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COCKTAIL RECEPTION | DINNER RECEPTION | ALFRESCO BRUNCH | |
COCKTAIL RECEPTION MENU
PASSED HORS D'OEUVRES GARNISHED WITH FRESH FLOWERS AND HERBS
VIDALIA ONION SWIRLS
Caramelized onions and Fontana cheese in puff
pastry.
ARTICHOKE FRITATTA
Artichokes, roasted red peppers, sauteed leeks
with cheeses and eggs, cut in bite sized
squares.
SMOKED SCALLOPS WITH CHAMPAGNE
MUSTARD DIP
Bay scallops, smoked over a wood fire and served chilled.
ON THE BUFFET
PESTO CHICKEN
Chicken breast roulades filled with prosciutto and
pesto, sliced and served cold.
ROAST VEGETABLES
Red & green peppers, zucchini & squash,
tossed with olive oil and garlic, roasted,
sprinkled with fresh herbs and presented in large shallow baskets.
ANTIPASTO
Display of a variety of imported olives, marinated artichoke
hearts, marinated mushrooms, and Tortellini
al pesto.
BASIL TORTA
Layered cheese with basil and pine nuts, served
with crostini.
TORTELLINI WITH PESTO DIP
Skewered cheese filled tortellinis served at room temperature.
DINNER RECEPTION MENU
HOT AND COLD HORS D'OEUVRES PASSED ON SILVER TRAYS GARNISHED WITH FRESH FLOWERS AND HERBS
GARLIC SHRIMP
Large shrimp sauteed with garlic and shallots, finished with
lemon juice and a sprinkle of fresh dill,
served cold.
SUN-DRIED TOMATO AND GOAT CHEESE
STRUDEL
Bite sized fillo pastries with a savory filling,
served hot.
STUFFED VEGETABLES
Array of fresh vegetables including cherry tomatoes, mushroom
caps, snow peas and cucumbers filled with
an herb and garlic cheese.
ON THE BUFFET
GRILLED TENDERLOIN WITH
HORSERADISH CREAM
Lightly coated with cracked pepper, carved at the buffet.
SALMON COULIBIAC WITH CHIVE
BUERRE BLANC
Salmon fillet, sauteed leeks and mushrooms wrapped
in puff pastry and served with a chive
butter sauce.
RISOTTO TORTA
Risotto made with chicken stock, parmesan and white wine.
VEGETABLE MEDLEY
Julienne of carrots, zucchini and squash, sauteed in butter.
BREAD BASKETS
Array of homemade loaves including whole-grain
breads, sourdough boules and
Parmesan-Garlic and Sun-Dried Tomato flat breads.
COFFEE AND TEA
ALFRESCO SUMMER BRUNCH
HORS D'OEUVRES PASSED ON COPPER TRAYS GARNISHED WITH FRESH FLOWERS AND HERBS
GARLIC SHRIMP
Large shrimp sauteed with garlic and shallots,
finished with lemon juice and a sprinkle of fresh
dill, served cold.
SMOKED SALMON AND SPINACH CREPES
Spinach crepes spread with lemon cream cheese,
topped with thinly sliced smoked salmon
rolled and sliced.
ON THE BUFFET PRESENTED IN WOODEN BOWLS AND BASKETS
CRAB STUFFED TOMATOES
Locally grown tomatoes, hollowed and filled with crab salad.
SMOKED TURKEY BREAST WITH PEACH
CHUTNEY
Sliced and served with homemade chutney.
CORN AND ROASTED RED PEPPER
FRITTATA
An Italian omelette with fresh corn, peppers and
cheese.
GAZPACHO SALAD
Chunks of cucumber, radishes, celery, scallions and green peppers
in a Tomato-Garlic dressing.
FRESH FRUIT SALAD
Cantaloupe, honeydew, watermelon and blueberries.
BREAD BASKET
Mini Croissants Corn Muffins Blueberry Muffins
Honey Butter Strawberry Jam
ASSORTED JUICES
Cranberry Orange Grapefruit
COFFEE AND TEA