Hors D'oeuvres Station Parties

HORS D’OEUVRES STATION PARTIES Minimum of 35 guests Minimum of 3 stations 3 station party (select 1 accompaniment, 1 entrée and 1 dessert) $43.00 per person 4 station party (select 2 accompaniments, 1 entrée and 1 dessert) $51.00 per person 5 station party (select 2 accompaniments, 2 entrées and 1 dessert) $59.00 per person 6 station party (select 2 accompaniments, 2 entrées and 2 desserts) $67.00 per person Add an accompaniment station $8.50 per person Add an entrée station $10.50 per person Add a dessert station $6.50 per person ACCOMPANIMENT STATIONS Salad and Platter Station Select 3 Mixed field greens with blue cheese, spiced pecans, tomatoes and raspberry vinaigrette Kahn’s salad with mixed field greens, candied almonds, onion confit, tomatoes and roasted red pepper vinaigrette Spinach salad with strawberries, valencia oranges, candied almonds and strawberry poppy seed vinaigrette Romaine with artichoke, garbanzo beans, feta, roasted red peppers, crispy Lavosh and lemon honey thyme vinaigrette Summer greens with avocado, red onion, oven roasted tomatoes, parmesan tuile and champagne vinaigrette Asian edamame salad with marinated tofu, shitake mushrooms, bamboo shoots, bell peppers, baby corn and sesame miso dressing Mixed field greens with caramelized peaches and mango, red bell peppers, toasted cashews and mint vinaigrette Grilled asparagus, endive, artichoke and radicchio salad with mediterranean vinaigrette Caprese platter with fresh mozzarella, tomatoes, pesto and basil vinaigrette Crudités of vegetables display: marinated baby carrots, cauliflower buds, broccoli florets, squash, zucchini, snow peas, medley of julienne bell peppers, asparagus, grape tomatoes and sliced cucumbers with choice of spinach or artichoke parmesan dip Fruit display: fresh melon, grapes, berries, pineapple and strawberry grand marnier dip Mediterranean platter: hummus, tabouli, grape leaves, tzatziki, roasted eggplant, baba ghanouj and served with pita bread, pita chips International cheese display: manchego, emmental swiss, brie courrone, canadian cheddar, drunken goat cheese and stilton blue served with crackers and fresh and dried fruit Served with assorted rolls, lemon rosemary flatbread, sundried tomato herb butter and french butter balls Soup Station Select 2 soups: Red pepper bisque Creamy tomato basil Chicken tortilla Yukon gold potato, peppered bacon and leek Santa Fe chili Toppings: sour cream, cheese, parmesan croutons, tortilla strips, scallions and crispy onions plus a 24% service charge or $30/hr service charge per server/chef and applicable sales tax October 2014 – menu prices subject to change without prior notice ACCOMPANIMENT STATIONS Asian Soup Station Pho broth with a selection of ingredients to make your own healthy asian soup Chicken, shrimp, beef strip loin, tofu, lo mein noodles, rice noodles served with baby corn, scallions, peppers, cilantro, lime, bean sprouts, sautéed mushrooms, sambal sauce Iced Seafood Display Station Add $6.00 per person Shrimp cocktail, crab claws, half shell oysters, sliced lemons and parsley with cocktail sauce, lime horseradish and red pepper remoulade Sushi Station Add $3.00 per person A sushi chef can be added for $250.00 Chef’s choice of: tuna, smoked salmon, eel or shrimp nigiri, california rolls, spicy tune rolls, tuna rolls, salmon rolls and veggie rolls served with wasabi, pickled ginger and soy sauce Skewer Station Chili garlic shrimp Szechuan chicken satay NY strip and portabella kabobs Ratatouille vegetable skewers Served with red pepper pesto and tropical chili coulis Amuse Station Select 3 Smoked salmon, pistachio cous cous, dill caper remoulade in mini birch boat Greek cucumber salad, feta, kalamata olive, roasted tomatoes, basil vinaigrette in palm leaf cup Red curry cashew chicken salad in crispy wonton cups Caribbean shellfish ceviche in mini martini glasses Thai beef salad in birch boats Pacific Northwest Salmon Station Citrus pepper roasted salmon with cucumbers, lemons, onions, eggs and capers and tropical fruit salsa Smoked salmon with egg, cucumber, onion, cream cheese and french baguettes Raspberry barbecue salmon with raspberry barbecue glaze served with cucumbers, lemons, onions Smoked salmon cucumber rolls with caper cream cheese Tuna Station Select 3 Blackened tuna nigiri with spicy aioli and wasabi pea Seared tuna with sour chili glaze and wrapped with a snow pea Tuna niçoise tart Tuna tartare spoons with cilantro avocado crema, blush wine reduction and tortilla crisp Tuna tartare in crispy wonton cups, avocado, ponzu glaze plus a 24% service charge or $30/hr service charge per server/chef and applicable sales tax October 2014 – menu prices subject to change without prior notice ACCOMPANIMENT STATIONS Mac n’ Cheese Station Elbow quattro fromage with white truffle oil Orecchietti with lobster, bacon and white cheddar Bowtie with goat cheese and pine nuts Penne with jalapeno chicken and smoked gouda Toppings: toasted herb bread crumbs, shredded parmesan and chopped scallion Fresh-Shucked Oyster Station Add $6.00 per person A chef attendant can be added for $250.00 One chef attendant per 100 guests required. Tipsy Oysters : cucumber vodka, botanical vodka, pepper vodka Add $5.00 per person A variety of 3 different oysters from the east coast, west coast and alaska Garnishes: Red and green tabasco, saltines, mignonette, salsa verde, lemon wedges Baked Potato Bar Idaho potatoes and sweet potatoes Toppings: chili, cheddar cheese, sour cream, scallions, bacon, butter, brown sugar, pecans and mini marshmallows Mashed Potato Bar Mashed yukon gold potatoes and mashed sweet potatoes Toppings: cheddar cheese, sour cream scallions, bacon, butter, brown sugar, pecans and mini marshmallows plus a 24% service charge or $30/hr service charge per server/chef and applicable sales tax October 2014 – menu prices subject to change without prior notice ENTRÉE STATIONS Quesadilla Station Select 3 Smoked chicken quesadilla with anaheim chili and jack cheese Cilantro lime pork with smoked gouda Jerk shrimp with pineapple and pepper jack cheese Adobo beef with monterey jack cheese Brie, pineapple and onion Served with sour cream, guacamole and salsa Small Plates Station Chef attendant(s) required $250.00 per chef Select 2 Maryland crab cake with red pepper remoulade served with cucumber napa slaw, micro greens Blackened jumbo tiger shrimp with three cheese grits, wilted greens and smoked bacon Beef short rib with red wine demi glace served with gorgonzola polenta, baby stem on carrots Petite filet of beef with caramelized pearl onion demi glace served with horseradish chive potato, asparagus Grilled salmon with raspberry barbeque glaze, pistachio curried couscous and sautéed swiss chard Cider marinated chicken breast with chipotle demi glace served with creamy corn pudding and bacon beans Five spiced maple leaf farms duck breast with citrus miso glaze served with sticky sesame coconut rice, snow peas Ratatouille timbale with red pepper coulis served with saffron orzo pilaf, and asparagus Seafood station $2.00 additional per person Blackened red snapper with grilled pineapple salsa Shrimp and grits with grilled spring onions Tropical shrimp shooter with mango coulis “Lobstertini” with bloody mary cocktail sauce Cajun crab salad spoons with micro greens Pizza Station Select 3 Chicken sausage and fennel Caprese Artichoke, sun dried tomato, portobello and pesto Pepperoni and mushroom Sausage, pepperoncini and black olive Shrimp, bacon and caramelized onion plus a 24% service charge or $30/hr service charge per server/chef and applicable sales tax October 2014 – menu prices subject to change without prior notice ENTRÉE STATIONS Stir Fry Station Chef attendant(s) required $250.00 per chef Chicken pot stickers with sweet and sour chili sauce Vegetable egg roll with spicy mustard dipping Stir fry prepared by a chef: Beef, chicken, shrimp Bok choy, snow peas, sweet peppers, red onions, broccoli, cilantro, garlic, with ginger soy glaze, red curry coconut and orange miso sauce Served with white rice and fried rice Tapas and Paella Station $2.00 additional per person Spanish paella with chicken, tiger shrimp, scallops, chorizo, mussels and rice Serrano wrapped shrimp with almond romesco sauce Chermoula marinated chicken skewer Beef empanada with saffron aioli Smoked duck tostas with arugula, manchego and drizzled with citrus herb oil Stuffed peppadew peppers with caper goat cheese and toasted sesames Game-Time Station Buffalo chicken wings with blue cheese ranch dip and celery sticks Asian chicken meatballs Beef sliders with cheese, lettuce, tomato, onion, ketchup and mustard Jalapeño bacon mac and cheese Entrée Carving Station Select 2 Beef tenderloin with wild roasted shallot demi-glace, horseradish cream and dijon aioli Beef tenderloin with fennel peppercorn crust, chianti demi-glace, horseradish cream and dijon aioli N.Y. strip loin with smoked bacon demi-glace, horseradish cream and dijon aioli Corned beef brisket with horseradish cream Hickory smoked beef brisket with chipotle BBQ sauce Roasted turkey breast with basil aioli and cranberry compote Roast pork tenderloin with brazilian mustard glaze Citrus togarashi spiced loin of tuna with napa cabbage kim chee, honey wasabi glaze Served with petite brioche rolls plus a 24% service charge or $30/hr service charge per server/chef and applicable sales tax October 2014 – menu prices subject to change without prior notice ENTRÉE STATIONS Deluxe Carving Station $5.00 additional per person Includes your choice of 2 carved items and your choice of

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