Menu (SERVED 8PM-11PM)
Menu by
Executive Chef Eric Treis and his Catering Team
Passed Hors d’Oeuvres
• Skewers of Asian Marinated Skirt Steak with Ponzu Drizzle
• Endive with Stilton Blue Cheese and Pecans
• Bruschetta with Diced Mozzarella and Basil on Sliced Baguette
• Sesame Chicken Satay with Spicy Peanut Dipping Sauce
• Applewood Smoked Bacon, Gruyere and Sautéed Leek Tarts
• Curried Crab with Sliced Almonds on Brioche
Stationed
• Classic Saffron Scented Mediterranean Paella (Presented in our customized 4 ft. Paella Pan) with Crab, Chicken, Spanish Chorizo, Shrimp, Clams and Mussels
• Artisan Rolls and Butter
Stationed
• Herb Encrusted Filet Mignon with Port Wine and Mustard Sauce
• Duet of Oven Roasted Potatoes with Rosemary and Extra Virgin Olive Oil
• Hearts of Romaine with Caesar Dressing and Parmesan Croutons
• Artisan Sourdough Rolls
• Chef Attendant
Stationed
• Rum Raisin Truffles
• White Chocolate and Macadamia Nut Cookies
• Apple Cobbler and Chocolate Cheesecake Truffle Bars
• Toasted Coconut & Chocolate Chunk Triangles
Complimentary
• Champagne or Red Bull toast at midnight
• Party favors
• Coffee after midnight
• Reception style dinner served 8pm-11pm