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Sample Outdoor Menus


Sample Outdoor Menu 1

BERMUDA BARBECUE

Grilled butterflied leg of lamb with mint and garlic

Barbecued chicken with a ginger mustard glaze

Curried rice salad with mango chutney

Apple & raisin slaw

Capered potato salad with horseradish

Dessert could include:

English sherry trifle, or Barbecued cooked spiced pears over ice cream

Rum punch could be offered as a beverage


AMERICAN BARBECUE

Hamburgers & all beef hot dogs grilled to order

Barbecued chicken or ribs

Summer slaw

Corn on the cob

Potato and green bean salad with red onions

Sliced tomatoes with fresh basil

Dessert could include:
Iced watermelon and great chocolate chip cookies


NEW ORLEANS BARBECUE

"Kettle-cooked" seafood gumbo

Grilled andouille sausages served with baked and smoked black eye peas

Cajun barbecued chicken

Potato salad with green onions and poppy seeds

Grilled tomatoes & eggplant salad

Dessert could include:
Strawberry Fluff and Divinity fudge


SOUTHERN BARBECUE

Southern fried chicken

Pulled barbecued pork

Fried green tomatoes

Watercress & mushroom salad with lemon garlic dressing

Carrot salad with pineapple, or Potato salad with bacon & onions

Dessert could include:
Iced watermelon and Key lime pie


JAMAICAN BARBECUE

Jerk Chicken, or Grilled island shrimp

Caribbean style spareribs

Jamaican vegetable slaw served with sliced tomatoes

Fried plaintains

Grilled pineapple

Dessert could include:
Banana crème pie
Mango papaya punch (with or without rum) could be offered


ITALIAN GRILL

Grilled chicken marinated with rosemary, lemon & garlic

An assortment of sausages served hot off the grill with potatoes and peppers

A pasta station featuring chefs cooking pasta to order. Some selections could include:
Penne with pesto and walnuts
Pasta with roasted red & yellow peppers
Caesar salad
Tomato and red onion salad
Home baked focaccia

Dessert could include:
Italian water ices and Biscotti

An antipasto buffet or a pizza grill could be added to this menu for a special touch


NOT QUITE ALL AMERICAN PICNIC

The "Not Quite All American Picnic" can be served buffet style or from individual picnic hampers

Our own parmesan-herb crusted "picnic chicken"

Sliced sirloin steak served with romaine lettuce hearts, whole wheat croutons and a Caesar-style dressing

Two potato salad combining new potatoes and sweet potatoes with a honey dressing

Pasta salad with roasted vegetables and Dijon mustard

A selection of sweet and savory breads including jalapeño corn bread, zucchini bread and lemon poppy seed bread

Dessert could include:
Turtle brownies and Oatmeal cookies



Sample Outdoor Menu 2


Hors d'oeuvres suggestions

Grilled lobster tail with lemon beurre blanc

"Fire & Ice" poached shrimp with a deviled cocktail sauce

Southern corn and crab hushpuppies with Creole remoulade

Quesadillas filled with smoked gouda and carrot marmelade

Tuna satay with cusabi dipping sauce

Garlic and lemon marinated baby lamb chops with classic mint sauce

Crab and artichoke stuffed mushroom caps

Smoked salmon tartar on classic gaufrettes

Sultans Pillows - chicken, apricots and almonds in phyllo dough

Classic miniature Maryland crab cakes with a honey Tabasco remoulade

Tomato & basil bread pudding

Twice baked baby creamer stuffed potatoes with basil and mascarpone

Asparagus straws

Asian meat balls with snow peas


Napa Valley Grill Station

Rare grilled tuna carved to order with watercress & wasabi salad and toasted sesame flatbread

Boneless leg of lamb with pinot noir glaze served thinly sliced with tuscan beans & fresh sage

Boneless chicken with a citrus glaze served with a Mediterranean grain & olive salad


Seafood "Cocktail" Station

An "updated" raw bar featuring clams & oysters shucked to order with traditional cocktail sauce, lemon & lime wedges as well as a selection of hot sauces and classic mignonette

Shrimp cocktail - Tabasco grilled tiger shrimp over a shot of classic gazpacho

Scallop shooter of scallops, roasted corn salsa and cilantro topped with a crispy corn straw


Steak House Station

Steakhouse style sliced double cut rib steak, served with a brown sauce or béarnaise sauce

Cream spinach

Crispy potato wedges

A steakhouse chopped salad combining green beans, onions, bacon, poached shrimp, blue cheese and lettuce dressed with a steak house sauce


Route 66 Diner

Classic Cheeseburger served with lettuce, tomato and American cheese dressed with Thousand Island dressing

Black Bean Burger served with red onions, lettuce, salsa and guacamole

Rare Cooked Mediteranean Tuna with garlic mayonnaise

West Coast Salmon served with lettuce, tomato and tartar sauce

Minced Lamb, Tomato, Peppers, Feta and kalamata olive

Cremini Mushroom Burger grilled balsamic marinated mushrooms, caramelized onions, peppers and provolone fried with "fixins" to include: Ketchup, Mayonnaise, Aioli and Gorgonzola gravy


Baja Station

Fish Taco combining batter dipped fish filet served with flour tortillas, shredded lettuce, chopped tomatoes, diced avocado, picante sauce and a lime sour cream

Skewered summer vegetable skewers marinated with garlic and cilantro

Yellow rice and black bean pilaf

Chorizo "Quesadilla" with red pepper sour cream


Pasta Station

A selection of pastas cooked to order will be available. This selection can include:
Pasta with asparagus and a touch of cream
Pennette with grilled spring vegetables, goat cheese & pine nuts
Artichoke Crespelle - thin Italian style crepes are served with a filling of sautéed baby artichokes and mascarpone cheese atop a light tomato sauce
Napa Valley Grilled Ravioli served atop wilted arugula
Pasta with a light tomato & roasted pepper sauce
Pasta with smoked salmon and dill
Wild mushroom ravioli in a sauce of wilted arugula with sautéed mushrooms


Dim Sum Bar

A selection of Asian dumplings with assorted dipping sauces and small salad to include:
Steamed sho-mai with hot pepper ginger dip and spicy Asia slaw
Pan fried pork dumplings with red chili sauce and Thai rice salad
Chicken dumplings with apricot dip and watercress and sesame noodles


Risotto Bar

A saffron risotto forms the base for a variety of toppings to include
Shrimp scampi
Rosemary marinated chicken
Sautéed mushrooms
Farmers market vegetables
Deep fried artichokes
Shards of parmesan cheese


Skewer Station (Sticks & Stones)

Garlic & mint scented lamb

Caprese salad combining mozzarella, boccancini and tomatoes scented with basil

Red wine and rosemary marinated tuscan chicken

Antipasto skewers combining marinated vegetables, genoa salami, olives & provolone


Quesadilla/Pizza Grill

A selection of pizzas & quesadillas grilled to order. This selection can include:
Pizza "Margarita"
Roasted vegetable & goat cheese pizza
Quesadillas filled with pulled pork in a coffee barbecue sauce
Quesadillas filled with brie and green apple
Quesadillas filled with Peking Duck and Scallion with Hoisin Sauce


Bone Bar

Bourbon based baby back ribs

Buffalo chicken wings

Crispy garlic spare ribs

Baby lamb chops

Black pepper teriyaki wings

Fresh vegetable slaw and crispy carrot sticks


Antipasto Station

A lavish table will be set out to contain a selection of crostini and grilled tuscan breads served with a variety of toppings to include:
Tapenade on grilled olive bread
Grilled zucchini and caramelized onions on grilled tuscan bread
Yellow tomato "bruschetta" with fresh basil on garlic toast
Grilled focaccia with white bean purée and fire-roasted red peppers
Wine biscuits topped with mission figs and goat cheese
Fresh mozzarella with fire roasted peppers & vine-ripened tomatoes & ribbons of fresh basil
An assortment of vegetable "tortas" and "tians"
A display of international cheeses served with fresh French bread rounds
A fresh vegetable crudite with assorted dipping sauces
A selection of fresh, seasonal fruit


Grill Station

A selection of skewered meats & vegetables served accompanied by corresponding small salads. This variety can include:

Rosemary "skewered" Mediterranean vegetables with a lemon garlic marinade served with saffron risotto salad and tomato relish

Thai marinated chicken with a coriander mint dressing, summer vegetable slaw and spicy peanut dip

Grilled wild mushroom ravioli served with sautéed mushrooms, wilted arugula, caramelized shallots and goat cheese


Tapas Station

"Tapas" - a selection of appetizers in the Spanish style to include:
Spinach croquettes
Paella "salad" combining chicken, chorizo sausage and ducks in a chilled saffron rice
Shrimp in a garlic cream sauce
"Brandade" - the traditional salt cod & potato appetizer served with garlic toast
A selection of Spanish cheeses, roasted, grilled & marinated vegetables, olives, cured meat and fresh bread will complete the table


Carving Station

Grilled filet mignon, carved to order and served with a rosemary demi glace

Southern-style deep fried turkey carved to order with red wine currant chutney

A new potato salad with roasted garlic and shallots, sliced tomatoes and a selection of breads will complete this station


Pacific Coast Carving Station

Grilled tuna medallions served with watercress, dressed with toasted sesame seeds and wasabi will be sliced and served to order

Steamed vegetable dumplings served from large steamer baskets with a variety of dipping sauces

A selection of maki to include tekka maki and kappa maki


Buffet #1

Maryland crab cake served atop a spring vegetable slaw with a roasted pepper remoulade

Fennel crusted pork tenderloins served atop a blood orange & fennel salad with black olive relish

Oven roasted carrots with shallots & Madeira

Poached asparagus with a sherry vinaigrette

Salad of field greens with roasted pears & Maytag blue cheese dressed in a champagne vinaigrette


Buffet #2

Corn & thyme crusted sea bass served atop a sauce espagnole

Pan seared double cut rib steak, served carved to order with a rich wine demi glace or Roquefort cheese

A steakhouse chopped salad combining green beans, onions, bacon, poached shrimp, blue cheese and lettuce dressed with a steak house sauce

Crispy potato wedges with a garlic basil "drizzle"

Sautéed baby vegetables


Buffet #3

Filet mignon carved to order and served with sautéed wild mushrooms

Plank-cooked salmon with a horseradish crumb crust

A selection of Mediterranean stuffed vegetables to include eggplant, zucchini, onions and wild mushrooms with a garlic-herb crust

Roman Salad - romaine lettuce is dressed in a Caesar style dressing and topped with whole wheat croutons and parmesan shavings


Buffet #4

Pretzel crusted salmon with a mustard beurre blanc

French breast of chicken filled with spinach and herbs in a light lemon white wine sauce

Roasted asparagus with garlic and shallot chips

Homemade crepes filled with wild mushrooms, leeks and mascarpone

A salad of Bibb & Boston lettuce with celeriac & goat cheese dressed in a sherry vinaigrette


Buffet #5

Horseradish crusted salmon served in a vodka butter sauce and garnished with dilled cucumbers

Char grilled medallions of beef crusted with cracked black pepper marinated in red wine and garlic sauced with a Zinfandel demi glace

Thyme scented Pommes Anna

Hazelnut buttered green beans

A salad of baby spinach with crispy pancetta and grilled onions dressed in a champagne vinaigrette



Seated Menus


APPETIZER COURSE

Crab & Avocado Salad
A salad of Maryland lump crab meat is combined with avocado and mango and served with a small salad of wild greens dressed in a mango vinaigrette dusted with fire-roasted peanuts

Shrimp with Cappellini
Lemon marinated shrimp are served atop a salad of summer greens surrounded by a nest of cappellini noodles and julienned vegetables, that have been dressed in a sweet & sour vinaigrette and painted with a hoisin dressing.

Maryland Crab Cake
Served with a mustard remoulade sauce and a summer vegetable slaw dressed in a honey vinaigrette

Goat Cheese Soufflé
Twice baked soufflé of New York State goat cheese served with a salad of frissee, endive and mache dressed in a field berry vinaigrette

Maine Lobster
Maine lobster tail served atop a salt roasted potato and Jersey corn salad. Summer greens dressed in a thyme and bacon vinaigrette accompany the lobster

New Jersey Tomato Salad
Minted heirloom tomatoes served atop a salad of romaine lettuce dressed with a tahini & yogurt vinaigrette served with pita ribbons

Roasted Vegetable Terrine
A roasted vegetable terrine combining eggplant, zucchini and peppers served atop a small salad of field greens topped with parmesan rusks

Char Grilled Tuna
Char grilled tuna served atop a "panzanella" salad combining tuscan bread, vine-ripened tomatoes, red onion and black olives in a red wine vinaigrette


ENTRÉE COURSES

Certified Angus Beef
A medallion of char-grilled Angus beef served atop a corn "pancake" and sautéed spinach gratineed with Maytag blue cheese drizzled with a Zinfandel demi glace

Herb Crusted Beef Filet
Herb crusted filet of beef with Mediterranean vegetables in a rosemary demi glace

Pacific Salmon
Horseradish crusted Pacific salmon served with a lemon butter sauce and pan roasted asparagus and warm dilled potatoes

Sea Bass
Butter poached sea bass served with a Jersey corn and tomato salsa over lemon scented mashed potatoes

Breast of Chicken
Breast of chicken stuffed with parmesan and red pepper pesto served in a flame roasted tomato demi glace and seasonal vegetables

Grilled Paillards of Chicken
Vermouth-marinated grilled paillards of chicken with a green olive tapenade served with an orzo timbale

Butterflied Veal Chops
Parmesan crusted, butterflied veal chops served with vine-ripened tomatoes and arugula salad


PLATED DESSERTS

Our Blue Ribbon Napoleon
This dessert is composed of discrete layers of puff pastry filled with vanilla custard, fresh whipped cream and raspberries. It is served sitting in a pool of raspberry sauce accompanied by a cluster of fresh berries.

Chocolate Pots de Crème
Chocolate pots de crème accompanied by caramelized bananas and whipped cream.

New York Cheesecake
New York style cheesecake served with caramelized pineapple

Lemon Curd Crème Brûlée
Lemon curd crème brûlée with fresh raspberries nestled in a tuille cookie shell served on a plate decorated with drizzled raspberry and caramel sauce and fresh berries

Molten Valrhona Chocolate Tortes
Warm melted valrhona chocolate tortes with homemade rum ice cream

Cherry Cobbler
Individual cherry cobblers topped with an almond cookie crust and served with vanilla ice cream

Strawberry Shortcake
Individual shortcakes are layered with an assortment of summer berries, fresh whipped cream and Zabaglione custard



Contemporary Glatt Kosher menu design