Crystal Garden

served on garlic crostini

with rosemary-lime mustard served on wheat toast points

stuffed with a spicy crab salad

served on crostini with melted provolone cheese

garnished with fresh chopped basil

accompanied by boursin cheese

accompanied by a peanut dipping sauce

filled with brie, papaya & green chilies

choice of beef or chicken

goat cheese and red pepper, chicken pesto, or "your favorite toppings

presented with a sweet & sour sauce

with halved cherry tomato garnish

topped with a dollop of cajun remoulade or stone ground mustard sauce

with a rosemary accented olive oil

topped with grilled shrimp garnished with cilantro

skewered on a rosemary sprig

wrapped scallops accompanied by a herb sauce

served atop a masa harina circle and adorned with chipotle crème fraiche & cilantro

stuffed in garlic and olive oil mushroom caps

wrapped tenderloin of beef brochettes

filled with cumin & coriander accented with mashed potatoes served with a fresh cilantro chutney

served with cocktail sauce & remoulade sauce

served with dipping sauces

assortment of imported & domestic cheeses accompanied by breads & crackers

assortment of imported meats & cheeses accompanied by foccacia, bread, & bread sticks

fresh slices of mozzarella layered on garden fresh plum tomatoes dressed with olive oil & fresh basil

with plum tomatoes & asiago cheese drizzled with a balsamic vinaigrette

with goat cheese crumbles, walnuts, & fresh raspberries combined with a raspberry vinaigrette

paired with a zesty lime vinaigrette

completed with a warm pancetta dressing

served with shredded asiago cheese & homemade croutons

topped with hearts of palm, tomato wedges, & blue cheese crumble matched with aged balsamic vinaigrette dressing

with a wild mushroom sauce

with dijonaise sauce

with a merlot sauce

on a bed of sauteed spinach with a tarragon whole grain mustard sauce

layered with fresh spinach, proscuitto, and provolone cheese served with a roasted red pepper & basil sauce

stuffed with spinach, roasted red pepper & mozzarella cheese served on cipriani sauce

(grilled boneless chicken breast with a reduced chicken stock combined with fresh basil, garlic pine nuts & a hint of crushed red pepper)

topped with a ginger & mirin glaze served on a bed of stir-fried shiitaki mushrooms

served with chive accented with beurre blanc

with potato and onion served with a lemon cracked black pepper sauce

topped with a lemon zest infused herb butter substitute lobster tail @ market price

encrusted with potato and onion served with a finished with a mango glaze paired with coffee roasted tenderloin of beef with guajilla chile sauce set on masa harina sope

with japanese miso

with oriental vegetables

(spicy red curry & coconut milk)

(creole smothered shrimp)

(topped with prosciutto & mozzarella in a sweet marsala sauce)

(char broiled mild italian sausage with roasted pine nuts, garlic and basil)

medallions in boursin cream

with fresh herbs

plain, garlic, horseradish, or herbed

on a bed of red pepper coulis

wrapped with carrot threads

with butter, garlic & fresh basil

sauteed squashes

on a pool of creme anglaise garnished with chocolate shavings

served with a chocolate and raspberry sauce

served with a raspberry sauce

served with a mandatory orange glaze

served with a mixed berry sauce

chocolate genoise layered with your choice of apricot or raspberry jam covered with dark chocolate ganache

vegetable crudite served with a variety of dips domestic and imported cheese display garnished with fresh fruit accompanied by assorted crackers and italian bread

pick two from the pasta selections uniformed chef to prepare certain pastas may be added

pick two from the carving selections assorted dinner rolls & foccacia served with butter rosettes

assorted cookies and brownies fresh sliced seasonal fruit freshly brewed coffee, decaf, & tea set with cream, sugar, and artificial sweeteners

(1 hour duration), pick three from the deluxe hors-d’oeuvres selections (our chefs will estimate quantities required at 6 pieces of hors-d’oeuvres per person)

variety of italian meats and cheeses & marinated and grilled italian vegetables accompanied by assorted crackers and italian bread insalata caprese

pick two from the pasta selections uniformed chef to prepare certain pastas may be added

pick two from the carving selections assorted dinner rolls & foccacia served with butter rosettes

variety of miniature pastries & petit fours fresh sliced seasonal fruit freshly brewed coffee, decaf, & tea set with cream, sugar, and artificial sweeteners

pick two from the salad selections

pick two from the pasta selections uniformed chef to prepare certain pastas may be added

pick one from the carving selections pick second from the carving selections or one from the entree selections assorted dinner rolls & foccacia served with butter rosettes

pick one from the starches selections pick one from the vegetables selections

variety of miniature pastries & petit fours freshly brewed coffee, decaf, & tea set with cream, sugar, and artificial sweeteners

(1 hour duration) pick three from the standard hors-d’oeuvres selections (our chefs will estimate quantities required at 4 pieces of hors-d’oeuvres per person) if items desired are from the “deluxe hors-d’oeuvres”, add $3.00 per person

pick two from the salad selections

pick two from the pasta selections uniformed chef to prepare certain pastas may be added

pick one from the carving selections pick second from the deluxe carving selections or one from the entree selections assorted dinner rolls & foccacia served with butter rosettes

pick one from the starches selections pick one from the vegetables selections

variety of miniature pastries and petit fours and tortes fresh sliced fruit freshly brewed coffee, decaf, & tea set with cream, sugar, and artificial sweeteners

served with red wine sauce and horseradish cream (serves 30 buffet/serves 45 reception)

with guajilla chile sauce (serves 30 buffet/serves 45 reception)

with sour orange accented oregano aioli (serves 30 buffet/serves 45 reception)

served with herbed mayonnaise and peppercorn gravy (serves 40 buffet/serves 60 reception)

served with a mustard & honey clove accented glaze (serves 40 buffet/serves 60 reception

served with a chive cream sauce and a roasted red pepper coulis (serves 30 buffet/serves 45 reception)

served with a sage mushroom gravy and herbed mayonnaise (serves 40 buffet/serves 60 reception)

served with a madeira wine sauce and an olive & artichoke mayonnaise (serves 30 buffet/serves 45 reception)

(serves 20 buffet/serves 30 reception)

(8 large racks), served with sause paloise and madeira demi glace (serves 25 buffet/serves 35 reception

served with horseradish cream and sauce poivrade (serves 50 buffet/serves 75 reception)

served with a tomato compote and a roasted garlic sauce (serves 30 buffet/serves 45 reception)

served with chipotle salsa and a pickled jalapeno creme fraiche (serves 50 buffet/serves 75 reception)

(narrow tubes)

(bow ties)

(wide tubes)

(corkscrews)

(three colored)

(chicken filled half moons)

(baked farfalle with ricotta cheese, fresh basil & spinach, topped with mozzarella cheese

baked rigatoni with italian sausage & roasted red peppers, topped with mozzarella cheese

includes house wine & domestic beer

smirnoff vodka, beefeater, bacardi, grants scotch, canadian club, jim beam, cuervo, & amaretto includes house wine, domestic & premium beer

ketel one, tanqueray, bacardi, dewar's white label, crown royal, jack daniels, sauza, & amaretto di saronno includes house wine, domestic & premium beer

grey goose, bombay sapphire, bacardi select, johnny walker black, crown royal, basil hayden bourbon, sauza commemorativo tequila, & amaretto di saronno includes house wine, domestic & premium beer

amaretto di sarrano, baileys', chambord, frangellico, goldschlager, grand marnier, kahlua, midori, rumplemintz, sambuca romana, tia maria, drambuie cordials may be included as an upgrade package of $4.00 per person, or based on consumption.

chardonnay, pinot grigio, merlot or cabernet sauvignon

chardonnay, merlot or cabernet sauvignon

champagne

prosecco

(lightly cooked fresh plum tomatoes with basil and a hint of garlic)

(classic tomato sauce accented with brandy, shallots & cream)

(reduced cream with parmesan cheese and a hint of garlic)

(tossed in extra virgin olive oil, fresh basil, oregano & garlic)

(imported plum tomatoes cooked with hearty flavors of garlic & basil)

(fresh basil, roasted pine nuts, and imported parmigianna combined with cream)

(tomato basil sauce accented with crushed red pepper, garlic & extra virgin olive oil)