Deviled Eggs

Salami Stacks

Chicken Salad Puffs

Liver Pate Puffs

Cherry Tomatoes

Tuna

Stuffed Celery

Ham and Swiss Cheese Kebobs

Ham Roll Ups with Cream Cheese

Water Chestnuts Wrapped in Bacon

Miniature Ruebens

Swedish Meatballs

Party meatballs

Artichoke Frittata

Mini Pizza Bagels

Quiche Lorraine

Shrimp Quiche

Spinach Quiche

Cocktail Franks in Pastry

Sesame Chicken Fingers

Cajun Chicken Fingers

Stuffed Mushrooms with Herbed Cheese

Stuffed Mushrooms with Sweet Sausage

Macaroni and Cheese

Asparagus Rolls

Lime and Ginger Chicken Kebabs

Greek Potato Skins

Spring Roll

Golden Parmesan Chicken with Garlic Mayo

Mini Beef Wellingtons

Shrimp in Bacon

Scallops in Bacon

Crab and Brie in Phyllo

Escargot in Puff Pastry

Seared Tuna with Mango Salsa

Skewered Lamb and Olives

Spinach and Feta in Phyllo

Chicken Quesadilla

BBQ Shrimp

Brochette with Roasted Red Peppers and Goat Cheese

Brochette with Tapanade, Tomato and Gorgonzola

Lump Crab Cakes

Chicken Pinwheels Stuffed with Sun Dried Tomatoes

Blackened Sea Scallops on Toast Rounds

Grilled Vegetable Quesadilla

Mushroom Stuffed with Crabmeat

Citrus Marinated Skewered Shrimp

Ceviche

Scallops marinated in lemon and orange juice.

Potato Pancakes with Sour Cream, Applesauce and Caviar

Skewered Scallops - Scallops, Tomatoes, Green Pepper and Onion

Warm Brie and Pear Tartlet

Portabella Tartlet

Bruchetta with Prosciuto, Mozzarella and Tomatoes

Salmon Cake with Butter Sauce

Pork Spring Rolls

Grilled Potato and Shallot Skewers with Mustard Dip

Turkey Meatball with Pesto

Butter Flied Coconut Shrimp

Beef Satay with Mango Dip

Crudites Platter

Assortment of fresh vegetables served with a choice of tomato garlic or dill dip.

Crudites and Cheese Platter

Large. Assortment of fresh vegetables served with cubed cheeses in a basket with a choice of dips.

Cheese Tray

A selection of domestic and imported cheeses decorated with seedless grapes.

Fresh Fruit Tray

Layered Fresh Crab

Cream cheese, cocktail sauce and lump crab meat served with party breads.

Layered Taco Platter

Ground beef, sausage, shredded lettuce, tomatoes, cheddar cheese with sour cream and nacho chips.

Pistachio and Blue Cheese Mold

24 oz.

Salmon Mousse

A light delicate decorated mousse in the shape of a salmon.

Hot Crab Souffle

White crab meat, herbs, spices, and white wine, served with french or rye bread.

Hot and Cheesy Spinach Artichoke Dip

Koulibiak

Salmon with mushroom, dill and white wine in puff pastry.

“Le Petit Filet Mignons” Platter

32 pieces of rare to medium rare filet with béarnaise or horseradish sauce. Served with cocktail rolls or baguettes.

Roasted Red Pepper Tray with Herbed Goat Cheese and French Bread

Prosciuto and Melon Balls on A Pineapple Tree

Stuffed Pita Platter

24 halves, hummus grilled vegetables and brie.

Sesame Eggplant Salsa

Per quart. Serve with nachos or pita crisps.

Refried Bean Dip

Chili Cheese Dip

Petit Filet on Cocktail Roll

Roasted tenderloin served on a roll with bernaise or horseradish sauce.

Caviar Bar

Miniature whole wheat blinis made to order, choice of caviar. Toppings include sour cream, chopped onion and chopped egg.

Tortellini Saute

A variety of tortellini served with fresh marinara, pesto, or alfredo sauce.

Mixed Green Salad

A mix of green and red leaf lettuces, crotons, tomatoes and a dijon vinaigrette.

Spinach Salad

Fresh spinach with sauteed mushrooms, chopped egg, bacon, and raspberry dressing.

Caesar Salad

Romaine lettuce, fresh Caesar dressing, Parmesan cheese and croutons.

Red Bliss Potato Salad

Fingerling Potato Salad

With sherry-mustard vinaigrette.

Grape and Bacon Salad

A mix of fresh greens with bacon, seedless grapes and fresh croutons in a sherry wine and walnut oil vinaigrette dressing.

Tri-Colored Pasta Salad

Rotini pasta mixed with broccoli, carrots, zucchini, squash, sweet peppers, sharp cheddar in a light vinaigrette dressing

Oriental Pasta Salad

Japanese noodles, broccoli, snow peas, mushrooms and sweet red peppers in a oriental dressing.

Curried Chicken Salad

Poached chicken breast, blanched almonds, celery and crisp apple in a curry dressing.

Praline Pecan Salad

Spring mix and green leaf with blue cheese and dried cherries with balsamic vinaigrette.

Grilled Beef Salad

On mixed greens with gorgonzola dressing.

Cold Asparagus Salad

Cold asparagus, fresh raspberries with raspberry dressing.

Asparagus, Orange and Tomato Salad

On romaine lettuce with a sherry and olive vinaigrette.

Tomato, Mozzarella, Red Onion and Basil Salad

Balsamic vinaigrette.

Goat Cheese Salad

On red leaf lettuce with Dijon vinaigrette.

Watercress Salad

With oranges, cucumbers, red onion & pecans – honey mustard dressing with lemon juice

Pear with Brie and Pecan Salad on Spring Mix

Tarragon vinaigrette dressing.

Julienne Zucchini and Carrots

Smoked Seasonal Vegetables with Herbs

Squash, zucchini, eggplant and sweet peppers sauteed in olive oil.

Haricot Verts Sauteed in Olive Oil with Garlic and Anchovy

Broccoli with Red Pepper and Onion

Ratouille

A provincial medley of vegetables prepared in a casserole.

Sugar Peas and Carrots in Lime Butter

Snow Peas with Red Pepper

Haricots Verts, Roasted Fennel and Shallots

Orange Glazed Carrot Ribbons

Polenta

Creamy polenta with raisins and pine nuts.

Twice Baked

Garlic Mashed Potatoes

Baby Red Bliss Potatoes

Roasted in olive oil and rosemary.

Scalloped Potatoes with Leeks and Cream

Potatoes Au Gratin

Pear and Horseradish Potatoes Au Gratin with Gruyere and Parmesan Cheese

Roasted Garlic Mashed Potatoes with Crispy Shallots

Maple Mashed Sweet Potatoes with Glazed Pecans and Pine Nuts

Duchess Potatoes

Wild Rice Blend

Curried Rice

Saffron Rice

Rice with Pecans and Scallions

Rice Pilaf

Vegetable Pilaf

Spinach Rice

Orange Basmati Rice with Scallions

Couscous

Risottos with Asparagus Tips

Risottos with Wild Mushrooms

Risottos with Saffron

Risottos with Seasonal Vegetables and Herbs

Poulet Au Cognac

Sauteed chicken breast with shallots, cream, mushrooms and cognac.

Escalope De Poulet Au Marsala

A traditional chicken marsala.

Le Poussin a L’orange

Butterflied, pressed cornish hens.

Chicken Wrapped in Proscuitto with Brown Sage Butter

Chicken Crepes with Asparagus and Mushrooms

Chicken Pinwheels

Chicken breast pounded, stuffed and rolled into pinwheels.

Chicken Breast Stuffed with Proscuitto and Pesto

Chicken Piccata

Roast Turkey with Stuffing, Gravy and Cranberry Relish

Cote De Veau Archiduk

Grilled veal chop with mushroom Madeira cream sauce.

La Roulade De Veau De Monte Carlo

Veal marsala with provincial herbs.

Le Filet Cochon Aux Pruneaus

Grilled pork tenderloin with a prune barbecue sauce.

Skirt Steaks with Shitake Mushrooms and Soy Sauce

Grilled Steak with Caramelized Onions, Blue Cheese, Wild Mushroom Relish and Roasted Red Pepper Sauce

Pan-Grilled Lamb with Walnut Mint Pesto

Filet Mignons Baernaise

Grilled filet mignons with bernaise sauce.

Filet Au Poivre Ou Vert

Filet with black or green peppercorns in a cream cognac sauce.

Le Gigot D’agneau en Croute

Butterflied leg of lamb in a rosemary mustard crust.

Carre D’agneau

Rack of lamb in a thyme mustard crust.

Roast Tenderloin of Beef with Gorgonzola and Mushrooms

Le Thon Grille Au Gingembre Et a L’ail

Le Saumon Marine Au Thailande

Salmon marinated in a thai sauce and grilled.

Le Saumon Poche

Whole poached salmon served with a fresh dill sauce.

Swordfish with Mango Salsa

Blackened Mahi Mahi

Homemade Crab Cakes

Salmon with Sesame and Orange Ginger Relish

Coq Au Vin

Boneless braised chicken in red wine with vegetables, mushrooms and provencal herbs.

Boeuf Bourgignon

Traditional french stew.

Baked Spinach Fettucine with Fesh Mozzarella

Carrot Pesto Lasagne

Les Pennes Aux Petites Asperges

Penne pasta in a light cream sauce with prosciuto and asparagus.

Pasta from Barcelona

Spaghetti with smoked vegetables and capers in an anchovy sauce.

Les Linguinis De La Cote Basque

Linguini with prosciuto, fresh herbs, tomato, mushrooms and cream.

Spaghettini Nikita

Spaghetti pasta with vegetables in a pepper vodka sauce.

Les Pennes De St. Tropez

Penne pasta with currents and pine nuts in a fennel sauce.

Fettucini Au Musacdet

Feuttucini with caramelized onions, white wine, cream and fresh herbs.

Fusilli Ratatouille De Poivrons De Mais

Fusilli pasta with sausage, corn and onions in a red pepper sauce.

Ziti Basilica Au Pistou

Ziti pasta with grilled eggplant, fresh tomato sauce, mozzarella and basil.

Feuttucini Gorgonzola Aux Petites Asperges

Fettuccini pasta with gorgonzola cheese and smoked asparagus.

Les Pennes D’avignon

Penne pasta with artichokes, mushrooms, roasted red peppers and Parmesan cheese.

Fraisier

Marivauxa

Marjolaine

Napoleon

Opera

Triple Chocolate Mousse

Cheesecake

Cream Puffs

Pate a’choux filled with custard, lightly caramelized.

Petit Fours

Diamond-shaped genoise coated with white chocolate, dark chocolate, or milk chocolate.

Swans

Pate a’choux shaped swan filled with whipped cream.

Apple

Lemon

Mixed Fruit

Raspberry

Strawberry

Chocolate

Mocha

Vanilla

Rocher

Genoise and chocolate mousse in a custard-filled almond tart, coated with dark chocolate.