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 - STATIONS


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 SAUTED CREOLE SHRIMP SERVED WITH:
ARUGULA SALAD
CHIPPOLINI ONIONS
FRESH TOMATO
AND
FLATBREAD CRISPS OR 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





THE

METROPOLITAN

CLUB

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