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In-Home Dining - Fine Catered Events - Cocktail Receptions - Cookouts & Picnics
Prepared Products - Cooking Lessons - Fine Cheese Program - The Ball & Biscuit
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PASSED (OR STATIONARY)
Roasted Pepper, Pine Nut and Goat Cheese Crostini with Rosemary, Capers and Balsamic(v)
Wild Mushroom “Shumai” with Chive Dipping Sauce(v)
Twice Baked Fingerling Potatoes with Black Truffle, Chives and Crème Frâiche(v)
Kumamoto Oysters on the ½ Shell with Chianti Mignonette & Cocktail Sauce
Prince Edward Island Mussels with Garlic, White Wine and Smoked Tomatoes
Shrimp & Vegetable Wontons with Hot & Sour Glaze
Shrimp Toast with Scallion and Sweet Soy Sauce
Jumbo Lump Crab Cakes with Tomato, Chives and Honey Remoulade
Lobster Bisque Shooters with Lobster Bits and Tarragon Oil
Chilied Salmon Nachos with Pico de Gallo and Avocado Crème Frâiche
Tuna Tartare with Tomato, Onion, Avocado and Horseradish Vinaigrette on Crispy Wontons
Chicken & English Pea Samosas with Cumin-Apple Yogurt
Duck Confit Egg Roll with Savoy Cabbage, Onion Confit and Port Wine Reduction
Duck & Foie Gras Terrine with Fig Preserves, Aged Fig Balsamic on Walnut-Raisin Toast -add $3
Steak Tartare with Cornichon, Caper, Onion & a Fried Quail Egg on a Garlic Potato Chip
Thai Beef Satay with Peanuts and Masuman Curry
Roasted Bone Marrow with Sea Salt and Short Rib “Chutney”
Mini Bison Burger with Stilton Cheese & Gerkins on a Honey Bun
Lamb & Smoked Gouda Toasted Ravioli with Spiced BBQ Sauce
Vanilla, Chocolate & Caramel Profiteroles
Mini Caramelized Banana Tarts
Molten Chocolate Cupcakes
STATIONARY
Domestic & Imported Fine Cheese with Preserves and Wafers(v)
Assorted Breads with Roasted Garlic Hummus, Tomato Bruschetta and Artichoke Dip(v)
Barely Buzzed Macaroni & Cheese(v)
Seasonal Garden Vegetable Crudités with Carles Roquefort Dip(v)
Sliced Fresh Seasonal Fruit(v)
Selection of Charcuterie from Goose the Market with Pickles and Brown Mustard
Peel & Eat Shrimp with Cocktail Sauce, Horseradish Crème Fraiche & Cajun Remoulade
Salmon Pastrami with Red Onion, Tomato, Capers, Egg Mimosa and Dill Crème Frâiche
Smoked Trout Dip with Toasted Brioche and Black Pepper Crackers
Chocolate Fondue with Pistachio-Mint Biscotti, Pound Cake, Pretzel Bread,
Marshmallow, Apple, Pineapple, Strawberry & Banana
Pick 4 selections for $20.00 per guest
Pick 6 selections for $25.00 per guest
Pick 8 selections for $30.00 per guest
(Based on a 2 hour reception. Add $5 per guest for each additional hour )
30 minutes of Pre-Dinner Hors d’Oeuvres, Pick 3 selections for $7.50 per guest.
(v) denotes vegetarian
Cocktail Party
The Ball & Biscuit
(download a pdf version here)