Dinner Menus

SAMPLE DINNER MENU $32 PLUS

Hors d’Oeuvres
Chef’s display with imported & domestic cheeses, fresh fruits & gourmet crackers
Crudite with dipping sauce

Salad
Assorted spring greens tossed with pear-infused white balsamic vinaigrette & topped with toasted almonds & dried cherries
Freshly baked French rolls & butter

Entrée
Chicken Piccata with sautéed breast of chicken in olive oil with fresh mushrooms, capers, lemon, garlic & white wine
Roasted garlic risotto with asiago cheese
Italian vegetable medley with fresh basil

Coffee Station

SAMPLE DINNER BUFFET MENU $36 PLUS

Hors d’Oeuvres
Chef’s display with imported & domestic cheeses, fresh fruits & gourmet crackers
Crudite with dipping sauce

Plated Salad
Assorted spring greens with toasted almonds & dried cherries tossed with pear infused white balsamic vinaigrette
Freshly baked French rolls & butter

Buffet Entrée
Carving station with garlic & herb crusted Steamship Round of Beef served with demi-glace & horseradish cream
Chicken Forestiere with sautéed breast of chicken, fire-roasted leeks & forest mushroom sauce (or one of your choices)
Smoked Gouda redskin mashed potato
Penne pasta with a tomato basil cream, artichoke hearts & fire-roasted sweet peppers with asiago cheese
Fresh vegetable medley with fresh basil

Coffee Station

SAMPLE DINNER MENU $40 PLUS

Hors d’Oeuvres
Antipasto display with fresh grapes, Italian salamis, cheeses, marinated artichoke hearts, assorted olives, peppers & grape leaves
Crudite with dipping sauce
Bruschetta with fresh pesto, a tomato, caper & garlic relish, feta cheese & tapenade

Salad
Bibb lettuce tossed with raspberry vinaigrette, topped with
red onion, toasted pecans & Gorgonzola cheese
Freshly baked French rolls & butter

Entrée
Marinated & grilled Flank Steak with wild mushrooms
Wedged redskins roasted with olive oil, peppers & scallions
Roasted brussels sprouts & cauliflower with caramelized onions

Coffee Station

SAMPLE DINNER MENU $42 PLUS

Hors d’Oeuvres
Chef’s display with imported & domestic cheeses, fresh fruits &
vegetables, crackers & dipping sauces
Bruschetta with a tomato, caper & garlic relish, fresh pesto & goat cheese
Northern Michigan smoked fish display with Whitefish mousse, smoked
Salmon & Trout

Salad
Assorted spring greens tossed with balsamic vinaigrette,
topped with Feta cheese, capers & kalamata olives
Freshly baked seasoned batons & butter

Entrée
Combination plate of herb crusted & grilled Tenderloin of Beef with a
red wine demi-glace & Chicken Moutarde
Garlic redskin mashed potato
Fresh asparagus with fire-roasted red peppers

Coffee Station

SAMPLE DINNER MENU $44 PLUS

Hors d’Oeuvres
Chef’s display with imported & domestic cheeses, fresh fruits
& gourmet crackers
Crudite with dipping sauce

Passed
Chilled shrimp & cucumber medallions with dill layonnaise & pimento
Smoked Whitefish mousse with capers
Crab stuffed mushrooms Gruyere
Miscellaneous vegetable canapés
Herb Boursin with prosciutto, grape tomato & artichoke
Crostini with fresh Mozzarella, tomato and a fresh basil & caper vinaigrette
Spanakopita with spinach & feta cheese stuffed phyllo dough

Salad
Fresh spinach leaves with toasted almonds, strawberries & red onion with raspberry, poppyseed vinaigrette
Freshly baked seasoned batons & butter

Entrée
Garlic crumbed Rack of Lamb with demi-glace
Or
Fresh grilled Salmon with a sun dried tomato, caper & lemon butter
Or
Garlic, herb crusted, grilled Tenderloin with red wine demi-glace
Garlic & whole seed mustard redskin mashed potato
Roasted shallots & parsnips with fresh green beans
Coffee Station

SAMPLE DINNER MENU $45 PLUS

Hors d’Oeuvres
Tandoori Shrimp with cucumber & yogurt sauce
Lime poached Scallops with roasted sweet peppers
& fresh pesto, Dijon mayonnaise
Smoked Whitefish mousse with capers
Warmed Camembert with fresh pear & lawash
Vine ripened tomato, goat cheese & fresh basil bruschetta
Cold smoked Salmon roll with fresh soy sauce, wasabi & pickled ginger
Assorted baby vegetables stuffed with Danish blue cheese

Soup
Chilled gazpacho with roasted pepper & a cilantro, hummus crouton

Salad
Arugula, fresh fennel, artichoke & Greek olives tossed with a three cheese vinaigrette
Freshly baked seasoned batons & butter

Entrée
Herb crusted & grilled Filet Mignon on a pool of roasted shallot demiglace & topped with fresh sautéed forest mushrooms
Roasted fingerling potatoes rubbed with rosemary & olive oil
Grilled asparagus, sweet yellow peppers, red onion & baby plum tomatoes

Coffee Station

VEGETARIAN SELECTIONS

Penne pasta tossed with a tomato, basil & roasted garlic cream, artichoke hearts, fire roasted sweet peppers & fresh asparagus topped with Asiago cheese
Fresh spinach lasagna roll on a bed of roasted garlic, tomato sauce topped with Provolone cheese
Country grilled vegetable stuffed portabella mushroom on a bed of marinara topped with Provolone cheese
Farfalle with a wild mushroom ragu & Asiago cheese
Wild mushroom ravioli with a roasted shallot & four-cheese Alfredo sauce

VEGAN SELECTIONS

Grilled vegetable stuffed portabella mushroom on a bed of stewed lentils
Grilled vegetable risotto
Nine-bean ratatouille

BREAKFAST/BRUNCH SELECTIONS

Continental—Level One
Fresh fruit display
Assorted homemade cinnamon rolls, Danishes & muffins
Assorted bagels with cream cheese
Coffee and juices

Level Two—Add to Level One
Egg Casseroles:
Ham, mushroom and cheddar cheese
Vegetarian with gruyère cheese
Redskin hash browns with scallions and fire roasted sweet peppers
Breakfast sausages

Level Three—Add to Level One and Two
Full Omelet Station with eggs cooked to order, including ham, mushroom, Swiss cheese, cheddar cheese, scallions, fresh tomato, fire roasted peppers, onions, artichoke hearts and avocado

Or
Eggs Benedict Station:

Canadian bacon, poached egg and hollandaise sauce
Grilled portabella, poached egg and hollandaise sauce
Avocado, bacon, poached egg and hollandaise sauce

LATE NIGHT SNACK SELECTIONS

Gourmet flatbread pizzas
Pulled pork sliders with slaw
Ground tenderloin sliders
Coney Island station
Tacos – Traditional and fish
Mojo pork tortillas with peach salsa
Quesadillas with pico de gallo & guacamole

SOUP SELECTIONS

We make a variety of homemade soups—always fresh and delicious!

Cream of wild mushroom & fire roasted Michigan leeks
Traditional chili
Italian wedding soup
Tenderloin with barley & fresh mushrooms
Tomato basil
New England seafood chowder
Manhattan clam chowder
Harvest vegetable
Cream of squash
Cream of asparagus

Other selections are available as well!

DESSERT SELECTIONS

Assorted Cheesecakes
Tiramisu
Fresh Baked Fruit Pies
Flourless Chocolate Torte with Raspberry Coulis
Key Lime Pie
Triple Chocolate Torte
Fresh Baked Cookies
Assorted Petites
Chocolate Fondue
Assorted Brownies

Other selections are available as well!

DINNER MENU SUBSTITUTIONS

The following are possible substitutions to the menus…

Entrée (Beef, Pork & Lamb)
Herb & garlic crusted grilled tenderloin with demi-glace
Slow roasted prime rib of beef with au jus
Grilled London broil with wild mushroom demi-glace
Herb & garlic rubbed steamship round of beef
Marinated & grilled flank steak
Filet mignon with forest mushrooms & shallot, red wine demi-glace
Mixed grill of lamb chops, tenderloin & quail
Grilled filet mignon with Alaskan crab & béarnaise
Fresh pork loin rubbed in Caribbean jerk spice with peach & cilantro salsa
Jerk rubbed or traditional barbecue spare ribs
Country smoked ham
Veal chops with chanterelle cream sauce
Veal Marsala, piccata & scaloppini
Grilled filet mignon monterey
Grilled, garlic & herb marinated leg of lamb
Traditional roast leg of lamb
Japanese & Chinese-style cookery

Entrée (Poultry)
Chicken piccata sautéed with capers, fresh mushrooms, garlic, white wine & lemon
Chicken Marsala with fresh mushrooms
Chicken moutarde with French whole seed mustard cream sauce
Chicken forestiere sautéed with wild mushrooms & fire-roasted leeks
Chicken sautéed on a bed of spinach, bacon & shallots topped with a Mornay sauce
Provencal chicken with artichoke hearts & country olives
Grilled free-range chicken with sundried tomato & roasted garlic relish
Hawaiian chicken with grilled pineapple
Jerk & barbecue chicken
Duck confit with dried cherry & apricot chutney
Roast duck with a sweet cherry glace
Grilled, marinated quail or pheasant
Traditional roasted turkey
Japanese & Chinese-style cookery

Entrée (Seafood)
Fresh grilled salmon with caper & sundried tomato butter
Cajun crusted, grilled salmon with tomato, cucumber & cilantro relish
Grilled swordfish & yellowfin tuna
Pan-seared scallops with fire-roasted pepper buerre blanc
Jumbo shrimp scampi
Baked seafood dejonghe
Fish boils
Bouillabaisse
Lobster boils
Grilled lobster with drawn butter
Fresh rainbow trout with wild mushrooms & scallions
Pan-fried walleye with remoulade
Broiled whitefish prepared in a variety of ways Clam bakes

Salad
Caesar
Greek
Spinach with mustard, poppyseed vinaigrette
Mixed greens with red pepper vinaigrette
Traditional tossed salad
Warsaw with bibb lettuce bleu cheese, pecans & raspberry vinaigrette
Italian jardinière salad
Seafood salad
California seviche
Pasta salad
Traditional potato salad
Redskin & asparagus vinaigrette
Spanish potato salad with mandarin oranges & hard-cooked egg
Fruit salads
Multi-bean salads
Grilled chicken & tenderloin salads
Taboule
Coleslaw vinaigrette
Israeli couscous with fresh Mozzarella balls, grape tomato & fresh basil

Starch
Grilled redskins with rock salt & olive oil
Wedged redskins with peppers & scallions
Wedged redskins with parsley butter
Garlic redskin mashed potato
French whole seed mustard mashed potato
Twice-baked potatoes
Provolone potatoes
Greek potato casserole
Herb Boursin potatoes
Fettuccine
Linguini
Zitti
Angel hair
Tortellini
Rainbow fettuccine
Wild rice
Saffron rice
Dirty rice
Risotto

Pasta
Chicken tarragon fettuccine
Seafood linguini
Angel hair with pesto
Linguini with olives & artichokes
Linguini with a clear basil, garlic sauce
Capellini with peas & bacon
Four cheese linguini
Lasagna rolls (florentine Fontina rolls)
Traditional lasagna
Linguini with black mussels provencal
Vermicelli with asparagus & prosciutto
Spaghetti with clams
Farfalle with a wild mushroom ragu & Asiago cheese (no meat product)
Pasta primavera (no meat product)
Linguini with roasted peppers & artichokes in a clear vegetable basil sauce (no
meat product)

Other selections are available as well!

Vegetable
Fresh asparagus with hollandaise
Sautéed brussel sprouts with wine vinegar, bacon & onion
Medley of vegetables
Grilled vegetable kabobs
Fresh green beans amandine
Baked, stuffed tomatoes
Peapods with red peppers
Fresh artichokes
Italian vegetable casserole

Dessert
Assorted cheesecakes
Chocolate mousse tartlets
Chocolate dipped fruit
Assorted imported & domestic cheese & fresh fruit
Chocolate fondue
Assorted fresh baked pies & pastries
Flourless chocolate torte
Tiramisu

HOT HORS D’OEUVRES SUBSTITUTIONS

Bruschetta with country Italian toppings & aged Provolone
Focaccia pizza with grilled vegetables, garlic & Mozzarella
Stuffed button mushrooms with country sausage filling
Crab stuffed mushrooms Gruyere
Baked rumaki
Black bean & cheese quesadillas with pico de gallo
Baked portobella mushrooms with country vegetable stuffing & Mozzarella
Oven baked Brie or Camembert
Assorted mini quiches
Shrimp quesadillas
Grilled beef or chicken satay with spicy Indonesian peanut sauce
Spicy Cajun shrimp etouffee
Grilled swordfish en brochette
Coquilles St. Jacques
Oysters Rockefeller
Sweet & sour baby back ribs
Jamaican jerk baby back ribs
Escargot baked in button mushrooms with Parmesan & garlic
Buffalo chicken wings
Swedish meatballs
Barbecue meatballs
Assorted sausages with a variety of mustards
Spanakopita – spinach & Feta cheese in phyllo dough
Emmental & Gruyere cheese fondue
Fontina fondue with black truffles
Oysters Florentine
Chinese potstickers
Egg rolls with a soy, scallion mustard sauce
Marinated flank steak rolled around tricolored peppers
Five cheese stuffed focaccia bread
Oysters Florentine with hollandaise sauce
Lamb stuffed grape leaves with a yogurt sauce
Grilled tandoori shrimp rolled in yogurt
Grilled pizza-style bruschetta
Lump crab cakes with a mustard remoulade
Steamed black mussels in a shallot wine broth

PASSED HORS D’OEUVRES SUBSTITUTIONS

All of our canapés are served on a variety of toast points, homemade & prepared on location at the event.

Smoked Whitefish mousse with capers
Spanakopita with spinach & feta cheese stuffed phyllo dough
Fresh oysters on the half shell
Fresh Mozzarella & tomato with creme de balsamic vinaigrette
Bruschetta with fresh pesto, a tomato, caper & garlic relish, feta cheese & tapenade
Crab stuffed mushroom Gruyere
Warm Brie with fresh pear
Danish Blue with toasted walnut
Scallop Florentine
Sundried tomato butter with pesto
Ham rollup with olives
Scallop & shrimp butter
Liver pate with capers
Smoked salmon mousse
Miscellaneous vegetable canapés with olive paste
Proscuitto & melon rollups
Artichoke bottoms stuffed with antipasto
Tomato pesto with Feta cheese
Smoked oyster with dill butter
Radishes with a lemon butter
Gorgonzola with walnuts
Poached scallops in cilantro & lime with a pesto Dijon mayonnaise with roasted red pepper
Smoked whitefish mousse
Smoked salmon with a dill sauce
Herb boursin cheese with prosciutto
Crab stuffed cherry tomato
Artichoke leaves stuffed with shrimp & fennel
Miscellaneous caviar’s
Stuffed grape leaves
Marinated flank steak wrapped around tricolored peppers
Celery boats with Roquefort cream
Grilled tenderloin on baguette toasts with horseradish sauce

COLD HORS D’OEUVRES SUBSTITUTIONS

Assortment of fresh seasonal fruits & a variety of imported & domestic cheeses
Assortment of fresh seasonal vegetables with dipping sauces
Antipasto tray of marinated vegetables, Italian meats & cheeses
Tortilla chips with a trio of dips – salsa, black bean & guacamole
Fresh or smoked salmon mousse with dill, cucumber sauce
Smoked salmon pate with mustard creme fraiche
Assorted mini croissants with meats, cheeses & vegetarian
Assorted finger sandwiches
Duck liver pate with apples
Shrimp Remolaude
Traditional shrimp cocktail
Stone crab claws
Oysters on the half shell
Northern Michigan smoked fish display
Charcuterie (shar-koo-tuhr-ee) platter of assorted meats & sausages
Marinated seasonal vegetable salad
Pickled mushrooms
Stuffed pumpernickel with Gorgonzola walnut dip
Proscuitto wrapped fruit
Pickled or creamed herring
Stuffed hard-cooked eggs
Sushi
Chilled artichoke with assorted sauces
Carving station with assorted meats, cheeses & sauces
Pita chips with a Dijon, artichoke cream cheese
California seviche with tortillas
Assorted peppers & imported olives
Parmesan puff pastry straws
Assorted caviar with chopped egg, red onion & creme fraiche
Chilled green lip mussels with a lemon, spinach cream