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

STATION II – A RISOTTO BAR…

CLASSIC PARMESAN RISOTTO ACCOMPANIED BY SAUTED CREOLE SHRIMP SERVED WITH:

  • ARUGULA SALAD

  • CHIPPOLINI ONIONS

  • FRESH DICED TOMATO

  • FLATBREAD CRISPS

  • AND A BIG CRISP SALAD WITH WHITE BALSAMIC

STATION III – MEDITERRANEAN STYLE PASTA STATION…

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