Katie's Menu
Stationary Hors D'Oeuvres
Fresh Fruit & Cheese Board display featuring Domestic & Imported Artisan Cheese served with a selection of Cured Meats and garnished with Red and Green Grapes, Tart Apple Slices and Strawberries, Raspberries & Blackberries
Garden Vegetable Crudites with Portuguese Green Olive Dip
Passed Hors d'Oeuvres
Atlantic Cod Cakes with Sauce Remoulade
Skewers of Grilled Shrimp with a Piri Piri Dipping Sauce
Coxinha de Galinha
Tomato Basil Bruschetta
Palm Beach Cheese Puffs
1st Course Salad
Portuguese Inspired Salad with Crisp Romaine, Sliced White Onions, Tomatoes and Hearts of Palm seasoned with Olive Oil and Vinegar
Baskets of Portuguese Sweet Bread
Plated Entree: Choice of Three Options
Frango Com Cogumelos: White meat chicken with mushrooms in a white wine and garlic sauce
Pan Seared Local Cod with Sauce Puttanesca
Vegetarian Option of a Marinated and Grilled Portabella Mushroom served with a Parmesan Pesto Stuffed Tomato
Roasted Potatoes with Caramelized Onions
Spring Peas
Roasted Spears of Asparagus
Caitlyn's Menu
Passed Hors d’ Oeuvres
Crab Cakes with Sauce Remoulade
Palm Beach Cheese Puffs
Tequila Marinated Grilled Shrimp with a Honey Lime Dipping Sauce
Lobster and Corn Fritters with Sauce Remoulade
Spanikopita
1st Course Salad
Caprese Salad of Garden Grown Tomatoes, Buffalo Mozzarella, Fresh Basil, and an Aged Balsamic Vinaigrette Reduction
Sourdough Rolls and Sweet Cream Butter
Plated Entrée
Classic Roasted Chicken Breasts with Green Goddess Dipping Sauce
Roasted Potatoes with Caramelized Onions
Grilled Asparagus
Whole Roasted Golden Carrots
Liz's Menu
Passed Hors d’ Oeuvres
MV Sliders-Mini Cheeseburgers topped with a Slice of Dill Pickle
Smoked Duck on a Wonton Crisp with Sweet Chinese Chili Sauce
Lime Marinated Chicken with Avocado Crema
Corn Fritters with Roasted Red Pepper Sauce
1st Course Salad
Caesar Salad with Shaved Parmesan and Homemade Croutons
Baskets of Artisan Italian Bread and Butter
Plated Entrée
Surf and Turf Selection of Sliced Tenderloin of Beef with Horseradish Cream and Sea Scallops with a Garlic White Wine Cream Sauce
Potatoes Au Gratin
Green Beans Sautéed in Butter with a Hint of Lemon
Summer Garden Ratatouille
Alex's Menu
Passed Hors d'Oeuvres
Petite Grilled Lamb Chops with Mango Mint Chutney
Pigs in a Blanket
Caprese Skewers
Miniature Cod Sandwiches with Lettuce and Tartar Sauce
Gorgonzola Crostini with Balsamic Glazed Figs and Prosciutto
1st Course Salad
Mixed Field Green Salad with Sliced Strawberries and Pears, Toasted Pecans, Dried Cranberries, Thinly Sliced Red Onion, Crumbled Chevre and Balsamic Dressing
A Choice of Three Plated Entree Options
Roasted (de-boned) Cornish Game Hen with Fennel and Clementines
Toasted Spice Vinaigrette-Marinated Grilled Hanger Steak with Chimichurri Sauce Whole Roasted Tricolored Carrots
Roasted Red Bliss Potatoes
Broccolini with Garlic and Cherry Tomatoes
Vegetarian Option of a Spinach Stuffed Portobello Mushroom
Stationary Hors D'Oeuvres
Fresh Fruit & Cheese Board display featuring Domestic & Imported Artisan Cheese served with a selection of Cured Meats and garnished with Red and Green Grapes, Tart Apple Slices and Strawberries, Raspberries & Blackberries
Garden Vegetable Crudites with Portuguese Green Olive Dip
Passed Hors d'Oeuvres
Atlantic Cod Cakes with Sauce Remoulade
Skewers of Grilled Shrimp with a Piri Piri Dipping Sauce
Coxinha de Galinha
Tomato Basil Bruschetta
Palm Beach Cheese Puffs
1st Course Salad
Portuguese Inspired Salad with Crisp Romaine, Sliced White Onions, Tomatoes and Hearts of Palm seasoned with Olive Oil and Vinegar
Baskets of Portuguese Sweet Bread
Plated Entree: Choice of Three Options
Frango Com Cogumelos: White meat chicken with mushrooms in a white wine and garlic sauce
Pan Seared Local Cod with Sauce Puttanesca
Vegetarian Option of a Marinated and Grilled Portabella Mushroom served with a Parmesan Pesto Stuffed Tomato
Roasted Potatoes with Caramelized Onions
Spring Peas
Roasted Spears of Asparagus
Caitlyn's Menu
Passed Hors d’ Oeuvres
Crab Cakes with Sauce Remoulade
Palm Beach Cheese Puffs
Tequila Marinated Grilled Shrimp with a Honey Lime Dipping Sauce
Lobster and Corn Fritters with Sauce Remoulade
Spanikopita
1st Course Salad
Caprese Salad of Garden Grown Tomatoes, Buffalo Mozzarella, Fresh Basil, and an Aged Balsamic Vinaigrette Reduction
Sourdough Rolls and Sweet Cream Butter
Plated Entrée
Classic Roasted Chicken Breasts with Green Goddess Dipping Sauce
Roasted Potatoes with Caramelized Onions
Grilled Asparagus
Whole Roasted Golden Carrots
Liz's Menu
Passed Hors d’ Oeuvres
MV Sliders-Mini Cheeseburgers topped with a Slice of Dill Pickle
Smoked Duck on a Wonton Crisp with Sweet Chinese Chili Sauce
Lime Marinated Chicken with Avocado Crema
Corn Fritters with Roasted Red Pepper Sauce
1st Course Salad
Caesar Salad with Shaved Parmesan and Homemade Croutons
Baskets of Artisan Italian Bread and Butter
Plated Entrée
Surf and Turf Selection of Sliced Tenderloin of Beef with Horseradish Cream and Sea Scallops with a Garlic White Wine Cream Sauce
Potatoes Au Gratin
Green Beans Sautéed in Butter with a Hint of Lemon
Summer Garden Ratatouille
Alex's Menu
Passed Hors d'Oeuvres
Petite Grilled Lamb Chops with Mango Mint Chutney
Pigs in a Blanket
Caprese Skewers
Miniature Cod Sandwiches with Lettuce and Tartar Sauce
Gorgonzola Crostini with Balsamic Glazed Figs and Prosciutto
1st Course Salad
Mixed Field Green Salad with Sliced Strawberries and Pears, Toasted Pecans, Dried Cranberries, Thinly Sliced Red Onion, Crumbled Chevre and Balsamic Dressing
A Choice of Three Plated Entree Options
Roasted (de-boned) Cornish Game Hen with Fennel and Clementines
Toasted Spice Vinaigrette-Marinated Grilled Hanger Steak with Chimichurri Sauce Whole Roasted Tricolored Carrots
Roasted Red Bliss Potatoes
Broccolini with Garlic and Cherry Tomatoes
Vegetarian Option of a Spinach Stuffed Portobello Mushroom