Farm to Fork Station #1:

Fresh Stone Crab with Classic Mustard Sauce

Sarasota Seafood Chowder

Fresh Conch, Sweet Corn & Swiss Chard Fritters

Pan-Seared Native Grouper Wonton Tacos

Sakimole, Fresh Pico De Gallo

Locally Grown Cabbage Asian Slaw

 

Farm to Fork Station #2:

Carved-to-Order Shao Xing Braised Palmetto Creek Farms Pork Butt with Roasted Garlic Pan Jus

Baby Arugula & Watermelon Salad with Sweet Cane Vinaigrette, Spiced Pecans, Shaved Sweet Onions & Crumbled Blue Cheese

Heirloom Tomato Salad with Basil, EXVOO & White Balsamic

Freshly Baked Local Artisanal Breads with Dakin Dairy Farms Butter

 

Farm to Fork Station #3:

Rosas Farms Grass-Fed Beef Sliders, Choice of Cheese on a Pretzel Bun

Peace River Honey-Glazed Organic Chicken Paillard

Grilled Organic Zucchini, Eggplant, Squash & Peppers, Fresh Lemon Aioli

Roasted Locally Grown Beets with Goat Cheese, Toasted Pecans, Tangerine Vinaigrette

Housemade Kettle Chips

Oyster Roast:

Barbecue Oysters with Garlic Chili Butter

Peel 'n Eat New Orleans BBQ Shrimp

Grilled Corn on the Cob (Mexican Style?)

Grilled Rosas Farms Grass Fed Beef Sliders

Fully Loaded Twice Baked Jones Farm Potatoes

Garden Lettuce with Scallion-Buttermilk Dressing

Watermelon & Feta Salad

Jalapeño Cornbread Muffins

 

East African Chef Station (Swahili Coast):

Zanzibar Lobster Samosas with Tamarind Sauce and Cashews

Tanzanian Banana Gratin

Cardamom Lamb Pilau with Tomato Kachumbar

Comoro Island Biryani with Chicken, Coriander and Saffron

Mango Pickles and Tomato Chutney

 

Thai/Asian Chef Station:

Miso Glazed Chilean Sea Bass with Lobster Consommé, Fennel & Carrots

Thai Chicken Stir Fry

Holy Basil (Gai Pad Graprow) & Spicy Fresh Chilies

Coconut Jasmine Rice

Szechuan Green Beans a la Betelnut

Shanghai Chili Salad

Romaine, Crispy Wontons, Julienne Tomatoes & Spicy Peanut Dressing

Siracha & Sambal Sauces Offered on the Side

Chopsticks

Latin Chef Station:

Street Style Red Chile Enchiladas with Zucchini, Aged Cheese and Crunchy Garnishes

Achote Rice with Pork Carnitas and Chimichurri Sauce

Empanadas de Pino with Savory Beef, Raisins and Eggs

Seared Skirt Steak with Chipotle and Garlic and Freshly Baked Mini-Buns

Avocado, Mango, and Jicama Salad with Micro Greens

 

Curry Menu:

1st course:

Selection of Street Foods & Dips

2nd course:

Tandoori Sea Bass & Shrimp with Mint & Onion Raita

3rd course:

Chicken Tikka Masala with Coriander Scented Basmati rice

Dessert:

Carmel, Coconut, Banana Custard with a Coconut Tuile

 

Farm-to-Fork Dinner Buffet:

Locally-Baked Artisanal Breads with Dakin Dairy Farms Butter

Baby Arugula & Watermelon Salad with Sweet Cane Vinaigrette, Spiced Pecans, Shaved Sweet Onions & Crumbled Blue Cheese

Citrus-Glazed Dayboat Pompano

Grilled Medley of Fresh Local Vegetables with Fresh Lemon Aioli

Carved-to-Order Shao Xing Braised Palmetto Creek Farms Pork Butt with Roasted Garlic Pan Jus

Fully Loaded Twice Baked Jones Farm Potatoes

 

Chicago Station:

Chicago-Style Deep Dish Pizza (Plain, Meat-Lovers)

Italian Sausage On Hoagie Bun with Peppers & Onions

Seasoned Wedge Fries

 

Mediterranean Avenue Chef Station (on Pushcart):

Falafels with Tahini Sauce & Pita Bread, Babaganoush, Hummus, Grape Leaves, Pita

Chicken Kebabs with Sweet Tomato Chutney

Grilled Salmon Kebobs with Olive, Lemon and Anchovy Butter

Israeli Herbed Cous-Cous

Roasted Artichokes-Aïoli (quartered)

Fresh Baked Ciabatta Bread with PG's Famous Dipping Oil

 

Oriental Avenue Chef Station:

Tuna Tartare Wonton Tacos

Minced Ahi with Wasabi Caviar, Sakimole

Thai Beef Stir Fried with Holy Basil (Gai Pad Graprow) & Spicy Fresh Chilies

Coconut Jasmine Rice

Chow Chow Sesame Noodles with Hoisin BBQ Chicken (with Tofu also available), Snow Peas, Broccoli, Bamboo Shoots, Straw

Mushrooms and Crunchy Sprouts (can be served without chicken for the vegetarians) - this is a hot dish,Sriracha & Sambal Sauces Offered on the Side

Chopsticks

 

Gluten Free Heavy Hors Buffet:

Grilled Grape Leaves with Salmon & Chili-Kumquat Glaze

Indonesian Chicken Satay

Served from Pineapple Tops

Miniature Rosas Farms Meatballs

Wrapped with Zucchini

Sugar Cane Skewered Hoisin Diver Scallops with Wakame Salad

Greek Salad Skewers Marinated Feta, Cherry Tomatoes, Cucumber, Peppers, Olives, Oregano, Garlic

House Made Relishes, Crudités & Rice Crackers

Red Pepper Tapenade, Tabouleh, Hummus

Vietnamese Rolls Fresh Rice Paper Rolls, Shrimp, Chicken, Mint, Cilantro, Nuoc Cham Sauce

 

Tuscan Seafood Chef Station:

Black Cod with Lemon and Charred Rosemary

Pan Fried Scallops with Romaine and Fava Bean Vinaigrette

Saffron Risotto

Fennel, Pear and Arugula Salad

Grilled Baby Artichokes with Olive Oil Drizzle

Traditional Tuscan Panzenella Salad

Bread Salad with Fresh Tomatoes, Cucumber, Olives, Lemon, Parmesan & Basil

 

Tuscan Pasta Chef Station:

Orecchiette with Duck Confit Ragout

Farfalle with Gorgonzola, Walnuts and Spinach

Veal Bolognese with Pappardelle

Grilled Portobello Mushrooms with Parsley and Tomato Salad

Roasted Eggplant Salad

 

Tuscan Carving Chef Station:

Carved-to-Order 7 hour Braised Leg of Lamb with Red Cabbage and Port

Grilled Organic Chicken with Confit of Lemon and Garlic

Soft Mascarpone Polenta

Caramelized Root Vegetables

Housemade Sun-Dried Tomato Focaccia

 

Traditional XMas Buffet:

International and Domestic Boutique Cheese Display:

Humboldt Fog, St. Andre, Tetilla, Compte, Gorgonzola Dolce, Chevre, Aged Irish Cheddar and more, Breaded Crisp Camembert with Fig Chutney

Local Artisan Bread Display Selection of Housemade Charcuterie: Foie Gras/Chicken Liver Parfait/Game Terrines, Salami/ Prosciutto/Bresaola/Capicola Grilled Artichokes/Grilled Asparagus/ Shaved Manchego/Aged Balsamic

Tri-Colored Roasted Marinated Pepper Salad

Classic Caesar Salad

Local Greens with Sundried Cherries, Organic Feta, Toasted Cashews and EVOO Vinaigrette

 

Seafood Display:

Shrimp, Oysters, and Clams on Half Shell

Lobster and Cognac Bisque

Ranch Waldorf Salad with Apples, Raisins, Macadamia Nuts, Tossed in a Cinnamon Dressing

Roasted Natural Turkey with Pomegranate Gravy

Rosemary Roast Prime Rib with Au Jus

Maple Glazed Virginia Ham

Slow Cooked Cinnamon Apple Sauce

Wild Salmon with Orange Dill Hollandaise on a bed of Crushed Red Bliss Potatoes

Braised Brussels Sprouts with Chestnuts & Pancetta

Cornmeal Crusted Roast Potatoes with Garlic Rosemary

Hunsader Farms Spaghetti Squash with Herb Compound Butter

Bacon Wrapped Green Beans

Roasted Garlic Mashed Potatoes

 

Pasta to Order Station:

Your Choice of Shrimp, Chicken and Roasted Vegetables with Choice of Three Housemade Sauces

Desserts:

Cranberry Eggnog Trifle, Assorted Mini Cupcakes, Dessert Shooters, Pear Almond Pie, Pecan Crusted Bread Pudding, Rich Chocolate Tart, Sticky Toffee Date Pudding, Hot Chocolate and Hot Apple Cider Passed

 

Asian Station:

Steamed then Pan-Seared Pork Dim-Sum with Aged Rice Wine Vinegar Dipping Sauce

Panko Crusted Vegetarian Longboat Rolls with Ponzu Dipping Sauce

Palermo Pad Thai with Fettuccine Noodles, Shrimp & Vegetables with Spicy Tamarind-Peanut Sauce

Asian Chicken Sliders with Kim Chi Slaw, Hoisin BBQ and Scallion Brush

Tuna Tartare Wonton Tacos

Minced Ahi with Wasabi Caviar and Sakimole

Vietnamese Rolls Fresh Rice Paper Rolls filled with Shrimp, Chicken, Mint, Cilantro with Nuoc Cham Dipping Sauce

 

Irish Dinner:

Soups: Cream of Mussel Soup & Cod with Cockles

Entrée's: Guinness Braised Beef Short Ribs, Soused Wild Salmon with Asparagus and Clam Vinaigrette, Fish and Chips, Beef and Murphy's Casserole, Irish Stew with Colcannon, Slow Cooked Corned Beef and Cabbage

Dessert: Drunken Pears in Fudge Sauce

Beers: Beamish Stout, Harps, Guinness, Newcastle Brown Ale, Killian's Irish Red, Boddingtons Pub Ale, McEwans India Pale Ale

 

Modern Irish Dinner:

Selection of Irish Farmhouse Cheeses (Bountiful Display) with Walnut and Raisin Bread

Passed Hors D'Oeuvres:

Prosciutto & Asparagus in Phyllo

Bruschetta of Oak Smoked Salmon & Brie Cheese with Black Olives

Sausage Stuffed Mushrooms

Cottage Pie Asian Spoons

Dinner Buffet/Stations:

Three Citrus Glazed Wild Irish Salmon

Stuffed Quail with Roasted Hazelnut Dressing

Roast Loin of Lamb with Curry Roasted Root Vegetables

Guinness Braised Pork Butt with Mustard Shallot Jus

Chive Champ

Sautéed Kale with Irish Bacon

Irish Pub Salad

Irish Soda Bread

Apple and Blackberry Crumble

Peanut Butter and Chocolate Birthday Cake

Irish Coffee

 

English Gastro-Pub Menu:

Passed Hors D'Oeuvres:

Angels on Horseback ~ Mango Chutney Stuffed Dates, Old Fashioned English Fish & Chips Served in Paper, Cone with Housemade Tartar Sauce & Malt Vinegar, Goat Cheese & Dried Tomato Tartlets, Scotch Egg with HP Sauce

'Gastro-Pub' Heavy Hors Buffet:

Torn Bibb Lettuce with Tarragon & Egg Dressing, Stilton Croutons, Grape Tomatoes, Cucumbers & Radishes, Carved Roast Beef with Horseradish, Chicken & Leek Pot Pie with Bacon, Salmon Fish Cakes with Tartar Sauce, Toad in the Hole ~ Sausages & Yorkshire Pudding, Egg Plant Salad with Mint Yogurt & Pita Chips, Breaded Camembert with Grape Chutney, 'Bubble & Squeak' ~ Creamed Potatoes & Cabbage

Dessert:

Apple Tarte Tatin with Clotted Sweet Cream & Sticky Toffee Pudding & Date Sauce

 

Holiday Theme Mini-Meal Station:

Carved-to-Order Roast Tenderloin Sliders, Horseradish Sauce & Dijon

Roast Turkey Sliders on Whole Wheat Mini Buns with Pomegranate Gravy & Double Cranberry Sauce

Deep Fried Chestnut, Bacon, Dried Apple, & Corn Bread Stuffing Balls

Spiced Whipped Sweet Potatoes Shooters, Brown Sugar & Candied Pecan

Ranch Waldorf Salad with Apples, Raisins, Macadamia Nuts & Tossed in a Cinnamon Dressing

Beautiful Afternoon Tea Display:

Selection of Tea Sandwiches: Coronation Chicken, Cream Cheese & Cucumber, Cheddar Cheese & Tomato Pickle, Egg & Cress Salad, Asparagus & Gruyere Quiche, Salmon & Spinach Wrapped in Puff Pastry, Homemade Scones & Preserves with English Cream

Selection of Sweets: Strawberry Shortcake, Fresh Fruit Tartlets, Chocolate Covered Macaroons, Victoria Sponge Cupcakes, Mini Vacherins with Raspberries

 

Tropical Chef Station:

Island Fruit, Mango, Mixed Green Salad with Crushed Macadamia Nuts

Crispy Chicken & Pineapple

Banana Leaf Mahi Mahi with Sweet Soy Glaze

Stir-Fried Fiery Orange Peel Tenderloin Tips

Coconut Jasmine Rice

Maui Slaw

 

Low-Country Chef Station:

Mr. Dickey's SaladFresh Spinach, Spiced Pecan, Crumbled Stilton & Pepper-Jelly Balsamic Vinaigrette

Shrimp with Shallots, Andouille Sausage, Garlic & Scallions atop Organic Stone-Milled Grits

Pulled Pork Sliders with South Caroline Mustard-BBQ Sauce

Fried Green Tomatoes, Roasted & Topped with Herbed Goat Cheese

Black Eyed Pea Cakes with Carolina Red Rice, Smoked Vegetable Medley & Drizzled with Lemon-Cayenne Mayonnaise

Housemade Cornbread with Whipped Butter

 

Lake Night 'Breakfast':

Mini Croissant Sandwich

Maple Glazed Applewood Bacon, Eggs & Swiss

French Toast Crostini Topped with Syrup, Strawberries & Whipped Cream

Housemade Bagel Chip Canapé with Boursin Cream Cheese

 

Farm to Fork Rustic Mini Meal Station:

Locally Harvested Greens

Herbs & Heirloom Tomatoes, Red Onion Confit, Chevre Croustade, Champagne-Dijon Vinaigrette

Organic Turkey Pot Pie Baked in Mini Pumpkins with a Potato, Leek & Mushroom Dauphinoise

Layered Local Grilled Vegetable Terrine

Roasted Butternut Squash Bisque with Pepitas in Demi-Tasse Cups

Warm Salad of Scallops & Crispy Palmetto Creek Farms Uncured Bacon, Apple, Walnut & Black Eyed Pea Relish

Rosas Farms Grass-Fed Beef Sliders on Mini Buns with Blue Cheese or Swiss

 

Lite Italian-Inspired Buffet Dinner:

Crispy Garlic Bread with Butter & Herbs

Sun Kissed Caesar Salad Garnished with Fresh Citrus Segments

Pollo Rustica with Pan Seared Breast of Chicken, Roasted Apples, Capers, Sage & Pandean with Porcini, Tomato & Fresh Basil Demi-Glace

Linguine with Shrimp Asparagus, Julienne Roma Tomato & Parmesan

Baked Eggplant Parmigiano Mozzarella

Ricotta, Reggiano, Basil & Toasted Bread Crumbs

Housemade Cannoli’s (Dessert)

 

Rat-Pack Buffet Dinner:

Classic Wood Bowl Caesar Salad

Crispy Garlic Bread

Lasagna alla Tommy “The Don” Klauber

Bucatini all'Amatriciana Served with Platters of Meatballs, Sausage

Jumbo Shrimp Scampi

Breast of Chicken alla Marsala

Ziti alla Carbonara

 

Passover 'To Go' Menu:

Matzo with Sundried Cherry and Pecan Haroseth

Starters: Matzo Ball Soup, Aunt Ydawn's Special Chopped Chicken Liver, Salmon Gefilte Fish with Parsley-Horseradish Mayonnaise

Entrées: Braised Beef Brisket with Rosemary, Shallots and Red Wine Rosemary Roasted New Potatoes with Carrot and Apple Tsimmes, Chicken with Rosemary, Shallots and Red Wine Rosemary Roasted New Potatoes with Carrot and Apple Tsimmes

Desserts: Ultimate Flourless Chocolate Cake & Macaroons

 

Vegetarian Indian Buffet:

Patlican Salatast (Eggplant Salad) - Smoked Eggplant with Grilled Peppers, Grilled Tomatoes, Olive Oil, Lemon Juice & Seasonings

Poppadum’s with Mango Chutney & Lime Pickles

“Sag Aloo” Spinach & Potatoes

“Phool Gobi ki Bhaji” Cauliflower with Onion & Tomato

Bamya with Baby Okra baked with Fresh Tomatoes, Onions, Green Peppers

Green Lentil Curry

Basmati Rice

 

Indian Dinner:

Curried Beef Samosa with Mint Yogurt

Tandoori Colossal Shrimp

Poppadum’s with Mango Chutney & Lime Pickles & Spiced Eggplant Dip

Chicken Jalfresi Skewers with Vegetables

Fish Course: Curry-Seared Sea Bass

Entrée: Bengali Marinated Lamb Chops, “Sag Aloo” - Spinach & Potatoes, “Shakoothi” - Goan Style Chicken with Roasted Coconut, “Phool Gobi ki Bhaji” - Cauliflower with Onion & Tomato, "Punjabi Rajma” - Indian Red Kidney Beans, Saffron Basmati Rice

 

African Safari Boma Buffet:

Frikkadels

Pork and Coconut Meatballs with Mango Chutney

Peri Peri Chicken

South African Yellow Rice

Cape Town Grilled Shrimp

South African Beef Sosaties

Kebabs

North African Spinach with Garbanzos

Tanzanian Banana Gratin

 

Passover Items:

Mini Truffled Matzo Balls in Chicken Soup

Gefilte Fish “Bacalao” Fritters

Yukon Gold and Chive Latkes with Chunky Apple Sauce

Passover Gefilte Fish with Horseradish Recipe

Moroccan Carrot & Spinach Salad

Slow Braised Beef Brisket with Balsamic and Sweet Onion Jam

Braised Chicken with Dried Apricots, Dates and Figs

Wild Salmon in Extra Virgin Olive Oil, Spicy Tomato & Eggplant Compote

Matzo Meal-Crusted Trout

Mini Flourless Chocolate Cupcakes

Imberlach (an old-timey passover candy)

Cinnamon Apple Fritters

Matzo Farfel with Eggs

Potato Kugel

Matzo Kugel

Meringue Puffs

(Vanilla, Chocolate, Mini Chocolate Chips, Coconut)

OR

Cookies and Chocolate Covered Matzo

(some with nuts, others with caramel etc.)

 

'Glamour in the Garden' Luncheon Buffet:

Freshly Baked Mini Buns with Whipped Butter

Baby Spinach Leaves with Citrus Fruits & Crushed Pine Nuts

Satay Shrimp with Green Papaya Salad

Chicken Tagine with Green Herb Couscous

Crispy Slivered Fried Sweet & Spicy Beef with Glazed Carrots, Snow Peas, Scallions & Sesame Noodles

Sautéed Zucchini with Tzatziki

Roasted Locally Grown Beets with Goat Cheese, Toasted Pecans, Tangerine Vinaigrette

 

Surf Buffet:

Pan-Seared Crab Cakes with Chipotle Mayonnaise

Paella of Snapper, Shrimp, Chorizo, Shiitake Mushrooms & Saffron Rice

Three Citrus Glazed Grilled Wild Salmon

Fried Grouper Sliders with Old Bay Remoulade & Fried Lemon

Tuna Tartar Wonton Tacos with Minced Ahi, Wasabi Caviar & Sakimole

Tropical Salad with Fresh Tropical Fruits, Marcona Almonds, Julienne Red Peppers & Baby Lettuce with Sweet & Sour Vinaigrette

 

Turf Buffet:

Chipotle Seared Flank Steak with Adobo Mayonnaise

Grilled Andouille Sausage

Honey Lime BBQ Chicken Breast

Baked Potato Bar with Toppings to Include Shredded Cheddar, Sour Cream, Applewood Bacon Bits, Corn, Chives, Salsa, Butter

Roasted Fresh Market Vegetables

Crusty Garlic Bread

 

Fete's Fabulous Flat Top Grill Tacos & More Buffet - Ole!:

Soft & Hard Taco Shells

Garlic Lime Chicken

Gaucho Steak

Baja Fish

Roasted Poblano Peppers & Red Onions

House Made Salsas & Sauces:

Spicy Roasted Tomato Salsa, Pineapple Salsa, Mild Tomatillo Salsa

Pico de Galo

Guacamole

Sour Cream

Red Onions & Cilantro

Lime Wedges

Shredded Lettuce

Mixed Cheeses (Cheddar & Queso Fresco)

Avocado, Mango & Jicama Salad with Micro Greens & Cilantro-Lime Dressing

Achote Rice

Frijoles Negros

Street Style Red Chile Enchiladas

Zucchini, Aged Cheese & Crunchy Garnish

 

Superfoods Station:

Organic Raw Juice Bar Handcrafted to Order

Quinoa & Grilled Asparagus Summer Rolls with Spicy Blood Orange Dipping Sauce

Chia & Flax Crusted Wild Salmon

Roasted on Hinoki Wood, Radish Salad

Crisp and Raw Kale Salad with Goji Berries, Curried Almonds, Shaved Locatelli & Preserved Lemon Vinaigrette

 

Pig Roast Station:

Kahlua Pig

Whole Roasted Suckling Pig

Molokai Mashed Sweet Potatoes with Coconut Chive Sour Cream

Island Fruit & Mixed Green Salad with Crushed Macadamia Nuts & Mango-Lime Vinaigrette

 

Mexican-Inspired:

House-Made Chorizo Handpies Green & Red Chorizo in Puff Pastry

Empanadas: Chihuahua Cheese & Serrano with Charred Tomatillo Salsa

Tomatillo & Market Veg Chopped Salad with Queso Fresco

Spicy Pork & Beef Meatballs with Grits Cooked in Whey

Confit Chicken on Black Bean Soup with Crema & Queso Fresco

Kimchi & Pork Belly Pozole

Mexican Sticky Rice Tamale with Chinese Sausage & Pibil Rubbed Pork

Chiapas Style Tamale with Braised Beef Cheek, Saffron, Tomatoes & Olives

Market Squash Quesadilla

House-Made Ricotta & Queso Oaxaca

Taco Dinners:

Brisket Barbacoa with House Pickles & Salsas

Braised Lamb Shoulder with Cucumber Salsa & Crema

Tamarind Glazed Pork Shank with Soy Pickled Garlic & Cilantro

Beer Battered Fish Filet with Spicy Tartar & Mayan Mayo

Korean Bbq with Pickled Daikon, Marinated Kimchi & Furikake Tacos

Al Pastor with Roasted Pineapple & Avocado Salsa

Tacos Dorados Fried Corn Tortillas Rolled with Chorizo & Potatoes

Roasted Cauliflower with Mixed Grains & Curried Crema

Carne Asada with Pickled Peppers & Onions

 

F2F Farm to Fork Buffet:

Locally Grown Baby Arugula & Watermelon Salad with Sweet Cane Vinaigrette, Spiced Pecans, Shaved Sweet Onions & Crumbled Blue Cheese

Carved-to-Order Shao Xing Braised Palmetto Creek Farms Pork Butt with Roasted Garlic Pan Jus

Churrascos De Argentina

Skewers of Lime-Marinated Grass-Fed Florida Skirt Steak with Chimichurri

Grilled Peace River Honey-Glazed Organic Chicken Breasts & Thighs

Jones Farms Tater Tots with Jalapeno Marmalade

Grilled Organic Zucchini, Eggplant, Squash & Tommy's Own Home-Grown Shishito Peppers with Fresh Lemon Aioli

 

T2T Tide to Table Buffet:

Thai Green Curry Grouper with Lemongrass

TK's BBQ Gulf Shrimp Skewers

Angel Hair Noodles, Shave Bottarga, Local Seafood, Florida Olive Oil Pesto

Snapper Ceviche Wonton Tacos with Fresh Lime

Burratina with King Farms Heirloom Tomatoes, Toasted Pine Nuts, Herbs, Balsamic Reduction, Olive Oil

Coconut Jasmine Rice

 

Korean BBQ Station:

Bulgogi

Spicy Pork

Soy Marinated Chicken & Potato Stew (Jjimdak)

Korean Marinated Ribs

Plain Rice, Lettuce Leaves (for wrapping the meat), Ssamjang (sauce for meat wraps)

Sides:

Seafood Pancake, Japchae, Cucumber Kimchi, Cabbage Kimchi, Bean Sprouts, Spinach, Kimchi Fried Rice

 

Italian Feast:

Marinated Flank Steak Campagnolo

Carved to Order

Grilled Italian Sausage

Sweet Peppers & Onions, Garlic & Oregano

Pollo Rustica

Pan Seared Breast of Chicken, Roasted Apples, Capers, Sage & Pancetta with Porcini, Tomato & Fresh Basil Demi-Glace

Grilled Asparagus, Portobello Mushrooms, Eggplant & Onions

Chopped Salad with Romaine, Iceberg, Shredded Carrots, Swiss, Parmesan, Gorgonzola, Black Olives, Grape Tomatoes & Chopped Cucumbers with Garlic Oregano Dressing & Crushed Black Pepper

Fresh Fruit & Berry Display

Italian Breads

PASTA STATION - CHEF MANNED:

Sautéed Tortellini with Roasted Grape Tomatoes, Capers, Kalamata Olives & Pecorino Cheese, Wild Mushroom Ravioli with Brown Butter & Parmesan Cheese

 

Old Vegas-Style Menu:

Baskets of Bread Rolls & Bread Sticks with Whipped Butter

All-In Classic Wood Bowl Caesar

The Strip Surf & Turf

Medallion of Beef Tenderloin Flamingo with Pink Peppercorn Demi

The Dunes Colossal Prawn with Lemon Garlic Butter with Garlic Creamed Potatoes, Grilled Baby Zucchini & Glazed Baby Carrots

Flambé Station with Vanilla Bean Ice Cream

Bananas Foster

Mango & Myers Rum Flambé

Ruskin Strawberries Jubilee

Platters of Family-Style Chocolates

Chips, Dice & Vegas Icons

French Coffee Service

 

Delicious Deutschland Station:

Beer & Caraway Braised Schweinebraten (Pork Butt)

Warm Bavarian Sauerkraut

Spaetzle with Brown Butter & Nutmeg

Hashed Brussels Sprouts with Lemon & Poppy Seed

 

Peruvian Cuisine Station:

Lomito Saltado Gran Brujo

Thin Hanger Steak Strips, Sautéed Onions, Tomatoes, Scallions, Peas, Red Peppers on White

Bean & Rice Mix (Tacu-Tacu)

Sautéed Amarillo Peppers on the Side

Plantain Maduros (Sweet) (Black Plantains Grilled)

Purple Peruvian Mash with Pancetta, Roasted Garlic & Crème Fraiche

Peruvian Vegetable Stew

 

Latin-Inspired Buffet:

Avocado, Mango, & Jicama Salad

Snapper Ceviche Tostadas

Arepas 2-Ways offered with Guasacaca & Salsa Picante:

Popurri Criolla - Shredded beef, Black beans & White Cheese

Chorizo

Spicy Sausage

Sancocho de Pollo Coconut

Chicken Broth with Poached Chicken, Yucca, Carrots, Cilantro, Green Peas & Lime Juice

Black Beans & White Rice

Ajillo Spinach

Chef-Manned Italian Station:

Crispy Garlic Bread with Butter & Herbs

“The Colony” Classic Wood Bowl Caesar

Grilled Italian Sausage, Sweet Peppers & Onions, Garlic & Oregano

Roasted Eggplant Towers

Fresh Mozzarella, Roasted Red Peppers, EXVOO

Buffet Made Shrimp Scampi

Imported Handmade Pastas Freshly Sautéed Orecchiette, Roasted Grape Tomatoes, Capers, Kalamata Olives, Pecorino

Wild Mushroom Ravioli with Sage Brown Butter & Parmesan Cheese

 

 

Traditional Thanksgiving Buffet:

Roast Turkey with Grandma's Gravy

Chestnut, Bacon, Dried Apple, and Corn Bread Stuffing

Double Cranberry and Dried-Cherry Sauce

Baked Ham with Honey Mustard Glaze

Green Beans Amandine

Polo Grill House Salad

Peasant Corn Casserole

Mashed Sweet Potatoes with Marshmallow Crust

 

Turkish Station:

Lamb Shish Kebab

Rice Pilaf with Chick Peas

Roasted Eggplant Puree (Hunkar Begendi)

 

Egyptian Station:

Ful Mudammas (Broad Beans in Sauce)

Fried Fish with Potatoes

Okra

 

French Desserts Station - Oui, Oui!:

Made-to-Order Crepes Suzette

Mini Napoleons

French Cookies

Coffee

Churrasco - Brazilian Steakhouse Station:

Slow Roasted & Perfectly Seasoned Cuts of Bisteca, Lamb & Sausages on Sword-Like Skewers

Hearts of Palm Salad

with Molho Apimentado

Brazilian Cheese Bread

 

Brazilian:

Feijoada with Pork & Black Beans

Salpacio Salad with Grilled Chicken

Snapper Moqueca with Peri Peri Sauce

Crispy Hot Polenta

Greens (TBD)

 

Make Your Own Fajitas/Tacos:

Soft Flour Tortillas

Wonton Tacos

Seared Strips of Garlic-Lime Chicken

Pan-Seared Grouper

Housemade Guacamole

Sour Cream

Chopped Onions and Salsa

Sautéed Peppers & Onions with Cilantro

Spanish Rice

Five Lettuce Salad

with Greens, Grape Tomatoes, Red Onion, Crumbled Blue Cheese & Cilantro-Lime Vinaigrette

 

Cuban Station:

Vaca Frita "Fried Cow"

Twice Cooked Crispy Skirt Steak with Onion and Cuban Oregano with Tomato Escabeche

Sancocho de Pollo

Coconut-Chicken Broth with Poached Chicken, Yucca, Carrots, Cilantro, Green Peas and Lime Juice

Black Beans and White Rice

Fried Sweet Plantains

Ajillo Spinach

 

SB Shrimp Boil:

Mr. Dickey's Salad Fresh Spinach, Spiced Pecan, Crumbled Stilton & Pepper-Jelly Balsamic Vinaigrette

Gumbo “Ya Ya Acadian with Popcorn Rice

Crawfish Corn Dogs with Honey Mustard

Billeaud's Classic Cajun Boudin

Central Grocery Style Muffulettas

Zatarain's Boiled Shrimp with Sweet Corn & Andouille Sausage

Cornmeal Fried Catfish with Old School Tartar Sauce

Bad-Ass BBQ Beef Brisket Sliders

Cole Slaw

Potato Salad

Biscuits & Butter

Beignets du Monde

Tommy 'Kobbler' and More

Sweet Tea, Lemonade and Soda

 

Luau Buffet:

Island Fruit, Mango, Mixed Green Salad with Crushed Cashew Nuts

Freshly Baked Artisanal Breads with Whipped Butter

Coconut Breaded Shrimp with Tamarind Ginger Sauce

Adobo Rubbed Pork Medallions

Crispy Chicken & Pineapple

Banana Leaf Mahi Mahi with Sweet Soy Glaze

Grilled Vegetable Platter with Fresh Lemon Aioli

Fried Green Plantains with Whipped Cream Cheese

Coconut Jasmine Rice

 

Italian-Inspired Buffet:

Fresh Baked Ciabatta Bread with PGB's Dipping Oil

Sun-Kissed Caesar Salad Garnished with Fresh Citrus Segments

Linguine & Rigatoni Pasta Served with your Choice of Grilled Chicken or Sautéed Shrimp, Fresh Tomato Provencal Sauce or Classic Alfredo Sauce

Sliced Flank Steak Campagnolo, Porcini, Tomato & Fresh Basil Demi-Glace

Roasted Eggplant Towers with Fresh Mozzarella, Roasted Red Peppers & Basil Steeped EXVOO

Roasted Artichokes Aioli

 

BBQ Buffet:

Hand Picked Field Greens with Balsamic Vinaigrette, Garnished with Candied Walnuts & Fresh Citrus Segments

Grilled Mahi-Mahi with Hoisin BBQ Sauce

Prime Dry Aged New York Strip Steak with Roasted Garlic-Thyme Butter

Fall-Off-The-Bone Pork Ribs with Tommy's Secret Rib Sauce

PGB Famous Baked Stuffed Potatoes

Grilled Vegetables with Fresh Lemon Aioli

 

The Lighter Side:

Grilled Vegetable Platter with Fresh Lemon Aioli

Vine-Ripened Tomatoes, Basil and Fresh Mozzarella with Verjus Splash

Chilled Soba Noodles with Lemongrass Grilled Chicken, Wasabi-Mirin Dressing with Sugar Snaps and Pickled Daikon

 

 

20's Old Hollywood Menu:

Crudités

Shared at Table,-Olives, Celery, Carrots, Radish Roses, Cornichon, Tomatoes,Brown Bread and Cream Cheese Sandwiches, Bowls of Spicy Nuts, Plates of Deviled Eggs,

Brown Derby Cobb Salad

Finely Chopped Greens, Turkey Breast, Egg, Bacon, Tomatoes, Crumbled Blue Cheese, Avocado, Chives and Classic French Dressing

Breast of Chicken Charlemagne

Stuffed with Artichokes and Brie served with Saffron Rice and Asparagus

OR

Wild Salmon Veronique

Fresh Chervil, Grapes and Lemon Beurre Blanc with Parsley Potatoes

Individual Baked Alaska

Flamed and Paraded through Ballroom

 

50's/60's Menu:

White Castle Burgers

Sweet & Sour Meatballs

Sticky-Spicy Chicken Drummies

Stuffed Mushrooms

Beer-Boiled Shrimp

Eggs ala Russe

Pigs in a Blanket

Oysters Rockefeller

Scallops Wrapped in Bacon

Shrimp Kabobs

B.L.T. Bites

Baby Corn Dogs

Beer Batter Shrimp

Blue Cheese Stuffed Mushrooms

Buffalo Shrimp Appetizers

Crab Stuffed Mushrooms

Devilled Crabs

Rumaki

 

Asian Dinner:

Passed Hors D’Oeuvres

Sushi Rolls

Vietnamese Rolls

Lobster Spring Rolls

Tuna Tartare Wonton Tacos

Indonesian Shrimp Sate

Buffet

Shanghai Chili Chicken Salad, Hoisin Glazed Barbeque Ribs, Crispy Sweet & Sour Fish with Cucumber Salad, Hong Kong Pineapple Teriyaki Chicken, Shrimp Chow Mein, Asian Vegetable Stir Fry, Vegetable Fried Rice, Pan Seared Dim Sum - Shrimp and Pork Gyoza Steamed with Aged Rice Vinegar Dipping Sauce, Madras Curry Shrimp Chow Mein - Chow Mein Noodles, Snow Peas, Shiitake Mushrooms, Julienne Tomato & Scallions, Thai Beef & Noodle Salad

Dessert Station:

Mandarin Bananas Flambé with Green Tea Ice Cream

 

Thailand Station:

Pan-Seared Dim Sum

Pork & Prawn Gyoza Steamed then Seared with Aged Rice Vinegar Dipping Sauce

Thai Chicken or Shrimp Stir Fried with Holy Basil (Gai Pad Graprow) & Spicy Fresh Chilies

Shanghai Chili Salad

Romaine, Crispy Wontons, Julienne Tomatoes & Spicy Peanut Dressing

Vegetable Pad Thai

Coconut Jasmine Rice

Siracha & Sambal Sauces

Offered on the Side

Chopsticks

Traditional Thai Iced Coffee

 

Autumn Celebration:

Celery Bisque with Stilton Toasts

Prosciutto with Figs and Aged Balsamic Butter Lettuce, Persimmon, Feta, and Hazelnut Salad

Roasted Cauliflower and Radicchio Salad

Orecchiette with Spiced Duck Ragu

Grilled Pink Swordfish with Braised Endive

Slow Cooked Coq Au Vin

Coffee-Braised Short Ribs with Ancho Chile

 

Kosher Barbeque Buffet Dinner:

Passed Hors d'oeuvres

Molé Chicken Taquitos, Warm Fish Taco with Yellow Tomato Salsa

Barbeque Buffet Dinner

Roast Kosher Adobo Chicken with Grapefruit & Shallot Vinaigrette, Baby Spinach Salad with Yellow Pear Tomatoes, Hearts of Palm, Feta Cheese & Honey Ranch Dressing, Homemade Southwestern Cornbread & Dipping Oil, Ranchero Vegetarian Baked Beans, Grilled Vegetable Platter

Dessert

Minted Fresh Fruit Salad

 

Baltics Menu:

Roasted Beet Borscht with Pumpernickel Croutons and Sour Cream

Potato and Cheese Pierogi (action station)

Gravlax on Crispy Salmon Skin

Pickled Herring Sushi Style

Vol au Vent of Finnian Haddie

 

Bistro Latino:

Specialty Cocktails:

Mojitos & Sangria

Hand Picked Blue Crab Cakes with Chipotle Remoulade

Molé Chicken Taquitos with Mexican Crema & Enchilada Sauce

Snapper Ceviche Tostadas

Chile Fried Shrimp with Chipotle Remoulade

Holy-Mole Chicken Wings

Pulled Pork Gorditas with Tomatillo Salsa

Street Style Red Chile Enchiladas, Zucchini, Aged Cheese, Crunchy Garnish

Avocado, Mango, and Jicama Salad

Adobo Rubbed Pork Medallions - Torta de Calabacitas

Grapefruit Glazed Dayboat Pompano or Tipi Tapa Snapper with Gallo Pinto

Seared Skirt Steak with Chipotle and Garlic

Mexican Rice with Fresh Corn & Frijoles

Achote Rice with Pork Carnitas and Chimichurri Sauce

Baked Spinach with Queso

Tamalitos de Pollo

Papaya and Mango Flambé with Café con Leche Ice Cream

 

Carving Station:

Carved Roast Beef Tenderloin with Horseradish Sauce

Fresh Baked Mini Rolls

Grilled Vegetables with Red Pepper Aioli

 

Chinatown Menu:

Steamed Sesame Edamame on Tables

Hot and Sour Soup

Shiitake and Artichoke Wontons

Sticky Spicy Chicken Wings

Creamy Cilantro Dipping Sauce

Classic Chinatown Egg Rolls

Hot Mustard and Sweet and Sour Sauces

Hoisin Glazed BBQ Ribs

Mango Relish and Cilantro

Pork & Prawn Dim Sum

Steamed Gyoza with Aged Rice Vinegar Dipping Sauce

Firecracker Shrimp

Stir Fried Egg Noodles, Rice Wine and Chili Paste

General Tso's Chicken

Dried Red Chilies, Sesame Oil, Ginger and Dark Soy

Fiery Orange Chicken

Sweet and Zingy with Scallions and Sake

PG's Special Fried Rice

Pork and Shrimp with Wok Tossed Vegetables

Mongolian Ginger Beef

Thinly Sliced Flank Steak tossed with Broccoli, Peppers and Onions

Chow Mein

Chicken, Shrimp, Tofu or Pork with Stir Fried Vegetables

 

Caribbean Cuisine:

Lobster and Crab Coconut Ceviche

Habanero Chilies, Ginger and Lime Sorbet

Empanada de Verde

Spinach, Manchego Cheese and Artichoke Escabeche

Braised Oxtail Empanada

Panca Chile Empanada Dough, Cabrales Fondue, Truffled Pea Greens and Roasted Shiitake Mushrooms

Royal Palm Dates

Almond Stuffed Dates Wrapped in Bacon with Cabrales Cheese

Havana Baked Oysters

Crispy Fried over Fufu (Mashed Sweet Plantains with Bacon)

Sancocho de Pollo

Coconut Chicken Broth with Poached Chicken, Yucca, Carrots, Cilantro, Green Peas and Lime Juice

Duck Raspado

Pomegranate Marinated Duck Breast and Jasmine Rice with Duck Confit, Sherry Raisins, Scallions and Pine Nuts

Vaca Frita "Fried Cow"

Twice Cooked Crispy Skirt Steak with Onions and Cuban Oregano with Tomato Escabeche

Lechon Asado

Crispy Skinned Pork with Garlic Oregano Mojo, Black Beans, Lime and Plantains

Beef Tenderloin

Churrasco Style with Grilled Asparagus, Jumbo Lump Crab Dressing and Horseradish Chimichurri

Sugarcane Tuna

Coffee Rum glaze, Malanga Fondue with Shrimp and Roasted Tomato Escabeche

SIDE DISHES

Black Beans and White Rice, Fried Sweet Plantains, Grilled Green Asparagus with Black Truffle Mojo, Yucca Fries with Mojo, Ajillo Spinach

 

Formal Dinner 1:

Herb Gnocchi with Zucchini and Niçoise Olives

Heirloom Tomato Medley with Aged Sherry Vinegar and EXVOO

Lobster Salad with Hazelnuts, Chervil and Haricots Vert

Tenderloin of Lamb with Garlic Braised Baby Artichokes

Mango Flambé with Pistachio Ice Cream

 

Formal Dinner 2:

Roasted Red Pepper Salad with Harissa

Indonesian Seafood Pan Roast

Micro Green Salad with Pumpkin Seeds

Grilled Spiced Lamb with Gingered Mint Pesto

Chai Pots de Crème

 

French Dinner:

Tomato Pistou Tart Tatin with Crispy Rolls of Salsify with Prosciutto and Parmesan

Cast Iron Roast Foie Gras with Sauternes Green Grapes Veronique

Scallop Quenelles Glaçage with Mushrooms and Caviar

Crisp Potato Wrapped Paupiette of Sea Bass in a Barolo Sauce

Short Ribs Bordelaise with Céleri Deux Facon

Caramelized Pineapple with Walnut Cake and Rum Sabayon

 

Garden Dinner Party:

Couscous Salad with Watercress and Avocado

Crispy Sweet and Sour Fish with Cucumber Salad

Baby Spinach Leaves with Citrus Fruits and Crushed Pine Nuts

Hummus bi Tahini-Roasted Vegetables and Pita Chips

Vietnamese Rolls with Nuac Cham Dipping Sauce

Satay Shrimp with Green Papaya Salad

Chicken Tagine with Green Herb Couscous and Sumac

Grilled Spiced Mini Lamb Chops with Mint

Roast Salmon with Preserved Lemon Chermoula

Grilled Snapper with Walnut-Pomegranate Dressing

Grilled Tuna with Cool Orange-Tamarind Glaze, Spicy Morgues with Onion, Tomato and Harissa

Indonesian Seafood Panroast with Mussels

Sautéed Zucchini with Tzatziki

Almond Rosti Potatoes with Goats Cheese

Roasted Artichokes-Aïoli

Fried Eggplant Salad with Lemongrass and Shaoxing

 

Global Buffet:

Shanghai Chili Chicken Salad

Buddha’s Wok

Thai Vegetable & Noodle Stir-Fry

Crispy Sweet and Sour Fish with Cucumber Salad

Fried Eggplant Salad with Lemongrass and Shaoxing

Keema Kabobs Lamb Kabobs with Sweet Tomato Chutney

Saag Murghi

Chicken Curry with Indian Condiment Selection (raisons, coconut, cashews, chutney)

Baked Spinach with Feta

Coconut Jasmine Rice

Pork Carnitas with Achote Black Beans and Chimichurri Sauce

Paella a la Valencia with Snapper, Shrimp, Chorizo, Chicken, Shiitake Mushrooms and Saffron Rice

Seared Skirt Steak with Chipotle and Garlic (to be carved) Poppadum’s

 

Holiday Buffet:

Carved-to-Order Roast Tenderloin with Horseradish Sauce & Dijon Mustard

Roast Turkey with Pomegranate Gravy, Chestnut, Bacon, Dried Apple, and Corn Bread Stuffing

Double Cranberry and Dried-Cherry Sauce

Baked Ham with Honey Mustard Glaze and Rhubarb Chutney

Creole Spiced Shrimp Scampi

Green Beans Almandine

Mesclun Greens, Walnuts, Sun-Dried Cherries, White Balsamic Vinaigrette

Spiced Whipped Sweet Potatoes with Brown Sugar

Butter Steamed Red Bliss Potatoes with Rosemary

Freshly Baked Mini Buns with Whipped Butter

 

Indian:

Haldi Jhinga

Crisp Marinated Shrimp

Keema Kabobs

Lamb Kabobs with Sweet Tomato Chutney

Curried Beef Samosas

Sabzi Pakoras

Vegetable Pakoras

Jhinga Masala

Masala Scallops

Saag Murghi

Chicken and Spinach Curry with Coconut Rice & Indian

Honeyed Mango and Banana Flambé

Poppadum’s

 

Island Interlude Menu:

Station:

Iced Jumbo Shrimp with Tropical Cocktail Sauce, Furikake Ahi Tataki, Roasted Macadamia Nut Mahi Mahi in Lobster Butter Sauce

Station:

Luau Sweet and Sour Chicken Long Rice, Soba Noodles & Asian Spring Mixed Vegetables Tossed with Wasabi-Mango Vinaigrette, Chilled Sesame Grilled Asparagus

Station:

Kona Grilled Lobster Tails, Szechuan Spiced Baby Back Pork Ribs, Fiery Orange Peel Tenderloin with Maui Slaw, Shanghai Chili Salad

Dessert Station:

Macadamia Nut Brownies, Coconut Bread Pudding, Mandarin Bananas Flambé with Vanilla Bean Ice Cream, Salad of Fresh Tropical Fruits & Berries

 

Italian Station:

Choice of:

Strozzapretti and/or Bowtie Pastas

Mushroom Pistou and/or Housemade Pesto

Rock Shrimp and/or Grilled Chicken

Diced Tomatoes, Shaved Parmigiano Reggiano, Vine-ripened Tomatoes, Basil and Fresh Mozzarella

Sun Kissed Caesar Salad Garnished with Fresh Citrus Segments

Freshly Baked Garlic Ciabatta Bread

 

Korean Dinner:

Passed:

Korean-style tuna tartar & Tea-smoked ocean trout with spring onion cake

Dinner:

Salad of pulled soy chicken, sea scallops and kim chee cucumber & Bulgogi roast tenderloin, king prawn dumplings, korean noodles, fragrant

Dessert:

Saki-Mango sorbet with minted berries

 

Mexican Station:

Street Style Red Chile Enchiladas

Zucchini, Aged Cheese, Crunchy Garnish

Achote Rice with Pork Carnitas and Chimichurri Sauce

Seared Skirt Steak with Chipotle and Garlic

Freshly Baked Mini-Buns

 

Medieval Supper:

Passed at Cocktail Hour:

Baked Oysters with Crabmeat Glaçage, Skewered Bangers with Mint, Angels on Horseback - Mango-Stuffed Bacon Wrapped Dates, Sheppard's Pie Spoons, Fish on Chips

Family Style Supper (presented as 2 courses):

Baked Breads, Herb and Flower Salad with Verjus Vinaigrette, Seven Hour Gigot of Lamb á l'Ancienne OR Braised Pork in Ale with Figs, Stewed Chicken Lady Veronique with Almonds and Grapes OR Gressingham, Duck Breast with Rhubarb Sauce OR Roast Turkey Legs with Pomegranate Gravy, Brook Trout with Mushrooms and Leeks, Tart of Spinach OR Fried Broad Beans, Boiled Small New Potatoes

Dessert:

The Queen's English Trifle OR Themed Wedding Cake (design & flavor TBD)

 

Mediterranean Buffet:

Tomato & Mozzarella Caprese with Basil & Balsamic Vinaigrette

Grilled Asparagus and Fresh Hearts of Palm with Shallot Vinaigrette

Wheat Germ Strozzapretti with Spicy Tomato Olive Sauce

Swordfish Niçoise, Fresh Thyme, Kalamata Olives, Peppers, Tomatoes, Zest

Keema Kabobs

Lamb Kabobs with Sweet Tomato Chutney

Chicken Scaloppine with Porcini, Radicchio & Prosciutto

Roasted Artichokes Aïoli

Mediterranean Pork with Artichokes, Almonds and Olives

Paella a la Valencia with Snapper, Shrimp, Chorizo, Chicken, Shiitake Mushrooms and Saffron Rice

Fresh Baked Ciabatta Bread with PG's Famous Dipping Oil

 

Modern Irish Dinner:

Selection of Irish Farm house Cheeses

(Bountiful Display) with Walnut and Raisin Bread

Passed Hors D'Oeuvres:

Prosciutto & Asparagus in Phyllo, Bruschetta of Oak Smoked Salmon & Brie Cheese with Black Olives, Sausage Stuffed Mushrooms, Cottage Pie Asian Spoons

Dinner Buffet/Stations:

Three Citrus Glazed Wild Irish Salmon, Stuffed Quail with Roasted Hazelnut Dressing, Roast Loin of Lamb with Curry Roasted Root Vegetables, Guinness Braised Pork Butt with Chive Champ and Mustard Shallot Jus, Sautéed Kale with Irish Bacon, Irish Soda Bread

Dessert:

Apple and Blackberry Crumble

 

Moroccan Buffet Dinner:

Marrakech Chicken

Simmered in Saffron, Cinnamon, and Ginger with Picholine Olives and Preserved Lemons, Cilantro and Parsley

Tuna Balsamico

Grilled Sushi-Grade Tuna, Roasted Tomato and Balsamic Glaze Served with Roasted Eggplant and Potato Hash

Grilled Swordfish

Skewered Kebobs, Olive, Lemon and Anchovy Butter

Seven Hour Leg of Lamb Provencal

Roasted then Braised in Red Wine, Roasted Garlic & Herbs de Provence

Couscous with Dates and Seven Vegetables

Moroccan-Spiced & Scented Vegetable Broth, Chick Peas, Hardboiled Eggs

Green Basmati Rice with Pinenuts

Casablanca Salad

Rocket Arugula, with Zaatar Leaves in a Tangy Pomegranate Dressing, topped with Grilled Halloumi Cheese

 

New Orleans:

French 75 Cocktail & Hurricane Cocktail

Scallops in Gumbo Sauce

Grilled Andouille Sausage with Creole Mustard

Oysters Bienville

Creole Barbequed Shrimp with Crusty Bread

Swordfish in Hot Fanny Sauce

Dirty Rice and Creamed Spinach

Bananas Foster

 

Old South Cocktail Party:

Deviled Crabcakes with Cajun Tartar Sauce

Deluxe Meatloaf Balls with Cabernet Mushroom Gravy

Truffled Lobster Corn Dogs with Whole Grain Mustard Soubise

Fete Artisanal Boutique Board with Sliced French Baguette

Pan Seared Catfish with Sweetwater Shrimp and Corn Succotash

Charleston Chicken and Sausage with Red Rice

Mini Pulled BBQ Pork Sandwiches

Sweet & Sour Onions, Cucumbers

Bananas Foster

 

Passover:

Matzo with Sundried Cherry and Pecan Haroseth

Salmon Gefilte Fish with Parsley-Horseradish Mayonnaise

Stage Deli Matzo Ball Soup

Braised Beef Brisket or Chicken with Rosemary, Shallots and Red Wine

Matzo Meal Polenta, Carrot and Apple Tsimmes

The Ultimate Flourless Chocolate Cake

 

Philadelphia Night Menu:

Hors D'Oeuvres:

Philadelphia Cream Cheese and Artichoke Wonton Tortelloni & Smoked Salmon Quesadillas with Warm Tomatoes and Arugula

Buffet:

Grilled Vegetable Platter. Antipasto with Mixed Greens, Prosciutto, Genoa Salami, Provolone Cheese, Tomatoes, Red Onions and Black Olives, Chop Chop Salad, Oregano Dressing, Cucumbers, Tomatoes, Crumbled Blue, Seared Line Caught Atlantic Halibut with Broccoli Rabe and Myer Lemon, Philly Cheese Steak with Fried Peppers, Onions and Provolone, Hoagie with Turkey, Provolone, Olive Oil, Lettuce, Tomatoes, Onions, Hot Peppers and Seasoning, Rigatoni with Spicy Italian Sausage, Fresh Basil, Roasted Garlic and Parmigiano Reggiano, Cheese Fries

Dessert:

White Chocolate Cheese Cake

 

Pizzas/Flatbreads Gone Wild (Thin Crusts):

Lobster with Pesto

Plain Ole Pizza

Steak & Swiss with Horseradish

BBQ Chix with Onions

PB & J or PB & Banana

Primavera

All Veggies

Hoisin Duck

Mexican Pizza

Polenta 'Pizza' With Pancetta and Spinach

Prosciutto & Arugula with Shaved Parm

BLT

Cheeseburger

Chocolate Pizza

Fruit Pizza

 

South African Station:

Frikkadels

Pork and Coconut Meatballs with Mango Chutney

Peri Peri Chicken Skewers

Cape Town Grilled Shrimp

Crispy Plantains with Scallops

Biltong Spiced Beef Jerky

South African Lamb Sosaties

kebabs with a unique flavor

 

Southwest Station:

Seared Strips of Garlic-Lime Chicken and Chili Beef

Sauted Peppers & Onions with Cilantro

Fresh Tomato Salsa

Homemade Guacamole

Shredded Monterey Jack Cheese

Sour Cream and Warm Flour Tortillas

 

Spanish Station:

Potato Croquetas with Saffron Aioli

Chorizo & Pimientos del Piquillo

(Chorizo with Fire Roasted Peppers)

Bunuelos de Bacalao-Salt Cod Fritters with Aioli

Albóndigas España

Spanish Meatballs

Paella a la Valenciana with Shrimp, Mussels, Clams, and Snapper

Manchego con Membrillo

Manchego with Quince Paste

Polo al Chilindron, Navarah Braised

Chicken, Peppers, Paprika & Brandy

 

Sweet Potato Queens Menu:

Dixie Shrimp and Tasso Etouffee

Rosemary Jus and Soft Polenta

Queen Pecan's Spinach Salad

Apples, Raisins, Mini Marshmallows and Ginger Vinaigrette

Bitchy Snapper

with Crabby Sweet Potato Hash

Never Mind the Vegetables and Motor-Home Meniere Sauce

Extra Padding Bread Pudding

Sexy Vanilla Essence and Redneck Rum Sauce

 

Tapas Buffet:

 

Chorizo & Pimientos del Piquillo

Chorizo and Roasted Peppers

Mushrooms Sautéed

with Parsley Garlic Sauce

Grilled Fillets of Salmon

Served with Green Olive Relish and Sliced Baguettes

Grilled Seasonal Vegetables

with Roasted Red Pepper Aioli

Pinchos de Pollo

Marinated and Grilled Skewers of Chicken with Orange and Mint Aioli

Tortilla Española

Caramelized Onion and Potato Spanish "Frittata"

Pan Seared Prawns in Garlic Sauce

Calamari and Pepper salad

Albóndigas

Meatballs in Garlic and Almond Sauce

 

Thanksgiving Buffet:

Roasted Butternut Squash Bisque (served)

Roast Turkey with Pomegranate Gravy

Chestnut, Bacon, Dried Apple, and Corn Bread Stuffing

Double Cranberry and Dried-Cherry Sauce

Baked Ham with Honey Mustard Glaze and Rhubarb Chutney

Crispy Duck Breasts with Pear and Green Peppercorn Sauce

Green Beans with Grape Tomatoes

Wild Mushrooms with Chestnuts and Thyme

Butter Lettuce, Persimmon, Feta, and Hazelnut Salad

Spiced Whipped Sweet Potatoes with Brown Sugar

Butter Steamed Red Bliss Potatoes with Rosemary

 

Modern European:

Figs and Prosciutto

Cold Steamed Mussels with Marjoram Pesto

Pan Fried Scallops with Romaine and Fava Bean Vinaigrette

Celery Root Slaw

Grilled Eggplant Salad

Grilled Portobello Mushrooms with Parsley and Tomato Salad

Fennel Pear and Arugula Salad

Halibut Poached in Olive Oil with Tapenade

Tuscan Minestrone

Rigatoni with Duck Confit Ragout

Penne alla Puttanesca

Veal Bolognese with Pappardelle

Farfalle with Gorgonzola, Walnuts and Spinach

Black Cod with Lemon and Charred Rosemary

Grilled Organic Chicken with Confit of Lemon and Garlic

Grilled Scallops with Warm Pancetta and Leek Salad

7 hour Braised Leg of Lamb with Red Cabbage and Port

Osso Bucco with Gremolata and Soft Mascarpone Polenta

Caramelized Root Vegetables

Stuffed Artichokes

 

Vegetarian:

First Course:

Marinated Raw Fennel Salad

Radishes, Carrots, and Spring Greens

or

Blanched New Asparagus with Organic EXVOO

Lemon and Cracked Pepper

Second Course:

Leek and English Pea Soup

Chervil Oil and Roasted Tomato Crostini

or

Red Lentil and Eggplant Ragout

Lemon Aioli and Mint

Third Course:

Baked Stuffed Chard Leaves with Spring Garlic

Potatoes, Goat Cheese and Black Olive Vinaigrette

or

Curry Roasted Root Vegetables

Fennel Pollen, Oranges and Carnoroli Rice

or

Warm Mushroom Pancake with Caramelized Onions

Summer Berries and White Cheddar Toast

Dessert:

Strawberry-Citrus Short Cake

or

Brown Butter-Cherry Clafoutis

or

Jaymie's Chocolate Insanity

 

Winemaker's Dinner:

Roasted Artichoke and Grilled Prawn Salad

Shaved Reggiano, Lemon and EXVOO

Pan Seared Chatham Codfish

Sweet Corn and Smoked Bacon Risotto with Basil-Truffle Oil

Cumin Dusted Veal Porterhouse

Grilled Eggplant and Pomegranate Rosemary Glaze

Fete Artisanal Cheese Course

Cracked Nuts, Preserved Kumquats and Sliced Baguette

Sliced Chocolate Ganache

Housemade Toffee Sauce and Raspberry Drizzle with Fresh Berries & Vanilla Bean Ice Cream

 

Wedding Dinner Station(s):

Carved to Order Rack of Lamb with Sundried Cherry Demi-Glace

Pan Seared Native Snapper with Warm Red & Yellow Tomato Salad

Madras Curry Shrimp Chow Mein

Chow Mein Noodles, Snow Peas, Shiitake Mushrooms, Julienne Tomato & Scallions

Shanghai Chili Chicken Salad

Romaine, Crispy Wontons, Julienne Tomatoes & Peanut Dressing

Grilled Vegetable Platter with Red Pepper Aioli

Rosemary Roasted Potatoes

 

Meat 'n Potatas with a Twist Station:

Masher Martinis

Served in Martini Glasses

Cabernet Mash with Pancetta, Pearl Onions, & Crème Fraiche

Saffron Mash with Bay Scallops & Roasted Red Pepper Coulis

Rosemary Rubbed Baby Lamb Chops with Sundried Cherry Demi-Glace

Pear & Blue Cheese Salad with Field Greens, Dried Cranberries, Blue Cheese, Seasonal Pears and Dark Cherry Vinaigrette

 

Cattleman’s Platter:

Slow-Smoked Texas Beef Brisket Brushed with TK's Masterpiece Sauce

Dry-Rubbed All White Chicken with Spicy Hickory Mop

King Ranch Creamed Corn

Tater Tots with Jalapeno Marmalade

Collard Greens

 

Jamaica Me Crazy Station:

Carved to Order Jerked Pork Loin

Mashed Plantains with Bacon & Onion

Island Fruit & Mixed Green Salad with Crushed Cashew Nuts

 

Scotch Inspired Dinner:

Hors d' Oeuvres:

Sheppard's Pie Spoons, Oysters Gratin with Smoked Bacon, Peppered Foie Gras Toast

First

Roasted Veal Sweetbreads, Garlic Confit, Beet and Horseradish Relish, Dalmore 12

Second

Three Citrus Glazed Pompano, Wilted Spinach and Fresh Hearts of Palm, Laphroaig 10

Third

Marrow Bone-In Fillet Mignon, Sage Roasted Root Vegetables, Truffle Jus and Aged Vinegar, Laphroaig 15

Fourth

Bittersweet Chocolate Crème Brûlée, Whiskey Cinnamon Crème Anglaise, Laphroaig 30

Coffee Service

 

Authentic Chinese/Taiwanese Dinner:

Passed Hors D'Oeuvres:

Chicken and Herb Potsticker Spoons with Mint-Chili Sauce & Crispy Lobster Spring Rolls with Nuac Cham Dipping Sauce

8-Course Dinner Menu, Served Family-Style:

First:

Double boiled chicken and crab with ginseng soup

Second:

Crispy Frogs' Legs with Spicy Salt

Third:

Fried Udon with Zucchini, Shrimp and Shredded Pork flavored with Curry

Fourth:

Wok-Fried Prawns with Dried Chili and Shallots With Side of Sautéed Broccoli with Beancurd and Black Bean Sauce

Fifth:

Wok-Fried Chicken Fillet with Sesame in Lemon Sauce with Side of Steamed Eggplant with Garlic

Sixth:

Steamed Whole Grouper with Spiced Lime Sauce and Garlic With Side of Fried Rice with Lobster and Seafood

Seventh:

Tommy K's Ah-Mazing Roast Duck with Happy Buns, Scallions and Hoisin

Eighth:

Sichuan Style Sautéed Beef Tenderloin Strips with Vegetables

Other Possible Dishes if the Any of the Ones Listed Don't Appeal:

Chinese Char Siu Grilled Lamb Chops, Simmered Beef Ribs with Eggplant in Garlic Sauce, Simmered Chilean Sea Bass Fillet with Ginger and Spring Onions

 

Polo Tailgate Lunch:

Lynn's Salad

Sautéed Shrimp Scampi

Sliced Roast Tenderloinwith Horseradish Sauce & Dijon Mustard

Mini Rolls

Chilled Penne Salad with Pesto & Chicken

Sesame Grilled Asparagus

Housemade Potato Crisps

Basket of Freshly Baked Chocolate Chunk & S’mores Cookies

Salad of Fresh Berrieswith Snipped Mint

 

Super Bowl Housemade Heavy Hors Buffet:

Grilled Barbacoa Pork Quesadillas with Pulled Slow-Cooked Pork, Monterey Jack Cheese & Pico De Gallo

Pigs in a Blanket with Honey Mustard

Tommy's "I am from Buffalo" Chicken Wings

Nachos Grande with Sour Cream, Jalapeños & Housemade Tortilla Chips, Tomatillo Salsa, Guacamole & Nacho Cheese Sauce

Rosas Farms 100% Organic Beef Sliders with Thousand Island & Swiss

Creole Barbequed Shrimp with Crusty Bread

 

Wine Dinner 4-Course + Amuse:

Amuse:

Tuna Tartare Wonton Taco- Wasabi Caviar and Sakimole

1st Course:

Crispy Crab Risotto- Tomato and Tarragon Coulis

2nd Course:

Pan Roasted Breast of Duck-Porcini and Pomegranate Demi

3rd Course:

Syrah Braised Beef Short Ribs- Marble Potatoes and Roasted Shallots

4th Course:

Jaymie's Chocolate Fix-Chocolate Mousse, Chocolate Cake, Orange Scented Chocolate Sauce