Passed Hors D’Oeuvres:

  • Seared Scallops Skewers wrapped with Apple Smoked Bacon
  • Grilled Beef Tenderloin Skewers with Béarnaise Sauce & Crispy Potato Chips
  • Herbed Goat Cheese & Grilled Portabella Mushrooms served on Grilled Crostini topped with Sweet Balsamic Drizzle
  • Home Made Spaghetti Squash Mini Cakes topped with Sun Dried Tomato & Basil Aioli

Dinner Station:

  • Tuscany Style Caprese Salad with Roma Tomatoes, Fresh Basil, Fresh Mozzarella & Balsamic Vinaigrette Drizzle
  • Oven Roasted Golden Potatoes topped with Grated Parmesan Cheese
  • Roasted Brussels Sprouts with Caramelized Walnuts & Crumbled Danish Blue Cheese
  • Four Cheese Ravioli tossed Roasted Tomatoes, Artichoke Hearts, Sauteed Portabella Mushrooms, Fresh Basil, Grated Parmesan Cheese, Roasted Garlic & Virgin Olive Oil
  • Slowly Braised Boneless Short Ribs topped with Cognac & Demi Glaze Reduction
  • Seared Tilapia Fillet served Wilted Spinach with Roasted Tomatoes, White Wine Drizzle & Crispy Fried Leeks

Bar Service

  • Client will provide beer, wine & liquor
  • Caterer will provide: mixers, soft drinks, juices, ice, garnish, tubs, bar tools, etc

Equipment

  • All Necessary Full Length Table Cloths & Dinner Linen Napkins
  • All the Necessary White Bavarian Chinaware & Marquette Silverware
  • All the Necessary Excalibur Water, Wine & Cocktail Glasses
  • Kitchen Equipment & Station Equipment, Bread Baskets, Trays, Stands, Water Pitchers, Etc