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Sample Social Menus |
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Sample Social Menus |
SIT-DOWN LUNCHEON
Hors D’Oeuvres - Passed
~Sautéed shrimp in lemon, garlic, and green olive butter
~Green olive, garlic, lemon and roasted red pepper tapenade on cucumber rounds - Garnished
with a blanched baby asparagus tip
~Raw fennel with a bowl of seasoned coarse salt
Appetizer
~Mesclun and basil salad with crisped julienned prosciutto,
toasted pine nuts and figs
finished with a warm rosemary oil
Entree
~Tuscan-style roast loin of pork with rosemary, garlic and parsley - finished with a white
wine, rosemary and shallot jus
~Risotto cakes with wild mushroom, sage and roasted red peppers -
finished with an orange
~Madeira reduction and fried sage leaves
~Braised artichokes marinated with garlic, thyme, parsley and lemon
Bread
~Assorted crusty breads and focaccia (including Tuscan rolls);
with butter and olive oil
Dessert
~Peaches poached in white wine with nutmeg and cinnamon
in a rosemary tuile with almond mascarpone
and finished with toasted almond slices
~Traditional coffee and tea service
SIT-DOWN DINNER
Hors D’Oeuvres - Passed
~Toast cups filled with fig and caramelized onion, finished with a piped chevre
~Mushroom caps filled with a piperade and finished with crumbled gorgonzola
~Miniature dill crepes spread with an herb cheese and rolled around an asparagus tip and
julienne red pepper
~Empanadas filled with sun-dried tomato and chicken; served with a basil creme fraiche
Appetizer
~Spiced summer tomato and basil soup, garnished with a lemon-scented yogurt
Entree
~Veal medallions on an apple and pear compote,
served with a black pepper cider sauce
~Sautéed julienned carrots and snow peas in a
mustard seed and lemon herbed vinaigrette
~Lemon risotto cake of wild mushrooms,
with a red pepper and roasted garlic puree
Bread
~Triangular-shaped sun-dried tomato and caramelized onion focaccia
Dessert
~Lime mousse, accompanied by fresh melon and raspberries,
in a honey-lime glaze, served
with a
chocolate and almond tuille cookie
~Traditional coffee and tea service
COCKTAIL BUFFET RECEPTION
Hors D’Oeuvres - Stationary
~Victoria’s cheese torte - alternating layers of a curried mascarpone, scallions,
pecans, chutney and toasted coconut - served with
assorted crackers and garlic toasts
~Crudite basket with a pear curry AND a sun-dried tomato/roasted garlic mayonnaise
~Roasted boneless breast of turkey with cranberry/ginger chutney, assorted rolls,
mustard and a horseradish mayonnaise
~Cold sesame noodles with sesame, soy, a little garlic, ginger and scallions,
topped with chopped roasted peanuts
~Cold poached salmon with a lemon/dill/garlic mayonnaise
~Artichoke and roasted red pepper tapenade with endive spears and cucumber rounds
~Assorted imported cheese platters with fruit garnish - assorted crackers, French bread
~Cayenne/parmesan pita triangles with black bean hummus
~Wontons with a spicy Thai fruit salsa
Hors D’Oeuvres - Passed
~Miniature spicy chicken and cashew spring rolls with a bourbon duck sauce
~Brie, almond and pear phyllo purses
~Toast cups with fig, caramelized onion and goat cheese
~Maple pecan chicken skewers
Dessert - Miniatures
~Lemon goat cheese cheesecakes
~Chocolate truffle hearts
~Maple pecan triangles with bourbon sabayon
~Rosemary shortbread
~Fruit platter with candied ginger creme fraiche
~Traditional coffee and tea service
Different Tastes
103A Broadway, Boston MA 02150
Phone (617) 884-3791 Fax (617) 884-9366
dtastes@aol.com
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