
    Koloa Style Pork Loin with a Ginger-Tamari Glaze
    Jamaican Style Pork Tenderloin with Caramelized Onions
    Chilled Poached Salmon Fillets with Dill Sauce
    Bronzed Salmon Fillets with Remoulade
    Char-Grilled Salmon Fillet with Bearnaise
    Parmesan Crusted Halibut with Tomato Confit
    Macadamia Crusted Mahi Mahi or Ono with Cocoanut-Curry Sauce
    Shrimp and Scallop Kabobs
    Shrimp, Scallops and Snow Crab in Sherry-Cream Sauce
    Griddled Crab cakes with Ravigote Sauce
    Broiled Lobster Tail with Drawn Butter and Lemon Wedges
    Oriental Stir Fry with Shrimp and Scallops
    Hawaiian Style Orzo with Rock Shrimp
    Parmesan Crusted Chicken Breast, flamed in Marsala, with Mushroom Sauce
    Broiled Chicken Breast topped with Mango Veloute and Tropical Salsa
    Chicken Roulades with Artichoke Hearts, Mushrooms and Sun-Dried Tomatoes
    Bronzed Chicken Breast with Remoulade Sauce
    Parmesan Crusted Chicken Breast with Tomato Confit
    Macadamia Crusted Chicken Breast with Cocoanut-Curry Sauce
    Chilled Chicken Breast stuffed with Spinach Souffle; Ravigote Sauce
    Mediterranean Style Penne Pasta
    Bowtie Pasta, Chicken, Caramelized Onions and Broccoli in Asiago Cream
    Rainbow Tortellini in a Tomato-Cream Sauce with Shaved Locatelli
    Veal, Chicken and Spinach Cannelloni with Marinara & Bechamel
    Classic Pasta Primavera

    The Silver Buffet

    Rare Roasted Prime Ribs of Beef, Carved at the Buffet, served with Rosemary Au Jus and Horseradish Sauces
    Parmesan Crusted Boneless Chicken Breast topped with a Savory Mushroom Sauce
    Our Homemade Rice Pilaf with Toasted Orzo
    A Melange of Fresh Seasonal Vegetables Sauteed with Herbs
    A Romaine, Red Leaf and Spinach Salad with Mandarin Oranges, Almonds and Raspberry Vinaigrette
    A Display of Crusty Hard Rolls, Petite Croissants and Rustic Breads with Butter

    The Gold Buffet

    Rare Roasted Filet of Beef, carved at the Buffet, served with a Wild Mushroom, Peppercorn & Cream Sauce
    Bronzed Fresh Salmon Fillet topped with Fresh Basil Pesto and Toasted Pine Nuts
    Rosemary Roasted Potatoes
    Fresh Steamed Asparagus with Lemon Butter
    A Classic Caesar Salad
    A Display of Crusty Hard Rolls, Petite Croissants and Rustic Breads with Butter
  • Appetizer Buffets

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    The Ritz

    A Rare Roasted Round of Beef, carved at the buffet, served with Cocktail Rolls and Condiments
    Our Signature Antipasto Platter including Grilled Tuscan Vegetables, Gorgonzola Cheese Torte, Crudites. Salami, Capicola, Prosciutto, Fresh Mozzarella, Ages Provolone and sliced Baguettes
    A Topiary of Fresh Fruit Kabobs served with a Spiced Yogurt Sauce
    Spicy Chicken Empanadas with Pico de Gallo and Sour Cream
    Roasted Red Potato Halves filled with Boursin
    Steamed Shrimp Shu-Mei with Tamari and Pickled Ginger

    The Perfect Touch

    An Assortment on Gourmet Cocktail Sandwiches including Rare Roast Beef with Boursin, Honey Ham & Muenster, Grilled Vegetable with Pesto and Herb Turkey Breast with Provolone presented on Petite Rolls and Croissants with Condiments
    A Three Tier Display of Market Vegetables served with Dip
    Tender Asparagus Spears wrapped in Cho-Cho Beef
    Our Homemade Shrimp and Crab Eclairs filled with Mascarpone
    Red Pepper and Leek Tartelettes in a Cheddar Pastry
    A Sun-Dried Tomato and Goat Cheese Torta with Sliced Baguettes
  • International Stations

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    Dim Sum - 2 Shrimp Shu-Mei, 2 Gyoza and 1 Egg roll or California Roll per person
    Little Italy -Choice of 2 pastas prepared at the Buffet. Assorted Antipasti and Bread
    A Taste of India - Chicken Curry, Basmati Rice, 2 Samosas and 2 Pakoras
    Old Mexico - Assorted Quesadillas, 2 Taquitos, Mexican Terrine and Assorted Chips
    Mardi Gras - Shrimp & Sausage Jambalaya, Blackened Chicken Strips and Baguettes
  • Sautee Stations

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    Tequila Lime Shrimp - Jumbo Gulf Shrimp sauteed with Confetti Peppers, Garlic and Butter. Finished with Tequila and fresh Lime.
    Steak au Poivre - Filet of Beef Medallions with Green Peppercorns finished with a Brandy-Cream Sauce.
    Mini Reubens - Made the traditional way with Shaved Corned Beef, Sauerkraut, Russian Dressing and Swiss on mini Rye.
    Baby Clams and Green Lip Mussels steamed in White Wine, Garlic, Scallions and Fennel. Served with Garlic Toast.
    Macadamia Crusted Chicken Strips finished in a Thai Coconut-Curry Sauce