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Special Wraps

  • “Big Apple”: Chunky Chicken Salad, low fat mayo, apples, cranberries
  • “The Brooklyn”: Ham, Turkey, Cheese, Coleslaw, Russian Dressing on Dagwood Ciabatta
  • “Taj Mahal”: Apricot Curry Chicken Salad, crisp Apples, Raisins in a black bean wrap
  • “The Acropolis”: Greek Salad with Blackened Chicken, Cucumber Sc. In wheat wrap
  • “The Pagoda”: Thai grilled Steak, crispy Asian Vegies, Bulgogi BBQ sauce
  • Grilled Vegetable Panini on flat bread, eggplant, zucchini, peppers, mozzarella & pesto

Salads and Side Dishes

$4-$8 per person

  • Wild Rice and Wheatberry Salad, Cranberries, Sweet Onions
  • Pasta Pesto with grilled Plum Tomato, Roasted Peppers
  • New Potatoes in Honey Mustard Vinaigrette, celery, scallions
  • Orzo Bruschetta with seasonal local vegetables, often organic
  • Bow Tie Pasta with Fresh Tomatoes, Broccoli, Basil and Garlic
  • Grilled Seasonal Vegetables:  Eggplant, Zucchini, Peppers, Corn, Sweet Potato, etc.
  • Emerald Green Beans with Roasted Peppers in Sesame Oil & toasted Sesame seeds
  • QuinoaTabbouleh: Tomato, Parsley, Scallion, Lemon and Mint
  • Basmati Rice with aromatic spices, butter & vegetables
  • Roasted New Potatoes with Fresh Rosemary

Selections from our Hot Menu

Selections from our Hot Menu   $8-$16 per person

  • Chicken Francese in our light lemony sauce with grilled Crimini
  • Pecan & Panko Crusted Chicken Cutlet with Honey Mustard Sauce
  • Chardonnay Poached Atlantic Salmon, fresh Tartar Sauce & Dill
  • Herb Crusted Beef Filet, Green Peppercorn Sauce
  • Chicken Marsala with grilled Portobella & fresh herbs
  • BBQ Meatloaf, a taste of home!  Served with Garlic Mashed Potatoes
  • Vegetarian Spinach Lasagna swirls in our Marinara with 3 cheeses
  • Baked Tilapia, African style; peppers, tomatoes, spices & coconut milk

Desserts: we make our own, using only sweet butter, fresh fruits, butter crusts & lots of love!

Selection of hot and cold hors d’oeuvre

  • Shumai: crisp Chinese Dumplings with Ginger Terriyaki Dipping Sauce
  • Wild Mushroom Tartlets; topped with Fresh Thyme and grilled Shitake Mushroom
  • Artichoke and Cheese Fritata, moist and creamy
  • Shrimp Gremolata; jumbo shrimp grilled with Rosemary, Garlic, Lemon and Cracked Pepper
  • Spanikopita; flaky Filo pastry filled with Feta, Spinach and caramelized Onions
  • Herb Crusted Beef Filet on French Bread with Tomato Chutney or Chipotle Salsa
  • Miniature Maryland Crab Cakes with Chipotle Mayonnaise
  • Chicken Satay; our spicy Peanut Sauce makes this one of our most popular items
  • Caponata; Eggplant, Capers, Olives, Tomatoes, Garlic and Herb spred…on thin Crostini
  • Blackened Tuna Steak on iced Endive with Wasabi Mayonnaise and Pickled Ginger
  • Fior di Latte; fresh Mozzarella with Sun Dried Tomato, Roasted Peppers, Olives and Basil
  • Signature Crudite Basket; 14 hand carved vegetables arranged to resemble a basket of flowers
  • served with assorted dips: Chipotle, Hummus, Babaghannooj, Aioli, Caesar, Blue Cheese
  • Fruit and Cheese Display; Hard and Soft Cheeses, mounds of Fresh Fruits and Brick Oven Breads…STUNNING!

A Few Main Course Suggestions

  • Herb Crusted Roast Beef, roasted rare, with Tomato Ginger Chutney or Green Peppercorn Sauce served with Potatoes Dauphinoise, Emerald Green Beans with grilled Red Pepper and Portabella
  • Thai grilled Atlantic Salmon with our very special Spicy Peanut Sauce served with Rosemary Roasted New Potatoes, Fresh Asparagus
  • Slow Roasted Leg of Lamb with Sour Cream and Mushroom Sauce served with 5 Grain Rice Pilaf, Balsamic Grilled Grape Tomatoes and Fresh Broccoli
  • Pecan Crusted Chicken Cutlet with our Honey Mustard Sauce served with Wild Rice, Cranberry and Wheatberry Pilaf, caramelized Baby Carrots

First Course Selections

  • Antipasto Plate: Fresh Mozzarella, Roasted Red and Yellow Peppers, Sun Dried Tomatoes, Grilled Eggplant Served on Baby Greens with Fresh Basil and Balsamic-Olive Oil Vinaigrette
  • Harlequin Soup:Roasted Red Pepper Soup and Cream of Corn Soup, side by side in the same bowl married with a swirl of Creme Fraiche and a sprig of Mint
  • Blackened Tuna and Cajun Jumbo Shrimp Served with Belgian Endive, Baby Greens, Pickled Ginger and Wasabi Mayonnaise
  • Roasted Red Pepper Flan with Marinated Bay Scallops Delicate and Custard-like, served on a bed of Spinach Chiffonade with a Palette of Sauces
  • Fusilli Pasta with Prosciutto, Roasted Peppers and Baby Peas Paraguayan Corn Bread with Uruguayan Bean Salad

Dessert Suggestions

  • Iced Lemon Souffle; light and tart, beautifully garnished with Fresh Strawberries, Rosettes of Whipped Cream, Candied Lemon Shreds and Bouquets of Fresh Mint
  • Apple Cranberry Crisp with Cinnamon Whipped Cream (also available with Rhubarb)
  • Fallen Double Chocolate Souffle cake with fresh Berries and Whipped Cream
  • Triple Fruit Shortcake on Traditional Biscuit with Whipped Cream
  • Ginger Pear and Walnut Pudding Cake with Yogurt and Cream Sauce
  • Pumpkin Flan with Cracked Caramel and Caramel Sauce

Hors d’oeuvre suggestions

  • Crudite; antique basket of 15 hand carved vegetables
  • Arranged to look like a basket of flowers, served with Chipotle dip
  • Bruschetta; Red & Yellow Tomatoes, Basil, Garlic & Olive Oil On Herbed Crostini Toasts
  • Chicken Sate (spicy Thai Peanut Sauce) skewered
  • Tabbouleh Salad on iced Endive
  • Mediterranean Eggplant Spread with Herbed Pita Crisps