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
