Receptions Menus
(All reception menus have a 20 person minimum unless otherwise notated.)
Bites
Baked Prosciutto wrapped Asparagus with Sesame Seeds
Beef Filet Satay with Sweet peppers, Green Onion and Soy
Endive Spears with Apple, Almonds and Herb Aioli
Rosemary and Current marinated Pork Loin Crostini
Cucumber Cups with Tuna Ceviche
Smoked Bacon Wrapped Quail Breast
Duck Confit Crostini with Pesto and Red Onion
Mango Shrimp Stack with Wasabi Aioli
Seared Duck Breast Flatbread with Candied Orange Zest
Gazpacho Cucumber Cups
House Cured Gravlax with Dill Mascarpone and Capers
Profiterole with Ratatouille
Assorted Sushi Rolls
Rabbit Rillettes with Whole Grain Mustard and Cornichons on Grilled Sourdough
Goat Cheese and Shiitake Mushroom Terrene
Imported and Domestic Cheeses with Fresh Berries and fruit
Spicy Roasted Almonds with Red Sweet Peppers and Orange Zest
Bay Scallop Ceviche
Antipasto Display with assorted breads and condiments
Soup Shooters
Chilled Carrot and Orange Ginger Soup
Chilled Gazpacho with Tomato Consomm? and European Cucumbers
Chilled Cucumber with Heirloom Tomato Granita
Chilled Asparagus with Parmesan Crips
Carving Stations
Beef Tenderloin with assorted rolls, Veal Jus, Horseradish Sauce
Herb encrusted Prime Rib eye with assorted rolls, Veal Jus, Horseradish Sauce
Roasted Turkey Breast with assorted rolls, Honey Dijon Sauce, Tomato Chutney
Baked Ham with assorted rolls, Whole Grain Mustard Sauce
Herb or Honey Roasted Pork loin with rolls, Apple Chutney, Chive Aioli,
Grilled Leg of Lamb with Cassis Reduction
From the Land
Herb Roasted Airline Chicken Breast with Basil Pesto
Coriander Roasted Pork Loin with Caramelized Onions and Cilantro Cream
Duroc Pork Loin Roulade with Duexelle
Whole Grain Mustard Crusted Turkey Breast
Chicken Picatta with White Wine, Lemon and Capers
Chicken Tender Satays with Peanut dipping Sauce
Roasted Flank Steak Roulade with Smoked Gouda, Spinach, Sun Dried Tomatoes and Roasted Garlic
Braised Short Ribs
Seafood Display
Steamed Jumbo Shrimp with Cocktail Sauce
Ginger and Lemon Grass Marinated Crab Claws
White Wine Steamed Mussels Clams with Garlic, Chili Pepper, Parsley and Grilled Sour Dough
Oysters on the Half Shell with Horseradish, Lemons, Cocktail Sauce, Mignonette, and Saltines
Smoked Salmon Cheese Cake with Sliced Baguette and Crackers
Whole Asian marinated Salmon with Thai Dipping Sauce
Chilled Pistachio and Mint encrusted Atlantic Salmon
Grilled Shrimp and Romesco Sauce
Sesame Seared Tuna with Wasabi, Wakame, and Pickled Ginger
Assorted Sushi with Soy and Pickled Ginger
Mini Crab Cakes with Lemon Beurre Blanc
Southern Shrimp and Grits
Stone Crab Claws
Craw Fish boil with Sweet Yellow Corn, New Potatoes and Onions
Vegetables and Starches
Mini Baked New Potato Cups with Cheddar, Scallions and Smoked Bacon
Or filled with Boursin Cheese
Blanched Asparagus with Orange Aioli
Winter Vegetable Gratin with Parmesan and Cream
Mashed Sweet and Potato Bar
Potato and Truffle Cake
Squash Casserole
Sweet Casserole
Haricot Vert with Shallots and Thyme
Roasted Baby Vegetables
Brussels Sprouts with Parmesan and Smoked Bacon
Cayenne Honey Glazed Carrots
Baked Cauliflower and Broccoli with Garlic
Zucchini Provencal
Thyme Roasted New Potatoes
Potato and Leek Casserole
Vegetable Tray with Ranch and Honey Mustard Dip
Sweet Pepper Casserole
Grilled Vegetable Gratin
Vegetable Risotto
Couscous with Harrisa
Salads
Bibb Lettuce with Granny Smith Apple Vinaigrette, Walnuts, Pomegranate, and Blue Cheese
Mixed Spring Lettuces with cucumber, Grape Tomatoes, Croutons with Vinaigrette
Romaine, Grape Tomato, Black Beans, Avocado, and Corn with Cilantro lime Vinaigrette
Local Arugula and Frisse with baby Beets, Ricotta Salata, Pecans, and Citus Vinaigrette
Young Lettuces with Mango, Feta, Candied Wall Nuts, Strawberries and Balsamic Vinaigrette
Heirloom Tomatoes with Marinated Mozzarella, Pea Tendrils, Gulf Shrimp and Orange Vinaigrette
Young Spinach with Egg, Croutons, Balsamic Red Onion and Apple Smoked Bacon Vinaigrette
Frisse with Tomato, Jumbo lump Crab Meat and Citrus Balsamic Vinaigrette
Desserts
Assorted Truffles
Port Poached Pear with Blue Cheese in a Filo Basket
White Chocolate Raspberry Bread Pudding
Chocolate Decadence Torte
Assorted Mini Tartlets
Italian Lemon Cream Cake
Assorted Cookies
Brownies and Blondies
Assorted Dessert Bars
Chocolate Trifecta
Mini Cheese Cakes
Bananas Foster
Ice Cream Bar
Above is a sample of what we can do but are not limited to creating for your special occasion
Sept. 29, 2010 -
Thanks again for the wonderful dinner. We have had many compliments. Everyone really enjoyed their meal. You and your staff were excellent! We will certainly call on you again.
Sincerely, Chuck Strahan
2010 Bayside Business Dinner at Vulcan Park
Read more about what people are saying here.
