Cocktail Reception & Dinner

Passed Hors d’oeuvres
(Select Eight)

Hot Hors d’oeuvres
Coconut Shrimp with Pineapple & Cilantro
Miniature Crab Cakes with Red Pepper Aioli
Scallop Lollipops
Crispy Vegetable Spring Rolls with Honey & Soy Dipping Sauce
Monterey Jack Cheese Quesadilla with Roasted Corn Salsa & Cilantro Sour Cream
Petite Potato Pancakes with Spiced Apple Compote & Chive Sour Cream
Vermont Goat Cheese Quiche
Spanakopita with Minted Yogurt Sauce
Baked Mushroom Caps with Wild Mushroom Duxelle
Individual Roasted Patty Pan Squash with Ratatouille
Chicken Samosas with Cucumber & Basil Yogurt Sauce
Beef Satay with Mongolian BBQ Sauce
Chicken Satay with Thai Peanut Sauce
Grilled Tenderloin of Beef Crostini with Horseradish Crème Fraiche
Chorizo Strudels
BBQ Duck Nachos with Chorizo & Smoked Paprika Aioli

Cold Hors d’oeuvres
Bruschetta with Plum Tomatoes, Parmesan Cheese & Basil
Seared Sesame Tuna Cucumber Julienne & Wasabi Tobiko
Taylor Bay Scallop Ceviche
Smoked Trout Canapé with Horseradish Cream & Roasted Beets
Salmon Tartar & Wakame Salad on a Cucumber Round
“BLT” Grape Tomato Filled with Arugula, Crisp Pancetta & Basil Aioli
Smoked Salmon on Pumpernickel Round with Dill Sour Cream
Carpaccio of Beef on Rye Toast with Green Peppercorn Aioli
Tropical Crab Salad on Endive Spears
Proscuitto, Goat Cheese & Pequillo Pepper on Brioche
Fresh Mozzarella, Olive Tapenade & Basil Crostini
Curried Chicken Salad in a Phyllo Cup

Cocktail Reception Stations
The Following Stations are Included During the Cocktail Reception Hour

The Marketplace

Crisp Vegetable Crudités
English Cucumbers, Breakfast Radishes, Pear Tomatoes, Endive Spears
Gorgonzola & Roasted Garlic Dips

Fresh Fruit
Golden Pineapple, Cantaloupe, Honeydew, Strawberries
Seasonal & Tropical Fruits

Imported & Local Cheeses
Brie, Provolone, Smoked Gouda, Dill Havarti, New York Cheddar, Vermont Goat Cheese
French Baguettes, Flatbreads & Crackers

Fresh Mozzarella, Tomato & Basil

Mediterranean Spiced Olives
Cerignola, Picholine, Kalamata & Nicoise

Grilled Vegetables with Balsamic Syrup
Zucchini, Yellow Squash, Eggplant & Asparagus

Pasta Station
(Select Two)

Penne a la Vodka
Proscuitto & Spring Peas

Rigatoni Siciliano
Eggplant, Tomato & Basil

Orecchiette
Wild Mushrooms & Porcini Cream

Farfalle
Classic Pesto with Toasted Pine Nuts

Hot Buffet
(Select Four)

Eggplant Rollatine with Marinara Sauce & Parmesan Cream

Prince Edward Island Mussels in a White Wine, Garlic & Herb Broth

Cornmeal Fried Calamari with a Spicy Marinara Sauce

Sautéed Breast of Chicken with Artichokes, Roasted Peppers & Kalamata Olives

General TSO’s Chicken

Chicken & Asian Vegetable Stir Fry with Steamed Jasmine Rice

Chicken Francaise with White Wine & Lemon

Tenderloin of Beef Tips with Wild Mushrooms

Hot & Sweet Italian Sausage, Peppers & Onions

Pork Scallopine & Wild Mushrooms in a Marsala Glaze

Arancini Siciliano
Italian Rice Balls filled with Peas, Mozzarella & Beef


Plated Dinner Service

Salad
(Please Select One)

Mixed Baby Greens
Lolla Rosa, Mizuna, Oak Leaf & Frisee
Tomatoes & Crispy Shallots
Spanish Sherry Vinaigrette

Traditional Caesar Salad
Garlic Croutons, Shaved Grana Padano & Parmesan Crisp

Roasted Red & Golden Beets with Vermont Goat Cheese
Frissee, Shaved Fennel & Candied Walnuts
Citrus Vinaigrette

Entrees
(Please Select Three)

Citrus Crusted Snapper Fillet
Creamy Polenta, Fennel & Tomato Confit
Caper Beurre Blanc
Pan Seared Nova Scotia Salmon Fillet
Rice Pilaf & Seasonal Vegetable
Lemon Beurre Blanc

Oven Roasted Frenched Breast of Chicken
Wild Mushroom Barley
Marsala Sauce

Roasted Sirloin of Beef Au Poivre
Twice Baked Potato & Seasonal Vegetable
Cabernet Demi Glace

Parmesan Crusted Frenched Breast of Chicken
Broccoli Rabe & Roasted Fingerling Potatoes
Thyme & Rosemary Scented Jus

Pan Roasted Pacific Cod Fillet & Spicy Jumbo Shrimp
Eggplant Caponata
Saffron & Caper Aiolis

Roasted Loin of Pork Stuffed with Dried Fruit & Chestnuts
Granny Smith Apples, Vidalia Onions & Savoy Cabbage
Calvados Sauce

Sliced Chateaubriand
Potato Gratin & Seasonal Vegetables
Cabernet Demi Glace

As an Alternative to the Above Listed Entrée Selections
You May Choose One of the Following

Entrée Duet Plates
(Please Select One)

Roasted Breast of Chicken & Grilled Tenderloin of Beef
Whipped Potatoes & Seasonal Vegetable
Rosemary Scented Demi Glace

Grilled Tenderloin of Beef with a Maryland Style Crab Cake
Asparagus & Whipped Potatoes
Merlot Demi Glace

Pan Seared Salmon & Sautéed Breast of Chicken
Confetti Rice & Baby Carrots
Roasted Lemon & Herb Butter

Herb Crusted Breast of Chicken & Sautéed Red Snapper Fillet
Artichokes, Roasted Tomatoes, Olives & Capers
Basil Scented Beurre Blanc

Dessert
Grand Colonial Custom Wedding Cake
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Chef’s Signature Petit Fours