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Cold Hors d' Oeuvres •
Hot Hors d' Oeuvres
• Specialty Items • Station Menu
Cold Hors d’ Oeuvres
Texas Mozzarella
With Tomato and Basil Pesto
Grilled Chicken
With Guacamole and Pico de Gallo
Sauteed Mushrooms
With Feta Cheese Crumbles on Toast Rounds
Snow Peas
With Herb Cheese Filling
Cherry Tomato
Filled with Herb Cream Cheese
Poached Salmon
With Dill Horseradish
Belgian Endive
With Crab or Salmon Mousse
Cherry Tomato
Filled with Salmon Mousse
Roulade of Grilled Chicken
With Red Bell Pepper and Boursin Cheese
Asparagus
Wrapped in Smoked Ham
Seared Rare Tuna
With Light Wasabi Sauce
Smoked Salmon
With Dill and Diced Hard Boiled Eggs on Rye Toast
Brie Cheese with Walnuts
Smoked Trout and Mango Cream Cheese
On French Baguette
Artichoke Bottoms
With Crawfish and Crabmeat in Curry Dressing
Guacamole Dip, Tortilla Chips and
DPC Spicy Salsa
Hot Hors d’ Oeuvres
Calientitas:
Cheese Filled Crisp Fried Jalapenos
With Tomato Salsa
Chili Con Queso
With Tortilla Chips
Spanakopita
Phyllo Dough filled with Spinach and Feta Cheese
Sauteed Shiitake Mushrooms
With Sun-Dried Tomatoes and Mozzarella Cheese
On Toasted Baguette
Individual Quiche
Choice of Seafood or Vegetable
Egg Rolls
With Hot Mustard or Sweet and Sour Sauce
Grilled Chicken Teriyaki Brochette
Honey Glazed Chicken Tenderloin
Italian Meatballs
In a Zesty Roma Tomato Sauce
Smoked Sausage
Wrapped in Puff Pastry
Large Mushroom Cap
Stuffed with Crabmeat Au Gratin
Miniature Texas Crabcakes
With Grilled Corn and Roasted Bell Pepper
Smoked Chicken and Spinach Quesadilla
Broiled Sea Scallops with Bacon
Fried Shrimp in Coconut Crust
Pineapple-Apricot Sauce
Honey Glazed Grilled Shrimp
Brochette of Beef Tenderloin Teriyaki
Grilled Baby Lamb Chop
With Fresh Mint Chutney
Specialty Item - Hors d’ Oeuvres
Large Gulf Shrimp
On ice with Cocktail and Remoulade Sauce
Large Crab Claws
On ice with Cocktail Sauce
Selection of
Imported and Domestic Cheeses
Served with French Bread and Carr’s Crackers
Garden Fresh Vegetable Crudite
Served with Ranch Dressing and Curry Dip
Seasonal Sliced Fruit
Poppyseed Dressing
Assortment of Miniatures
Fruit Tarts, Petit Fours and Truffles
Baked Wheel of Brie in Puff Pastry
Served with French Bread and Carr’s Crackers
(serves 25 people)
Station Menu
Barbecued Brisket of Beef
Served with Silver Dollar Rolls
(minimum 20 people)
Whole Roasted Steamship Round
Served with Au jus, Pommery Mustard
And Horseradish Cream
(minimum 100 people)
Baked and Smoked Country Ham
Served with Pineapple Sauce and Silver Dollar Rolls
(minimum 50 people)
Roast Beef Tenderloin
Served with Bearnaise Sauce, Horseradish Sauce
And Silver Dollar Rolls
(minimum 15 people)
Honey Glazed Corned Royal Round
Served with Horseradish Sauce, Dijon Mustard
And Silver Dollar Rolls
(minimum 100 people)
Fajita Bar
Grilled Beef and Chicken, Grated Cheese, Jalapenos,
Sour Cream, Guacamole, Pico de Gallo, Sauteed Onions,
Shredded Lettuce and Flour Tortillas
Mashed Potato Bar
DPC Gravy, Cheddar Cheese, Chives,
Sour Cream and Bacon Pieces
Caesar Salad Station
Smoked Lamb Loin
Served with Boursin Cheese and Mint Jelly
On Pumpernickel Bread
(minimum 15 people)
Super Pasta Bar
Cheese Tortellini Primavera
Tri-Colored Fusilli with Sun-Dried Tomatoes
Penne with Pesto and Grated Parmesan Cheese
Served with Warm Garlic Bread
Seafood Bar
Shrimp and Scallops in Lobster Sauce
On Angel Hair Pasta
Stir Fry Bar
Marinated Beef, Chicken and Pork Strips
Mushrooms, Cashews, Bamboo Shoots, Snow Peas,
Water Chesnuts, Soba Noodles served with
Wasabi Mustard and Fortune Cookies
Canadian Salmon
Sliced at Buffet
Sour Cream, Eggs, Minced Onions and Capers
(minimum 15 people)
Grilled Salmon
With Lobster Sauce and Lemon Butter Caper Sauce
Caviar Display
Domestic or Imported Caviar on Ice
Chopped Eggs, Diced Red Onion, Sour Cream
Rye and Pumpernickel Bread
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