Cuisine...Space...Service...Without Equal

A SAMPLE FUNDRAISER MENU

PASSED TO YOUR GUESTS…

ENDLESS HORS D’OEUVRES

LOBSTER NEWBURG ON TOAST POINTS

SHRIMP COCKTAIL
SERVED IN DEMITASSE CUPS
WITH A SPLASH OF COCKTAIL SAUCE, LEMON AND OLIVE

SAVORY MUSHROOM TARTS
FINISHED WITH TRUFFLE OIL

SPRING PEA AND PARMESAN BRUSCHETTA

FIVE SPICE BARBEQUE PORK ON A WONTON CRISP

VEGETABLE EGG ROLLS AND CHINESE MUSTARD

POT STICKERS WITH CHILI MANGO DIPPING SAUCE

DELMONICO SMALL PLATE
STRIP STEAK ON A DELMONICO STYLE POTATO

IN THE BALLROOM

STATION I – SPEAKEASY STYLE CARVING STATION

ROSEMARY RUBBED TERES MAJOR, SERVED MEDIUM RARE
SERVED WITH HORSERADISH CREAM
AND
GRILLED BREAST OF CHICKEN
SERVED WITH SPIKED AIOLI

GRILLED ASPARAGUS WITH LEMON VINAIGRETTE

STATION II – A RISOTTO BAR…

CLASSIC PARMESAN RISOTTO

SERVED WITH:
WILTED ARUGULA
GORGONZOLA
FRESH TOMATO
AND
FLATBREAD CRISPS

STATION III – SOUTHERN ITALIAN STYLE PASTA STATION…

LOBSTER TORTELLINI
WITH CARAMELIZED FENNEL IN A SHERRIED BÉCHAMEL SAUCE

BLACK PEPPER PENNE
IN A TOMATO VODKA SAUCE WITH SHAVED PARMESAN

SPINACH SALAD
PETITE BABY SPINACH AND NAPPA CABBAGE TOSSED IN A CITRUS VINAIGRETTE

GRILLED FLATBREADS AND FOCCACIA
HERBED INFUSED OLIVE OIL

AND LATER FOR DESSERT…

PASSED AND PLACED PETITES…

DARK CHOCOLATE MOUSSE SPIKED WITH COINTREAU
WHITE CHOCOLATE CHEESECAKE BITES
VANILLA BEAN POUNDCAKE WEDGES
VANILLA CHANTILLY PROFITEROLES
PECAN AND BOURBON BROWNIES

BLACK AND WHITE PETITES:
MARSHMALLOWS DIPPED IN DARK CHOCOLATE
STRAWBERRIES DIPPED IN WHITE AND DARK CHOCOLATE
CAKE TRUFFLES

AS YOUR GUESTS PREPARE TO LEAVE…

DECAFFEINATED COFFEE

CHOCOLATE DIPPED CHOCOLATE CHIP COOKIES