Menus
 
The following are some examples of our many successful Bills of Fare. They are a just a glimpse of what we are capable of providing to you and your guests. We custom create menus according to your needs and preferences as well as the mood and tone of your event.   Moroccan Style Buffet Dinner for 40   Tray Passed Hors d’Oeuvres   Mini Chicken B’stilla Triangles in Phyllo  Lamb Skewers with a Spicy Mint Sauce  Baba Ghanouj with Pita Crisps    Buffet Dinner  Fresh Halibut with a Charmoula Vinaigrette  Saffron Couscous with Pistachios  Composed Tunisian Salad Trio: Minted Carrot ,Marinated Olive, and Beet With Onion  Middle Eastern Pita and Flatbreads To End  An Assortment of Dried Fruits and Nuts  Mint Tea Celebration of An 8th Birthday Batter Up Bill of Fare (On an Astroturf covered table)  Home Run Hot Dogs with all the condiments: onions, mustard, relish, ketchup   Pop Fly Pizzas plain cheese and pepperoni for the li’l sluggers olive, onion and mushroom for the adults  No-Hitter Nachos with cheese, salsa and pickled jalapeno rings  Big Stadium Salad for the adults…..we need our greens…  Umpires Unfried “Fried” Chicken for those fans who are not fans of hot dogs  All-American Macaroni Salad (homemade of course)  Fly Ball Fruit Salad  Peanuts, Popcorn, Cracker Jack and Baby Ruth Bars to Adorn the Table  Bud and Bud Lite for the Big Boys and Girls   Holiday Sit-Down Dinner For The Wine Tasting European and Domestic Cheese Selection with An Assortment of Crackers Tray Passed Hors d’Oeuvres Crostini of Warm Stilton and Peppered Black Mission Fig Preserves  Chilled Shrimp with a Moroccan Charmoula Marinade  Potato-Apple Pancakes with Smoked Salmon and Horseradish Cream  First Course Roasted Asparagus Salad with Butter Lettuce, Baby Greens, Treviso Radicchio, Rosemary Marcona Almonds and Shaved Manchego Cheese drizzled with a Sherry-Citrus Vinaigrette Main Course  Pomegranate Marinated Rack of Lamb over  Toasted Orzo with Caramelized Onions  Broccolini with Olive Oil & Lemon Zest Butternut Squash Souffle (waiter served)  Dessert  Warm Cranberry-Pear Crisp with Ginger Cream Accompanied by Plates of Fudgy Mocha Brownie Triangles & Chocolate Mousse Cups on Each Table Coffee Service                           Summertime Wedding Reception Tray Passed Hors d’Oeuvres  Chilled Gazpacho served in Demitasse Cups  Stilton & Peppered Black Mission Fig Preserve Crostini  Rare Seared Ahi Bites topped with a Thai Cucumber Salsa  Szechwan Chicken Dumplings with a Soy-Ginger-Cilantro Drizzle passed in Asian Soup Spoons  Alfresco Dinner Buffet Lime Grilled Salmon Filet on a Bed of Roasted Corn Salad  Porcini and Pepper Rubbed Tenderloin of Beef grilled, then thinly sliced and accompanied by an Italian Salsa Verde Toasted Quinoa Salad with Oranges, Scallions and Pecans  Chilled Sugar Snap Peas with Red and Yellow Baby Tomatoes laced with a mint dressing Salad of Arugula and Mixed Baby Greens with Gorgonzola, Shaved Fresh Fennel  dressed with a White and Dark Balsamic Vinaigrette  An Assortment of Rustic Breads and Butter  To Accompany Your Wedding Cake  Fudgy Mocha Brownie Triangles  Decaf and Regular Coffee         Fall Brunch for 125 Bar Bloody Mary’s  Pomegranate-Prosecco Bellini’s Orange Juice Mint Iced Tea Coffee and Tea Selection  Assortment of Sparkling Waters and Sodas Buffet   Fontina and Chive Frittatas  Breakfast Potatoes with Caramelized Onions and Turkey Sausage  Baby Bagel “Sandwiches” with Smoked Salmon and Cream Cheese  Baked Creme Brulee French Toast  Homemade Blueberry Scones and Jam   Fresh Seasonal Fruit Platters to include Watermelon, Navel Oranges Slices, Fresh Figs & Blackberries