*Our dazzling display of buffet style hors d’oeuvres serves 50 unless otherwise noted.

Cold Hors D’oeuvres

• Devilled eggs – 30.00
  classic or with smoked salmon mousse
• Bruschetta – 50.00
  choice of:
  grilled Portobello, pesto, and roasted red pepper
  sun dried tomato and three cheeses
  smoked shrimp and fresh mozzarella, caramelized onions, garlic drizzle chicken Florentine, herb garlic cream cheese
• Fresh fruit kabobs with yogurt dip – 35.00
• Party size sub or Silver Dollar size sandwich assortment – 35.00
• Poached shrimp-scallops tarragon canapés – 60.00
• Marinated feta cube with garlic, lemon, and herbs – 30.00
• Petite triple layer tea sandwich assortment – 40.00
• Seared scallops with crème friache and baby shrimp – 75.00
  additional charge for caviar
• Shrimp cock-tail shooters – 75.00
• Petite wrap – 45.00
  smoked chunky chicken salad
  roast beef and Havarti cheese

Hot Hors D’eourves

• Assorted baby quiche – 70.00
• Vegetable or pork egg rolls – 45.00
• Honey battered chicken drumettes – 50.00
• Duet of fried beef and cheese ravioli – 45.00
• Fried mozzarella cheese sticks – 45.00
• Savory Meatballs – 45.00
  sweet and sour
  BBQ
  marinara
• Shitake mushrooms spring rolls – 75.00
• Chicken wings – 65.00
  buffalo
  BBQ
  Asian teriyaki
• Rumaki: bacon wrapped scallops 75 bacon wrapped date or water chestnut – 55.00
• Trio Stuffed mushrooms – 45.00
  crab imperial
  smoked chicken and mozzarella
  Italian sausage and marinara
• Marinated London broil skewers – 75.00
• Gumbo brochettes with chicken, Andouille sausage, and shrimp – 75.00
• Quesadillas 75.00 Choice:
  Chicken, three cheese, scallions and chilies
  Smoked turkey, Havarti, and pear quesadillas
  Vegetable three cheese
• Black bean and cheese quesadilla rolls – 65.00
• Baked apple, sweet onion, and bleu cheese crepes – 70.00
• Roasted asparagus in Phyllo – 70.00
• Wild mushrooms palmiers – 65.00
• Flatbread with roasted tomatoes, kalamata olives, goat cheese, peppers – 65.00
• Grilled Salmon Vera Cruz flatbread – 75.00
• Shrimp and Crawfish boulettes – 75.00
• Mini Wellington: beef with duxelle or petite southwest chicken – 85.00
• Fondue – 75.00 Choice:
  Swiss with sausage, French bread, vegetables for dipping
  Crab and brie with pitas, vegetables for dipping
• Baked Brie en croute, French bread, red onion jam 55.00
• Baby Portobello Mushroom with Gouda, bacon, and scallions 65.00
• Gourmet sliders – 3.95 per person
  Angus beef tenderloin with caramelized onions and jack cheese
  Blackened salmon with asparagus and sun dried tomatoes
  Grilled turkey and Havarti with cranberry mayo

Cold Displays (mirrors and trays)

• Fresh sliced fruit with yogurt dip (serves approximately 40) – 75.00
• Fresh raw vegetable crudité, relishes, and dips (serves approximately 40) – 75.00
• Selection of domestic and imported cheeses-French bread/crackers (serves approximately 40) – 75.00
• Mixed nuts – 10.00 per lbs.
• Marinated antipasto vegetables (serves approximately 40) – 65.00
• Chilled gulf shrimp (approximately 50) with remoulade and cocktail sauces – 90.00
• Smoked salmon plank with appropriate accompaniments – 85.00
• Tortilla chips with salsa and queso dip – 29.00
• Fresh made potato chips with French onion or cucumber Dip – 29.00
• Nectarine-mozzarella brochettes with sweet raspberry balsamic drizzle – 49.00
• Sun dried tomato hummus with toasted pita chips – 29.00

Chef’s Carving Station

* minimum of 50 guests *one hour service

Beef : (serves approximately 50)

• Medium rare roast top round of beef – 375.00
• Prime Rib with Bordelaise sauce or Rosemary Jus and Horseradish sauce – 395.00
• Herb crusts roast tenderloin of beef – 425.00
  Served with béarnaise
• Honey roasted bone in country ham – 250.00
  Dijon/ maple mayo/ buttermilk biscuits
• Roasted breast of turkey – 250.00
  Cranberry-Orange Relish, Dijon Mustard and Natural Gravy
• Dry rubbed and smoked, roast loin of pork – 250.00
  Creole mustard/ BBQ sauce/