Grand Ballroom Hors d’oeuvre Package

Grand Ballroom Menu Package 2 can be booked with a total of Seven (7) Selections
2choices from Hot or Cold Meat Category
2 choices Hot or Cold Heavy Hors d’oeuvre A Category
1 choice from Dips/Light Hors d’oeuvres
2 choices from Hot or Cold Heavy Hors d’oeuvre B Category

Hot/Meat Selections

• Asian Style Mixed Grill
  beef filet medallions with jumbo shrimp seasoned with Asian spices including garlic, ginger and sesame seeds grilled on six inch skewers with Applewood smoked bacon, red onion and peppers. Served with a savory bistro sauce
• Rosemary Dijon Baby Lamb Chops
  frenched baby lamb chops marinated in a rub of Dijon mustard and dried rosemary. Served with a red currant jelly
• Pan Seared Shrimp & Sesame Seed Encrusted Scallop Skewers
  shrimp and scallops delicately seasoned and lightly dusted with black & white sesame seeds on bamboo skewers. Presented in silver chafing dishes on a bed of Asian vegetables to include julienne carrots, bean sprouts and scallions. Served with avocado cream.
• Louisiana Style Crab Cakes
  fresh lump crabmeat blended with sautéed vegetables,special seasonings & spices with tomato corn relish and served with remoulade sauce.
• Honolulu Grilled Pineapple & Mahi-Mahi Brochettes
  marinade of rum, pineapple juice & special seasonings. Grilled on bamboo skewers and served with a mango chutney yogurt
• Rosemary Garlic Beef Tenderloin Brochettes
  served on bamboo skewers with mushrooms, roasted grape tomatoes and balsamic scallion drizzle. Served with creamy horseradish sauce
• Spinach Stuffed Chicken Florentine Puff
  boneless chicken breasts stuffed with fresh spinach & blend of two cheeses wrapped in a delicate puff pastry.

Cold/Meat Selections

• Smoked Norweigan Salmon Display
  served with pumpernickel bread, cucumber dill sauce, red onion, capers and chopped egg.
• Smoked Oak Plank Salmon Filet
  sides of delicately smoked oak roasted salmon. Served with a lemon dill sauce and marble toast points.
• Chicken Chipotle Roulade
  stuffed with black beans, corn, chipotle, chili and red bell peppers along with onions and special seasoning.
• Chicken De Florencia Roulade
  stuffed with a blend of spinach, onions, toasted pine nuts, roasted red peppers, garlic and cream cheese.
• Endless Shrimp Bowl
  Jumbo shrimp iced and served in silver bowls with traditional red horseradish cocktail sauce
• Cold Sliced Sirloin with Rustic Tapenade
  served medium rare with a marinated tomato and roasted garlic tapenade

Hot/Heavy Hors d’oeuvre A

• Spinach and Artichoke Stuffed Portobello Mushrooms
  spinach and artichoke stuffing atop portobello mushroom caps roasted with olive oil and garlic
• Gruyere and Roasted Vegetable Strudel
  colorful variety of roasted vegetables blended with fresh parsley and gruyere cheese baked inside a golden puff pastry strudel.
• Gourmet Potato Skins (your choice)
  Citrus Ginger Shrimp, provolone, scallions and lemon aioli (or)Oak Roasted Salmon, havarti and cucumber dill sauce (or) Avocado, Artichokes and Romano cheese
• Fried Polenta with Marscapone
  flavored with lemon and capers and topped with a trio of olives, roasted red peppers and fresh parsley

Cold/Heavy Hors d’oeuvre A

• Butter Lettuce with Pecan Apples and Brie
  Boston bibb lettuce leaves with roasted Fuji apples and cubes of brie topped with brown sugar glazed pecans. Served with a honey cider dressing
• Arugula & Artichoke Salad with Pesto Vinaigrette
  baby arugula tossed with artichoke hearts, tomatoes, diced cucumber, shaved parmesan and toasted pine nuts. Served with pesto vinaigrette
• Tomato & Smoked Gouda Napoleons
  stacks of red and yellow heirloom tomatoes alternating with slices of smoked gouda, kalamatta olive tapenade and a sweet basil dressing.
• Grilled Portobello and Asparagus Salad with Roasted Grape Tomatoes
  with balsamic vinaigrette
• Proscuitto Filled Brie En Croute
  brie wheel filled with proscuitto and rosemary fig confit wrapped in puff pastry and topped with a honey glaze, fresh mint and rosemary.Served with deluxe cocktail wafers

Dips/Light Hors d’oeuvres

• Mediterranean Olive Tapenade
  blend of black, green and kalamata olives with olive oil served with pita triangles and sesame seed flatbread
• Coastal Shrimp Dip
  Chunks of gulf shrimp blended with cream cheese, lemon and special seasoning. Served with cocktail wafers
• Edamame Hummus
  tahini with edamame and olive oil ~ served with pita triangles and sesame seed flatbread
• Asian Ginger Guacamole Dip
  avocado, scallions, fresh ginger and sesame oil. Served with tri-colored tortilla chips
• Pepperoni Marinara Dip
  tomato basil marinara, ricotta, fresh mozzarella and pepperoni topped with fresh basil and rosemary. Served with grissini breadsticks
• Rotisserie Buffalo Chicken Dip
  pulled chicken with cream cheese, blue and mozzarella cheeses with a dash of hot sauce. Served with tri colored tortilla chips
• Hot Spinach and Artichoke Dip
  cheese blend loaded with artichoke hearts and spinach. Served with tri-colored tortilla chips
• Roasted Red Pepper Hummus
  topped with fried chickpeas and fresh parsley ~served with pita triangles and sesame seed flatbread
• Spanish Eggplant Dip
  topped with fresh rosemary and green olives ~ served with pita triangles and sesame seed flatbread
• Babaghanoush Dip
  topped with roasted eggplant and fresh parsley ~ served with pita triangles and sesame seed flatbread
• Roasted Garlic Bacon Dip
  sour cream, roasted garlic and olive oil with diced Applewood bacon ~ served with crispy kettle chips
• Chive and Blue Cheese Dip
  puree of sour cream, chopped chives & blue cheese ~ served with crispy kettle chips
• Beef & Duxelle EnCroute
  Mini Beef Wellington
• Beef Teriyaki Brochettes
  Beef tenderloin chunks and peppers on bamboo skewers
• Crabmeat Stuffed Mushrooms
  Mushroom caps stuffed with fresh lump crabmeat blended with sautéed vegetables & special seasonings
• Ginger Shrimp and Vegetable Skewers
  Grilled shrimp flavored with a citrus ginger sauce on skewers with colorful vegetables
• Margarita Shrimp Shots
  Shot glass filled with layers of cocktail sauce and guacamole with a jumbo shrimp
• Mini French Onion Soup in Brioche
  Caramelized onions with gruyere cheese in a crispy brioche
• Mini Tomato Cheddar Bisque in Brioche
  Creamy tomato bisque with pesto and cheddar cheese in a crispy brioche

Hot/Heavy Hors d’oeuvre B

• Seafood Filled Jumbo Ravioli
  round ravioli stuffed with lobster and shrimp in our house made roasted vegetable and seafood cream sauce. Served with grated parmesan cheese.
• Large Mushrooms Stuffed with Crabmeat
  generously filled mushroom caps with fresh lump crabmeat blended with sautéed vegetables & special seasonings.

Cold/Heavy Hors d’oeuvre B

• Smoked Salmon Cheesecake with Lemon Crème Fraiche
  Norweigan smoked salmon blended with heavy cream, cream cheese, sautéed vegetables and smoked Gouda on a parmesan crust. Topped with lemon crème fraiche, chopped red onion, chopped egg,capers and fresh dill.
• Antipasto Platter
  A colorful array of Italian olives, marinated artichoke hearts, grilled asparagus, hearts of palm, grape tomatoes, prosciutto, Italian salami, roasted red peppers, grilled portobello mushrooms and fresh mozzarella.
• Domestic and Imported Cheese Display
  A wide variety of imported and domestic cheese wedges lavishly displayed along side red and green grapes, figs and exotic fruit along with wafers, deluxe crackers and sesame seed flatbread
• Seasonal Fresh Fruit Display
  seasonal fresh fruit to include melons, whole strawberries,pineapple, grapes and oranges. Served with raspberry yogurt and warm chocolate fondue.
• Fresh Fruit Skewers
  Festive stacked fresh fruit on six inch skewers ~ displayed in watermelon halves with tropical smoothie dip

Want to Mix & Match from Any Menu Package? We're Flexible!!

Contact Us Today at 770-664-1064 for pricing information Additional charges for service personnel, bartender(s).

*Includes glass plates, silverware, napkins and buffet linens.