COCKTAIL PARTY 1

Stationed Hors D’oeuvres

• Basket of crudités with breakfast radishes and Roquefort dip
• Basket of Homemade chips with Boursin
• Fruit and Cheese Platter with bread flats and crackers

Passed Hors D’oeuvres

• House smoked salmon canapés with chives and crème fraiche
• Asparagus crostini with shaved Parmesan and white truffle oil
• Goat cheese and roasted pear tartlets with cornmeal crust

Dessert

• Tiny peppermint brownies and black and white chocolate chip cookies

COCKTAIL PARTY 2

Stationed HD’s

1. Smoked Salmon Canapes
2. Mozzarella, tomato, and basil bruschetta
3. Fruit and cheese platters
4. Crackers and bread flats
5. Platters of Small Cookies

Passed HD’s

1. Tiny goat cheese scallion, and tomato jam muffins
2. Smoked salmon on brioche toast with meyer lemon crème fraiche and chives
3. Curried chicken salad in savory black pepper tuiles
4. Grilled shrimp cocktail with spicy herb cocktail sauce(passed)
5. Asparagus, breakfast radishes, and baby carrots with creamy anchovy dip

Dessert

• Mini key lime meringue tarts
• Home made cookies
• Clinton St. chocolate walnut brownie squares

COCKTAIL PARTY 3

On the Bars

• Cayenne spiced cashews and pecans
• Homemade long Idaho potato chips with blue cheese dip

Passed Hors D’oeuvres

Please choose six items from the following selection

1. Spinach and feta pillows
2. Crispy mini potato pancakes w/ trout roe caviar and chive crème fraiche
3. Asparagus crostini with shaved reggiano and white truffle oil
4. Tandoori grilled wild king salmon with cucumber raita on garlic nan
5. Grilled pizza w/ fresh porcinis, caramelized onions, rosemary, & caprini fresca
6. Blue Crab & avocado ceviche in blue corn cups
7. Grilled free range chicken satay w/ spicy cajun peanut sauce
8. Seared foie gras on puff pastry, applewood bacon & balsamic onions
9. Seared rare blue fin tuna “soy sesame ”
10. Tiny savory muffins with goat cheese, caramelized onions, & tomato jam
11. New Zealand baby lamb chops “persillade” w/ fresh mint sauce
12. Pan seared chili shrimp w/ chorizo on corn bread discs

Hors D’oeuvres Stations

ARTISANAL IMPORTED AND DOMESTIC CHEESE DISPLAY

Vermont sharp white cheddar, coach farm green peppercorn aged goat, Spanish Manchega, Brie, Maytag blue, gruyere, and port salut. Served with crostini, bread flats, French bread, Seedless grapes, whole strawberries, Marcona almonds & seasonal fruits.

RAW ORGANIC BABY VEGETABLE CRUDITÉS

with breakfast radishes, asparagus, sugar snaps, baby carrots and Green Goddess cheese dipping sauce.

Smoked Surf & Turf carving station

Pepper crusted black angus filet mignon w/horseradish sauce with grilled toasts Smoked cedar planked Atlantic salmon w/traditional garnishes & cucumber linguini

SIT-DOWN DINNER 1

Basket of CLINTON ST. BAKING CO. sweet and savory muffins, scones, and fresh breads to include filone and country peasant bread

First Course

Spring green pea soup with melted leeks, chanterelles, and fresh shucked peas

Entrée

Crispy wild king salmon with fresh horseradish mashed potatoes, steamed haricot vert, and lemon virgin olive oil sauce

Dessert

Flourless chocolate cake with fresh raspberries, raspberry caramel sauce, and bittersweet chocolate glaze

Petit Fours: Key lime tartlets

SIT DOWN DINNER 2

(with wine pairings)

CHAMPAGNE

• NV Chateau St. Michelle Brut, Washington State
• NV Gruet St. Vincent, New Mexico

Hors D’oeuvres

• Cornmeal fried bluepoint oysters with spicy cajun remoulade
• Cast iron seared foie gras on puff pastry w/Applewood bacon & balsamic onions
• Fennel pepper crusted Chatham scallops with fennel & lemon confit
• Tiny savory muffins with goat cheese with scallions and homemade tomato jam

WHITE WINE

• Castle Rock Chardonnay, California 2002
• Snoqualmie Sauvignon Blanc, Washington State 2001

First Course

• Warm buttermilk biscuits with creamy butter
• Wild mushroom truffle soup w/ oyster mushrooms, chanterelles, black truffles

RED WINE

• Heritage Road Shiraz, Australia 2001
• Rojo Cabernet Sauvignon, Chile 2001

Entrée

• Pan crusted Atlantic halibut fillet with wilted organic autumn greens and vegetables, warm fresh horseradish caper emulsion and Yukon gold potato gratin

Dessert

• Warm flourless chocolate cake w/raspberry caramel sauce & vanilla bean ice cream

PORT

• Boplass LBV ’97 South Africa
• Coffee And Tea Service

COCKTAILS AND SIT-DOWN DINNER 3

Passed Hd’s

• Crispy classic potato latkes with the following toppings
• Wild king salmon tartar w/ lemon crème fraiche
• Pastrami smoked salmon and mustard zabaliogne
• Caramelized apple sauce and sour cream
• Seared foie gras and concord grape syrup
• Shaved asparagus and white truffle oil

Soup Course

• Wild mushroom and truffle bisque served with warm wild mushroom strudels

Fish Course

• Warm confit of Atlantic Salmon Mariniere with sea salt, extra virgin olive oil and lemon, shaved fennel, eggplant caviar, poached baby artichokes & nicoise olives

Salad Course

• Chopped Israeli salad w/ ten herb vinaigrette

Main Course

• Braised beef short ribs “brisket style” melted off the bone, savory au jus, with creamy whipped parsnips and carrots. Vidalia onion rings

Dessert

• Homemade warm apple cake with cinnamon ice cream, butterscotch caramel and almond brittle croquant

CORPORATE BANQUET 1

Stationed HD’s

• Cheese platter to include domestic & imported selection of bread flats & crackers
• Asparagus and baby carrot crudite w/breakfast radishes and green goddess dip
• Spicy candied walnuts and pecans at the bar

Passed HDs

Select 4 of 6

1. Italian Kisses- Fresh figs stuffed with Roquefort and balsamic glaze
2. Fresh and smoked salmon tartar on Gaufrette chips
3. Fingerling potatoes with caviar and creme fraiche
4. Wild mushroom strudels with champagne sauce
5. Fennel and pepper seared rare tuna with soy sesame glaze
6. Asparagus crostini with shaved Parmesan and white truffle oil

Buffet Dinner

• Herb crusted Red Snapper filet, ratatouille vegetables and saffron aioli broth

OR

• Confit of Atlantic salmon Mariniere- with sea salt, EVO, and Lemon essence-shaved fennel, poached baby artichokes and oven dried tomato ragout

Appetizer

• Local butternut squash tortolloni with white bean and black truffle ragout- balsamic brown butter sauce
• Roasted seasonal vegetables with radicchio, torn basil, and olives

OR

• Roasted rosemary Yukon gold potatoes, glazed acorn squash, and toasted pumpkin seeds
• Organic Baby field greens with Sherry vinaigrette, baby golden beets, and red and yellow cherry tomatoes

OR

• Baby spinach and endive salad with roasted pears, pistachios, and burgundy vinaigrette-aged goat cheese
• Baskets of bread from Sullivan St. Bakery

Dessert-Provided by the Host

Coffee and Tea service

COCKTAILS AND BUFFET DINNER 1

Passed Hors D’oeuvres

• Moroccan spiced salmon satay with spicy tomato chutney
• Baby zucchini and shaved parm crostini with green olive tapenade
• Ceviche of wild striped bass in crispy corn cups with cilantro pesto and lime cream

Buffet

1. Penne Arrabiatta with Roma tomatoes, fresh oregano & torn basil, crushed red peppers, capers, and Nicoise olives- served room temperature with shaved Ricotta Salata
2. Fennel pepper crusted Chilean sea bass over soy sesame cucumber, shitake & scallion ribbons
3. Marinated roasted early spring vegetables and rosemary fingerling potatoes-basil oil and house cured oven dried tomatoes
4. Classic Red and Green Romaine Caesar salad with roast garlic Chianti vinaigrette and sourdough croutons
5. Steamed jumbo spring asparagus with roasted almonds and lemon olive oil dressing
6. Heirloom tomato salad with avocado, shaved pickled red onions, and fresh picked cilantro
7. Baskets of Sullivan Street breads to include ciabatta, filone, raisin walnut rolls, and country peasant bread

Dessert

• Mini key lime tarts, chocolate soufflé bites, Clinton St. cookies, madeleines, and lemon shortbread
• Fresh Whole Strawberries with Champagne Zabaliogne

Coffee and Tea service

CORPORATE DROP-OFF LUNCH

Assorted Sandwiches on Hudson bakery breads to include brioche rolls, focaccia, baguettes, sliced sourdough, 7-grain. Sandwich selection to include black forest ham and Swiss with honey mustard, fresh roast turkey BLT’s, white tuna salad, fresh mozzarella and oven dried tomatoes with basil and extra virgin olive oil.

Salads

• Arugula Salad w/sliced mushrooms, shaved parmesan, & lemon balsamic vinaigrette
• Pasta Campagnola with roasted eggplant, fresh tomatoes, basil, and homemade mozzarella
• Fresh seasonal fruit salad

Homemade potato chips

Dessert

• Assorted Clinton St. Fresh Baked Cookies and brownies

CORPORATE BREAKFAST

Please choose six

1. Sunshine Muffins (lemon-orange yogurt muffin w/citrus glaze)
2. Spring Vegetable Fritatta (similar to quiche, with no crust)
3. Mini cheddar, bacon and tomato jam muffins
4. Open-faced mini bagels with chive cream cheese, and smoked salmon
5. Small savory goat cheese and Spring herb scones
6. Assorted loaf cakes (sliced): orange poppy, organic lemon, buttermilk streusel coffee, and banana
7. Mixed Berry Scones
8. Peach, Blueberry and cherry crumb muffins and low-fat carrot apple bran muffins
9. Bite-sized buttermilk biscuits w/sweet butter and raspberry jam
10. Tropical, exotic fresh cut fruits (golden pineapple, Crenshaw melon, wild blueberries, field strawberries, red papaya, fresh chunked coconut, etc.)
11. Parfaits w/homemade granola, fresh golden raspberries and organic vanilla yogurt, served in champagne flutes

Beverages

• Coffee, teas, decaf teas
• Fresh homemade lemonade
• “Sundials”: fresh squeezed oj and organic cranberry
• Lime “squash” spritzers
• Raspberry herbal iced tea
• Iced cappuccino