The
following is a sample of one of our World-class menus prepared
by Chef Gary Eisenberg.
·
Beverages
·
Selection
of Hors d'oeuvres·
Attractively
Displayed Buffet of:·
Appetizer·
Salad·
Entree·
Dessert
Beverages
Five Hours Premium Open
Bar
Champagne Toast
Table Side Wine Service w/
Entree
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Selection of Hors d'oeuvres
(Served Butler Style on Elegant Silver
Trays)
HOT
New Zealand Lamb Chop with Rosemary Garlic
Sauce
Wild Mushroom and Thyme Bouchee
Seafood Thermidor
in Puff Pastry
Peking Duck Spring Roll with Ginger Soy
Sauce
COLD
Serrano Wrapped Manchego
Cheese
Fingerling Potato with Caviar and Creme
Fraiche
Smoked Turkey with Tropical Fruit Chutney
on
Seven Grain Crostini
Maine Lobster Salad with Tarragon and
Mango Tartlet
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Attractively Displayed Buffet of:
International and Domestic Cheeses to
Include:
Aged New York Cheddar, French Brie, Herbed
Boursin, Pepper Crusted
Goat Cheese and
Gruyere
Accompanied by Assorted Crackers, French
Baguette
Fresh and Dried Fruits
Large Basket with
Assorted Crudites with Dipping Sauces
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Appetizer
Chesapeake Bay Jumbo Lump Crab
Cake
Served over Avocado Cilantro Salsa
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Salad
Endive,
Arugula, Radicchio Salad
with Roquefort Cheese and Aged
Balsamic Vinaigrette
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Entree
Pan Seared
Chilean Sea Bass
Served over Asparagus and Morel Mushroom
Risotto
and Shaved Pecorino Cheese
with Citrus Beurre
Blanc
Pepper Crusted Filet Mignon with a Grilled Portobello
Mushroom
Gratin Dauphinoise Baby Carrots and
Asparagus
with Perigourdine Sauce
Roasted French Cut Chicken Breast
Tourneed Potatoes and
Haricots Verts
with Lemon Thyme Jus
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Dessert
Duo of
Lemon and Mango Sorbet
Brunoise of Seasonal Fruit
with
Freshly Whipped Cream
Freshly Brewed Coffee, Decaffeinated Coffee and Assorted
Hot Teas
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