 COCKTAIL BUFFET STATION
RECEPTION |
COCKTAIL BUFFET STATION
RECEPTION II |
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BUFFET DINNER RECEPTION |
SIT - DOWN DINNER RECEPTION |
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COCKTAIL AND DESSERT
RECEPTION |
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COCKTAIL BUFFET STATION
RECEPTION
Hors D’Oeuvres - Passed
~Cold poached shrimp with a cilantro cocktail sauce
~Stilton cheese baked on sourdough toast points topped with fire roasted peppers
~Crab and corn fritters with a Cajun mayonnaise
~Roasted tenderloin of beef on toast rounds with a sesame/soy spread
~Chicken and pineapple skewers with a spicy peanut dipping sauce
Italian Station
~Wild mushroom ravioli with a cilantro, chive and veal reduction with parmesan cheese
~Spinach and egg striped cheese-filled turnovers with chopped tomatoes, roasted garlic,
basil and oil
~Rigatoni with a provencale tomato sauce, black olives, snow peas and parmesan cheese
~Assorted focaccia and breadsticks with a lemon/anchovy/black olive butter
~Caesar salad with crispy julienned leeks, freshly shaved parmesan, roasted julienned red
peppers and herbed croutons
Asian Station
~Chicken and vegetable stir-fry with Mandarin pancakes
~Peking duck with Mandarin pancakes
~Mushu vegetables with steamed pancakes, hoisin and scallions
~Crispy wontons with a ginger salsa
Seafood Station
~Pan-seared salmon encrusted with cumin, coriander and mustard seed - served on a bed of
shaved fennel, celery root and tomato with a fresh fruit Thai salsa
~Swordfish skewers (with zucchini) brushed with a citrus glaze
~Marinated mussels, raw cherrystones and oysters, crab claws
~Raw bar condiments - Spicy cocktail sauce, horseradish cream, lemon wedges, freshly
cracked black pepper, mignonette sauce (shallots, chilies, lemon, tomato and vinegar)
COCKTAIL BUFFET STATION RECEPTION II
Dessert Station
~Chocolate torte filled with chocolate ganache, decorated with white chocolate buttercream
and chocolate curls
~Lemon roulade filled with lemon curd, decorated with lemon buttercream - Served with a
berry sauce
~New York cheesecake with strawberries
~Irish whiskey gingerbread cake with caramelized apples, fresh whipped cream and a cider
creme anglaise
~Pear walnut tart
~Lemon mousse charlotte
~Assorted fruit platter with a lime/honey yogurt sauce AND an apricot/candied ginger creme
fraiche
~Coffee, tea, decaf with milk, cream, sugar, sweet n’low, lemon wedges, freshly
whipped
cream, chocolate shavings cinnamon sticks and orange rind
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COCKTAIL AND DESSERT RECEPTION
Hors D’Oeuvres - Stationary
~Brie en croute topped with caramelized cranberries and candied ginger
- served with assorted crackers and French bread
~Savory cheesecake topped with apples and walnuts
- served with assorted crackers and garlic toasts
~Assorted fruit platters with a candied ginger creme fraiche
~Crudite with a browned shallot/basil mayonnaise dipping sauce
~Veal pate with mustard, cornichons and assorted crackers and French bread
Hors D’Oeuvres - Passed
~Carrot, apple and butternut squash fritters with a maple pecan creme fraiche
~Shrimp marinated in lemon and lime juice and rind with chives, chilies and julienned red
peppers
~Miniature toast cups with pear, orange, pine nuts and parsley, topped with stilton cheese
and baked
~Rosemary and white wine chicken skewers served with a spicy tomato dipping sauce
~Smoked salmon and feta phyllo triangles
Carving station
~Roasted tenderloin of beef and boneless breast of turkey - served with assorted rolls,
chutney,
mustard and mayonnaise
Dessert buffet
~Miniature pumpkin and walnut cheesecakes
~Apple crisp tostadas with applejack creme anglaise
~Assorted cookies
~Lemon mascarpone tartlets with fresh raspberries
~Chocolate cakelets with mocha buttercream, topped with chocolate ganache and praline
~Creme brulee tartlets
~Traditional coffee and tea service
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BUFFET DINNER RECEPTION
Hors D’Oeuvres - Passed
~Chive ginger crepes with hoisin sauce and roasted marinated duck
~Coconut lime shrimp with peanut sauce
~Black eyed pea cakes with salsa and jalapeno sour cream
~Artichoke beignets with bernaise sauce
~Phyllo baskets with pear, almond and brie
Buffet
~Frisee salad with roquefort croutons, roasted red peppers and a Caesar vinaigrette
~Peppercorn encrusted roasted tenderloin of beef with a Jack Daniels reduction
~Roasted potatoes with rosemary
~Moroccan vegetable chili
~Sauté of julienned zucchini, red and yellow pepper, summer squash and carrots
~Assorted bread basket with butter
Dessert
~Puff pastry with assorted berries and a grand marnier sabayon
~Traditional coffee and tea service
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SIT - DOWN DINNER RECEPTION
Hors D’Oeuvres - Passed
~Miniature corn and chive madeleines with smoked salmon and a chive creme fraiche
~Tenderloin of beef on toast rounds with a soy and scallion mayonnasie
~Almond brie and pear phyllo purses
~Chicken sate skewers with a spicy peanut dipping sauce
Appetizer
~Mesclun green salad with spiced pecans, Maytag blue cheese, roasted julienned red
pepper, pears and a champagne shallot vinaigrette
Entree
~Pan seared fillet of Chilean sea bass served with a tomato/fennel relish
and basil and balsamic infused oils
~Spring vegetable risotto cake with a red pepper coulis
~Asparagus bundles with lemon and cracked black pepper
~Rolls and butter
Vegetarian alternative
~Layers of roasted garlic and thyme polenta with braised spinach, roasted wild mushrooms,
a chunky tomato basil coulis and freshly shaved parmesan
Dessert
~Apricot basmati rice pudding with raspberry puree and a lemongrass/ginger creme anglaise
~Traditional coffee and tea service
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Different Tastes
103A Broadway, Boston MA 02150
Phone (617) 884-3791 Fax (617) 884-9366
E-Mail:
dtastes@differenttastes.com
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