Cocktail and Hors d'oeuvres Hour: If you plan to mingle before dinner, we recommend 4 - 6 appetizers for the first hour. For extended social hours choose a few more selections to keep things lively. Hors d'oeuvres Parties: For parties in which dinner is not being served we recommend selecting at least 2 chef presented items, 2 displayed items and a diverse and balanced assortment of 10 - 15 passed and displayed hors d'oeuvres to make your party elegant and distinctive. You are required to provide at least 10 appetizers, including 1 chef presented item and 1 displayed item. Chef presented items are $85 per station but can often be combined into fewer total stations.
Per Person
With fresh seasonal fruit and assorted crackers
Assortment of cheeses with crackers
Served in a country style bread bowl with vegetable crudités
Fresh fruit served with a mint - berry raita
Marinated mushrooms, truffle asparagus, Mediterranean olives, Italian salami, capricolla, prosciutto, shaved parmesan, and house mustards
House cured salmon served with honey mustard dill sauce, assorted toast points, and Chef accompaniments
4 pieces per person- choose up to 3 selections. Sesame Crusted Tuna Roll with wasabi crab remoulade, Spicy Tuna Roll, Smoked Salmon Roll, Vegetable Avocado Roll, Sesame Crusted Crab California Roll, Spicy shrimp roll with tobiko caviar
With mustard dill sauce, toast points, onions, capers, and tomatoes
Honey smoked bay scallops and shrimp; hickory smoked salmon, trout, oysters, and mussels with accompaniments
Peeled shrimp chilled and served with cocktail sauce and lemon
Chilled and served with cocktail sauce and lemon
Wrapped with prosciutto di parma and served with a pesto black pepper pine nut dipping sauce
With apple chutney, tarragon - lingonberry sauce, cornichons, mustards, and assorted table crackers
With sautéed onions, bell peppers, hard rolls, and Raifort and bordelaise sauces
With hard rolls and lingonberry demi glace
With rosemary - tomato chutney, hard rolls, and mint demi glace
Stuffed with fontina, mushrooms, and spinach
With flour tortillas, cilantro mango salsa, chili peppers, and cipollini onion marmalade
Caesar Salad
Traditional Greenbriar preparation
Waldof Salad
Apples, blue cheese, candies walnuts served over bibb lettuce
Pear, Spinach & Arugula Salad
Tossed with roasted red peppers in a warm bacon vinaigrette topped with candied walnuts
Charlemagne Salad
Romaine hearts tossed almonds in a warm brie and chardonnay dressing
Items that can be added to enhance your salad selection
Smoked Salmon $3 -|- Grilled Chicken $2 -|- Smoked Duck $3 -|- Grilled Shrimp $3
Our Chef will sauté bowtie pasta with your selections
Select two sauces:
Alfredo regiano
Pesto pinot grigio cream
Champagne caviar cream
Basil and roasted garlic marinara
Select two sauteed selections:
Rock Shrimp
Bay Scallops
Chorizo Sausage
Buffalo Blue Cheese Meatballs
Roasted artichokes & wild mushrooms
With tzatziki sauce
With ginger plum sauce
With gorgonzola cream sauce
With Diane sauce
With cracked pepper garlic cream
With a fresh herb Dijon crust, shiraz drizzle, and mint pesto
With sautéed garlic, tomato, capers, fresh herbs, white wine, and lemon
With house made mustards
Beef tenderloin and foie gras duxelles baked in puff pastry served with bordelaise and béarnaise Sauces
Stuffed with roasted peppers, corn, and beans with an avocado salsa
Pork tenderloin, boursin cheese, and roasted garlic-red pepper duxelles baked in puff pastry, served with basil Dijon cream
Toasted rye with pastrami, sauerkraut, swiss cheese, and Russian dressing
Stuffed with fresh basil, sun dried tomatoes, and smoked mozzarella
With teriyaki wasabi dipping sauce
With spicy peanut sauce
With coconut cream
With ginger plum sauce
Filled with barbecued duck and napa cabbage, served with plum demi glace
With cilatro, lime, and smoked mozzarella, topped with a mango salsa
With balsamic glazed onions and peppers,fontina, and pico de gallo
Stuffed with chicken, blue cheese, and bacon
Chicken, bacon, arugula, shiitake mushrooms, and gruyère cheese baked in puff pastry
Filled with chicken, roasted red peppers, spinach, and feta cheese
With caramelized sweet onions and strawberry-pepper salsa
Chicken stuffed with herbs and brie cheese, served with an Anaheim chile cream
Filled with chicken, prosciutto, truffled asparagus, and fontina cheese
With balsamic glazed onions and peppers, fontina cheese, and pico de gallo
With fontina fondue
Grilled and served with a citrus beurre blanc
With sweet Thai chili dipping sauce
Salmon, spinach, shiitake mushrooms, and gouda cheese baked in puff pastry, served with champagne-saffron beurre blanc
With sweet Thai chili dipping sauce
Stuffed with crab, arugula, and fontina cheese
With a cognac lobster cream sauce
Stuffed with roasted peppers, corn, and beans, served with an avocado salsa
Baked with crab salad stuffing, topped with gruyère cheese
Served on the half shell with lemon-garlic-fresh herb butter
With classic Creole sauce and lemon
With cognac-lobster cream and lemon-pepper relish
With sweet Thai dipping sauce and wasabi cream
With Cajun aioli and lemon drizzle
With fresh herb tomato coulis
With coconut cream and mango-pepper salsa
With classic rémoulade and chili-sweet pepper marmalade
With a creamy cilantro-chipotle dipping sauce
Baked with spinach, topped with bacon and a cheese glacage
Baked and topped with garlic, bell peppers, bacon, and citrus butter
WIth bacon, red peppers, and a smoked mozzarella glacage
With a teriyaki-wasabi dipping sauce
With a teriyaki-wasabi dipping sauce
With champagne-tarragon cream and fried capers
With lemon-dill cream and fried capers
Served with roasted garlic-gouda fondue
Stuffed with escargot, white cheddar, roasted peppers, chives, and garlic butter
With tomato-basil dipping sauce
Stuffed with olives, tomato, peppers, basil, and feta cheese
With caramelized onions, sun dried tomatoes, and chèvre cheese, topped with a creamy pesto
Topped with maple glazed pears and Stilton cheese
Grilled portobello, arugula, and toasted cashews baked in puff pastry, served with a caramelized sweet onion cream sauce
Stuffed with jalapeños and Vermont white cheddar served with fig marmalade
Stuffed with roasted garlic Boursin cheese and sundried tomatoes
With sweet Thai chili dipping sauce
Served with citrus-wasabi soy
With a teriyaki-wasabi dipping sauce
Thinly sliced tenderloin rolled with roasted red pepper and shallot-herb cream cheese, served on a toast point with balsamic and truffle drizzle
Sliced and served on English Yorkshire with caramelized onions, chive horseradish cream, and red pepper garnish
Tossed with capers and onions, served on a toast point
Served on rye toast with chipotle-cranberry relish and balsamic drizzle
Served on a crostini with Dijon crème fraîche, onion marmalade, and cornichons
Stuffed with roasted yellow and red peppers and red onion, served on a crostini
Stuffed with roasted garlic Boursin cheese
Marinated Thai beef with scallions, lime, shiitake mushrooms, red chilis, and lemon grass, served with a sweet soy drizzle
Served in a lavosh cone
Pâte à choux stuffed with almond lingonberry chicken salad
Four tortilla, spicy chicken salad, cheddar cheese, guacamole, and pico de gallo
Pine nut, fig, and chicken salad with prosciutto served on a parmesan crostini
Marinated duck with scallions, lime, shiitake mushrooms, red chilis, and lemon grass, served with a sweet soy drizzle
Served with lingonberry sauce and sliced apple
Served in a Belgian endive, topped with toasted walnuts
Served in a chive profiterole, topped with candied pecans
Served in a toasted sesame lavosh cone
Served on a garlic crostini with a Cajun cognac aioli and fresh dill
Served on a dill lavosh cracker with a lemon-caper remoulade
Pâte à choux stuffed with lemon seafood salad
Served on a fried wonton, drizzled with sweet soy and wasabi-chive oil
Served on the half shell with cucumber citrus salad
Served with caviar crème fraîche and grilled apricot-red onion chutney
House cured salmon served on a toast point with onions, capers, tomatoes, and pommery mustard-dill sauce
Served with a cucumber triangle and chive crème fraîche
Rice noodles, carrots, celery, cilantro, and bean sprouts wrapped in rice paper and served with a peanut dipping sauce
Rice noodles, carrots, celery, cilantro, and bean sprouts wrapped in rice paper and served with a peanut dipping sauce
Cucumber tomato basil with garlic aioli; chopped egg and truffle; roasted eggplant, Sicilian olive and feta-fresh herb spread
With candied pecan, honey, and truffle whipped Haystack Mountain chèvre
Served on pita triangles with caramelized onions and olives
With chive Boursin cheese topped with truffled matchstick crudités
Warm garlic toast topped with stewed fresh tomatoes, garlic, shallots, chiffonade basil, and aged balsamic drizzle
With roasted red pepper, basil, and goat cheese ricotta filling
Served on pita triangles topped with capanata relish
Filled with whipped Haystack Mountain chèvre and ricotta, garnished with candied pistachios
With truffle-basil vinaigrette marinated mozzarella
With Danish bleu cheese and candied walnuts
With honey truffle whipped chèvre, garnished with a scallion curl
Stuffed with a tomato, olive, cucumber, red onion, and feta salad
Rice noodles, carrots, celery, cilantro, and bean sprouts wrapped in rice paper and served with spicy peanut dipping sauce
Topped with sour cream and pico de gallo
Stuffed with toasted pine nuts, currants, peppers, rice, and olives
Stuffed with roasted yellow peppers, red onions, and sun dried tomatoes, served on a crostini
