Butler Passed hors d’oeuvres

Tricolor baby potato cups filled with shrimp, apple wood smoked bacon and aged gouda

Dayboat scallop rumaki, marinated scallops with water chestnut, wrapped in apple wood smoked bacon

Delicate chilled Vietnamese vegetable rolls, asian plum sauce

Grilled salmon skewers served with orange miso dipping sauce


Buffet Stations


Station1-The Italian Comal: - A comal is a large flat iron cooking surface (like a flat wok) that lends itself to a variety of food preparations. We operate the comal on the dining floor as a theatrical cooking station.


Roasted garlic grilled shrimp and seasonal herbed vegetables (We can create individual vegetarian portions), served on a bed of wild mushroom and toasted walnut orzo


Station 2 – Surf, ranch & garden:

Thai grilled chicken salad with roasted asparagus, blood orange and cashews, finely shredded iceberg and purple cabbage (we can serve an all veggie version as well), fresh lemongrass dressing served in individual pagoda boxes with chopsticks on the side

Little gems lettuces with grilled pears, scallions, caramelized walnuts and Point Reyes bleu cheese, champagne pear vinaigrette

Mini pulled pork tostadas with cumin slaw and avocado crema

Display of seasonal grilled and fresh vegetables, white balsamic drizzle

Char-grilled choice sliced beef tenderloin sliders, cabernet demi-glace and 3-herb chimi churri

Sushi grade Ahi crudo with shallots, fennel and orange zest, served in crispy taro chips


Station 3 – The gourmet mashed potato martini bar:

Yukon gold roasted garlic mashed potatoes with the following toppings for guests to customize their own creation:

Ranch Sour Cream, crumbled apple wood smoked bacon, confetti of roasted Peppers, French Fried Onions, scallions, grilled buffalo chicken and grated Vermont cheddar cheese


Station 4 – The Dessert and candy station:

La Creperie, fruit et chocolat

Your guests choose their own fillings for our chef to create the perfect dessert crepe. Choices include the following: Sliced bananas, Nutella, sliced Grand Marnier strawberries, caramelized walnuts, cinnamon sugar and house made cherry preserves.

Display of seasonal fresh fruit

To finish the above: Decadent melted Belgian chocolate, white chocolate fondue and Amaretto whipped cream


The “Candy” Bar

A variety of 10 assorted gourmet candies, beautifully presented, with personalized bags for guests to take away.