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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