HORS D’OEUVRES

(Sample Menu)

Passed hors d’oeuvres reception (choice of three cold and three hot selections)
~ Or ~
Passed hors d’oeuvres before dinner (choice of two cold and two hot selections)

Cold hors d’oeuvres:

Smoked Salmon Rosettes, dill, boursin cheese
Filet Mignon, horseradish cream, toasted ficelle
Curried Chicken Salad
New England Crab Meat Salad on cucumber rounds
Ahi Tuna Tartar on brown rice snaps
Faculty Club Gravlox, raisin bread
Baby Potatoes with crème fraiche and caviar
Tomato Chili Bruschetta
Caramelized Pear and Gorgonzola Tart
Butternut Squash, thyme and parmesan on crostini
Cellegiene Mozzarella, basil and roasted tomato
Assorted Sushi
Poached Jumbo Shrimp with horseradish chili sauce
Shooters:
Lobster bisque
Cream of wild mushroom
Pumpkin bisque
                                                      
Hot hors d’oeuvres:
Seared Duck with cherry and chives
Spinach and feta tart
Vegetable spring roll
Apple Brie Cheese Puffs
Wild Mushroom in phyllo shell
Portabella, Mozzarella and Roasted Pepper Ciabatta Pizza
The Club Crab Cakes with spicy mayonnaise
Shrimp Spring Rolls with scallion sweet chili sauce
Smoked Chicken or Vegetable Quesadilla
Pan Fried Shrimp or Vegetable Dumplings
The Club Beef Wellington
Skewered Chicken, lemon herb sauce
Braised Lamb Belly, celery root puree
Roasted Rack of Lamb with mint chili dipping sauce
Seared Tenderloin of Beef with choron sauce
Oysters Rockefeller

RECEPTION PLATTERS

(Minimum of 20 guests)

Selection of Chef’s Local & International Assorted Cheeses
Traditional Accompaniments

Meze Platter  
Babaganoush, roasted eggplant, tahini, lemon juice
Tabouleh Salad: Cracked wheat and herbs
Hummus, feta cheese, hand-rolled grape leaves and marinated olives with toasted pita chips

Fresh Garden Crudités
Seasonal fresh vegetables: carrots, celery, red and yellow peppers, broccoli,
Cauliflower and cherry tomatoes served with the Chef’s selection of dipping sauces

Raw Bar
Wellfleet oysters on the half shell
Snow Crab Claws
Chilled poached shrimp and seafood ceviche
Champagne-peppercorn mignonette, classic cocktail sauce and lemon wedges

Antipasto Platter
Grilled vegetables, Mediterranean cured and marinated olives, artichokes hearts,
pesto marinated buffalo mozzarella, grape tomatoes, Genoa salami, cappicola and prosciutto,
herb foccacia and ficelle

Nibbles and Dips
Herb marinated artichoke salad, spiced olives, pickled vegetables and red radish
Ricotta cheese and extra virgin olive oil
Basil pesto with sesame crackers and sea salt foccacia
 

RECEPTION STATIONS

(Minimum of 20 guests)
Chef required to staff each station

Prepared a la minute for two hours as guests look on

Pasta Station
(select two types of pasta and two types of sauce)

Ricotta Cheese Ravioli•Tri-color Tortellini • Orechiette • Whole Grain Penne Pasta

Pomodoro Sauce • Bolognese Sauce • Parmesan Cream • White Clam Sauce
Sea Food Mélange • Vegetable Primavera

Sushi and Sashimi Display
A selection of nigiri, sashimi and maki rolls served with ponzu sauce, pickled ginger and wasabi

Nibble Bar
Franks En Croute
Jalapeño Poppers
Boneless Chicken Wings:
(Choose one sauce)
Spicy Buffalo with Blue Cheese dressing & Celery Sticks
or
Sweet Chili Soy

CARVING STATION

(Minimum of 30 guests)
Chef required to staff each station

Carved a la minute for two hours as guests look on

Rosemary & Black Peppercorn Crusted Beef Sirloin
with red wine demiglace
Served with fresh rolls

Maple Roasted Cedar Plank Salmon
Holland pepper relish, fresh rolls

Roasted Turkey Breast
with cranberry and pomegranate sauce
silver dollar rolls

Honey Cured Virginia Ham
with pineapple gastrique
Served with buttermilk biscuits

Premium Carving Stations

(Minimum of 30 guests)
Chef required to staff each station

Carved a la minute for two hours as guests look on

Pan Seared Sushi Grade Tuna
seaweed salad, wasabi, soy sauce, pickled ginger

Herb Crusted Beef Tenderloin
with Madeira demiglace or mushroom demiglace
Served with fresh rolls

Moroccan Rubbed Rack of Lamb
Served with herb roasted potatoes, au jus, mint