Buffet or Plated 

BUFFET OR PLATED THREE-COURSE LUNCH

Choice of soup or salad. Choice of two luncheon entrées. Choice of homemade mousse, cake or tart. Coffee, tea and lemonade.
$25.00 per person

DINNER BUFFET

Choice of two entrées. Choice of three sides. Choice of one dessert. Bread and butter. Coffee, tea and lemonade.
$37.50 per person

THREE-COURSE PLATED DINNER

Choice of two entrées. Choice of starch. Choice of vegetable. Choice of soup or salad. Choice of dessert. Bread and butter. Coffee, tea and lemonade.
$41.25 per person

FOUR-COURSE PLATED DINNER

Choice of two butler pass appetizers. Choice of two entrées. Choice of starch. Choice of vegetable. Choice of soup. Choice of salad. Choice of dessert. Bread and butter. Coffee, tea and lemonade. Wine available upon request.
$60.00 per person

Appetizers

Cucumber & Shrimp Canapés

Curried Chicken Canapés

Asparagus Tips Wrapped in Prosciutto Ham Canapés

Salmon Mousse Canapés

Beef Tartare & Olive Canapés

Cream Cheese & Sturgeon Caviare Canapés

Goose Liver Pâté Canapés

Pâté Maison

Butcher Pâté

Gnocchi
Miniature potato pancakes (pfannkuchen) with caramelized apple chutney.

Soups, Salads & Sorbets 

Soups

Caramelized Five-Onion Soup Topped with Crispy Limburger Crostini

German Potato Soup with Ham

Book Binder Soup
Red-skinned fish soup made with fish, beef stock, burgundy wine, carrots, potatoes, onions and celery. Topped with diced boiled eggs.

Chicken Spätzel
Chicken noodle soup made with homemade Spätzel noodles.

Salads

Three-Apple & Three-Pepper Salad
Marinated with an apple cider vinaigrette. Served on a bed of baby greens.

Salat von Manhattan
Tossed baby greens with assorted salad vegetables dressed with a three-citrus vinaigrette.

Tomato & Buffalo Mozzarella Cheese
Served over crispy romaine and topped with five-herb vinaigrette.

Sorbets

Roasted Chilies & Lime Sorbet

Raspberry & White Balsamic Sorbet

Sorbet de Elegance
Passion fruit compote and champagne.

Tri-Layered Vegetable Terrine
Layers of imported and domestic mushrooms mousse, spinach mousse and carrot mousse. Served chilled with roasted tomato and herbed Provençal mayonnaise.

Strawberry & Blackberry Sorbet

Jalapeño & White Balsamic Sorbet
With grated pickled cactus.

Champagne & Orange Zest Sorbet

Entrées

Schnitzel
Choice of one: veal, chicken, beef, pork, white fish or lobster .
Breaded meat or fish sautéed in butter and oil, seasoned with capers and anchovies and
sauced with light lemon butter. Served atop tomato orzo and paired with buttered
brussels sprouts.

Braised Shanks
Choice of one: veal, lamb, pork or beef. With butter, herbed spätzel and baby carrots.

Corned Beef & Cabbage Cassoulet
Corned beef, cabbage, fingerling potatoes, peas and carrots.

Potato Pancakes with Gravlax
Topped with a chive cream sauce.

Filet of Dover Sole
Served with lemon butter over roasted angel hair pasta and browned lemon butter and capers.

Shrimp & Scallops Casino
Shrimp and scallops with chopped red, green and yellow peppers. Served in a cassoulet with gnocchi, peas and carrots.

Browned Lamb Kabobs
Ground lamb meatballs skewered with peppers, onions and mushrooms. Served with wild rice pilaf and a fresh mint and lamb demi-glace .

Desserts

Oeufs à la Neige
(Oofs a la Nawge)
Sweet meringue puffs poached in milk. Served with raspberry compote.

Sacher Torte
(SAH-kuhr) torte
Chocolate sponge cake layers spread with apricot jam, iced with chocolate butter cream frosting and topped with white chocolate shavings.

Cherries Jubilee
Bing cherries sautéed with brown sugar and brandy. Served while warm over vanilla ice cream. Done at tableside.

Traditional Banana Foster
Bananas sautéed with brown sugar and Grand Marnier. Served warm over ice cream. Done at tableside.

Sabayon with Choice of Fresh Berries
Egg, sherry, champagne and sugar custard. Served warm over fresh berries. Done at tableside.

Schaum Torte
Dried sweet meringue, crème fresh, chocolate and raspberry sauce.

Layered Coconut & Chocolate Cheesecake

Passion Fruit & Key Lime Cheesecake

Turtle Cheesecake
Caramel, pecans and chocolate cheesecake.

Raspberry & White Chocolate Mousse

Black & Blue Mousse
Blackberry and blueberry mousse topped with whipped cream and Swiss chocolate shavings.

Chocolate Mocha Mousse
Chocolate with a touch of Spanish espresso.

Black Forest Mousse
Three chocolates consisting of semi-sweet, bitter and milk chocolate combined with Bing cherries. Served with chocolate wafers.

Devonshire Cream with Fresh Fruit
Clotted cream with brown sugar and Grand Marnier. Served with fruit. Perfect with peaches, apples or pears.

Swiss Chocolate Fondue
With pound cake and assorted fresh fruits. Served hot.