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CORPORATE COCKTAIL STATION RECEPTION SAMPLE MENU
BUTLERED HORS D’OEUVRES
ADOBE BEEF SHORT RIBS
smoky chipotle glaze
BLANKETED FRANKS
cheddar ale & sauerkraut mustard sauces
CARAMELIZED ONION BACON TARTS
sage swirled gruyere fondue for dipping
MAC & CHEESE BBQ CHICKEN
drizzled with scallion oil
TOMATO BASIL HAND PIES
micro basil, balsamic syrup
CATSMO SMOKED SALMON
taro root chip, wasabi ginger sauce
SHRIMP TACOS
avocado peach salsa, ginger & lime
VEGETABLE NICOISE SALAD
cucumber cube, olive tapenade, egg mimosa
DINNER STATIONS
CONTEMPORARY PIZZETTA STATION
GORGONZOLA PANCETTA PIZZETTA
caramelized onion jam, figs, pinenuts & crispy sage
drizzled with balsamic reduction
TRUFFLED ASPARAGUS PIZZETTA
asparagus tips, wild mushrooms & goat ricotta cheese
drizzled with truffle oil
HEIRLOOM TOMATO ARUGULA PIZZETTA
robiola cheese, calamata olives & basil
drizzled with pesto
SERVED WITH THE FOLLOWING HELP YOURSELF PIZZA CONDIMENTS
shaved parmigiano, basil infused oil, fried caper gremolata, spicy peppercorn infused sea salt
IN ADDITION
ANTIPASTI VEGETABLE DISPLAY
paquillo peppers
tuscan white bean salad
roasted eggplant caponata
balsamic glazed cremini mushrooms
lemon tarragon scented baby artichokes
sicilian cauliflower salad with capers & chile flakes
MARINATED CRACKED OLIVES & CAPERBERRIES & GRISSINI BREADSTICKS
STEAK HOUSE STATION
AGED RIB EYE COWBOY STEAK
in a soy roasted garlic marinade
charred & table carved
served on roasted garlic baguettes, horseradish dijon sauce & peter luger’s steak sauce
MINIATURE RED BLISS BAKED POTATOES
rubbed with olive oil & sea salt
stuffed with roast garlic cream, crumbled bacon & chives
CRISP ONION RINGS
in a spiced ale batter
homemade roasted tomato ketchup
CLASSIC CREAMED SPINACH
baby spinach blended with a delicate cream sauce
enhanced with parmesan cheese & nutmeg
CHOPPED STEAKHOUSE SALAD
shredded romaine lettuce, cucumbers, red onions, cherry tomatoes, garbanzo beans,
peppers & croutons
tossed in a balsamic gorgonzola vinaigrette
THE MEDITERRANEAN MELTING POT
WOOD GRILLED KABOBS
LAMB brochettes basted in a rosemary dijon marinade
pulled from skewers by servers for guests and served with
trio of sauces: cilantro pesto, lemon mint chutney & harissa smoked tomato relish
CUMIN CORIANDER ROASTED VEGETABLES
&
DRIED FRUIT & NUT COUSCOUS LENTIL PILAF
FALAFEL FRITTERS
with lettuce, tomatoes & lemon mint yogurt drizzle
raita & assorted hot sauces
SPANAKOPITA FRITTATA
spinach, leeks, feta & dill custard baked in individual tasting vessels
topped with red pepper salsa & a nest of crispy phyllo
COUNTRY SALADS
CHOPPED AEGEAN
romaine, kale, tomatoes, cucumbers, goat cheese, olives, crispy chickpeas & pepperoncini
CARROT WATERCRESS SALAD
tossed with orange segments, radishes, lavender honey & cilantro
BASKETS OF POPPADOMS & PITA
DESSERT STATION
SWEET AMUSES
served in individual tasting vessels
TROPICAL PARFAIT
coconut cream, roasted pineapple and brown butter cake croutons
APPLE COBBLER
with a spiced streusel crumb crust, baked in individual tasting vessels
ADDITIONAL MINIATURE TREATS
banana ganache tarts
lemon raspberry pavlovas
salted caramel brownie bites
pumpkin cranberry cheesecake
chocolate coconut pecan bars
carrot cream cheese cake towers
signature blend regular coffee, decaffeinated coffee, assorted teas