 |
BUFFET DINNER RECEPTION
Hors D’Oeuvres - Passed
Grilled roasted garlic and thyme polenta crostini rounds
with roasted red pepper~
, basil
and parmesan Toast cups with
fig, orange, hazelnuts and shallots
finished with gorgonzola or bel paese
and baked
Sautéed shrimp in lemon, garlic, and green olive butter~
Pesto, white bean, tomato and parmesan grilled pizzettas~
Cantaloupe and basil fritters with a basil/chive creme fraiche~
Sun-dried tomato and goat cheese phyllo rolls~
Tuscan Harvest Stationary Hors D’Oeuvres Table
Brie en croute topped with caramelized figs and onions~
pears golden raisins, roasted garlic and pine
nuts
wrapped in brioche dough and baked -
served with assorted crackers
and focaccia
Artichoke and roasted red pepper tapenade~
with garlic toasts and zucchini rounds
Crudite with a roasted garlic and sun-dried tomato mayonnaise~
Grilled eggplant caponata with endive spears and garlic crostini~
Assorted olives - Marinated in lemon, orange~
fennel, garlic, ginger, red pepper flakes
and olive oil
Dinner
Appetizer - Pre-Plated
Mesclun green salad with cannellini/tomato/rosemary and garlic salad ~
Finished with grilled marinated shrimp and a lemon/rosemary/shallot vinaigrette~
Buffet
~Roasted tenderloin of pork with a thyme port and wild
mushroom reduction
served on a bed
of wild mushroom ragout
~Fillet of salmon with a rough ground mustard, herb and parmesan crust
~ Pan-seared or baked and served with a mint vinaigrette
~Basil garlic breast of chicken with grilled balsamic peaches
~Risotto cakes with wild mushroom, sage and roasted red peppers
~Finished with an orange Madeira reduction and fried sage leaves
~Balsamic slaked grilled vegetables - Eggplant, zucchini, yellow squash, leeks,
assorted
peppers, artichokes, portobello mushrooms, fennel, onions and asparagus
Bread
~Assorted crusty breads and focaccia (including Tuscan rolls); with butter and olive oil
Dessert
~Wedding cake - Two different type cakes - alternating tiers
~Lemon cake laced with a grand marnier sugar syrup
filled with lemon mascarpone and fresh
raspberries
~Carrot cake with burnt brown sugar and orange cream cheese frosting
~Tiered fruit display with assorted seedless grapes,
grilled figs, strawberries, candied
lemons and a muscat mascarpone custard
~Coffee, tea and decaf; served with milk, cream, lemon, sugar
whipped cream, chocolate
shavings, orange rind and sweet-n-low
SIT-DOWN DINNER
RECEPTION
Hors D’oeuvres - Passed
~Chilled shrimp with a traditional cocktail sauce
~Cold tomato, fresh mozzarella cheese and basil crostini
~Crab and corn cakes with a spicy tartar dipping sauce
~Toast cups with fig puree, caramelized onions and topped with goat cheese
~Chicken sate skewers with a spicy peanut dipping sauce
~Lemon/dill crepes with herbed cheese, asparagus and julienned red peppers
Appetizer
~Mesclun green salad with pears, roasted pine nuts,
a crouton with blue cheese and a
lemon/champagne/shallot vinaigrette
Entree
~Roasted tenderloin of beef with an orange Madeira reduction
~Asparagus bundles tied with scallion - Finished with lemon rind and black pepper
~Wild mushroom strudel
Bread
~Assorted crusty rolls, miniature sticky buns,
zucchini pineapple bread and focaccia with
butter
Dessert
~Wedding cake -Two flavors:
~Chocolate with vanilla buttercream and chocolate truffle
~Almond cake soaked in a simple almond sugar syrup
with caramelized apples, praline and
spiced buttercream
~Covered in vanilla buttercream and decorated simply
with pearls and fresh flowers
Serve on a bed of WARM caramel sauce
~Two (2) small plates of chocolate covered strawberries - served at each table
~Coffee, tea and decaf; served with milk, cream,
lemon, sugar, whipped cream, chocolate
shavings,
orange rind and sweet-n-low
Hors D’Oeuvres - Passed
~Ginger/scallion crepes with hoisin sauce and Peking duck
~Miniature crab and corn cakes with a Cajun mayonnaise
~Toast cup with fig puree, caramelized onion and stilton cheese
~Apple slices with goat cheese and raspberry
~Sweet potato and bacon fritters with a cilantro dipping sauce
Hors D’Oeuvres - Raw Bar
~Clams, oysters, cold poached shrimp and crab claws
~Cocktail sauce, mignonette sauce, black pepper, horseradish and lemon wedges
Appetizer - Served
~Mesclun green salad with radicchio, watercress, avocado, marinated portobello mushrooms,
julienned red peppers, asiago cheese crisp and a balsamic/honey vinaigrette
Entree - Choice of one:
~Seafood
~Grilled fillet of salmon with a sweet corn, shitake mushroom and balsamic vinegar sauce
~Beef
~Roasted peppercorn encrusted tenderloin of beef
served with a wild mushroom strudel and a
Jack Daniels reduction
~Vegetarian
~Alternating thin layers of roasted garlic and thyme polenta
with grilled portobello
mushrooms, braised spinach,
a chunky tomato/basil coulis and freshly shaved parmesan
~Wild mushroom strudel - Beef entree
~Garlic parmesan mashed potatoes - Salmon entree
~Sautéed medley of julienned carrots, snow peas, yellow squash and zucchini
Bread
~Assorted rolls, corn/chili sticks, challah, miniature sticky buns,
zucchini/pineapple
bread and focaccia with butter
Dessert
~Chocolate truffle torte with fresh berries, raspberry sauce and whipped cream - Served
~Wedding cake - Hazelnut gateau with mocha buttercream and candied apricots
~Assorted fruit platter with a candied ginger creme fraiche
~Traditional coffee and tea service
Hors D’Oeuvres - Stationary
~Miniature dill crepes spread with an herbed cheese
and rolled around asparagus, and julienned red pepper
~Crudite (including green beans, asparagus, peppers and baby vegetables
- served with a
balsamic/soy cream and a pear curry dipping sauce
~Roasted eggplant caponata with endive spears
~Brie en croute with caramelized fruit - wrapped in phyllo dough and baked
- Served with assorted crackers and garlic toasts
~Assorted cheese platters with assorted crackers, garlic rounds and French bread
Hors D’Oeuvres - Passed
~Cold poached shrimp with an orange and horseradish cocktail sauce
~Roasted tenderloin of beef on toast rounds with a sesame soy spread
- Garnished with
scallion
~Sweet potato biscuits with baked Virginia ham,
finished with a bourbon/honey
mustard and
garnished with chives or peppers
~Assorted sushi with wasabi and pickled ginger
~Barquettes (boat-shaped tartlets) filled with chopped ginger and garlic scallops,
finished
with a ginger salsa or toasted leeks and parsley
~Potato and leek fritters with smoked salmon and a chive creme fraiche
~Crab fritters with a Cajun mayonnaise
~Lime, tequila and garlic marinated chicken skewers
~Sun-dried tomato and chevre empanadas with basil creme fraiche
~Polenta rounds with wild mushroom ragout and shaved parmesan cheese
Dessert
~Wedding cake - Lemon cake filled with raspberries and lemon buttercream,
frosted with
lemon buttercream, decorated with fresh flowers
~Assorted fresh fruit platters with a 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
COCKTAIL RECEPTION
Home
Awards