These are the hardest parties to cost because there are so many different
appetizers to chose from, at such differing ingredients, and labor cost.
However I would be glad to put together a custom quote for you. As an
*Gourmet Cheese Platter, Vegetable Crudite`, Fresh Fruit platter w/ melon
Swans, Spicy Sausage/ Crab stuffed mushroom, Citrus Chicken skewers w/
Simpler, or more extravagant menu’s w/ Pasta stations or
Flambé` stations can be arranged. Buffets or Passed.
The preparation is always eye-catching and delicious.
Summer Nut Salad w/ Raspberry vinaigrette, Caesar salad, Shepherd greens
w/ Goat cheese, par tomatoes served w/ Balsamic Vinaigrette, Spinach salad,
w/ blue cheese
Assorted steamed or sautéed w/ Butter or light garlic Butter, Green
beans almondine, Snow peas & Mushrooms
*** Marinated Grilled vegetables
***Baby vegetables w/ Orange Zest butter *** Add $ 1.50/per.
Rice / Potatoes / Pasta’s
Rice Pilaf, rice Provincal, Seasoned rice
Wild rice medley
Potatoes Anna, Potatoes Augratin, Rosemary Red potatoes, Garlic parsley
red rose potatoes, Phil's Yukon Green Chili Gratin, Garlic mashed potatoes,
Pastas: Alfredo, Pesto, Herb butter, spinach tomato cream, etc.
* Chicken Styles: Picatta, Marsala, Rosemary, Lemon tyme,
Herb, Parmesan, Cajun, Honey Dijon, teriyaki
* Beef styles: Stanton’s Marinated ,Tri –Tip
Carving station, Teriyaki, Mushroom au jus, Bergunion, Cream peppercorn
* Seafood styles: Salmon , Mahi, Lemon herb, Pico de
gallo, picatta, Almond butter, Cajun.
Chicken: Stuffed w/ Garlic ricotta, Cordon bleu,
Florentine, Chianti` chicken w/ wild mushroom sauce
Beef: Garlic rubbed Tenderloin w/ choice of
Béarnaise sauce or Au Pouv (peppercorn sauce) Stilton Blue deme`
glaze sauce, wild mushroom sauce. Beef Wellington, Prime rib, New York
Lamb: Herb crusted loin w/ raspberry puree,
Spring Lamb rack w/ Mint Jelly.
Pork Tenderloin: Roasted garlic cream, Honey
Seafood: Sea bass, Salmon, Halibut, etc.
Burr Blanc, lemon, Wild Berry Puree, En Cruet`(Puff pastry), Scampi Flambé`