Butlered Hors d'Oeuvres

~Caviar on Gaufrette Chips with Crème Fraîche and Chives
~Miniature Shrimp or Crab Corn Fritters with Cajun Dipping Sauce
~Miniature Salmon or Crab Cakes with Parsley Sauce
~Ratatouille & Feta Cheese or Stilton Mousse with Bacon in Gougère
~Baby Redskin Potatoes Filled with Jumbo Lump Crabmeat with
   Roasted Red Pepper Sauce
~Artichoke & Red Pepper Puffs
~New Zealand Lamb Chops with Orange-Pecan Barbecue Sauce
~Miniature Traditional Potato Pancakes with Crème Fraîche and Chives
   or with Julienne of Smoked Salmon
~Palmiers with Sun-Dried Tomato, Pepperoni & Fennel
~Gaufrettes with Smoked Trout & Lemon-Cracked Pepper Cream
~Grilled Marinated Shrimp with Spicy Remoulade
~Spinach or Mushroom-Stuffed Phyllo Triangles
~Grape Leaves Stuffed with Lamb & Pine Nuts
~Assorted Sushi Rolls
~Jumbo Shrimp with Cocktail Sauce
~Assorted Miniature Quiches

Stationary Items

~Platter of Assorted Baked Oysters (Rockefeller, Provencal & Casino)
  on Bed of Coarse Salt
~Baked Wheel of Brie with Sautéed Almonds, Garlic & Fresh Herbs Served
  with Baguette Slices
~Herbed Biscuits with Country Ham & Whole-Grain Mustard or Roast
   Turkey Breast, Watercress & Cranberry Mayonnaise
~Sliced Filet of Beef with Silver Dollar Rolls, Green Peppercorn Sauce &
   Horseradish Mousse
~Grilled Sides of Salmon with Cucumber-Dill Sauce or Seasonal Fruit Salsa
~Hot Crab-Artichoke-Jalapeño Dip with Toasted Pita Chips
~Imported Cheese Display with Crackers & Fresh Fruit
~Domestic Chunk Cheese Display with Crackers & Fresh Fruit
~Crudites Display Including Asparagus & Jicama with Variety of Gourmet Dips
~Antipasti Platter with Assorted Italian Meats, Cheeses &
   Marinated Vegetables
~Grecian Platter with Hummus, Feta Cheese, Red Onions, Cucumber,
   Marinated Roasted Peppers, Assorted Olives & Pita Bread

Crostini Station with Choice of Toppings:

Parmesean-Pesto Souffle, Roasted Eggplant-Walnut Spread, Sun-Dried Tomatoes and Chevre, Wild Mushroom Pate, Roasted Garlic Tapenade Souffle, Proscuitto & Fresh Basil Pate, Roasted Red Pepper Parmesean Souffle, Brandied Chicken Liver Pate, Roasted Garlic Dip, Salmon Spread with Cucumber and Dill, Spinach and Gruyere Dip

~Trays of Tiny Sweets and Miniature French Pastries
~Chocolate Dipped Miniature Fruit Skewers
~Fresh Fruit Skewers

Brunch

Whether served or buffet,
here are some menu suggestions.
An omelet or crepe station might provide the focal point for your brunch.

~Smoked Salmon, Chive &
   Cream Cheese Omelets
   Brioche Loaf Savarin
   with Blueberries

~Crabmeat Tart
   Almond-Honey Crusted
   Baked Ham
   Glazed Orange Muffins
   Fruit Compote au
   Grand Marnier

~Baskets of Strawberries with Crème Fraîche
   Tartlets with Scrambled Eggs & Caviar
   Smoked Norwegian Salmon
   French Toast Brioche
   Sautéed Winter Fruits

~Fresh Basil & Tomato Strata
   Crèpes Filled with Chicken, Green Grapes and
          Brandied Mushroom Creme Sauce
   O'Brien Potatoes
   Smoked Sausages - Mixed Grille
   Croissants, Scones, Muffins & Bagels
   Compound and Fruit Butters
   Sliced Fruit Display

~Shrimp & Cheese Flan
   Wild Mushroom Ragoût on Toast Points
   Sliced Filet of Beef with Complimentary Sauces
   Pepper & Onion Fritata
   Fresh Fruit Display
   Brioche & Croissants
   French Pastries

~Blini with Three Caviars and Sour Cream
   Cold Poached Salmon with Avacado Cream
   Orzo with Lemon Pesto
   Bouquetiere of Asparagus with Pimento Garnish
   Seeded Soft Rolls
   Compote of Summer Fruits

Bellinis (champagne and white peach puree) are a delicious accompaniment.

Luncheon

Guests may be greeted with wine and passed hors d'oeuvres before being
seated for the luncheon.

~Butternut Squash Soup with Lime
   Chicken Breast Marsala
   Saffron Risotto
   Green Beans with Walnuts and Shallot Butter
   Radicchio, Arugula & Bibb Lettuce with Balsamic Vinigrette

~Crab Mousseline in Artichoke Bottoms
   Veal Piccata
   Gnocchi à la Romaine
   Grilled Marinated Asparagus
   Mixed Green Salad with Fennel and Chives

~Asparagus and Avgolemono Soup
   Boneless Breast of Chicken with Savory Stuffing & Rosemary Sauce
   Herbed Farfalle
   Sugar Snap Peas
   Red and Green Endive Salad with Walnuts and Saga Bleu Cheese

~Vegetable Terrine with Tomato Coulis
   Poached Norwegian Salmon with Sorrel Sauce
   Puree of Celery Root
   Braised Kale
   Salad of Fancy Greens with Brie

~Potato-Leek Soup
   Veal Roast with Shallots and Fines Herbs
   Tournéed Baby Vegetables
   Roasted New Potatoes with Rosemary
   Boston Lettuce with Hazelnuts, Avocado and Creamy Raspberry Vinaigrette

~Seafood Terrine with Sour Cream Dill Sauce
   Chilled Fillet of Beef with Mustard Peppercorn Sauce
   Couscous Timbale
   Spinach Stuffed Tomato
   Cold Asparagus with Lemon Vinaigrette

Buffets

A buffet may be informal, with guests serving themselves froma buffet line or food stations, then seating themselves at small, casual tables.

For a more formal buffet, seating may be designated and servers may pre-plate the food on the buffet line.

Butlered hors d'oeuvres may precede a buffet luncheon or dinner. In another buffet variation, aportion of the meal (such as the salad) may be pre-plated and pre-set at the dining tables with the main course served buffet style.

Butlered Hors d'oeuvres
see our "Hors d' oeuvres" list for suggestions

Pasta Stations
~Tortellini with Sun-dried Tomato Cream Sauce
~Linguine with Smoked Salmon, Fresh Tomatoes, Olive Oil and Basil
~Fettuccine with Asparagus, Fresh Chives and Goat Cheese
~Penne with Grilled Portobello Mushrooms and Aioli Cream Sauce
   Garnished with Tomato Concassé
~Spaghettini with Bay Scallops, Roasted Red Peppers and Pine Nuts

Grilling Stations
~Lime Marinated Swordfish Skewers
~Chicken Skewers with Lemon Infused Marinade and Fresh Herbs
~Lamb Kebobs with Roasted Eggplant Dip
~Marinated Grilled Vegetable Skewers

Salad Stations
~California Greens with Spiced Nuts, Fruit, Choice Cheese &
   Balsamic Vinaigrette
~Classic Caesar Salad with Garlic Croutons
~Antipasti Display with Marinated Vegetables
~Grecian Platter

Rustic Italian Breads, Baguettes, Foccacia, Salt Sticks, Lavosh

~Whole Smoked or Roasted Turkey carved table side served
  with Cranberry Mayonnaise and Dijon Mustard

~Baked Almond Crusted or Fresh Ham served with
  warm Banana Salsa or Apricot Mustard and Assorted Mustards

~Roasted Loin of Pork, Rosemary Leg of Lamb or Top Round Veal
  with accompaniments

~Salmon en Croute whole, boned Norwegian Salmon baked
  with dilled scallop mousse

Sit-down Dinners

Appetizers
~Ceviche of Jumbo Shrimp on a Bed of Cilantro/Cucumber noodles
  with Mesclun greens and Lime/Honey Vinagrette
~Pecan-Smoked Trout with composed greens, Jack Daniel's
  mustard vinaigrette with fresh trout roe and pickled melon
~Carpaccio of Buffalo with Chanterelle mushrooms marinated in a
   thyme vinaigrette with a saffron orzo and fines-herbes Arugula oil
~Smoked Goose with Currant Relish, Sliced Melons, composed greens
  and baby currant tomatoes

Entrees
~Pierred Breast of Chicken Stuffed with a Wild Mushroom Farce with
  a natural chicken demi-glace, accompanied by batonnet of root vegetables
  and chive-whipped potatoes.
~Grilled Fillet of Beef with a morel mushroom/beef demi-glace accompanied
  by Dauphinoise Potatoes stuffed with Portabello mushrooms and roasted
  baby carrots in thyme butter.
~Pink Peppercorn and Mustard Seed crusted Tenderloin of Beef, seared and
  served with a cognac demi-glace accompanied by a Potato/Leek Gratin and
  Roasted Asparagus with Beurre Noisette.
~Herb Roasted Halibut on a bed of braised fennel with saffron basmati rice
  timbale and sauteed broccoli-rabe with pine nuts.
~Rack of Lamb with a fig glaze drizzled in pine nuts with Lamb demi-glace
  infused with lingonberries by haricot verts and roasted red peppers in
  a Lentil timbale.

Desserts
~Meringue Baskets with Raspberry
   Mousse and Fresh Raspberries with
   Chocolate Sauce
~Glace Leda - Hippen Swans with a
   Lemon Filling and Spun Sugar
~Neapolitan Mousse in Chocolate
  Tear Drops
~Puff Pastry with Fruit and
  Champagne Zabaglione
~Sugar Cages, Chocolate Boxes, Hearts, Tulip Baskets, Flower Barrels