Hors D Oeuvres, Reception & Beverage Menus

Transcription

1 Hors D Oeuvres, Reception & Beverage Menus

2 HORS D OEUVRES CHILLED HORS D OEUVRES (All Selections are based on 100 pieces) Chilled Gulf Shrimp, Cocktail Sauce Smoked Salmon Triangles on Rye Cherry Tomatoes Stuffed with Boursin Melon Wrapped with Prosciutto Asian Summer Rolls Antipasto Skewers Asparagus wrapped with Proscuitto Crostini with Mozzarella, Pesto and Vegetables Belgian Endive with Bleu Cheese and Walnuts Littleneck Clams or Oysters on the Half Shell Cracked Blue Crab Claws, Cocktail Sauce FRESH CANAPE CUPS (All Selections are based on 100 pieces) Cheese & Dried Fruit Fruit Cup with Honey Yogurt Dip Grilled Pineapple and Mango with Fruit Relish Grilled Vegetables with Fire Roasted Red Pepper and Feta Dip Raw Vegetables with Tri-Color Dip Scallop BLT with Spicy Mayo Smoked Salmon with Egg, Cream Cheese, Cucumber Summer Roll with Seaweed Salad & Orange Ginger Sauce Antipasto Skewer with Balsamic Glaze WARM HORS D OEUVRES (All Selections are based on 100 pieces) Sesame Chicken Scallops Wrapped in Bacon Crab Stuffed Mushrooms Coconut Shrimp or Chicken Grilled Shrimp and Scallop Kebobs Wonton Shrimp Potato Knishes or Pancakes Chicken Quesadillas Spanakopita Beef Arepas Bacon Wrapped Casino Shrimp Potato Wrapped Shrimp Traditional Chicken Pot Pie Grilled Vegetable Stuffed Mushroom Caps Empanadas, Lobster Panko Crusted Chicken Finger Beef or Chicken Teriyaki Satay Artichokes Mediterranean Tart Sante Fe Style Stuffed Potato Shrimp Tempura Mini Sausage Calzone Classic Quiche Lorraine Wild Mushroom Filo Triangles Portobello in Puff Pastry Mini Beef Wellington Goat Cheese Flatbread Pizza Beef Empanadas Breaded Ravioli with Marinara Sauce Brie en Croute with Spicy Walnuts Mini Chicken Cordon Bleu Cocktail Franks en Croute Mini Crab Cakes Garlic Mozzarella Sticks Chicken Dijon in Puff Pastry Southwestern Spring Roll Pulled Pork Spring Roll Jambalaya Cake Corn Souffle

3 International Cheese and Fruit Display Vegetable Crudite, Bleu Cheese Dip Sliced Seasonal Fresh Fruit Antipasto Platter Prosciutto, Salami and Cheeses served with Italian Condiments and Marinated Vegetables RECEPTIONS Smoked Salmon Display Classic Condiments, Rye Cocktail Bread (25 servings) Baked Brie French Baguettes Sushi Display (100 pieces) CARVING STATIONS (Carved Items served with Silver Dollar Rolls and appropriate condiments and sauces) Steamship Round of Beef Tenderloin of Beef Top Round of Beef BRUSHETTA STATION Grilled Country Bread with Assorted Toppings: Tomato, Roasted Peppers Wild Mushrooms, Artichokes, Olives and Tuscan Beans Honey Glazed Ham Roast Turkey Breast Corned Beef MEDITERRANEAN STATION Hummus and Tabbouleh Spreads Served with Warm Pita Chips Roasted Eggplant and Red Peppers RAW BAR Jumbo Iced Shrimp, Jonah Crab Claws, Fresh Oysters and Clams on the Half Shell Served with Condiments and Cocktail Sauce PASTA STATION A Selection of Penne, Spinach Tortellini and Bow Tie Pasta. Served with Pesto, Alfredo and Marinara Sauces. Enhanced with Sliced Mushrooms, Proscuitto, Italian Sausage, Black Olives, Peppers, Broccoli Florets, Sundried Tomatoes, Artichoke Hearts, Chopped Onions, Grated Parmesan Cheese, Garlic Bread & Focaccia. With Grilled Chicken Breast or Sauteed Shrimp Reception stations are designed for a maximum of two hours of service. Additional hours are available at an additional fee of $6.00 Per Person, per hour. Hotel will determine the appropriate number of Chef attendants at a charge of $ each

4 International Cheese and Fruit Display Vegetable Crudite, Bleu Cheese Dip Sliced Seasonal Fresh Fruit Antipasto Platter Prosciutto, Salami and Cheeses served with Italian Condiments and Marinated Vegetables RECEPTIONS Smoked Salmon Display Classic Condiments, Rye Cocktail Bread (25 servings) Baked Brie French Baguettes Sushi Display (100 pieces) CARVING STATIONS (Carved Items served with Silver Dollar Rolls and appropriate condiments and sauces) Steamship Round of Beef Tenderloin of Beef Top Round of Beef BRUSHETTA STATION Grilled Country Bread with Assorted Toppings: Tomato, Roasted Peppers Wild Mushrooms, Artichokes, Olives and Tuscan Beans Honey Glazed Ham Roast Turkey Breast Corned Beef MEDITERRANEAN STATION Hummus and Tabbouleh Spreads Served with Warm Pita Chips Roasted Eggplant and Red Peppers RAW BAR Jumbo Iced Shrimp, Jonah Crab Claws, Fresh Oysters and Clams on the Half Shell Served with Condiments and Cocktail Sauce PASTA STATION A Selection of Penne, Spinach Tortellini and Bow Tie Pasta. Served with Pesto, Alfredo and Marinara Sauces. Enhanced with Sliced Mushrooms, Proscuitto, Italian Sausage, Black Olives, Peppers, Broccoli Florets, Sundried Tomatoes, Artichoke Hearts, Chopped Onions, Grated Parmesan Cheese, Garlic Bread & Focaccia. With Grilled Chicken Breast or Sauteed Shrimp Reception stations are designed for a maximum of two hours of service. Additional hours are available at an additional fee of $6.00 Per Person, per hour. Hotel will determine the appropriate number of Chef attendants at a charge of $ each

5 BEVERAGE SELECTION HOSTED RECEPTION I. HOST BAR FEATURING Call Brand Liquor, Domestic Beer, Red, White and Blush Wines Assorted Soft Drinks and Mineral Water II. HOST BAR FEATURING Premium Brand Liquor, Imported and Domestic Beer, Red, White and Blush Wines Assorted Soft Drinks and Mineral Water Call Brands Premium Brands Domestic Beer Imported Beer CASH BAR Mineral Water House Wine Premium Wine Selected Cordials Soft Drinks ADDITIONAL BEVERAGE SELECTIONS Fruit Punch (100% Juice) Champagne Punch Mimosa Punch Bloody Mary Punch BARTENDERS Hotel will determine the appropriate number of Bartenders at a charge of $ each. We estimate approximately One Bartender per 100 Guests; varying with the anticipated level of consumption. Additional Bartenders above hotel recommended ratio will be charged at $ Per Bartender.

6 BANQUET WINE LIST HOUSE SELECTIONS Sycamore Lane Chardonnay Sycamore Lane Pinot Grigio Sycamore Lane Cabernet Sauvignon Sycamore Lane Merlot Sycamore Lane White Zinfandel Citra Pinot Noir Cristalino Brut Sparkling Wine (Champagne) SPECIALTY SELECTIONS Chardonnay Kendall Jackson, Vintner s Reserve Hess, Vintage Select Beringer, California Clos du Bois, North Coast Ferrari-Carano, Alexander Valley Sauvignon Blac Veramonte, Chile Brancott, New Zealand Pinot Grigio Kris, Friuli-Venezia Giulia, Italy Ponzi, Willamette Valley, Oregon Cabernet Sauvignon Estancia Cabernet Sauvignon, Monterey Sterling, Napa Valley BV Rutherford, Napa Valley Merlot C.K. Mondavi Merlot, California Bogle, Clarksburg, Lodi and Monterey Rutherfod Hill, Napa Valley Pinot Noir Camelot, California Bearboat Russian River Robert Mondavi Russian River Champagne Moet Chandon White Star Champagne Veuve Clicquot Yellow Label Champagne Dom Perignon Champagne The Crowne Plaza Hotel at the Crossings features over 100 Wines of the World. Please ask your Sales and Catering Representative if you are interested in a more extensive selection.