Our Menu

Seafood Selections
Mini Cones
Tuna Tartare / Spicy Salmon Tartare / Smoked Trout Mousse with Salmon Caviar,
Crab and Spinach Mousse with Vegetable Caviar / Sicilian Tuna with Fennel and Olives

Catsmo Smoked Salmon on Marble Rye with Scallion Cream Cheese

Sushi Rolls - Ahi Tuna, Salmon, California, Daikon, etc.

Fresh and Smoked Salmon Strudel Stuffed with Peperoncini Cream

Blini with Caviar and Sour Cream

Garlic Seared Diver Scallops on Parmesan Crisp

Steamed Pork and Shrimp Dumplings Tossed with Sweet Chili Sauce

Butter Poached Shrimp with Crispy Pancetta (Asian Spoon)

Asian Red Curry Mussels

Panko Crusted Calamari, Roasted Red Pepper Couli (Asian Spoon)

Scallop Bacon Burgers with Spicy Remoulade

Garlic Bathed Escargot in Mushroom Caps

Scallops Wrapped in Bacon with Ginger Dipping Sauce

Minted Blue Crab and Melon in Endive Leaf

Sesame Crusted Yellowfin Tuna on Cucumber with Sweet Pepper Wasabi Sauce

Grilled Tuna Taco on Corn Chip with Guacamole and Pico De Gallo

Coconut Shrimp with Chinese Hot Mustard

Maryland Crab Cakes with Tartar Sauce

Oyster Beignets

Classic Jumbo Shrimp Cocktail

Salmon Cakes with Wasabi Remoulade

Mini Oyster Po Boys on Garlic Crostini with Tartar Sauce

Ahi Tuna Nicoise Canape with Kalamata Olive Tapenade and Chopped Egg on Cucumber Round

Maine Style Lobster Roll, Lemon Creme Friache

Escargot Stuffed Pate Choux with Parsley Butter

Smoked Trout on Dark Bread with Shallot Confit

Crab and Spinach Mousse in Tartlet

Vegetarian Selections
Roasted Beet and Truffled Goat Cheese Tartlet

Vegetable Quesadillas with Jack Cheese and Salsa

Zucchini Pancakes with Lemon Sour Cream

Potato Pancakes with Apple Sauce

Cajun Spiced Seitan en Brochette

Thai Tofu Sate with Peanut Dipping Sauce

Sushi Rolls - Avocado, Cucumber, Japanese Vegetable

Brie and Scallion Wontons with Apricot Ginger Sauce

Spinach and Feta in Phyllo Triangles

Baked Stuffed Mushrooms with Pesto

Wild Mushroom Ragout Tartlet

Spinach and Corn Empanadas with Chile Aioli

Goat Cheese, Sun-dried Tomato and Pesto on Crostini

Calamata Olive Crostini with Caramelized Onion

White Bean Crostini with Spicy Cucumber Slaw

Roasted Garlic Butter Crostini with Tomato Confit

Truffled Deviled Eggs

Indian Potato and Chickpea Samosas with Tamarind Chutney

Vegetable Fritters With Lemon Sour Cream

Gorgonzola Waldorf Salad in Endive Leaf

Black Bean Croquettes with Guacamole

Artichoke and Cheese Souffle Bites

Mozzarella and Roasted Garlic Wrapped with Roasted Red Pepper

Cherry Tomato Stuffed with Goat Cheese and Basil

Hot Shots of Roasted Corn Chowder

Butternut Squash and Apple Bisque

Watermelon and Feta Canapes with Toasted Sesame Seeds

Three Cheese Polenta Diamonds with Grape Confit

Classic Bruschetta with Tomato, Basil and Garlic

Mini Falafels with Tzatziki Sauce

Roasted Grape and Gorgonzola Tartlet

Vegetable Caviar and Boursin Tartlet

Portobello Mushroom Frites with Horseradish Aioli

Haricovert Frites, Spicy Remoulade, Black Sesame Seed Cone

Heirloom Tomato, Basil, and Mozzarella Tartlet

Mini Grilled Cheese Sandwiches with Fig Jam

Truffled Mac n Cheese Bites

Gazpacho Shooters
Classic Rustic Tomato, Minted Watermelon, Cucumber Melon, Cucumber and Roasted Red Pepper

Mini Cones
Boursin Cheese and Vegetable Caviar / Tomato, Basil, and Mozzarella
Roasted Corn, Spinach, and Cheese / Sweet Pea and Goat Cheese Mousse

Stations
*Note - the stations can be modified as desired. Feel free to select specific items and create your own station.

Stationary Hors D’oeuvre Ideas

Cheese and Fruit Boards
A Variety of Cheeses with Complimentary Tastes and Textures
Garnished with Fresh Seasonal Fruit, Dried Fruits and Nuts
Served with Assorted Crackers and Mixed Imported Olives

Crudite Baskets
An Arrangement of Market Fresh Vegetables
Served with Pesto Aioli and Fig and Olive Tapenade

Bountiful Hors D’oeuvres Buffet
Variety of Cheese with Complimentary Tastes and Textures
Bridge Creek Breads and Assorted Crackers
Bowls of Fresh Strawberries / Our Own Spiced Nuts
Lemony Humus / Fire Roasted Baba Ganoush / Stuffed Grape Leaves
Colorful Crudite with Tapenade Dip and Pesto Aioli
Charred Red Peppers with Fresh Garlic / Assorted Olives
Our Own Marinated Vegetables
Wild Mushroom and Ramp Tarts

Hudson Valley Bounty Table
Locally Cured Meats and Farmhouse Cheeses
Garnished with Grapes, Strawberries, Dried Fruits, and Nuts
Hudson Valley Foie Gras Pate / Whole Grain Mustard / Caperberries
Various Breads / Assorted Olives / Savory Vegetable Tarts
Colorful Crudite with Tapenade Dip
Corn Salad w/ Roasted Fennel and Herb Toasts
Sweet Pea and Goat Cheese Humus with Toasted Pita Chips

Antipasto Table
A Variety of Cured Italian Meats and International Cheeses
Artisan Breads / Assorted Crackers / Imported Olives
Our Own Marinated Mushrooms / Grilled Eggplant Salad
Charred Red Peppers with Anchovies / Mixed Olives
Cannellini Beans with Shrimp and Basil / Bridge Creek Spiced Nuts
Caramelized Onions with Balsamic and Rosemary
An Arrangement of Colorful Crudite
Served with Olive Tapenade and Artichoke Lemon Dip

French Country Table
Assorted Pates, Terrines and Mousses / Assorted Saucisson
Cornichons / Mustards / Marinated Anchovies / Oven Roasted Tomato-Basil Tapenade
Rustic Peasant Breads and Croutons / Roasted Vegetable and Fontina Tart

Mediterranean Table
Humus / Artichoke, Lemon and Garlic Spread / Baba Ganoush
Stuffed Grape Leaves / Tabbouleh / Feta in Olive Oil
Mixed Greens and Tomatoes with White Beans / Raw Vegetables and Dips
Pita and Whole Grain Breads / Our Own Spiced Nuts

Grilled Focaccia Flatbreads
Assorted Toppings Such As:
Roasted Red Beets and Goat Cheese / Heirloom Tomato, Basil, Fresh Mozzarella
Vegetable Caponata / Azuki Bean, Toasted Garlic, and Truffle Oil

Smoked Fish Display
Catsmo Smoked Salmon, House Cured Salmon, and Smoked Trout Filet
Traditional Accompaniments such as Tomatoes, Red Onion, Chopped Egg, Capers, and Cream Cheese, Horseradish Cream, Lemon, and Assorted Breads / Bagels

Cold Seafood Presentation
Steamed Shrimp, Mussels Vinaigrette, Seafood Salad, Grilled Calamari
Freshly Shucked Oysters and Clams Served on the Half Shell
With Classic Cocktail and Mignonette Sauces, Lemon Wedges

Antipasto Table
A Selection of Salamis, and Sausages; Italian Cold Cuts such as Capicolla, Mortadella, and Prosciutto, Mozzarella, Provolone and Parmigiano / Grilled and Marinated Vegetables
Tomato, Basil, & Mozzarella w/ Balsamic Vinaigrette
Eggplant Caponata
Imported Olives and Country Breads

Make Your Own Crostini Bar
Soft Goat Cheese / Sun-dried Tomato / Pesto
Smoked Trout / Smoked Salmon Mousse / Bruschetta
Calamata Olive Spread / Caramelized Onions / Roasted Garlic Butter
Tuscan White Bean Spread / Spicy Cucumber Slaw/ Rosemary Mushroom Ragout

Progressive Cocktail Station Ideas

Gastro Pub
Beer Battered Fish and Yukon Gold Potato Plank “Chips”
Braised Beef and Stout Pie with Buttery Crust
Vegetarian Sheppard’s Pie
Short Rib Sliders with Chipotle Coleslaw on Brioche Bun
Grilled Wild Atlantic Salmon with Tarragon Aioli

Cauliflower Mac n Cheese with Spinach, and Roasted Peppers
Eggplant and Tomato Tian / Stacks with Parmesan Cheese
Orecchiette Pasta with Black Olives, Spinach, and Local Ricotta, with Lemon Tomato
Cream Sauce
Mission Fig, Red Beet, Goat Cheese, and Arugula Salad with Champagne Vinaigrette

Pints of Your Favorite Microbrew

“Peter Luger” Steak Station
New York Strip Loin Rubbed with Herbs and Cracked Black Pepper
Crispy Fingerling Potatoes, Creamed Spinach
Fried Onions

Shanghai Noodle Wok
Lo Mein, Udon, Rice Noodles
Chicken, Beef, Shrimp, and Tofu
Julienne Asian Vegetables with Garlic, Ginger, and Scallion
Soy, Hoisin, Sesame Oil, Mirin, Rice Wine Vinegar

Vietnamese Summer Rolls (rice vermicelli, mint, vegetables and smoked tofu)
Served with Peanut Sauce and Sweet Asian Rice Vinegar Sauce

Served in Asian Rice To-Go Containers with Chop Sticks
Bubble Tea

The Plantation
Grilled Pork Tenderloin with Ancho Chile Glaze
Roasted Grass Fed Beef with Gorgonzola Butter and Spiced Merlot Reduction
Chorizo and Andouille Sausage Jambalaya
Blackened Atlantic Salmon, Seasonal Fruit and Avocado Salsa
Macadamia Encrusted Halibut, Cilantro Lime Scented Jasmine Rice
Sweet Potato Gnocchi
Country Whipped Potatoes with Chives and Creme Friache
Buttered Spinach
Avocado, Tomato, and Sweet Corn Salad

Plantation Caesar, Crisp Romaine, Radicchio, Chopped Farm Egg, Grated Grana, and Garlic Croutons
Smoked Tomato Bisque

Sushi Station
A Variety of Sushi Rolls Made on-site by a Sushi Chef
Sushi Boats and Asian Displays
Wasabi, Soy Sauce, Pickled Ginger, Seaweed Salad, Chop Sticks
Hot and Cold Sake

Pasta Station
(select two)
Fusilli with Basil Pesto and Vegetable Confetti
Penne with Oil Cured Black Olives, Garlic, Cherry Tomatoes, and Fresh Basil
Orecchiette with Tomato, Lemon, Goat Cheese, and Garlic
Penne with Caramelized Onions, Grape Tomatoes, Feta Cheese, Garlic and Fresh Basil
Penne with Bolognese Sauce and Parmesan Cheese
Penne al Vodka with Fresh Basil Leaf Garnish

“Pesto Genovese”
“Marinara and Meatballs”
“Seafood Carbonara”
“Puttanesca” (tomatoes, capers, olives, anchovies, garlic, hot pepper)

Madras India
Tandoori Chicken with Sliced Red Onion and Limes
Chicken Tikka (spicy) with Green Coriander Chutney
Lamb Kebab with Cilantro Mint Chutney
Cucumber Raita / Naan Bread / Papadoms
Basmati Rice
Channa Masala (chickpea curry)
Aloo Gobi (potato curry)
Saag Paneer (spinach and cheese curry)
Potato and Chickpea Samosas with Tamarind Chutney

Barbeque Station
Saigon Garlic-Lemon Grass Chicken Skewers
Oaxacan Grilled Beef w/ Tortillas, Lime Wedges, Cilantro and Salsa
Mini Pulled Pork Sliders with Chipotle Cole Slaw
Jamaican Dry Rub “Rasta” Ribs
Grilled Atlantic Salmon with Chimichurri

Roast Station
Filet of Beef with Herbs and Port Wine Sauce
Horseradish and Parmesan Crusted Atlantic Halibut
Stuffed Chicken Breast with Spinach, Herbs, and Fontina
Herb Roasted Loin of Pork Apple Onion Chutney
Sauteed Haricots Verts
Garlic Whipped Yukon Gold Potatoes
Local Sweet Corn, Red Pepper, and Barley Succotash

Platters of Seasonal Wood Grilled Vegetables
Abundant Antipasto Display
Baby Artichokes, Balsamic Glazed Mushrooms, Vine Ripened Tomatoes
Baby Carrots, Bell Peppers, Zucchini, and Yellow Squash
Drizzled with Olive Oil, Basil and Sea Salt

Tapas Bar
Seafood and Chicken Paella, Tortillas a la Espanola,
Potatoes Filled with Shrimp Salad,
Calamari in Roasted Pepper Sauce, Roasted and Sliced Chorizo Sausage,
Sauteed Artichokes and Mushrooms, Eggplant Salad, Manchego Cheese, Salted and Toasted Almonds, Spanish Olives

Farm Stand Table
Mosaic Display of Grilled Taliaferro Farm Vegetables
Drizzled with EVOO, Balsamic Vinegar and Sea Salt

Classic Heirloom Tomato and Cucumber Gazpacho with Tarragon Pesto Garnish
Saunderskill Farm Sweet Corn and Roasted Fennel Succotash
Sweet Red and Yellow Watermelon, and Cucumber Mint Tzatziki Salad
Baskets of Brook Farm Sugar Snap Peas with Pesto Aioli

Made to Order Summer Salad Table
Sorbello’s Mixed Local Mesclun Greens and Chopped Romaine
Choice of Additions:
Heirloom Tomatoes, Sliced Cucumber, Red Cabbage, Red Onion, Julienne Carrot
Dried Cherries, Dried Apricots, Golden Raisins
Sliced Seasonal Fruits and Berries
Toasted Almonds, Tamari Toasted Sunflower Seeds, Spiced Candied Walnuts
Marinated Pitted Olives / Toasted Garlic Croutons
Blue Cheese, Feta Cheese, Parmesan Cheese

Choice of Home-Made Dressings:
Fresh Herb Champagne Vinaigrette, Balsamic Vinaigrette, Classic Caesar Dressing

Make Your Own Sandwiches
Our Own Fresh Baked Rolls and Brioche Bread
Roast Beef, Havarti, Watercress, and Horseradish Cream
Bourbon and Brown Sugar Glazed Ham with Jarlsberg and Grainy Mustard
Herb Roast Turkey Breast with Leaf Lettuce and Pear Chutney
Grilled Vegetable, Fresh Mozzarella, Spinach, and Basil Pesto Aioli

Beef Tenderloin Display
Rare Roast Tenderloin of Beef, Sliced and Arranged on a Bed of Watercress
Accompanied by Horseradish Sauce and Our Own Soft Rolls

Turkey Display
Fresh Turkey Roasted with Aromatic Herbs, Sliced and Arranged
Accompanied by Pesto Aioli, Pear Chutney and Our Own Soft Rolls

Smoked Ham Display
Hickory Smoked Ham Glazed with Honey, Jack Daniels, and Brown Sugar
Accompanied by Chutney, Country Mustard, and Our Own Buttermilk Biscuits

Martini Whipped Potato Bar
Fluffy Mashed Potatoes Made with Milk and Butter
Served with Help Yourself Toppings:
Grated Cheddar, Crisp Bacon, Chives, Sour Cream,
Home Style Gravy, and Caviar

Seafood & Clam Bake
Steamed Mussel and Clam Sacks with Chorizo, Corn, and Red Potato
with Cayenne-Lime Butter
Grilled Vegetable and Goat Cheese Sandwiches on Home-Made Baguette
Lobster Steamed Over Sea Weed
Herb-Garlic Bread
Spicy Salt Rubbed Murray’s Free Range Chicken with Rosemary, Oregano, and Thyme

Fresh Fruit Pies

Petite Sweets
Cheesecake Lollipops with Toasted Coconut and Pistachio Dust
Bourbon Pecan Diamonds
Lemon Bars
Chocolate Dipped Strawberries
Carrot Cake Bites
Outrageous Brownies
Mini Cupcakes
Chocolate Petit Four Mousse Cups
Cannolis

First Course Selections

Catsmo Smoked Salmon, Chopped Egg, Local Frisse, and Champagne Vinaigrette

Pan Seared Scallop with Caviar, Champagne Beurre Blanc

Crostini of Squid Stewed in Red Wine

Wild Mushroom and Goat Cheese Tart

Heirloom Tomato, Basil, and Fresh Mozzarella, Sea Salt, Balsamic Reduction

Penne with Red Pepper Sauce and Capers

Vegetarian Red Curry Noodles
Asian Vegetables in a Red Curry Coconut Sauce

Penne Pasta with Saffron and Tomato-Seafood Sauce

Spinach Ravioli with Sun-dried Tomato Pesto or Basil Pesto

Wild Mushroom Ravioli with Brown Butter Sage

Penne Pasta with Oil Cured Black Olives, Garlic, Cherry Tomatoes, and Fresh Basil

Herbed Gnocchi with Brown Butter and Sage

Ratatouille
Seasonal Vegetable Ragout of Eggplant, Zucchini, Peppers, and Tomato

Classic Rustic Gazpacho with Spicy Cucumber Slaw

Butternut Squash and Apple Bisque

Yucatan Lime and Chicken Soup

Local Sweet Corn Chowder with Crispy Bacon

Vichyssoise with Herbed Creme Friache

Vegetarian Roasted Red Beet Borscht

Salad Course Selections

Tender Native Greens with Creamy Goat Cheese Herb Dressing and Sweet and Crunchy Garlic

Classic Caesar Salad with Home Made Croutons
in a Creamy Parmesan Cheese, Anchovy, and Lemon Dressing

Tomato, Basil, & Mozzarella w/ Balsamic Vinaigrette

Mexican Chopped Salad
Red and Green Peppers, Tomatoes, Onion, Jicama, Cucumbers, Cilantro, Avocado
Crispy Tortilla Garnish

Mixed Baby Greens with Mandarin Oranges, Toasted Almonds, and Red Onions
Tossed in a Sweet and Sour Poppy Dressing

Spinach-Watercress Salad with Candied Walnuts, Apples, and Plums
in an Orange Sesame Vinaigrette

Insalata Garga
Arugula, Romaine, Hearts of Palm, Avocado, Tomato, Pine Nuts
with an Olive Oil and Lemon Dressing topped with Shaved Parmigiano

Tri-Color Salad
with Garlic Croutons, Balsamic Vinaigrette and Gorgonzola Cheese

Summer Green Salad with Tamari Toasted Sunflower Seeds and Balsamic Vinaigrette

Spinach Salad with Beets, Caramelized Pecans, and Bacon with Apple Cider Vinaigrette

Seasonal Fall Greens, Endive and Watercress Garnished with Pears, Walnuts and Blue Cheese

Avocado Grapefruit Salad with Pomegranate Dressing

Grilled Eggplant, Romaine, and Tomato Salad with Basil, Capers, and Lemon Zest

Corn and Tomato Salad with Lemon Thyme and Roasted Peppers

Native Greens, Roasted Beet Croutons, Local Goat Cheese, and Figs with Champagne Vinaigrette

Entree Selections

Prime Rib of Beef
with Horseradish Sauce and Mushroom Sauce

Cajun Strip Loin Roasted with Black Pepper, Garlic, and Salt
Served with Creole Mustard Sauce

Roast Beef Tenderloin with Shallot Confit and Port Wine Sauce

Classic Beef Bourguignon
Pearl Onions, Carrots, Lardons, and Burgundy Wine

New York Strip Loin
Rubbed with Herbs and Cracked Black Pepper

Roasted Grass Fed Beef Tenderloin w/ French Lentils & Merlot Sauce

Teriyaki Beef Tenderloin with Shiitake Mushrooms

Roulade of Flank Steak with Spinach, Sun-dried Tomatoes , and Parmesan

with Rosemary, Garlic, Celery, Carrot, Onion, Wine

Grilled Beef Tenderloin Stuffed with Sun-dried Tomatoes and Olives

Grilled Flank Steak with Mojo (garlic/citrus) Marinade

Medallions of Beef with Cognac Cream, Port Wine Demi Glace, Shiitake Mushroom Ragout,
Roasted Tomato Confit, Garlic and Horseradish Aioli.......

Wine Braised Brisket of Beef with Caramelized Pearl Onions and Dried Apricots

Argentinian Style Grilled Skirt Steak with Chimichurri

Mediterranean Style Slow Roasted Beef (or Pork)

Lamb and Vegetable Kebabs with Pomegranate Glaze

Seared Baby Lamb Chops Persillade with a Mustard, Garlic and Parsley Crust

Grilled Leg of Lamb with Garlic and Rosemary

Red Wine Braised Beef Short Ribs

Mediterranean Braised Lamb Shanks with Mint Gremolata
Roast Pork Loin with Rosemary and Garlic

Five Spice Grilled Pork Loin
over Sauteed Napa Cabbage with Smoked Bacon

Caribbean Roast Pork
Marinated in Sour Orange Juice, Achiote, and Aromatic Herbs
served with a Sour Garlic Sauce

*
Roasted Whole Murray’s Free Range Chicken with Herb Pan Jus

French Cut Chicken Breasts with Basil Pesto

Sauteed Chicken with Green Herb-Pepita Mole Sauce and Pomegranate Glaze

Grilled Lemon Chicken Breasts
Marinated in Wine, Garlic, Lemon and Lots of Fresh Herbs

Sauteed Chicken Breast with Lemon-Mustard Sauce

Chicken Francese
Pounded and Lightly Battered Breasts Pan Fried, Served with a Lemon Beurre Blanc

Grilled Semi-boneless Quail with Frisse and Beet Salad and a Pomegranate Vinaigrette

Oven Crisped Chicken with Fragrant Indian Spices
(cumin, coriander, star anise)

Chicken Negamaki - Rolled with Scallions, Garlic and Sesame
with a Sweet Red Pepper Sauce

Chicken Cordon Bleu
Filled with Virginia Ham and Gruyere Cheese

Chicken with Fennel, Garlic and Currants

Roasted Chicken Breasts Stuffed with Spinach, Herbs, and Cheese

Grilled Anguillan Barbequed Chicken with Tangy, Spicy Caribbean Flavors

Oven Braised Skinless Boneless Chicken Breasts and Thighs
with White Wine Onions, Carrots, Prunes, Herbs de Provence

Mediterranean Style Chicken with Tomatoes, Olives, and Capers

Lemon Chicken with Golden Raisins
over Saffron Scented Cous Cous

Teriyaki Chicken and Vegetable Kebabs

Pan Seared Duck Breast with Sour Cherry Agrodolce

Roast Cornish Game Hens with Pancetta and Honey

Carved Roast Turkey Breast with Pan Gravy and Pear Chutney

Roast Turkey Roulade Filled with Aromatic Herbs
with Pan Gravy and Herb Pesto Sauce

Turkey, Bacon and Sage with Mushroom Ragout

Pan Seared or Grilled Atlantic Salmon with Balsamic Glaze, Honey Mustard Sauce, Tomato Artichoke and Caper Ragout, Basil Pesto...

Baked Stuffed Salmon
Salmon Fillet with Smoked Salmon, Pepperoncini, Cream Cheese and Dill

Cold Poached Atlantic Salmon Decorated with Cucumber Scales
Dill Sour Cream Sauce

Horseradish and Parmesan Crusted Atlantic Halibut

Pan Seared Atlantic Halibut with Citrus Beurre Blanc, Tomato Confit, Miso Honey Glaze....

Pecan Crusted Catfish with Tomato Chutney

Chardonnay Poached Salmon with Tarragon Aioli

Grilled Whole Spring Trout with Fennel, Oranges, Olives, and Parsley

Teriyaki Grilled Salmon with Sweet Red Pepper Wasabi

Steamed Fish Packages with Green Herb Pesto
over Julienne Vegetables

Pan Seared Spring Trout with a Lemon-Caper Beurre Blanc

Grilled Red Snapper with Red Pepper Romesco Sauce

Pan Seared Red Snapper with Cilantro and Tamarind Sauce

Gingered Sole in Napa Cabbage with Asian Chili Sauce

Grilled Swordfish Rolls Sicilian Style with Capers, Olives, Fresh Mint and Garlic

Grilled Rare Jerk Ahi Tuna with Fresh Fruit and Mango Salsa

Roasted Monkfish with Fennel, Tomato, and Saffron Compote

Chilean Sea Bass with Fennel, Orange, and Capers

Grilled Rare Ahi Tuna with Tomato, Garlic, and Olive Confit

Salt Cod, Tomatoes, Capers, and Fresh Mint

Hickory Smoked Monkfish with Fire Roasted Puttanesca Relish

Vegetarian / Vegan

Portobello Napoleon of Roasted Red Peppers, Sauteed Spinach, Tomatoes, Fresh Mozzarella,
and Grilled Eggplant with Tomato Confit

Roasted and Stuffed Poblano Peppers with Quinoa, Corn, and Queso Fresco

Vegetable and Ricotta Galette

Coconut Crusted Tofu with Green Jasmine Rice

Acorn Squash Stuffed with Cranberry and Cherry Wild Rice Pilaf

Lasagna with Butternut Squash, Spinach, Mushrooms, and Herbs in a Tomato Wine Sauce

Eggplant Parmesan with Fresh Tomato Sauce, Basil, and Hand-made Mozzarella

Lasagna of Grilled Vegetables, Ricotta, and Crushed Red Pepper

Pad Thai with Tofu

Grilled Tofu and Vegetable Kebabs

Seitan Piccata with White Wine, Capers, and Tomato Butter Sauce

Pistachio Crusted Tofu with Pomegranate Demi-Glace

Tofu and Grilled Portobello Napoleon with Balsamic Glaze

Teriyaki Tofu and Julienned Vegetables served over Toasted Sesame Buckwheat Noodles

Grilled Teriyaki or Lemon Tofu over Julienne Vegetables

Mushroom Polenta Pie with Swiss Chard

Cous Cous and Tofu Stuffed Peppers

Grilled and Marinated Seitan Skewers

Spicy Cajun Seitan served with Crispy Sweet Potato Coins

White Bean Cassoulet with Crispy Shallots

Curry Vegan Lentil Patties with Mint Chutney

Red Curry Tofu over Basmati Rice with Raita, Pear Chutney, and Indian Pickles

Black Bean and Roasted Vegetable Burritos

Bulgar Salad with Chickpeas, Roasted Red Peppers, and Spiced Cumin Dressing
Orange Balsamic Glazed Tempeh

Vegetarian Shepards Pie

Rice noodles with sweet-tart sauce, vegetables, and peanuts

Edamame, Corn, and Red Pepper Succotash

Wheatberry Tabouli Salad with Apricots, Red Peppers, Scallions, and Cucumbers

Side Dish Selections

Roasted Asparagus with Sage and Lemon Butter

Green Beans with Toasted Garlic and Crushed Red Pepper

Grilled Zucchini with Black Olives and Mint

Sugar Snap Peas with Sweet Red Peppers
Stir-Fried Vegetables with Orange Zest and Crispy Cashews

Asparagus Bundles Tied with Leek Ribbons Drizzled with Lemon Olive Oil

Sauteed Baby Spinach with Crispy Shallots

Grilled Vegetables (Eggplant/Peppers/Zucchini/Etc.) w/ Olive Oil & Balsamic Vinegar

Green Bean, Corn, and Wheatberry Salad with Goat Cheese

Ratatouille
Seasonal Vegetable Ragout of Eggplant, Zucchini, Peppers, and Tomato

Ginger and Orange Glazed Baby Carrots with Tops

Caramelized Root Vegetables

Sauteed Broccoli with Toasted Garlic and Olive Oil

Sauteed Patty Pans, Baby Zucchini and Baby Carrots with Garlic and Olive Oil

Stuffed Peppers with Cous Cous and Artichokes

Curried Cauliflower with Hot Pepper Flakes and Golden Raisins

Sauteed Kale with Sesame and Ginger

Saffron Cauliflower with Tomato and Scallion

Zucchini with Spicy Harissa
(North African spice and herb condiment)

Grilled Vegetable Kebabs

Roasted Tomatoes Stuffed with Corn and Sweet Pepper Relish

Roasted Corn on the Cob with Chile-Lime Butter

Roasted Sweet Corn, Red Pepper, and Edamame Succotash

Roasted Fingerling Potatoes with Pearl Onions

Scalloped Potatoes, Sliced and Baked Golden Brown
with Jarlsberg Swiss Cheese

Israeli Cous Cous Pilaf with Vegetable Confetti

Wild and White Rice Pilaf with Almonds and Raisins

Yukon Gold Whipped Potatoes with Roasted Garlic

Roasted Yukon Gold and Sweet Potato Planks with Shaved Onions and Garlic

Apricot Wild Rice Salad with Almonds and Fresh Herbs

Indian Corn Timbale
corn, Jarlsberg Swiss, milk, onion, eggs, and spices-baked golden brown

Herbed Polenta with Mascarpone Cheese

Toasted Barley Risotto with Asparagus and Grated Parmesan

Boiled Red Potatoes with Butter and Fresh Parsley

Roasted Red Potatoes with Olive Oil, Rosemary and Garlic

Potato Pancakes and Sauteed Apple Slices

Whipped Potatoes with Mustard and Crunchy Shallots

Toasted Orzo with Caramelized Onions, Goat Cheese, and Fresh Spring Peas

Yellow Rice with Achiote and Red Beans with Soffrito

Fried Sweet Plantains

Quinoa Risotto with Wild Mushrooms and Thyme

Parsnip Pancakes with Roasted Red Pepper Sauce

Creamy Parmesan Risotto with Fresh Seasonal Vegetables

Spinach and Rice Torte
(Arborio rice, spinach, Parmesan cheese, and cream)

Roasted Potato, Pearl Onion, and Green Bean Succotash with Crispy Shallots

Wild Wheatberries, Dried Cranberries, and Apricots with Fresh Herb and Honey Vinaigrette

Double Dutch Macaroni and Cheese with Buttery Crumbs

Red Quinoa, Corn, Tomato, and Mint Salad

Forbidden Black Sesame Rice

Pasta Primavera Salad
with Creamy Herb Dressing, Fresh Vegetables, and Parmesan Cheese

Orecchiette Pasta
Tossed with Cherry Tomatoes, Fresh Basil, Mozzarella, and Extra Virgin Olive Oil

Spinach Fettucine with Marinara Sauce and Ricotta Cheese Garnish

Pasta with Mushrooms in a Creamy Gorgonzola Cheese Sauce

Ziti with Pantesco Sauce
(Tomato, Garlic, Capers, Herbs, Red Peppers)

Penne a la Vodka with Fresh Parmesan and Basil

Spinach Ravioli with Sun-dried Tomato Pesto

Black Bean Ravioli with Corn and Tomato Chile Sauce

Wild Mushroom Ravioli with Brown Butter Sage

Toasted Orzo with Goat Cheese, Sun-dried Tomatoes, Olives
in a Champagne Vinaigrette

Orecchiette Pasta and Roasted Root Vegetables Tossed with a Sage Brown Butter
Turnips, Parsnips, Beets, Carrots, Onions and Leeks
Roasted with Rosemary, Garlic and Olive Oil

Fusilli Pasta with Basil Pesto and Seasonal Vegetables
Pasta Salad with Artichoke Hearts, Walnuts, Olives, and Red Sweet Peppers

Thai Noodle Salad with Ginger-Lime Dressing

Farfalle with Spicy Sausage
Roasted Red and Yellow Peppers, Mushrooms, Onions, and Garlic
in Lemon-Basil Tomato Sauce

Double Dutch Macaroni and Cheese with Buttery Crumbs

Cold Sesame Noodles with a Spicy Cilantro-Peanut Pesto

Dessert Selections

Fresh Fruit Tart
All butter crusts over-filled with seasonal fresh fruits

Seasonal Fruit Shortcake
Home-made Shortcake Biscuit and Vanilla Scented Whipped Cream

Classic Cheese Cake, Raspberry Sauce
The Classic served with

Outrageous Brownie Sundaes

Outrageous Brownies
A Decadent Fudge Brownie Made with Dark Belgian Chocolate

Chocolate Mousse

Vacherin with Lemon Curd and Berries and Creme Anglaise

Belgian Chocolate Mousse with Raspberry Sauce and Ginger Cookie

Home Made Cookies
(chocolate chip, oatmeal raisin, peanut butter, lemon sugar)

Lemon Squares, Pecan Diamonds and Brownies

Fresh Seasonal Fruit Platter

Seasonal Fruit Cobbler

Pear Tart with Lemon Cream

Devils Food Cake with Chocolate Cream Frosting

Carrot Cake with Cream Cheese Frosting

Apple Crisp with Vanilla Ice Cream

Lemon Mousse Cheese Cake

Baked Alaska with Key Lime Sorbet on a Graham Cracker Crust

Cupcake Tower of:
Vanilla with Vanilla Butter Cream / Vanilla with Chocolate Butter Cream/ Chocolate with Vanilla Butter Cream / Chocolate with Chocolate Butter Cream / Chocolate with Espresso Butter Cream / Red Velvet with Cream Cheese Frosting / Carrot Cake with Cream Cheese Frosting Maple Walnut / Lemon / Lavender
and more...

Creme Brulee Tower:
Classic Vanilla Bean / Chocolate / Grand Marnier / Coffee / Strawberry Mint
Make Your Own S’mores
Graham Crackers, Hershey’s Chocolate and Marshmallows
Presented for Easy Fixing with Wood Skewers and a Sterno-fired Roasting Pit

Make Your Own Sundae Bar
Jane’s Vanilla Ice Cream
Hot Fudge, Dulce de Leche, Home-made Strawberry Sauce
Reese’s Peanut Butter Cup Crumbles, Belgian Chocolate Chips
Nuts, Whipped Cream and Rainbow Sprinkles

Chocolate Fountain
Tall Fountain of Dark Belgian Chocolate
With Beautifully (WOW!) Presented Items on Skewers
Items Can Include: Bananas, Strawberries, Pineapple, Grapes, Cherries, Star Fruit,
Marshmallows, Rice Crispy Treats, Potato Chips, Pretzels, Swedish Fish, Dried Apricots,
Pound Cake, Macaroons, Graham Crackers, Shortbread Cookies, Oreo Cookies
Peanut Butter Fudge, Peanut Butter Cookies

Ice Cream Bars
In Cases of 24 or 36
Bomb Pops , Nestle Ice Cream Sandwiches , Byrne Ice Cream Sandwiches
Blue Bunny Cookies and Cream Sand , Strawberry Shortcake Bar , Nutty Buddy Bar , Nestles Crunch Bar , Blueberry Crunch, Fudge Bar, King Cone Sundae

Assorted Gelato

Fair Trade Dark Roast Regular and Decaffeinated Coffees
An Assortment of Tazo Black and Herbal Teas
Milk, Sugar, Equal

Bridge Creek Cakes

Cake Flavors

Chocolate - A moist chocolate cake made with the finest Dutch cocoa
Vanilla Butter Cake - Moist, not too sweet, classic
Carrot - An old family recipe, moist, lightly spiced, made with freshly grated carrots
Genoise - Traditional French whole-egg sponge cake, light and delicate
Hazelnut Genoise - An elegant, rich cake made with ground toasted hazelnuts

Fillings and Frostings

Preserve filling - apricot and raspberry
Butter cream filling and frosting - vanilla, chocolate, coffee, hazelnut, lemon, cream cheese
Special fillings - chocolate mousse, chocolate raspberry mousse, lemon mousse, vanilla, chocolate or coffee custard, fresh fruit
Liquor: Grand Marnier, Amaretto, Kirschwasser, Frangelico, Kahlua, and more
Special frosting - white chocolate ganache, dark chocolate ganache, chocolate curls, praline
Special Requests - We have the ability to accommodate almost any special requests. Please contact us for more information.

French Pastries

Normandie Tart - Apples and Pastry Cream baked in Danish Pastry
Baked Fruit Tart - Seasonal Fruit and Pastry Cream baked in Danish Pastry
Tart Tatin - Apple, Pear, or Apricot with Butter and Sugar Baked in Puff Pastry and Inverted for Serving
Frangipane Tart - Almond Cream Baked In Short Pastry Crust
Walnut Tart - Walnuts and Caramel Baked In Short Pastry Crust
Mocha Torte - Genoise and Coffee Flavored Butter Cream
Sacher Torte - Dense Almond and Chocolate Cake with Apricot Jam and Chocolate Glaze
Orange Cream Cake - Genoise, Orange Segments and Whipped Cream
Strawberry Cake - Genoise, Strawberries, Kirsch Sirup, and Whipped Cream
Chocolate Mousse Cake - Genoise, Chocolate Mousse, Chocolate Glaze
Almond Gateau - Almond Genoise, Almond Pastry Cream and Butter Cream
Opera Cake - Genoise, Coffee Butter Cream, Hazelnuts, and Chocolate Glaze
Black Forest Roll - Chocolate Sponge, Kirsch Sirup, Cherries, and Whipped cream
Almond Swiss Roll - Almond Sponge with Almond Whipped Cream
Profiteroles - Pate au Choux buns filled with a Variety of Fillings
Coconut Macaroons
Lemon Madeleines

This is just a sampling of French pastries to give you an idea of what we can provide. Of course there are many more pastries of the French variety and from around the world. Special requests are happily accommodated.

BBQ Menu Ideas

Selections from the Grill:

Anguillan Barbequed Chicken
Grilled with Tangy, Spicy Caribbean Flavors

Mediterranean Grilled Chicken Breasts
with Sun-dried Tomato Pesto

Grilled Tomatillo Chicken Breasts

Grilled Lemon Chicken Breasts
Marinated in Wine, Garlic, Lemon and Fresh Herbs

Lime-Thai Chicken Sate with Cilantro Ginger Dressing

Char-Grilled Lemongrass Chicken with Peanut Sauce

Grilled Italian Sausages
with Sauteed Peppers and Onions

Grilled Kielbasa with Mustard and Sauerkraut

Hamburgers, Veggie Burgers and Hotdogs
(buns, cheese, lettuce, tomato, onion, ketchup, mustard, sauerkraut, and pickles)

Dimples’ Barbequed Ribs
Fall off the bone tender pork ribs
in a classic barbeque sauce flavored with ginger and dark rum

Cuban Style Grilled Flank Steak with Mojo

Grilled Flank Steak
with Grilled Onions, Peppers and Shallot-Parsley Compound Butter

Chile Rubbed Flank Steak
Grilled, Sliced and served with Smoky Ancho Chile Sauce

Peruvian Beef and Onion Skewers, Marinated in Red Wine, Garlic and Herbs

Grilled Beef Tenderloin with Teriyaki Sauce

Cilantro and Ginger Beef Tenderloin, Marinated in Lime, Chiles, Ginger, and Garlic
Grilled, Sliced and Served over Salad Greens

Leg of Lamb and Vegetable Kebabs with Pomegranate Glaze

Teriyaki Tuna Kebabs with Tri-Color Peppers

Grilled Swordfish Rolls Sicilian Style
with Capers, Olives, Fresh Parsley and Garlic

Grilled Salmon Fillets in a Honey-Mustard Glaze

Lobsters Cooked to Order with Butter and Lemon

Littleneck Clams, Sausage, New Potatoes and Corn on the Cob
Steamed and Served with Cayenne-Lime Butter

Side Dishes:
East Hampton Ziti Salad with Red Onion, Pickles, Tomato, and Fresh Dill

Pasta With Pesto and Confetti of Sweet Red Peppers

Classic Macaroni Salad

Pasta Salad with Goat Cheese, Sun-dried Tomatoes, Olives
in a Champagne Vinaigrette

Pasta Salad with Roasted Red Peppers, Pine Nuts, and Artichoke Hearts
in a French Vinaigrette

Pasta with Cherry Tomatoes, Fresh Mozzarella, Basil, and Olive Oil

Greek Pasta Salad with Feta, Olives, Cucumber, Tomato, and Mint

Pasta Primavera Salad with Creamy Fresh Herb Dressing

Flour Tortillas, Salsa, Guacamole, and Sour Cream

Yellow Rice, Black Bean, and Corn Salad with Lime, Scallions and Cilantro

Apricot Wild Rice Salad with Almonds and Fresh Herbs

Curry Cous Cous Salad with Toasted Pine Nuts and Colorful Vegetables

Spicy Golden Mango Cous Cous Salad
Scallion, Diced Mango, Cilantro, and Orange Zest

Roasted Whole Corn on the Cob with Chile-Lime Butter

Fresh Corn on the Cob with Sweet Cream Butter

Old Fashioned Potato Salad
Red Bliss Potatoes Tossed with Celery, Onion, Mayonnaise and Mustard

Potato Salad Tossed in a Lemon and Virgin Olive Oil Dressing
With Italian Parsley, Celery, and Onion

Warm Potato Salad with Sweet Peppers, Celery, Onion, and Bacon

Jamaican Potato Salad
(bacon, hard-boiled eggs and celery)

Classic Cole Slaw

Haitian Cole Slaw
(mayonnaise, lime juice, chiles and garlic)

Fresh Corn and Green Bean Salad

Chilled Green Beans with Yogurt and Mint
Served over Tomato Wedges

Green Beans Vinaigrette

Classic Three Bean Salad in a Sweet and Piquant Dressing

Sliced Beefsteak Tomatoes, Fresh Basil, Mozzarella, and Extra Virgin Olive Oil

Tomato Salad with Mozzarella, Basil and Bermuda Onion

Tomato, Basil and Cucumber Salad
with Garlic, Olive Oil and Red Wine Vinegar

Grilled Eggplant and Tomato Salad with Basil, Capers, and Lemon Zest

Roasted Colorful Vegetables in a Light Dressing
(carrots, yellow squash, zucchini, red peppers, broccoli, etc)

Sweet and Sour Cucumber Salad
with Scallions and Sweet Chile Sauce

Romaine Salad with Radishes, Cilantro, and Scallions

Tender Lettuce Salad with Fennel and Orange

Summer Green Salad
with Tamari Toasted Sunflower Seeds and Champagne Vinaigrette

Garden Salad with Cucumbers, Celery, Carrots and Red Onion
in a Light Balsamic Vinaigrette

Bridge Creek Catering Menu Ideas

Menu Ideas

Bridge Creek Cakes

BBQ Menu Ideas

Bridge Creek Catering
Menu Ideas