Below you will find just a few of our featured dinner menus. We do not have "standard" dinner menus as we truly do create each menu to suit the tastes and wishes of the client. If you have questions, or would just like to get further information on how we can help you create the event you envision, please contact us either via phone at 908-894-5083 or, if preferred, you may contact us via email by clicking "here."
FORMAL DINNER
STATIONARY HORS D’OEUVRES
SUN DRIED TOMATO JAM
with baby vegetables
ROASTED EGGPLANT CAPONATA
with pine nuts & pita triangles
AMUSE BOUCHE
SEARED ROMAN GNOCCHI
with wild mushrooms
1ST COURSE-PRIMI
CHILLED RED PEPPER GAZPACHO
with basil crème fraiche
2ND COURSE-SALAD
BABY FIELD GREENS
roasted pears, gorgonzola, caramelized bacon,
& balsamic vinaigrette
3RD COURSE PASTA/RISOTTO
SPRING RISOTTO MILANESE
asparagus, peas & parmesan
REMISE BOUCHE
FLASH FROZEN THOMPSON GRAPES
fresh mint
4TH COURSE-ENTRÉE
TUSCAN PORK ARISTA
garlic & rosemary jus, white bean ragu & roasted asparagus.
5TH COURSE-CHEESE
PARMIGIANO-REGGIANO CUSTARDS
chiffonade of romaine, classic white wine vinaigrette & parmesan crisp
6TH COURSE-DESSERT
RUM RAISIN TIRAMISU
COCKTAILS FOR DINNER
STATIONARY HORS D'OEUVRES
UNION SQUARE NUT CONES
CRISPY VEGETABLE CHIP
gorgonzola spread
BACON "CANDY"
crispy double-smoked, thick-cut bacon, with
brown sugar & chile powder
LOBSTER BRUSCHETTA
garlic crostini topped creamy maine lobster salad
CAPTAIN MORGAN-SPICED SHRIMP SKEWERS
brown sugar-rum glaze
ITALIAN BEEF SKEWERS
sun-dried tomato relish
BLACKENED FILET CROSTINI
rare-roasted tenderloin, caramelized onions &
horseradish cream on brioche crostini
YUCATAN CHICKEN SKEWERS
chipotle lime mayonnaise
SEARED SHRIMP SPOONS
charmoula sauce
"CHICKEN & WAFFLES"
crispy fried chicken served skewered on top of a
buttermilk waffle with maple-pecan drizzle
NEGIMA YAKATORI
chicken & scallion skewers with yakatori sauce
DESSERTS
S'MORES BAR
graham crackers, chocolate bars
& marshmallows for roasting
MINIATURE DONUT CONES
cinnamon sugar, & toasted coconut
DEATH BY CHOCOLATE BROWNIES
CREAMSICLE CUPCAKES
CASUAL SOUTHERN BARBECUE WITH FRIENDS
NIBBLES
SOUTHERN DEVILED EGGS
SUGAR & SPICE PECANS
SALADS
CLASSIC COLESLAW
vinegar dressing
ENTREES
NORTH CAROLINA PULLED PORK
vinegar barbecue sauce
CLASSIC DRY-RUBBED BARBECUED CHICKEN
selection of 2 barbecue sauces.
SIDES
HOME-STYLE MOLASSES BAKED BEANS
THREE-CHEESE MACARONI & CHEESE
SOUTHERN GREEN BEANS & HAM HOCK
DESSERTS
PEACH COBBLER
RED VELVET CUPCAKES
cream cheese frosting
MISSISSIPPI MUD BROWNIES
pecans, chocolate & marshmallows
LOBSTER BAKE FOR 50TH BIRTHDAY PARTY
MIXED FIELD GREENS
with apple cider vinaigrette
WHOLE MAINE LOBSTER
drawn butter
LITTLENECK CLAMS
drawn butter
OLD BAY-SPICED SHRIMP
SMOKED SAUSAGE
BABY RED BLISS POTATOES
LOCAL, SWEET CORN ON THE COB
all steamed in spiced beer broth,
served with bloody mary cocktail sauce & lemon
APPLE UPSIDE DOWN CAKE
SIMPLE FALL DINNER WITH FRIENDS
WARM WHITE BEAN & ROASTED GARLIC DIP
with crostini
MIXED FIELD GREENS
candied nuts, blue cheese
& a maple vinaigrette
GLAZED PORK LOIN
dijon cider sauce
SCALLOPED POTATOES
ROASTED BROCCOLI
toasted breadcrumbs
PUMPKIN MOUSSE
walnut-toffee crunch
FORMAL BIRTHDAY DINNER
STATIONARY HORS D'OEUVRES
GAMBAS AL AJILLO
sautéed shrimp in garlic
LOBSTER SALAD
in endive leaves
AMUSE BOUCHE
BLACK SESAME SMOKED SALMON NAPOLEON
crème fraiche & dill
1ST COURSE-SOUP
NEW ENGLAND SHRIMP BISQUE
fennel creme
2ND COURSE-PASTA
WILD MUSHROOM RAVIOLI
butter & parmesan.
"MACARONI & CHEESE"
4-cheeses, orzo & pancetta, served in an edible parmesan cup
3RD COURSE-SALAD
HEIRLOOM TOMATO & FRESH BURRATA SALAD
basil cream
WARM MUSHROOM SALAD
arugula, prosciutto & a sherry vinaigrette
4th COURSE-ENTREE
BEEF TENDERLOIN
butter-poached lobster medallions, béarnaise reduction,
truffled potatoes & brown butter haricots verts
PAN-ROASTED HALIBUT
vermouth & cream sauce, green beans with gremolata
& parmesan smashed potatoes
5th COURSE-DESSERT
DESSERT TASTING PLATE-FRUIT
glazed berry fruit tart, limóncello lemon mousse
& poached pears with rum
DESSERT TASTING PLATE-CHOCOLATE
triple chocolate lava cake, mascarpone mousse & dark chocolate sauce,
dark chocolate truffles & chocolate-dipped strawberries
DESSERT TASTING PLATE-COMFORT FLAVORS
red velvet cupcakes with cream cheese frosting, apple turnovers with honey
vanilla crème anglaise & strawberry shortcake with bourbon whipped cream
FORMAL DINNER
STATIONARY HORS D’OEUVRES
SUN DRIED TOMATO CREAM
with baby vegetables
SAVORY COEUR LA CREME
with whole grain crackers
AMUSE BOUCHE
CROSTINI ROUND
caramelized apple & gorgonzola dolce
1ST COURSE-PRIMI
CHILLED, ROASTED RED PEPPER GAZPACHO
basil crème fraiche
2ND COURSE-SALAD
BABY FIELD GREENS
walnut-coated goat cheese & sherry vinaigrette
3RD COURSE PASTA/RISOTTO
LEMON-SCENTED RISOTTO
morels & chives
REMISE BOUCHE
FLASH FROZEN THOMPSON GRAPES
fresh mint
4TH COURSE-ENTRÉE
PEPPERCORN-CRUSTED FILET
béarnaise reduction, truffled potato puree &
brown butter haricots verts
5TH COURSE-CHEESE
WHIPPED BRIE
tellicherry pepper & baby greens
6TH COURSE-DESSERT
ILE FLOTTANTE
toasted meringue, caramel, toasted almonds
& crème anglaise
COCKTAIL PARTY
STATIONARY HORS D'OEUVRES
GRILLED SPRING ASPARAGUS
aged balsamic vinegar & shaved pecorino romano
SHELLFISH CEVICHE
orange, cilantro & red pepper.
served in cornets.
STEAK "BAGUETTE"
rare-roasted beef caramelized onion jam,
gorgonzola & horseradish crème
WHITE TRUFFLE CUSTARDS
confit of wild mushrooms
SPANISH CHICKEN SALAD
manchego & capers served on crostini
LOBSTER ROLL
on brioche with celery & house made mayonnaise
SZECHUAN NOODLE SALAD
chicken marinated in ginger & sesame tossed with
fresh noodles & a spicy vinaigrette.
CRISPY POLENTA CAKE
topped with tomato-basil jam
DUNGENESS CRAB CAKES
piquillo pepper vinaigrette
SMOKED PAPRIKA-RUBBED FILET
skewered & topped with rustic olive salsa.
SKEWERED MEDIETERRANEAN CHICKEN
marinated in white wine, lemon & cream served over
herb-infused cannellini beans
TUSCAN PORK MINI PLATES
garlic & rosemary jus, parmesan-rosemary potato paves