Cocktail reception: (5pm)
Stationary Hors D'oeuvres:
-Baked Brie (with caramelized apples and pecans wrapped in Phyllo pastry offered with slice bagauette).
-Crudit-tini for the "healthy at heart" (market fresh vegetables presented in a variety of vases offered with a variety of dips)
-Mediterranean dips (roasted red pepper hummus, bruschetta chop with fresh basil, spicy green and black kalamata olives with roasted garlic. all these with assorted flat breads, garlic toasted pitas & toasted crostini).
-Open Bar with various wine, beer and mixed drinks
Plated Dinner: (6:30pm)
-basket of assorted fresh breads & rolls offered with Herb Butter.
Appetizer:
-Garden baby leaf greens (tomatoes, cucumber, red onion, herbed croutons offered with balsamic dressing)
Entree:
-Oven roasted sirloin of beef offered with cabernet sauce + chicken asiago with sauteed spinach, roasted peppers with button mushrooms nestled with a basil cream sauce. Duchess potatoes 9 piped creamy mashed potatoes dusted with parmesan cheese & baked to perfection. Presented as a duo plate per guest.
Vegetarian/vegan options:
Penne pesto with a chop of roasted tomatoes, peppers, portabello mushrooms with virgin olive oil, roasted garlic and fresh basil topped with asiago cheese. Duchess potatoes 9 piped creamy mashed potatoes dusted with parmesan cheese & baked to perfection.
Dessert: (8pm)
-Tiramisu (with coffee liqueurs & fresh berries presented in a tall fluted glass).
-Chocolate caramel trifle (layers of dark chokolate cake, caramel, toffee and chocolate mousee.
-French roasted coffee and tea offered with cream, milk, sugar & sweetener.
Late night: (10pm)
-Vegetable & dip platter
-Coffee & tea
Stationary Hors D'oeuvres:
-Baked Brie (with caramelized apples and pecans wrapped in Phyllo pastry offered with slice bagauette).
-Crudit-tini for the "healthy at heart" (market fresh vegetables presented in a variety of vases offered with a variety of dips)
-Mediterranean dips (roasted red pepper hummus, bruschetta chop with fresh basil, spicy green and black kalamata olives with roasted garlic. all these with assorted flat breads, garlic toasted pitas & toasted crostini).
-Open Bar with various wine, beer and mixed drinks
Plated Dinner: (6:30pm)
-basket of assorted fresh breads & rolls offered with Herb Butter.
Appetizer:
-Garden baby leaf greens (tomatoes, cucumber, red onion, herbed croutons offered with balsamic dressing)
Entree:
-Oven roasted sirloin of beef offered with cabernet sauce + chicken asiago with sauteed spinach, roasted peppers with button mushrooms nestled with a basil cream sauce. Duchess potatoes 9 piped creamy mashed potatoes dusted with parmesan cheese & baked to perfection. Presented as a duo plate per guest.
Vegetarian/vegan options:
Penne pesto with a chop of roasted tomatoes, peppers, portabello mushrooms with virgin olive oil, roasted garlic and fresh basil topped with asiago cheese. Duchess potatoes 9 piped creamy mashed potatoes dusted with parmesan cheese & baked to perfection.
Dessert: (8pm)
-Tiramisu (with coffee liqueurs & fresh berries presented in a tall fluted glass).
-Chocolate caramel trifle (layers of dark chokolate cake, caramel, toffee and chocolate mousee.
-French roasted coffee and tea offered with cream, milk, sugar & sweetener.
Late night: (10pm)
-Vegetable & dip platter
-Coffee & tea
