Receptions

Gourmet Dips and  Displays

International Cheese Selection: an array of imported and domestic cheeses served with an assortment of breads and crackers

Seasonal Vegetable Crudités: fresh seasonal vegetables with an assortment of dips, including bleu cheese and ranch

Fresh Seasonal Fruits and Berries: fresh seasonal fruits and berries with spiced honey yogurt dip

Hot Artichoke Dip: warm artichoke and spinach dip served with pita triangles and chips

Baked Brie En Croute: wheel of brie with raspberries and candied walnuts wrapped in puff pastry and baked until golden brown

Caramel Baked Brie: caramelized baked brie with crostini

Antipasto Platter: an array of sliced meats, cheeses, vegetables and relishes with fresh artisan breads and crackers

Mexican Fiesta: seven layer dip with tri-colored tortilla chips

Hummus and Pita: roasted red pepper, basil, artichoke and spinach, chipotle, and olive and feta hummus served with pita

Chilled Grilled Vegetables: fresh vegetables grilled with olive oil and herbs served with garlic aioli

Hot and Cold Hors D’ Oeuvres

All hors d’ ouevres are priced per piece. There is a minimum order of 25 pieces per item.

Cold Appetizers

Bruschetta                                       
Mini caprese skewer                                           
Lobster and crab with aioli and bouchee                       
Tuna spoon                                  
Asparagus wrapped with bresaola                           
Assorted sushi                                       
Serrano-wrapped fig stuffed with gorgonzola and candied walnuts       
Smoked salmon canapés                               
Assorted finger sandwiches (dill egg, basil chicken, chicken walnut, tarragon tuna, cucumber dill)
Seared filet on crostini with horseradish cream                   
Wild rice cakes with crème fraiche and corn relish               
Phyllo cup with sweet spicy duck salad                       

Hot Appetizers

Chicken satay with peanut sauce                           
Tofu with malaysian rosemary plum sauce                       
Spinach cheese in phyllo dough                                
Baby potatoes stuffed with bacon and gorgonzola                   
Prosciutto-wrapped scallop                               
Almond-crusted chicken strips with mango aioli                   
Spicy vegetable pot stickers with orange ponzu                   
Lobster with cognac cream bouchee                           
Lamb chops with cilantro mint aioli                           
Flank steak roulade with apricot and goat cheese               
Vegetable spring rolls with ginger soy sauce                   
Crab cakes with a saffron-roasted garlic aioli

Speciality Stations

Roast Tom turkey with cranberry relish and assorted rolls (serves approximately 25 guests)*

Sugar-cured ham served with mustard, mayonnaise and assorted rolls (serves approximately 45 guests)*

Prime rib of beef slow-roasted with horseradish-crust and natural jus and assorted rolls (serves approximately 45 guests)*

Idaho potato bar of mashed or baked potatoes with chicken, chili con carne, broccoli, sauteed mushrooms, asparagus tips, cheddar cheese, bacon, sour cream, butter and chives*

Dim Sum of Cha Su Bao, spicy vegetable potstickers, pork Siu Mai, chicken spring rolls, crab rangoon and dipping sauces

Gourmet Ravioli (goat cheese and sundried tomato, porcini mushroom or lobster) served with alfredo, pomodoro and pesto cream sauces*

* Chef attendant fee to apply