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Wedding Reception - Passed Appetizers & Dinner Buffet Combinations Buffet Style Full Service

PASSED APPETIZERS 
(Select 6)

VEGAN & GLUTEN FREE 
  • Decorative Cucumber Cups with Spicy Gazpacho garnished with Roasted Peppers & Chives
  • Tandoori Style New Potato filled with Sweet Corn, Mango, Mushroom, Quinoa & Carrot Garnished with Chives 
  • Jerk Veggie Wraps with Corn Tortilla filled with Green Bean, Red Pepper, Mango, Carrot & Spicy Balsamic Pumpkin Sauce. 
  • Miniature Vegan Curry Pie with Potato, Corn, Black Currant and Carrot. Made with Gluten Free Casement.    

VEGETARIAN 

  • Carrot, Potato & Scallion Pancake with Herb Goat Cheese, Green Tomato & Apple Chutney, Chives & Roasted Red Pepper
  • Petite Welsh Rare Bit with English Double Gloucester cheese and Guinness Beer displayed in White, Wholegrain and Pumpernickel shapes, garnished with Tomato Slice & Scallion Spear
  • Curried Pastie with Potato, Peas, Carrots & Black Currants with English Cucumber, Cumin & Major Grey Chutney Dipping Sauce.
  • Welsh Rare Bit Jacket Potato -Tiny New Potato filled with English Double Gloucester & Guinness Beer, garnished Tomato Slice & Scallion Spear
  • Florentine New Potato baked with Fresh Spinach, Portobello Mushroom, Three Italian Cheeses, Red Onion, Garlic & Marsala wine topped with Red Roasted Pepper
  • Baked Brie with Fuji Apple, English Chutney & Pecan in tiny Phyllo Cup garnish with Scallion Spear
  • English Stilton, Pear, Pecan & Black Currant Chutney baked in Tiny Tomato Phyllo Cup garnished with Scallion Spear
  • Miniature Tandoori Pie with Potato, Peas, Carrot, Corn & Black Currants
  • Tiny Quiche with Spinach, Wild Mushroom, Cream Cheese, Apricot Chutney & Roasted Pepper

POULTRY

  • Miniature Chicken Pot Pie or (Curry) with Carrots, Peas, Potato & Red Onion
  • Miniature Chicken, Wild Mushroom, Leek & Ham Pie topped with Mash
  • Miniature Chicken Tandoori Pie with Carrot, Potato, Peas & Black Currants
  • Asian Chicken with Honey Curry, Cilantro-Peanut Pesto, & Roasted Pepper in tiny Star Shaped Black Sesame Seed Tartlet
  • Spicy Chicken Empanada served with Nectarine-Guacamole Salsa
  • Spicy Jerk Chicken, Provolone Cheese, Mango, Green Bean, Pepper wrapped with Colorful Lavosh Rounds, tied with Chive Ribbon served with Balsamic Pumpkin dipping sauce 
  • Tuscan Chicken wrapped with Prosciutto, Provolone, Basil & Roasted Pepper served with Grainy Apricot- Mustard dipping sauce
  • Miniature Turkey Taco Pie in Tortilla Cup topped with Mango-Avocado salsa & Crème Fraiche.
  • Pigs in a Blanket Skewer with Apple-Chicken Sausage wrapped in Puff Pastry with Coleman’s Honey Mustard Dipping Sauce 

BEEF, LAMB AND PORK

  • Miniature Beef Wellington:  Filet Mignon & Wild Truffle Pate in Puff Pastry Parcel served with Pimms Brown Gravy ($2.00 more per person) 
  • Tiny Filet Mignon Wrapped in Bacon, topped with Sautéed Leek & Roasted Peppers served with Béarnaise Sauce ($2.00 more per person)
  • London Broil with Sautéed Portobello Mushrooms in Tiny Yorkshire Pudding with Brandy Gravy & Roasted Pepper 
  • British Appetizer Sunday Roast Beef Dinner with Rare Roast Beef, Sautéed Leeks, Brandy Gravy & Horseradish in Tiny Roasted Jacket (New) Potato
  • Pretty Little Meat Loaf Cupcakes with Ground Beef, Corn, Red Onion, Worcestershire & Ketchup Topped with Mashed Potato & Tomato Slice
  • Spicy Spanish Marinated London Broil Bundles with Mango, Red Pepper, Green Bean, Monterey Jack Cheese & Fresh Cilantro served with Mango-Avocado Salsa      
  • Ginger Marinated Beef Rolls with Orange Pepper, Enoki Mushrooms, Baby Corn, & Green Onion served with Ginger – Peanut Sauce
  • Tiny Shepherd Pie with Ground Lamb, Peas, Carrot and Red Onions topped with Buttery Herb Mash 
  • Lamb Kofte with Mango and Red Pepper served with Cumin Mint Yogurt 
  • Curried (Beef or Lamb Pastie) with Honey-Cumin Yogurt Sauce
  • Drunken Devils on a Horse Back with Boozy Armagnac Marinated Prunes stuffed with Stilton, wrapped with Smoky Bacon   
  • Miniature Prosciutto Cup filled with Fresh Spinach, Three Italian Cheeses, Pine Nuts & Roasted Peppers

FISH AND SEAFOOD 

  • Shrimp Cocktail with Arugula & Nectarine Cocktail Sauce 
  • Spicy Shrimp Empanaditas served with Nectarine-Avocado Sauce
  • Grilled Tandoori Shrimp Skewers with Pepper & Snap Pea
  • Grilled Jumbo Shrimp wrapped in Bacon with Pineapple & Roasted Pepper Skewer Served with Coleman’s Honey Mustard Dipping Sauce 
  • Gin and Tonic Shrimp Skewers with Snap Pea & Pepper with Spicy Thai-Gin & splash of Tonic Sauce.  
  • Tiny Shrimp & Scallop Au Gratin with Wild Mushrooms, White Cheddar, White Wine & Garlic in Yorkshire Pudding
  • Sea Scallop wrapped with fresh Basil & Smoky Bacon serve with Coleman’s Honey Mustard in Decorative Oriental Spoons
  • Scottish Smoked Salmon, Crème Fraiche, Black Caviar, & Fresh Dill in Tiny New Potato or Bouche (Puff Pastry Cup) 
  • Tiny English Scone with Smoked Filet of Salmon, Devon Clotted Cream, Orange Marmalade & Chives
  • Beet Rosti (Beet & Potato Pancake) With Smoked Trout, Horseradish-Dijon Cream Cheese, Mango & Chives
  • Louisiana Ginger Crab Cake with Tomato Rémoulade

THE HOT LUNCH/DINNER MENU CHOICES 
Choose 1) Salad 1) Side Dish 1) Entrée (Or 2 ½ & ½) 
Includes Assorted Desserts 
Additional Entrees Start from $10.00-$15.00 more per person

SALADS 
(Select One)

  • Mixed Green Salad with Arugula, Endive, Radicchio, Tomatoes & Red Onion
  • Served with Balsamic-Walnut Vinaigrette (VEGAN-NO GLUTEN)
  • Grilled Vegetable Salad with Eggplant, Yellow Zucchini, Roasted Pepper, PortobelloMushrooms & Scallions over Mixed Greens
  • Served with Sun-Dried Tomato Vinaigrette
  • Baby Romaine Lettuce, Sun-Dried Tomatoes, Kalamata Olives, Grape Tomatoes, & Red Onions
  • Served with Fresh Mint Caesar Dressing (VEGAN NO GLUTEN)
  • Assorted Ravioli & Tortellini Pasta with Artichoke Hearts, Roasted Peppers, Grape Tomatoes, Black Olives
  • Served with Tangy Parmesan-Garlic Dressing

SIDE DISHES 
(Select One)

  • Basmati-Wild Rice Pilaf with Fresh Peas, Roasted Peppers, Scallions & Pine Nuts in Garlic, White Wine & Butter Sauce
  • Spanish Rice with Cilantro Black Beans, Roasted Peppers & Scallions
  • Brown & Red Rice, Chia, Kale, Organic Corn & Cranberries (VEGAN)
  • Brussel Sprouts, New Potatoes, Bell Peppers, Red Onions & Fresh Basil (VEGAN)
  • Fresh Herb Roasted New Potatoes with Sautéed Green Beans, Baby Carrots & Chives
  • Roasted Herb Sweet Potatoes, Green & Yellow Zucchini with Buttery Ginger-Cinnamon Sautéed Apples & Scallions
  • Stuffed Red Potatoes with Spinach, Mushrooms, Red Onions & Three Italian Cheeses Topped with Sautéed Roasted Peppers & Scallions
  • Stuffed Yukon Potatoes with Fresh Asparagus, Portabella Mushrooms & Garlic with a Jarlsberg Cheese
  • Asparagus Bundles with Goat Cheese & Mango Wrapped with Prosciutto
  • Eggplant Rolls with Roasted Peppers, Fresh Basil, Fresh Mozzarella with Pinot Noir Marinara & Three Italian Cheeses
  • Baked Stuffed Tomato with Grilled Corn, Green Beans, Sundried Tomato and Herb Goat Cheese

ENTREES 
(Select One or Two ½ & ½)

VEGAN/GLUTEN FREE
  • GLUTEN FREE WHOLE WHEAT PENNE PASTA & VEGETABLES
    • Sautéed Asparagus, Peppers, Mushroom, Carrots & Zucchini with Extra Virgin Olive Oil, Fresh Garlic & Basil 
  • GLUTEN FREE JAPANESE RICE NOODLES, TOFU & VEGETABLES
    • Stir Fry Organic Tofu, Snap Peas, Carrots, Straw Mushrooms, Baby Corn, Bamboo Shoots & Green Onions in Sesame Oil- Ponzu Sauce    

VEGETARIAN

  • ASSORTED COLOR STUFFED PEPPERS
    • Green, Red & Orange Bell Peppers Stuffed with Mushroom & Artichoke Hearts, Parmesan Pesto
  • VEGETARIAN LASAGNA (Individual rolls) 
    • Fresh Spinach, Tomatoes, Portobello Mushrooms, Sweet Peppers, Red Onion, Goat Cheese or Cream Cheese, Provolone & Fresh Basil Wrapped in Assorted Whole Wheat, Regular & Spinach Lasagna Noodles Topped with Pinot Noir Marinara Sauce, ThreeItalian Cheeses & Scallions
  • CURRIED TOFU, VEGETABLES & ALMONDS OVER WHOLE WHEAT JAPANESE UDON NOODLES   
    • Sesame sautéed tofu, snow peas, mushrooms, carrots and baby corn over Japanese whole wheat Udon noodles topped with a mild or spicy honey curry sauces garnished with almonds, roasted red peppers and scallions  
  • INDIVIDUAL PEASANT PIE
    • Individual Pastry Crust Pies with Carrots, Peas, Corn, Mushrooms & Leeks in a Creamy White Wine Butter Sauce, Topped with Buttery Mash Potatoes   

CHICKEN

  • HOLIDAY STYLE CHICKEN BREAST  
    • Filled with Prosciutto, Provolone Cheese, Pistachios, Mushrooms, Celery, Red Onion & Panko Bread Crumbs Topped with Cranberry Butter Sauce
    • Garnished with Sautéed Cranberries, Pistachios & Sliced Orange
  • CHICKEN BREAST FLORENTINE
    • Filled with Fresh Spinach, Portobello Mushrooms, Three Italian Cheeses, Scallions &Fresh Herbs Topped with Hollandaise Sauce 
    • Garnished Sautéed Dried Apricots, Red Roasted Peppers & Scallions
  • MARSALA CHICKEN FRANCAISE
    • Boneless Chicken Breast in Delicate Egg Batter with Wild Mushrooms & Marsala Wine
    • Garnished with Julienne Carrots, Snap Peas & Fresh Italian Parsley 
  • TANDOORI MASALA CHICKEN
    • Boneless Chicken Breast in a Mild Tandoori Masala Sauce with Sautéed Carrots, Peas, Roasted Peppers, Raisins & Scallions
  • HONEY CURRY CHICKEN
    • Boneless Chicken Breast in Mild Honey Curry Sauce, Snap Peas, Mangos & Peppers   
  • CHICKEN WELLINGTON
    • Boneless Chicken Breast with Wild Mushroom Mousse Wrapped in Puff Pastry Topped with Poppy Seed, Orange Roasted Peppers, Peach Hollandaise Sauce & Pine Nuts

FISH/SEAFOOD

  • SALMON WELLINGTON
    • Filet of Salmon, Truffle Pate & Sautéed Mushrooms Wrapped in Puffed Pastry Garnished with Sautéed Yellow & Orange Roasted Peppers, Garlic, Scallions & Orange Hollandaise Sauce
  • SHRIMP & SCALLOPS EN CROUTE
    • Sautéed Shiitake Mushrooms & Leeks with Sharp White Vintage Cheddar, White Wine & Garlic Butter Sauce in Bouche (Puffed pastry shell)
  • GREEK TILAPIA FRANCHAISE 
    • Filet of Tilapia in Delicate Egg Batter, Sautéed Tomatoes, Kalamata Olives, Feta Cheese, Peppers & Fresh Basil 
  • TANDOORI SHRIMP 
    • Grilled Colossal Shrimp with Carrots, Peas, Mango, Black Currants & Red Onion in Creamy Tandoori Sauce
  • RED SNAPPER WITH NECTARINE SALSA
    • Filet of Red Snapper in Delicate Egg Batter Topped with Sautéed Tomatillo, Nectarine, Capers & Fresh Cilantro Salsa
BEEF
  • ROSEMARY, MINT AND GARLIC STUFFED ROASTED LEG OF LAMB
    • Boneless leg of lamb stuffed with fresh rosemary, mint and garlic sliced and topped with tomato-mango relish and mint Port gravy 
  • GRILLED GUINNESS STOUT MARINATED LONDON BROIL
    • Oyster Cut London Broil with Fresh Herbs & Garlic Topped with Mushroom Hunter Sauce, Julienne Carrots & Green Onions 
  • STUFFED PORK ROAST WITH APRICOTS, FUJI APPLES, PINE NUTS, GARLIC & RAISINS
    • Boneless Pork Roast Stuffed with Sautéed Apricots, Fuji Apples, Whole Garlic,   Pine Nuts & Raisins 
    • Garnished with Pearl Onions, Lady Apples & Brandy Butter Sauce
  • PORK FILET WITH CARAMELIZED ONIONS & GOAT CHEESE WRAPPED IN PUFF PASTRY
    • Pork Filet Topped with Caramelized Red Onion, Porcini Mushrooms, Apple Chutney &Goat Cheese Wrapped in Puff Pastry 

ASSORTED DESSERT BUFFET

  • Tiny Assorted Fruit Tarts, Tiny Cakes, Cup Cakes, Chocolate Covered Strawberries,Fresh Fruit & Cookies

Bar/Beverage Quote Available @ Request

We allow client to provide own beverages.



Category: Wedding

Type: Special Event



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