Hors D' Oeuvres
Based on parties of 20, five pieces per person (100) Printer-Friendly Banquet Menu
Hot Hors D’ Oeuvres
- Scallops Wrapped in Bacon $240
- Balsamic Glazed Chicken $200
- Spanakopita with garlic butter $220
- Spring Rolls with ponzu dipping sauce $240
- Mini Crab cakes with apricot and mint chutney $400
- Hot Crab Dip with crackers $200
- Hondos Rib Bites with BBQ sauce $175
Cold Hors D’ Ouevres
- Shrimp Cocktail $200
- Oysters on the Half Shell $125
- Melon and Asparagus wrapped with Prosciutto $140
- Smoked Salmon Pinwheels with herbed cream cheese $175
- Red Pepper and Mozzarella Crostini with Pesto $125
Platters
- Vegetable Tray with dip and crackers $50
- Fruit Tray with an orange poppy seed yogurt dressing $75
- Cheese Tray with fruit garnish $75
Carving Board
All Meats are served with Rolls, Horseradish sauce, Pommery, Dijon and Mayonnaise
Displays
- Beef Tenderloin
- Turkey Breast
- NY Sirloin
- Pork Loin
- Gold Medal Ham
Baked Brie with Raspberries and a coulis $100
Smoked Salmon with red onions, egg whites, egg yolks, capers and crackers $125
Caviar Sampler with Sturgeon, Salmon and Beluga with various accompaniments Market Price
Antipasta with Italian meats, cheeses, vegetables and condiments $100
