Party & Reception Menus
Appetizers and hors d’ouvres are the most versatile items on the menu.Listed below is a wide variety of appetizers that may be served as passed hors d’ouevres, a reception buffet, or as openers to a four course dinner.
There are some very important considerations to keep in mind while making your selections: type of event (sit down dinner, standing reception, cocktail party), time of year, time of day, and average age of guests. There are a couple of rules of thumb to consider in deciding on the types of foods to serve: no more than two-three items for passed hors d’oeuvres; if your event is an wedding reception buffet, try to provide a variety of filling foods, especially if you aren’t serving dinner, as most people will not have eaten since lunch; and if the event takes place outdoors, try to select light foods, especially salads and foods without heavy sauces and condiments. Most importantly, though, you should focus on quality, and not on quantity, with the foods presented at the peak of freshness and beautifully displayed. Remember, that we first “eat with our eyes!”
Cocktail Receptions
The food items in this section are recommended for wedding receptions, corporate parties, showers and open houses.
For an afternoon reception (12:00 p.m.-4:00 p.m.), we recommend selecting six to seven different food items and for an evening reception (5:00 p.m.-10:00 p.m.) eight to ten. For a butler style reception (all foods are passed), we recommend four to five different items.
All pricing is based on servings not by the piece.
Vegetable Displays and Trays
- Basic -- Broccoli-Cauliflower-Carrots-Celery with Dip
- Premium Crudités -- Asparagus-Marinated Mushrooms-Marinated Artichokes-Snow Peas-Hearts of Palm-Carrots-Baby Corn
- Filled Vegetables -- Snow Peas-Cherry Tomatoes-Mushrooms-New Potatoes
- Grilled Vegetables --Seasonal vegetables, usually variety of 4 or 5 fresh Vegetables
- Antipasto Platter --Vegetables displayed with Cheese/Salami
- Haricot Vert or Asparagus -- with Blue Cheese Crumbles and Vinaigrette
Fresh Fruit Display and Trays
- Basic -- Strawberries-Cantaloupe-Pineapple-Grapes-Kiwi
Seasonal additions: Raspberries-Blueberries-Papaya-Melons-Cherries - Watermelon Basket Display
- Fruit Kabobs: 2-3 pieces of fruit per kabob with dip
Cheese Displays
- Basic -- Cheddar-Swiss-Pepper-Marbled Jack/Cheddar
- Imported -- Saga Blue-Havarti-Baby Swiss-Gouda-Brie
- Marinated -- Mozzarella and Cheddar/Cream Dominoes
- Molds--
- Peppered Cheese
- Bourbon Fruited Cheese
- Blue Cheese Mousse
- Three Layered Cheese Mold
- Bacon Cheddar Mold
- Pesto Red Pepper Cheese Torta
- Mexican Cheese Mold
- Brie Cheese -- Toppings: Raspberry/Kiwi - Chutney – Pesto – Peach/Bacon – Praline – Orange/Almond
- In Puff Pastry
- Brie and Crab Fondue served with Toasted French Bread
- Brie Apple Cranberry Mold
Molds
- Salmon Mousse
- Shrimp Mousse
- Crab Mousse
- Cucumber Mousse
- Vegetable Terrine
- French Country Pâté
Molds and Cheese - All served with crackers, french bread and Lavosh cracker bread.
Spreads and Dips
- Seven Layered Taco Tray with tortilla chips
- Bacon/Lettuce/Tomato (BLT) Dip with toast points or tortilla chips
- Onion Cheese Dip with toasted french bread
- Eggplant Pate with lavosh cracker bread
- Spinach Con Queso with tortilla chips
- Black Olive Dip in dark rye bowl
- Crabmeat Slab – crabmeat, cream cheese, cocktail sauce
- Artichoke Parmesan Dip with triscuits
- Baby Shrimp in cocktail sauce
- Mexican Shrimp Cocktail with tortilla chips
- Hot Seafood – shrimp and crab dip with melba rounds
- Mexican Corn Dip with tortilla chips
- Guacamole with tortilla chips
- Chili Con Queso with tortilla chips
- Fondue with toasted bread cubes or vegetables
Hot Hors d’Oeuvres
- Sausage Balls
- Meatballs with sauce
- Sweet and Sour
- Swedish
- Marinara
- Country Ham Balls
- Stuffed Mushrooms
- Cheese/Spinach/Sausage
- Artichoke Pita Triangles
- Egg Rolls
- Five Spice Shrimp Puffs
- Taco Potato Skins
- Sun Dried Tomato and Feta Puffs
- Puff Pastry Pin Wheels:
- Jalapeno Chicken
- Sausage
- Ham and Swiss
- Sautéed Chicken Cubes with:
- Orange Pecan Sauce
- Piccata Sauce
- Marinara Sauce
- Apricot Sauce
- Bourbon Sauce
- Miniature Quiche
- Cheese Filled Potatoes
- Spinach Phyllo Triangles
- Crab Wonders
- Mini Beef Wellington
- Brie Cranberry Phyllo Tarts
- Green Chili Won Ton cups
- Chicken Liver Rumaki
- Water Chestnut Rumaki
- Jalapeno Poppers
- Mini Hot Dog Puffs
- Bacon Cheeseburger Balls
- Sesame Chicken Fingers:
- with Honey Dijon
- with Plum Sauce
- Chicken Wings:
- Cajun
- Honey Dijon
Cold Hors d’Oeuvres
- Deviled Eggs
- Ham Pickle Rollups
- Tortellini Kabobs
- Tomato Basil Bruschetta
- Roasted Red Pepper and Feta Crostini
- Prosciutto wrapped Cantaloupe
- Bagels with Salmon and Cream Cheese
- Alpine Chicken Puffs
- Proscuitto wrapped Asparagus
- Bacon, Lettuce, Tomato Bruchetta with Pesto Mayonnaise
Meats – (Room Temperature)
- Grilled Chicken with Mango Sauce
- Grilled Flank Steak*
- Grilled Beef Tenderloin*
- Orange Glazed Ham*
- Mixed Grill*
Beef Tenderloin/Pork Tenderloin/Rack of Lamb
* With Butter Buns, Henry Bains Sauce, and Horseradish Sauce - Chicken Stuffed with Smoked Gouda and Proscuitto
- Rack of Lamb with Mint Sauce
Shrimp and Seafood
- Grilled Shrimp (3 per person)
- Boiled Shrimp with Cocktail Sauce (3 per person)
- Pickled Shrimp or Marinated Shrimp (3 per person)
- Wrapped in Snow Pea
- Wrapped in Bacon with BBQ Sauce
- Shrimp Canapés
- Oysters Rockefeller
- Scallop Bouchee
- Sautéed Scallops (3 Per Person)
- Ceviche
- Crab Cakes with Remoulade
- Teriyaki Salmon
- Poached Salmon
- Sushi
Cocktail Sandwiches
- Assorted Finger Sandwiches:
- Benedictine
- Chicken Salad
- Roast Beef Salad
- Dilled Egg Salad
- Pimento Cheese
- Ham Salad
- Olive/Nut/Cream Cheese
- Tea Sandwiches – varieties of open faced and stacked sandwiches
- Hye Roller Pinwheels: Turkey/Ham/Antipasto
- Open Faced Mini Reuben
- Country Ham on Angel Biscuits
- Turkey or Country Ham on Orange Muffins
- Turkey with Dutch Nut Spread on Croissants
- Turkey with Cranberry/Curry Spread on Wheat rolls
- Chicken Salad on Butter Croissants
- Mini Pita Pockets: Chicken Salad/Roast Beef Salad/Turkey Dutchnut
- Ham/Roast Beef/Turkey on Butter Buns
- Mini Sub Sandwiches
- Mini Hot Browns
- Focaccia Sandwiches: assorted fillings
- Mini Cheese Burger
- Pork Tenderloin with Herb Mayo on French Bread
- Smoked Duck with Cranberry Relish on French Bread
- Beef Tenderloin on Butter Buns with Henry Bain Sauce
- Tortilla Wraps – grilled Chicken or Flank Steak
Salads
See the Salads section of the Dinner menu page.
Food Stations:
Specialty buffets usually separate from the main buffet display. Pricing upon request. Custom menu plan for each event.
- Pasta Bar -- Two types of pasta, choice of three different sauces:
- Pesto
- Marinara
- Chicken Piccata
- Primavera
- Salmon with White Parmesan Sauce
- Shrim Artichoke Roasted Red Pepper
- Turkey with Tomato Basil Marinara
- Alfredo
- Roasted Red Pepper
- Cajun Shrimp
- Taco Bar -- Features Mini Taco Shells, Tortillas, and Tortilla Chips with assorted fillings and toppings. Sometimes Fajitas and Mexican Salads complete the bar.
- Seafood Bar -- Features Shrimp Cocktail, Crab Claws, Scallops and Oysters in season.
- Carving Station – One meat or a combination of meats carved tableside with buns and sauces :
- Oven Roasted Turkey
- Prime Rib
- Grilled Beef Tenderloin
- Honey Baked Ham
- Steamship Round
Dessert Trays
Assorted miniature desserts – may include some of the following:
- Mini Cheesecakes
- Lemon Bars
- Mocha Nuggets
- Chocolate Covered Strawberries
- Chocolate cups with filled Chocolate Mousse
- Chocolate Macaroon Squares
- Mini Cream Puffs
- Fruit Tarts
- Wedding Cakes
- Pecan Tassies
- Brownie Bites
- Canadian Bars
- Chess Bars
Beverages
See our Beverages page for drink selections