Featured Summer Cocktail Party Menu

Summer 2009 Cocktail Party Menu

Chilled Cantaloupe Soup “Shots” with Mint

Corn & Lobster Hush Puppies with Chipotle-Honey Aioli

Ahi Tuna Tartare in Sesame Wonton Cups

Barbequed Pulled Pork Sliders with Marinated Onion Relish

Peach & Blue Cheese Bruschetta with Candied Walnuts

Watermelon & Feta Cheese Salad served in “Spoons”

Cucumber Cups with Shrimp & Boursin Cheese

Saffron Lamb Turnovers

Chapter One: Hor D'Ouevres Parties

(Pitcured above: Chinese Chicken Salad in Spoons)

Hors D'Ouevres Menu Sample 1

Asparagus & Gruyere Cheese Tartlets

Grilled Spicy Sausage & Shrimp Skewers with Red Bell Pepper Aioli

Saffron Risotto with Butternut Squash & Peas served in Spoons

Almond Stuffed Dates wrapped with Bacon

Wasabi Lime Crab Salad with Micro Greens On Cucumber Slice

Beef and Artichoke Puree on Rye Toasts with Horseradish Cream

Gingered Cilantro Salmon Cakes with Chili Lime Aioli

 Hors D'Ouevres Menu Sample 2

Raspberry Baked Brie with Puff Pastry, served with Crackers

Asparagus & Parmesan Phyllo Straws with Lemon Parmesan Aiolli

Teriyaki Chicken Skewers with Dipping Sauce

Mini Shrimp & Guacamole Tostadas

Mini Mozzarella & Cherry Tomato Skewers with Balsamic Glaze

Smoked Salmon & Cream Cheese Bruschetta

Individual baked "macaroni & 4 cheeses" served in mini baking dishes

 Hors D'Ouevres Menu Sample 3

Spicy Asian Peanut Noodles in mini individual "Take Out" containers with chopsticks

Butternut Squash Soup served in “Shot” Glasses

Swedish Meatballs

Tuna Tartare on Crispy Won Ton with Edammame Wasabi Puree

Assorted Fine Cheese Platters with Grapes, Strawberries & Crackers

Pecan & Chicken Salad in crunchy Phyllo Cups

Orange Tarragon Salmon in Chinese Spoons with Hollandaise Sauce

 Hors D’Ouevres Menu Sample 4

Dijon & Rosemary Petite Lamb chops with mint Peppercorn sauce

Artichoke & Parmesan Tartlets

Mini “Waldorf Salad” served in Crispy Phyllo Shells

Swiss Fondue with Bread Cubes, Cherry Tomatoes & Broccoli

Puff Pastry Cups filled with Brie, Ham & Asparagus

Chinese Chicken Salad served in Chinese Spoons

Crab Cakes with Remoulade Sauce

 Hors D’Ouevres Menu Sample 5

Mini Red Bell Peppers Stuffed with Pesto Chicken Salad

Thai Beef Salad Served in Chinese Spoon

Mini Smoked Salmon Pizzas

Beer Battered Fried Green Beans with Mustard Sauce

Mini Cheddar & Tomato Panini with Dijon

Chicken Satay with Peanut Sauce

Crispy Chicken Egg Rolls with Sweet & Hot Chili Sauce

  

Hors D’Ouevres Menu Sample 6

Caesar Salad served in mini Chinese “To Go” containers with chopsticks

Deviled Shrimp Salad Bruschetta

Chilled Pea Tarragon Soup served in “Shot” Glasses

Antipasto Skewer with Olives, Cherry Tomatoes, Mozzarella, Tortellini

Miniature Chicken Salad Sliders with Almonds & Dried Cranberries

Crab, Artichoke & Cheese Tartlets

Rosemary Pork Tenderloin Skewers with Cherry Sauce

 Hor D’Ouevres Menu Sample 7

Miniature Chicken Pot Pies baked in Mini Ramekins

Mini Phyllo Quiche with Roasted Butternut Squash & Gorgonzola

Mini Turkey, Pesto & Provolone Pannini

Scallop & Shrimp Lemongrass Cakes with Coconut Curry Dip

Vichyssoise Soup served in Shot glasses

Miniature Cheddar Burgers with Rosemary Onion Jam

Strawberry & Goat Cheese Bruschetta

Chapter Two: Summer Luncheon Menus

(Pictured above: Grilled Lemon Garlic Rosemary Chicken)

Southern Comfort

Appetizers

Chicken Apple Sausage “Pig in a blanket”

with Dijon & BBQ dipping Sauce

Artichoke, Crab & Cream Cheese Tartlets

Lunch

Homemade Cole Slaw

Corn Cheddar Spoon Bread “Corn Pudding”

Bill Clinton’s Favorite Fried Chicken

Buttermilk Mashed Red Skinned Potatoes

Dessert

Individual Fried Peach Pies

 Golden Gate Alfresco

Appetizers

Deviled Shrimp Salad Bruschetta

Tuna Tartare on Crispy won ton with Edammame Wasabi Puree

Lunch

Caesar Salad with Chopped Romaine, Croutons & Parmesan Cheese

Green Bean Salad with Sun -dried Tomatoes & Walnuts

Cedar Plank Grilled Orange Tarragon Salmon

Grilled Marinated & Sliced Tri-Tip, Horseradish cream on the side

Dessert

Fresh Berry Shortcakes

 Mediterranean Afternoon

Appetizers

Fresh Tomato & Basil Bruschetta

Artichoke, Olive and Pepper Tapenade with Pita Toasts

Lunch

Grilled Rosemary Chicken & Fig Jam Focaccia Sandwiches

with Gorgonzola Cheese & Arugula

Grilled Shrimp & Spicy Sausage Skewers with Red Bell Pepper Aioli

Chopped Romaine with Kalamata Olives, Feta Cheese, Chopped Tomato, Cucumber, Red Onion and Italian Vinaigrette Dressing

Saffron Cous Cous with Pine Nuts, Peas, Golden Raisins, Parmesan Cheese

Dessert

Chocolate Chocolate Chip Brownies with Walnuts

 Salad Soirée

Appetizers

Artichoke Ricotta & Parmesan Tartlets

Mini Mozzarella & Cherry Tomato Skewer with Balsamic Glaze

Lunch

Curried Chicken “Waldorf” Salad

with Apples, Celery, Golden raisins, Green Onions, Curry Aioli, Slivered Almonds

Spring Greens with Strawberries,

Toasted Pistachios, Crumbled Blue Cheese and Strawberry Vinaigrette

Grilled Tri-Tip Steak Salad

with Grilled Vegetables, Spinach, Shaved Parmesan, Dijon Vinaigrette

Dessert

Individual Key Lime Pies

 Backyard American Barbeque

Appetizers

Spinach Dip with Baby Carrots & Crackers

Sun-Dried Tomato Dip & Onion Dip

with Fresh Vegetables & Potato Chips

Lunch

Cheddar Cheese Burgers with all the condiments

BBQ Pulled Pork Sandwiches

Potato Salad and Corn Cobbettes

Romaine Salad with Tomato, Cucumber, Shredded Carrots, Red Onion, kidney beans, pickled beets and Italian Vinaigrette

Apple Pie and Vanilla Ice Cream 

Chapter 3: Sit Down Dinner Menus

(Pictured Above: Grapefruit Halibut with Shitake Mushrooms & Corn Cheddar Souffle)

Menu 1:

Hor D'Ouevres: Almond stuffed dates wrapped with bacon
Crab Salad Stuffed Endive Leaves                                                                            
Soup: Roasted Butternut Squash with Toasted Pumpkin Seeds                                            
Salad: Mixed Baby Greens with Green Beans, Beets, Goat Cheese and Sherry Vinaigrette   
Entree: Roasted Dijon & Rosemary Rack of Lamb with Honey peppercorn mint sauce
 served with Au Gratin Potatoes, Asparagus with Balsamic Glaze
& Toasted Almonds                                                                                               
Dessert:  Chocolate Cheesecake with Chocolate Ganache & Fresh Raspberries

 Menu 2: 

Hor D'Ouevres
Puff Pastry Cups filled with Brie, Ham & Asparagus
Mushrooms Stuffed with Spicy Sausage                                                                      
Soup: Pureed Cauliflower with Bleu Cheese, garnished with Toast Points                              
Salad: Butter Lettuce Salad with Chopped Apples, Dried Cherries, Aged White Cheddar,
Toasted slivered Almonds, Pear-Sesame Vinaigrette                                                 
Entree: Pan Sautéed Scallops & Shrimp with Leek & Pea Risotto topped with Shitake Mushrooms,
Champagne Saffron broth with Sweet Corn Succotash                                                                               
Dessert: Blueberry Crème Brulee

 Menu 3: 

Hor D'Ouevres
Crab & Artichoke Tartlets
Fig Bruschetta with Goat Cheese & Honey                                                                  
Soup: Cream Of Mushroom Soup with Sherry                                                                                              Salad: Caesar Salad with Croutons, Shaved Parmesan and Traditional Caesar Dressing       
Entree: Roasted Beef Tenderloin wrapped in Mushroom Duxelle and Prosciutto with Cognac
Sauce, Buttermilk Mashed Potatoes, Roasted Baby Carrots with Honey & Sesame 
Dessert: Apple Galette With Warm Caramel Sauce and Vanilla Ice Cream

 
Menu 4

Hor D’Ouevres
Shitake Mushroom & Gruyere Cheese Tartlets
Ahi Tuna Tartare with Wasabi Edammame Puree on Won Ton Crisps
Soup
Chilled Avocado & Mint with Cojita Cheese, Tomato & Crunchy Corn Tortilla Strips
Salad
Mixed Field Greens, Candied Pecans, D’Anjou Pears, Dried Cranberries, Gorgonzola Pear Vinaigrette, Shaved Parmigiano Reggiano
Entrée
Wild Halibut with Grapefruit Beurre Blanc
Grapefruit Parsley Red Onion Salad on Wild Mushrooms
Herbed Corn & White Cheddar Soufflé
Dessert
Blueberry Cobbler with Whipped Cream
 

Menu 5

Hor D'Ouevres:
Almond Stuffed Dates wrapped with Bacon
Mini Artichoke Pesto Pizzas with Pine Nuts
Soup: Coconut Pumpkin Bisque with Toasted Pumpkin Seeds and Creme Fraiche
Salad: Baby Greens, Persimmons, Pomegranate seeds, Candied Walnuts, Sharp Cheddar, Pear Dijon Vinaigrette
Entrée: Roasted Pork Loin with Blackberry Sauce
Medley of baby squash
Wild Mushroom Bread Pudding
Dessert: Chocolate Crème Brulee

Menu 6

Hor D'Ouevres: Artichoke, Ricotta & Parmesan Tartlets, Endive Stuffed with Goat Cheese, Madarin Orange, Pistachios and Balsamic Glaze                                                                                                                       Soup: Fresh Tarragon Pea Soup with Crab Cheddar Crouton                                                                       Salad: Butter Lettuce, Grapefruit, Red Onion, Sunflower Seeds, Gorgonzola Cheese, Peart Champagne Vinaigrette                                                                                                                                                    Entree: Roasted 1/2 Game Hen with Wildflower Honey & Orange with Mashed Buttermilk Red-Skinned Potatoes with Chardonnay Pan Sauce, Roasted Asparagus with Parmesan & Balsamic Glaze                                                                                                                                                       Dessert: Triple Chocolate Torte with Raspberry Sauce

Menu 7                                                                                                                                                           Hor D'Ouevres: Spicy Sausage & Shrimp Skewer with Red Bell Pepper Aioli                                              Sesame Seed Beer Battered Green Beans with Hot & Sweet Mustard Dip                                                     Soup: Corn Chowder                                                                                                                                    Salad: Butter Lettuce, Crispy Bacon, Candied Pecans, Fuji Apples, Herbed Buttermilk Chive Dressing          Entree: Cabernet Braised Short Ribs with Manchego Cheese Polenta with Mushrooms and Sauteed Swiss Chard with Pancetta                                                                                                                                              Dessert: White Chocolate Bread Pudding with Whisky Caramel Sauce

Menu 8                                                                                                                                                           Hor D'Ouevres: Beet Brushcetta with Ricotta, Feta and Pomegranate Seeds                                                 Chorizo & Manchego Stuffed Mushrooms                                                                                                      Soup: Sweet Potato and Ginger Bisque                                                                                                          Salad: Roasted Butternut Squash with Arugula & Endive wih Sherry Maple Vinaigrette and Candied Walnuts  Entree: Brined Cider-Glazed Rack Of Pork, Individual Roasted Corn, Zucchini and Chipotle Pudding, Oven Roasted Vegetables wtih Apples, Dried Cranberries and Pumpkin Seeds                                                      Dessert: Pumpkin Pecan Torte with Caramel Sauce and Whipped Cream

Chapter 4: Buffet Dinner Menus

(Pictured Above: Stuffed Chicken Breasts with Olives, Peppers & Feta Cheese drizzled with Tomato Vodka Sauce & Mushroom Risotto)

Buffet Dinner Menu Sample 1

Hor D’Ouevres

Wasabi Lime Crab Salad on Cucumber Wedge

Asparagus & Parmesan Straws in Phyllo with Parmesan Lemon Aioli

Entrée

Mixed Baby Green Salad with Dried Cranberries, English Cucumber, Toasted Pecans, Tomatoes, Goat Cheese & Champagne Pear Vinaigrette

Rolls & Butter

Chicken Cutlets stuffed with Kalamata Olive, Red Bell Pepper

and Feta Cheese drizzled with Vodka Tomato Cream

Roasted Orange Tarragon Salmon

Chilled Asparagus with Balsamic Glaze and Toasted Sliced Almonds

Buttermilk Roasted Garlic Mashed Potatoes

 

Buffet Dinner Menu Sample 2

Hor D’Ouevres

Artichoke & Parmesan Phyllo Tartlets

Puff Pastry Cups filled with Brie, Ham & Asparagus

Entrée

Caesar Salad with Romaine, Parmesan & Croutons

Rolls & Butter

Gingered Cilantro & Lime Salmon Cakes with Chili Lime Aioli

Sesame Lemon Chicken in a Phyllo Crust with hollandaise sauce

Saffron Cous Cous with Toasted Pine Nuts, Green Onion & Golden Raisins, Roasted Carrots, Squash & Asparagus

 

Buffet Dinner Menu Sample 3

Hor D’Ouevres

Asparagus Parmesan Cheese Phyllo Straws

Shitake Mushroom & Gruyere Cheese Tartlets

Entrée

Baby Green Salad with Apples, Grated Sharp Cheddar Cheese, Toasted Almonds, Cherry Tomatoes, Golden Raisins, Buttermilk Dressing

Assorted Bread and Butter

Grilled Marinated Tri-Tip with Dijon, Rosemary served with Béarnaise Sauce

Cilantro & Green Onion Chicken Cakes with Chiptole Lime Aioli

Buttermilk Mashed Red Potatoes

Sautéed fresh green beans



Buffet Dinner Menu Sample 4

Hor D’Ouevres

Mini Shrimp and Guacamole Tostadas

Chilled Gazpacho Soup served in “Shot” GlassesEntrée

Mexican style Caesar Salad with Cilantro Caesar Dressing, Pumpkin Seeds,

 Cojita Cheese, Tortilla Strips

Tequila Marinated Grilled Tri-Tip with Cherry Tomato & Roasted Corn Relish

Chicken Enchiladas

Chipotle Mashed Potatoes

Cumin & Honey Roasted Baby Carrots

 

Buffet Dinner Menu Sample 5

Hor D’Ouevres

Mini Smoked Salmon Pizzas

3 Olive Risotto served in Spoons

Entrée

Mixed Greens with Cherry Tomatoes, English Cucumber, Walnuts, Shaved Parmesan and Balsamic Vinaigrette

Rolls & Butter

Pork Tenderloin Medallions with Mustard Caper Cream Sauce

Rosemary Grilled Chicken Breasts with a bit of garlic and white wine

Tortellini with Mushrooms, Bell Peppers and Pesto Sauce

Roasted Mixed Vegetables with Olive Oil and fresh Herbs

 

Buffet Dinner Menu Sample 6

Hor D’Ouevres

Antipasto Platter

Tomato BruschettaEntrée

Mixed Green Salad, romaine, iceberg, shredded carrots, tomatoes, cucumbers, red onion, Parmesan cheese with Italian Vinaigrette

Lasagna, everyone’s favorite beef lasagna layered with tomato sauce and cheeses

Chicken Marsala, chicken breast pieces with mushrooms and Marsala wine sauce Garlic Bread, Steamed Broccoli

Chapter 5: Assorted Menus for many occasions

Ladies Spring Bridal Shower

Mini Cherry Tomato & Mozzarella Skewer with Balsamic Glaze,Asparagus Straws wrapped in Crispy Phyllo with Lemon Aioli 
Assorted Tea Sandwiches: Cucumber with Cream Cheese, Watercress, Smoked Salmon with Dill on Pumpernickel, Turkey & Cranberry Sauce,
Chicken Salad with Pecans & Currants on Raisin Bread
Mixed Field Green Salad with Fresh Strawberries, Pears, Candied Pecans, English Cucumber, Gorgonzola Pear Vinaigrette 
Mini Chocolate Truffle Cakes
Mini Blueberry Crème Brulee