We can
provide a menu program for any type of event.
From a full gourmet meal, to a light Hors D' Oeuvres presentation.
All prices are per guest.
Pricing is based on parties of 20 or more guests.
Contact Us about
the special pricing for smaller groups. |
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| H
O R S D ' O U E V R E S |
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| Tomato
Bruschetta with or without Goat Cheese* |
| with
fresh tomatoes, onion, basil and olive oil |
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| Olive
Bruschetta with or without Goat Cheese* |
| with
olive, capers and sundried tomatoes |
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| Fresh
Artichoke and Fennel Salad* |
| with
champagne vinaigrette |
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| Radicchio,
Fennel and Orange Salad* |
| with
a citrus vinaigrette |
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| White
Bean, Red Onion and Herbs* |
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| Marinated
Mushroom Salad* |
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| Shrimp
Salad* |
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| *Served
on Crustini |
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| Blue Cheese
Rolled Grapes with Toasted Pistachios |
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| Belgian Endive
with Herbed Crème Fraiche |
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| Aram Sandwiches
with Roast Beef, Turkey & Cheese |
| Rolled Lavosh
with cream cheese, lettuce, tomato, cucumber and red onion |
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| Vegetarian Aram
with Avocado |
| (Priced per
roll) |
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| Melon and Prosciutto |
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| Figs Wrapped in Proscuitto |
| Can be served
chilled or grilled warm |
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| Asparagus Wrapped in Prosciutto |
| Can be served
chilled or grilled warm |
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| Shrimp and Snow Peas in Scallion
Crepes |
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| Chilled Prawns with Spicy
Horseradish Cocktail Sauce or Remoulade |
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| Smoked Salmon with Whipped
Cream Cheese on Mini Bagels |
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| Parmesan Twists |
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| Palmiers, Puff Pastry with
Pesto or Sundried Tomato |
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| Gougeres, Pate a Choux Flavored
with Gorgonzola, Parmesan or Swiss Cheese |
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| Spanikopita (filo triangles) |
| Filo pastry
filled with spinach and goat cheese |
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| Filo Triangles with Mushroom
Filling or Filled With Brie |
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| Baked Brie in Puff Pastry |
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| H
O R S D ' O U E V R E S |
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| Waffle Cut Potatoes
with Sour Cream and Caviar (Market Price for Caviar) |
| Warm Polenta
with Red Pepper and Basil |
| Jack Cheese
Quesadilla with Salsa Fresca with Chicken |
| Quesadilla with
Wild Mushrooms & Onions |
| Mushrooms Florentine
(spinach) |
| Mushrooms Provencal
(pancetta, parmesan and breadcrumbs) |
| Skewered Chicken
Sate or Marinated Chicken Drumettes Both with Sweet Chili
Sauce, Peanut Sauce or Balsamic Glaze |
| Roasted Beef
Tenderlion with Pepper and Caramelized Onions Passed on
Soft Rolls |
| Lollypop Lamb
Chops (single bone with rosemary balsamic glaze) |
| Skewered Prawns
with Spicy Marinade |
| Grilled Pancetta
Wrapped Prawns |
| Salmon Cakes
with Lemon parsley Aioli |
| Crab Cakes with
Ancho Aioli |
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| H
O R S D ' O U E V R E S M E N U |
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| ON
BUFFET WHEN GUESTS ARRIVE: |
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| Antipasto |
| with
grilled and marinated vegetables, assorted cheeses, sliced
meats, olives, pepperoncinis and sour dough bread and
soft rolls |
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| Note: meats
will be separate |
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| Brie in puff
pastry with crackers and grapes |
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| Vegetable platter |
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| PASSED
DURING CHARTER: |
| Choose 4
items |
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| Tomato Bruschetta |
| with fresh
tomatoes, onions, basil and olive oil |
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| Gougeres |
| Pate a Choux
Flavored with Parmesan |
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| Belgian Endive |
| with herbed
crème fraiche |
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| Parmesan Twists |
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| Waffle Cut Potatoes |
| with crème
fraiche & caviar |
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| Chicken Satay
with Peanut Sauce |
| (breast meat
on a skewer) |
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| Marinated Chicken
Drumettes |
| with sweet chili
sauce |
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| Chilled Prawns
with Cocktail Sauce* |
| Skewered Prawns
with Spicy Marinade* |
| Grilled Pancetta
Wrapped Prawns* |
| Salmon Cakes
with Lemon Parsley Aioli* |
| Crab Cakes with
Ancho Aioli* |
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| *Add any
2 items for an additional $ 5.00 per person |
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| D E S S E R
T S |
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| Assortment of
Cookies and Brownies |
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 |
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| Brie and Grapes |
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| Mixed Green
Salad |
| With Balsamic
Dressing |
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| Gemelli Pasta |
| with Tomato
Sauce |
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| Vegetable Sauté |
| Fresh Chard
and Zucchini |
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| Chicken Sauté
Sec |
| Boneless
Chicken Leg, Mushrooms, Shallots, Garlic, White Wine and
Parsley |
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| Assorted Cookie
Selection |
| Add $ 3.00
For Dessert |
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| Classic Salmon
Meal |
| $ 32.00 |
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| Tomato Bruschetta
with or without Goat Cheese |
| with fresh
tomatoes, onion, basil and olive oil |
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| Caesar Salad
|
| Hearts of
Romaine, herbed croutons and a lemon Caesar dressing |
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| Roast Salmon
Piccata |
| (lemon and
capers) |
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| Italian Risotto
& Vegetable Sauté |
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| Add Assorted
Dessert Buffet for $ 4.00 |
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| Gourgeres |
| Pate a Choux
Flavored with Parmesan |
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| Tomato Bruschetta |
| with fresh
tomatoes, onions, basil and olive oil |
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| Brie with Crackers
and Grapes |
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| Mixed Green
Salad |
| with creamy
Italian Dressing |
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| Gemelli (Curly)
Pasta |
| with Fresh
Tomato Sauce |
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| Vegetable Sauté |
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| Salmon Picatta |
| Salmon Filet
with Lemon and Capers |
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| Chicken Sec |
| Boneless
Chicken with Mushrooms, Shallots, Garlic & White Wine |
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| Dessert Buffet |
| Add $ 4.00
for Dessert |
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| H O R S D
' O U E V R E S |
| Belgian Endive |
| with Herbed
Crème Fraiche |
| Tomato Bruschetta
with Goat Cheese |
| with fresh
tomatoes, onion, basil and olive oil |
| Gougères |
| Pate a Choux
Flavored with Gorgonzola |
| Crab Cakes |
| with Ancho
Aioli |
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| Grilled Pancetta
Wrapped Prawns |
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| B U F F E T |
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| Mixed Green
Salad |
| with creamy
Italian Dressing |
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| Roasted Filet
Mignon |
| with Roast
Mushrooms and Demi Glaze |
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| Olive Chicken |
| boneless
leg meat roast peppers and dry cured olives |
| OR Salmon Piccata |
| Roast Potatoes |
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| Vegetable Sauté |
| Fresh Chard
and Zucchini |
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| Dessert Buffet |
| Add $ 5.00
for Dessert |
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| C
U S T O M M E N U S |
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Custom menus are our specialty.
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Please let us know which items you see that you like.
If you are considering anything not listed here please
let us know. Your private onboard chef is capable
of preparing just about anything... We simply need
to know what you want. Let us know and we will price
and present the menu to you for review and approval.
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