Baked Brie en Brioche

With fresh seasonal fruit and assorted crackers

International Cheese

Assortment of cheeses with crackers

Warm Artichoke Spinach Cheese Dip

Served in a country style bread bowl with vegetable crudités

Fresh Fruit Platter

Fresh fruit served with a mint - berry raita

Antipasto Tray

Marinated mushrooms, truffle asparagus, Mediterranean olives, Italian salami, capricolla, prosciutto, shaved parmesan, and house mustards

Gravlox

House cured salmon served with honey mustard dill sauce, assorted toast points, and Chef accompaniments

Assorted Sushi Roll Display

 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

Chilled Poached Salmon

With mustard dill sauce, toast points, onions, capers, and tomatoes

House Smoked Seafood Display

Honey smoked bay scallops and shrimp; hickory smoked salmon, trout, oysters, and mussels with accompaniments

Shrimp Cocktail (3 pieces per person)

Peeled shrimp chilled and served with cocktail sauce and lemon

Oysters on the Half Shell

Chilled and served with cocktail sauce and lemon

Asparagus and Smoked Mozzerella Cheese

Wrapped with prosciutto di parma and served with a pesto black pepper pine nut dipping sauce

Country Style Pâté

With apple chutney, tarragon - lingonberry sauce, cornichons, mustards, and assorted table crackers

Roast Tenderloin

With sautéed onions, bell peppers, hard rolls, and Raifort and bordelaise sauces

Sea Salt Crusted Venison Roast

With hard rolls and lingonberry demi glace

Roasted Stuffed Leg of Lamb

With rosemary - tomato chutney, hard rolls, and mint demi glace

Salmon en Croûte

Stuffed with fontina, mushrooms, and spinach

Ancho Roasted Pork Loin

With flour tortillas, cilantro mango salsa, chili peppers, and cipollini onion marmalade

SALAD STATION

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

PASTA STATION

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

Broiled Lamb Skewer

With tzatziki sauce

Teriyaki Beef Sirloin Skewer

With ginger plum sauce

Balsamic Beef Tenderloin Tips and Mushroom Brochette

With gorgonzola cream sauce

Pepper Beef Sirloin Skewer

With Diane sauce

Seared Beef Tenderloin and Sea Scallop Brochette

With cracked pepper garlic cream

Roasted Petite Lamb Chops

With a fresh herb Dijon crust, shiraz drizzle, and mint pesto

Pan Fried Frog Legs Provençal

With sautéed garlic, tomato, capers, fresh herbs, white wine, and lemon

Spicy Lamb & Pork Sausage en Croûte

With house made mustards

Beef Wellington

Beef tenderloin and foie gras duxelles baked in puff pastry served with bordelaise and béarnaise Sauces

Spicy Beef Empanadas

Stuffed with roasted peppers, corn, and beans with an avocado salsa

Pork Tenderloin Wellington

Pork tenderloin, boursin cheese, and roasted garlic-red pepper duxelles baked in puff pastry, served with basil Dijon cream

Ruben Sandwich

Toasted rye with pastrami, sauerkraut, swiss cheese, and Russian dressing

Italian Sausage Stuffed Mushrooms

Stuffed with fresh basil, sun dried tomatoes, and smoked mozzarella

Pork Pot Sticker

With teriyaki wasabi dipping sauce

Saté Chicken Skewer

With spicy peanut sauce

Curried Chicken Tempura Skewers

With coconut cream

Teriyaki Chicken Skewer

With ginger plum sauce

Barbecue Duck Spring Rolls

Filled with barbecued duck and napa cabbage, served with plum demi glace

Braised Duck Quesadilla

With cilatro, lime, and smoked mozzarella, topped with a mango salsa

Smoked Duck Tostada

With balsamic glazed onions and peppers,fontina, and pico de gallo

Chicken Stuffed Mushrooms

Stuffed with chicken, blue cheese, and bacon

Chicken en Croûte

Chicken, bacon, arugula, shiitake mushrooms, and gruyère cheese baked in puff pastry

Chicken & Roasted Pepper Spanakopita

Filled with chicken, roasted red peppers, spinach, and feta cheese

Barbecue Chicken & Vermont White Cheddar Cheese Quesadilla

With caramelized sweet onions and strawberry-pepper salsa

Pecan Crusted Chicken Praline

Chicken stuffed with herbs and brie cheese, served with an Anaheim chile cream

Chicken Phyllo Wrap

Filled with chicken, prosciutto, truffled asparagus, and fontina cheese

Smoked Chicken Tostada

With balsamic glazed onions and peppers, fontina cheese, and pico de gallo

Bacon Wrapped Shrimp Skewer

With fontina fondue

Shrimp and Scallop Brochette

Grilled and served with a citrus beurre blanc

Coconut Shrimp Tempura Skewer

With sweet Thai chili dipping sauce

Salmon Wellington

Salmon, spinach, shiitake mushrooms, and gouda cheese baked in puff pastry, served with champagne-saffron beurre blanc

Lobster Wontons

With sweet Thai chili dipping sauce

Crab Stuffed Mushrooms

Stuffed with crab, arugula, and fontina cheese

Truffle Crusted Scallops

With a cognac lobster cream sauce

Spicy Lobster & Rock Shrimp Empanadas

Stuffed with roasted peppers, corn, and beans, served with an avocado salsa

Crab Stuffed Artichoke

Baked with crab salad stuffing, topped with gruyère cheese

Sea Scallop & Shrimp Scampi

Served on the half shell with lemon-garlic-fresh herb butter

Sea Scallop Fritters

With classic Creole sauce and lemon

Bacon Wrapped Scallops

With cognac-lobster cream and lemon-pepper relish

Asian Fried Calamari

With sweet Thai dipping sauce and wasabi cream

Lemon Pepper Crusted Calamari

With Cajun aioli and lemon drizzle

Southern Fried Calamari

With fresh herb tomato coulis

Seared Crab Cakes

With coconut cream and mango-pepper salsa

Rock Shrimp & Crab Fritters

With classic rémoulade and chili-sweet pepper marmalade

Southwestern Shrimp Egg Roll

With a creamy cilantro-chipotle dipping sauce

Oysters Rockefeller

Baked with spinach, topped with bacon and a cheese glacage

Clams Casino

Baked and topped with garlic, bell peppers, bacon, and citrus butter

Greenlip Mussels Gratin

WIth bacon, red peppers, and a smoked mozzarella glacage

Lobster & Scallop Pot Stickers

With a teriyaki-wasabi dipping sauce

Shrimp Pot Sticker

With a teriyaki-wasabi dipping sauce

Smoked Trout Potato Cake

With champagne-tarragon cream and fried capers

Smoked Salmon Potato Cake

With lemon-dill cream and fried capers

Escargot Wrapped in Puff Pastry

Served with roasted garlic-gouda fondue

Escargot Stuffed Mushrooms

Stuffed with escargot, white cheddar, roasted peppers, chives, and garlic butter

Mozzarella & Artichoke Tempura Skewers

With tomato-basil dipping sauce

Mediterranean Stuffed Mushroom

Stuffed with olives, tomato, peppers, basil, and feta cheese

Wild Mushroom Quesadilla

With caramelized onions, sun dried tomatoes, and chèvre cheese, topped with a creamy pesto

Squash and Chestnut Phyllo Triangle

Topped with maple glazed pears and Stilton cheese

Vegetarian Wellington

Grilled portobello, arugula, and toasted cashews baked in puff pastry, served with a caramelized sweet onion cream sauce

Cherry Pepper Popper

Stuffed with jalapeños and Vermont white cheddar served with fig marmalade

Baked Stuffed Artichoke

Stuffed with roasted garlic Boursin cheese and sundried tomatoes

Toasted Pine Nut, Spinach, and Feta Phyllo Bouchée

Wild Mushroom, Brie, and Truffle Tartlet

Artichoke, Brie, and Macadamia Nut Stuffed Mushrooms

Caramelized Onion, Fig, and Blue Cheese Tartlets

Vegetable Egg Rolls

With sweet Thai chili dipping sauce

Vegetable Tempura Skewer

Served with citrus-wasabi soy

Vegetable Pot Sticker

With a teriyaki-wasabi dipping sauce

Beef Carpaccio

Thinly sliced tenderloin rolled with roasted red pepper and shallot-herb cream cheese, served on a toast point with balsamic and truffle drizzle

Black Pepper Crusted Roasted Tenderloin Yorkshire

Sliced and served on English Yorkshire with caramelized onions, chive horseradish cream, and red pepper garnish

Steak Tartare

Tossed with capers and onions, served on a toast point

Ancho Rubbed Pork Tenderloin Medallions

Served on rye toast with chipotle-cranberry relish and balsamic drizzle

Caraway Crusted Black Buck Antelope

Served on a crostini with Dijon crème fraîche, onion marmalade, and cornichons

Bacon, Goat Cheese, and Spinach Roll

Stuffed with roasted yellow and red peppers and red onion, served on a crostini

Prosciutto Wrapped Medjool Date

Stuffed with roasted garlic Boursin cheese

Prosciutto, Wild Mushroom, and Gorgonzola Bouchée

Thai Beef Crispy Wonton

Marinated Thai beef with scallions, lime, shiitake mushrooms, red chilis, and lemon grass, served with a sweet soy drizzle

Chicken Tabbouleh Salad

Served in a lavosh cone

Chicken Profiterole

Pâte à choux stuffed with almond lingonberry chicken salad

Southwestern Chicken Taco

Four tortilla, spicy chicken salad, cheddar cheese, guacamole, and pico de gallo

Chicken Canapé

Pine nut, fig, and chicken salad with prosciutto served on a parmesan crostini

Thai Duck Salad in a Cucumber Cup

Marinated duck with scallions, lime, shiitake mushrooms, red chilis, and lemon grass, served with a sweet soy drizzle

Duck Pate Canapé

Served with lingonberry sauce and sliced apple

Raspberry Duck Salad

Served in a Belgian endive, topped with toasted walnuts

Duck, Pear, and Huckleberry Salad

Served in a chive profiterole, topped with candied pecans

Rock Shrimp Louis and Avocado Salad

Served in a toasted sesame lavosh cone

Cajun Shrimp Canapé

Served on a garlic crostini with a Cajun cognac aioli and fresh dill

Smoked Salmon Canapé

Served on a dill lavosh cracker with a lemon-caper remoulade

Seafood Profiterole

Pâte à choux stuffed with lemon seafood salad

Seared Ahi Tuna

Served on a fried wonton, drizzled with sweet soy and wasabi-chive oil

Bay Scallop & Rock Shrimp Ceviche

Served on the half shell with cucumber citrus salad

Housemade Smoked Salmon Potato Blini

Served with caviar crème fraîche and grilled apricot-red onion chutney

Gravlox Salmon Canapé

House cured salmon served on a toast point with onions, capers, tomatoes, and pommery mustard-dill sauce

Smoked Salmon and Crab Salad Tartlet

Served with a cucumber triangle and chive crème fraîche

Shrimp Spring Roll

Rice noodles, carrots, celery, cilantro, and bean sprouts wrapped in rice paper and served with a peanut dipping sauce

Lobster Spring Rolls

Rice noodles, carrots, celery, cilantro, and bean sprouts wrapped in rice paper and served with a peanut dipping sauce

Assorted Tea Sandwiches

Cucumber tomato basil with garlic aioli; chopped egg and truffle; roasted eggplant, Sicilian olive and feta-fresh herb spread

Strawberry Chèvre Florets

With candied pecan, honey, and truffle whipped Haystack Mountain chèvre

Baba Ganouj Canapé

Served on pita triangles with caramelized onions and olives

Stuffed Cherry Tomatoes

With chive Boursin cheese topped with truffled matchstick crudités

Bruschetta

Warm garlic toast topped with stewed fresh tomatoes, garlic, shallots, chiffonade basil, and aged balsamic drizzle

Toasted Pine Nut Crêpe

With roasted red pepper, basil, and goat cheese ricotta filling

Roasted Garlic Hummus

Served on pita triangles topped with capanata relish

Asparagus & Artichoke Cannoli

Filled with whipped Haystack Mountain chèvre and ricotta, garnished with candied pistachios

Skewered Fresh Basil & Mozzarella Cherry Tomatoes

With truffle-basil vinaigrette marinated mozzarella

Spiced Pear Profiterole

With Danish bleu cheese and candied walnuts

Stuffed Medjool Date

With honey truffle whipped chèvre, garnished with a scallion curl

Grecian Profiterole

Stuffed with a tomato, olive, cucumber, red onion, and feta salad

Vegetarian Spring Roll

Rice noodles, carrots, celery, cilantro, and bean sprouts wrapped in rice paper and served with spicy peanut dipping sauce

Guacamole Tortilla Cone

Topped with sour cream and pico de gallo

Grape Leaf Dolmades with Lemon Yogurt Sauce

Stuffed with toasted pine nuts, currants, peppers, rice, and olives

Goat Cheese & Spinach Roll

Stuffed with roasted yellow peppers, red onions, and sun dried tomatoes, served on a crostini