Non-Profit Menu Ideas
PASSED TO YOUR GUESTS…ENDLESS HORS D’OEUVRES
CLASSIC JUMBO SHRIMP COCKTAIL
SAVORY PORTOBELLO MUSHROOM TARTS
FIVE SPICE BARBEQUE PORK ON A WONTON CRISP
VEGETABLE EGG ROLLS WITH SCORCHING MANGO MUSTARD
POT TICKERS WITH CHILI MANGO DIPPING SAUCE
IN THE BALLROOM - STATIONS
STATION I – SPEAKEASY STYLE CARVING STATION
ROSEMARY RUBBED TERES MAJOR, SERVED MEDIUM RARE SERVED WITH HORSERADISH CREAM
GRILLED BREAST OF CHICKEN PLANKED SERVED WITH CITRUS AIOLI
GRILLED ASPARAGUS WITH A BRIGHT VINAIGRETTE
CLASSIC PARMESAN RISOTTO ACCOMPANIED BY SAUTED CREOLE SHRIMP SERVED WITH:
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ARUGULA SALAD
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CHIPPOLINI ONIONS
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FRESH DICED TOMATO
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FLATBREAD CRISPS
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AND A BIG CRISP SALAD WITH WHITE BALSAMIC
LOBSTER TORTELLINI IN A SHERRIED VELOUTÉ
BLACK PEPPER PENNEIN CLASSIC BOLOGNESE OR MARINARA
FRESH SPINACH SALAD
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 POUND CAKE WEDGES
VANILLA CHANTILLY PROFITEROLES
RASPBERRY POT DE’CRÈME
PECAN AND BOURBON BROWNIES
CAKE TRUFFLES
DELUXE COFFEE BAR...
IMPORTED COLOMBIAN REGULAR AND DECAFFEINATED COFFEES WITH ITALIAN COFFEE SYRUPS AND FRESH CREAM
A VARIETY OF HERBAL, TRADITIONAL, AND FRUITED TEAS
ICED OR TOASTED CARAMEL FRAPPUCCINO
