APPETIZERS
• Crab Cakes with Roasted Red Pepper Aioli
• Duck Confit and Caramelized Onion Quesadillas with a Cumin Lime Sauce
• Roasted Garlic Hummus with Veggies and Pita Chips
• Pepper Jack and Roasted Asparagus Quesadillas with Cumin Lime Sauce
• Wild Game Sausage Dumplings with Ponzu Dipping Sauce
• Vegetarian Dumplings with a Chili Soy Dipping Sauce
• Mozzarella Tomato Basil Bruschetta
• Smoked Salmon on Potato Latkes with Horsey Crème Fraiche and Capers
SALAD
• Field Greens with Shaved Manchego, Spicy Nuts, Cranberries, and Apple Cider Vinaigrette
• Caprese Salad with Balsamic Reduction
• Field Greens with Grilled Pears, Blue Cheese and Raspberry Vinaigrette
DINNER
• Rack of Lamb with a Dried Cherry Green Peppercorn Sauce
• Creamy Polenta
• Roasted Asparagus with Lemon and Olive Oil and Caramelized Shallots
• Beef Tenderloin with a Wild Mushroom Jack Daniels Sauce
• Sauteed Green Beans with Toasted Almonds
• Open Faced Buffalo Burgers with a Pistachio Peach Salsa
DESSERT
• Coffee Crème Brulee
• Chocolate Chip Cookies
• Lemon Bars
• Phyllo cups with White and Dark Chocolate Ganache
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HORS D'OEUVRES PASSED
• Lobster and Shitake Mushroom Pot Stickers with Sake Soy Sauce
•
Smoked Salmon on Pasilla Corn Cakes with Crème Fraiche
•
Warm Crab Purses with Citrus Soy Sauce
•
Tuna Tartar on Wonton Triangles with a Wasabi Mayonnaise
•
Seared Sea Scallops with Crème Fraiche and Caviar
•
Sesame Crusted Shrimp with a Tahini Ginger Dipping Sauce
•
Pistachio Shrimp with a Pesto Dipping Sauce
•
Cornmeal Encrusted Shrimp with a Cayenne Aioli
•
Spicy Shrimp with Tangy Coconut Sauce
•
Crab Quesadillas with a Pineapple Salsa
•
Smoked Trout on Green Apples with Horseradish Crème Fraiche
•
Crab Cakes with Red Pepper Butter or Wasabi Aioli
•
Grilled Sea Scallops on Crispy Tortillas with Avocado Corn Relish
•
Pumpkin Polenta with Pan Seared Curried Scallops
•
Seafood Cakes with Cilantro Cream Sauce
•
Lobster and Brie Quesadillas with Homemade Guacamole
•
Dill and Smoked Salmon Mini-Quesadillas
•
Crab, Cilantro, and Tomato Quesadillas
•
Mediterranean Style Tuna Tartar on Cucumbers
•
Grilled Swordfish and Pineapple on Skewers with Green Curry Pesto
•
Grilled Salmon Sticks with Black and White Sesame Seeds
•
Tuna Sates with a Wasabi Mayonnaise
•
Spicy Shrimp and Crab Bruschetta
BEEF, PORK, AND POULTRY
• Japanese Elk Rolls with Green Onions
•
Won Ton Cups with Corn Mango Duck Salad
•
Martini Chicken
•
Pastrami Wrapped Breadsticks with Thousand Island Dipping Sauce
•
Asian Style Beef Dumplings
•
Skewered Thai-Style Steak with Lime, Jalapeno and Mint
•
Cold Filet of Beef with Sun-Dried Tomato Pesto on Crostini
•
Grilled Lamb Skewers with Grainy Mustard or Mint-Mustard Dipping Sauce
•
Pork and Red Pepper Skewers with a Mango Dipping Sauce
•
Grilled Pork and Apple Skewers with Orange-Balsamic Glaze
•
Chicken Sates with Thai Peanut Sauce
•
Peanut Curry Chicken Salad in Wonton Cups
•
Steamed Spicy Pork Pot Stickers with a Soy Dipping Sauce
• Prosciutto-Wrapped Asparagus
•
Huey's Famous Spicy Baby Back Ribs with a Mustard Bourbon Sauce
•
Mini-Beef Wellingtons
•
Mushrooms stuffed with Goat Cheese, Spinach, and Bacon
•
Coffee Marinated Beef Skewers with Aioli
VEGETABLE AND CHEESE
• Brie Quesadillas with a Mango-Mint Salsa
•
Blue Cheese and Walnut ShortBread with Chutney
•
Black or Green Olive Tapenade on Crostini
•
Spicy Black Bean and Goat Cheese Quesadillas
•
Polenta Pizzas with Roasted Tomatoes and Olives
• Sun-Dried Tomato Pesto and Goat Cheese on Walnut Rye Crostini
•
Pepper Jack Quesadillas with Tomato and Black Bean Salsa
•
Parmesan Baskets with Arugula and Goat Cheese
•
Panzanella Bruschetta
•
Warm Brie and Dried Cherry Compote Bruschetta
•
Polenta Stuffed Mushroom Caps with Basil, Pinenuts and Gorgonzola
•
Roasted Asparagus and Red Onion Quesadillas
• Smoked Gouda and Caramelized Onion Quesadillas
•
Apple Brie and Prosciutto Bruschetta
•
Wild Mushroom Duxelle and Brie Tartlets
•
Traditional Pesto or Sun-Dried Tomato and Brie Cheese Puff Pastries
•
Tomato, Basil, and Mozzarella on Bruschetta
•
Walnut Arugula and Gorgonzola Crostini
•
Wild Mushroom Skewers
• Cucumber Rounds with Chevre and Sun-Dried Tomato Artichoke Bruschetta
•
Caesar Salad Cups
•
Pumpkin Polenta Cakes with Mascarpone and Gorgonzola and Fried Sage Leaves
•
Feta and Pomegranate Cornmeal Tartlets
HORS D'OEUVRES BUFFET
CHILLED BEEF TENDERLOIN
•
Chilled Beef Tenderloin cooked Rare and served with Sun-Dried Tomato
•
Pesto, Horseradish Sauce, Two Mustards, and Fresh Breads
TRIO OF MARINATED GOAT CHEESE
•
Sun-Dried Tomato and Roasted Garlic Goat Cheese
•
Porcini Mushroom Goat Cheese
•
Walnut Goat Cheese
•
Served with Homemade Crostini Breads
SMOKED SALMON PLATTER
•
Smoked Maine Winter Harbor Salmon with German Pumpernickel Bread, Capers, Onions and a Horseradish Sauce
CHILLED SHRIMP
•
Served with a Smoked Onion Aioli
COLD SHRIMP AND VEGETABLE SPRING ROLLS
•
Served with a Cashew Dipping Sauce
SMOKED BLUEFISH PATE
•
Served with Fresh Sliced French Bread
MINI MEATBALLS IN A SAFFRON SAUCE
•
Pork and Beef Meatballs simmered in a Saffron Tomato Sauce
SUSHI SUMMER ROLLS
•
Seared Ahi Tuna rolled in Rice Paper
• Served with a Japanese Dipping Sauce
SINFUL SPUDS
•
New Baby Potatoes stuffed with Feta, Green Olives, and Pine nuts
Or
•
Stuffed with Smoked Salmon and Horseradish
BAKED CRAB, BRIE, AND ARTICHOKE DIP
•
Crab, Brie, Spinach, Artichokes, Vidalia Onions, and Leeks served warm
• Accompanied by French Bread and Crostini's
HOT ARTICHOKE DIP
•
Artichokes, Lemon, Swiss and Parmesan Cheeses, blended together and served warm with Crostini Breads
HOT JARLSBERG AND CARAMELIZED ONION DIP
•
Served with Crackers
PATE DE CAMPAGNE WITH PISTACHIOS
•
Served with Breads and Crackers
CURRIED CHICKEN LIVER MOUSSE PATE
•
Served with Cornichons and Fresh Cut French Bread
MEDITERRANEAN STYLE ANTIPASTO
•
Marinated Kalamata Olives, Red Bell Pepper, and Artichoke Hearts
• In addition, Mushrooms served with Seasoned FlatBreads
GORGONZOLA AND WALNUT PATE
•
Served with Apple Slices and French Bread
CHILLED ASPARAGUS SPEARS
•
Served with a Roasted Garlic Dipping Sauce
Or
•
Lemon-Tarragon Dipping Sauce
BAKED BRIE EN CROUTE
•
Puff Pastry Wrapped French Brie Stuffed with Green Apples and Pecan Compote
Or
• Tomato, Basil Chutney
• Served with French Bread, Seasoned FlatBreads and Water Crackers
LEMONGRASS SHRIMP PATE
•
Served with Assorted Crackers
SPICY PITA CHIPS
•
Served with a Smoky Chipotle Hummus
Or
• Warm White Bean and Bacon Dip with Wilted Mustard Greens
CHEESE AND FRUIT DISPLAY
•
International Cheeses Including Brie, Manchego, Jarlsberg, Morbier, St. Andre, Irish Aged Cheddar and Goat Cheese
• Served with Crostini, Imported Crackers
• Accompanied by Seasonal Berries and Red and Green Grapes.
CRUDITE
•
Fresh Sugar Snap Peas, Baby Carrots, Broccoli, Celery, Olives, Red and Yellow Peppers, Cherry Tomatoes and Asparagus
ENTREE'S
• BEEF, PORK AND POULTRY
• Grilled Beef Tenderloin with Wild Mushrooms and Jack Daniels Sauce
•
Beef Tenderloin with a Smoky Bacon Bourbon Sauce
•
Beef Tenderloin with a Three-Peppercorn Hollandaise
•
Lobster Stuffed Beef Tenderloin
•
Beef Tenderloin with a Caramelized Onion and Shallot Glaze
•
Sesame Crusted Pork Tenderloin with a Ginger Glaze
•
Herb Encrusted Rack of Lamb with a Dried Cherry, Green Peppercorn Sauce
•
Tenderloin of Elk with a Huckleberry Port Wine Demi-Glace
•
Mediterranean Lamb Shanks served on Creamy Polenta
•
Sesame Crusted Pork Tenderloin with Apricot Tea Glaze
•
Grilled Veal Chops with Wild Mushroom Morel Sauce
•
Pistachio Encrusted Rack of Lamb with Mint Demi Sauce
•
Coriander and Cornmeal Encrusted Chicken Breast with Black Bean Mango Salsa
•
Grilled Chicken stuffed with Proscuitto, Mozzarella, and Basil
•
Pork Tenderloin with a Dried Cherry Chutney and Caramelized Onion Sauce
•
Grilled Chicken with a Raspberry-Balsamic Glaze
•
Seared Duck Breasts with a Port Wine Demi-Glace
•
French Rack of Pork with Caramelized Pears and Gorgonzola Sauce
•
Chipolte and Honey Pork Tenderloin with Red Chili-Corn Sauce
•
Beef Tenderloin stuffed with Gorgonzola, Spinach, Pinenuts and Sun-Dried Tomatoes
•
Maple Mustard Pork Tenderloin with Caramelized Apples
•
Glazed Chicken Breast with Coffee BBQ Sauce
•
Pan Seared Chicken Breasts with a Lemon-Caper Berry Sauce
•
Sautéed Chicken with Artichokes and Tarragon Cream Sauce
•
Crunchy Pecan Chicken with a Lemon Ginger Sauce
•
Herb and Spice Roasted Beef Tenderloin with Red Wine Shallot Sauce
•
Basil-Garlic Chicken Breasts with Grilled Balsamic Peaches
•
Caramelized Onion and Brie Cheese Stuffed Chicken Breasts
•
Veal Chop with Puree of White Beans
•
Wild Mushroom Pork Tenderloin
•
Maple-Bourbon Glazed Pork Tenderloin with a Three Fruit Salsa
•
Apple Currant and Caraway Stuffed Chicken Breasts
RIVER AND SEA
• Ahi Tuna with a Wasabi Lime Butter Sauce
•
Grilled Swordfish with a Rosemary Marinade
•
Polenta-Crusted Sea Bass with Corn-Tomatillo Salsa
•
Grilled Salmon with a Nectarine-Red Onion Relish
•
Artichoke Crusted Salmon with a Black Cherry Mint Vinaigrette
•
Peppercorn Encrusted Salmon with a Ginger Basil Beurre Blanc
•
Balsamic Glazed Salmon with a Roasted Red Pepper Caper Relish
•
Halibut with a Lemon -Basil Caper Sauce
•
Pan Seared Tuna with a Ginger Shitake Sauce
•
Grilled Trout with a roasted Red Pepper Caper Relish
•
Grilled Salmon with a Lemon Hazelnut Buerre Blanc
•
Pecan Encrusted Trout with Rosemary Orange Sauce
•
Grilled Swordfish with a Lime Ginger Glaze
•
Grilled Salmon with a Mustard Dill Sauce
•
Grilled Trout with a Honey Nut Brown Ale Glaze
•
Swordfish with a Mediterranean Salsa
•
Miso-Mustard Grilled Sea Bass
VEGETABLES
• Grilled Squash with Light Sesame Oil Wash
•
Green Beans with Roasted Garlic
•
Sautéed Green Beans with Caramelized Walnuts and Lemon Zest
•
Fresh Spinach Sautéed with Garlic and Fine Diced Tomatoes
•
Sautéed Asian Spiced Green Beans
•
Sautéed Sugar Snap Peas and Baby Carrots
•
Roasted Asparagus with Lemon and Olive Oil
•
Spaghetti Squash with Roasted Asparagus
•
Sautéed Julienne Squash and Zucchini with Red Pepper Confetti
•
Grilled Vegetables with a Balsamic Glaze
•
Sautéed Swiss Chard
STARCH
• Sage, Onion and Wild Rice-Risotto Cakes
•
Roasted New Baby Potatoes with Herbs de Provence
•
Wild Mushroom Risotto
•
Gemelli Pasta with Roma Tomatoes and Tarragon
•
Roasted Garlic Mashed Potatoes
•
Caramelized Onion and Smoked Gouda Mashed Potatoes
•
Scalloped Potatoes with Goat Cheese and Herbs de Provence
•
Sun-Dried Tomatoes and Basil with Brie and Bowtie Pasta
•
Wild Rice and Barley with Scallions
•
Orzo and Toasted Pine Nuts with Italian Parsley and Parmesan
•
Orzo with Tomatoes, Basil and Gorgonzola
SALADS OR FIRST COURSE
• Chippy's World Famous Caesar Salad
•
Arugula Salad with Toasted Hazelnuts, Goat Cheese, Fresh Strawberries and Hazelnut Vinaigrette
•
Warm Spinach Salad with Pancetta and Gorgonzola Dressing
•
Wilted Young Spinach Salad with Hazelnuts, Smoked Trout and Oregon Blue Cheese
•
Classic Spinach Salad
•
Wild Baby Greens with Caramelized Pecans, Bleu Cheese and Apple Cider Vinaigrette
•
Pears, Toasted Walnuts, Gorgonzola and Champagne Vinaigrette with Wild Baby Greens
•
Spinach Salad with Lamb and Basil
•
Baby Greens with Grilled Pears, Bleu Cheese and Bacon with a Port Wine Vinaigrette
•
Maine Lobster and Asparagus Salad with Curry Vinaigrette
•
Insalata Caprese
•
Arugula Salad with Manchego, Apples, and Caramelized Walnuts
DESSERTS
• Caramel Apple Bread Pudding with Caramel Apple Sauce and Whiskey Crème Anglaise
•
French Apple Almond Tart
•
Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce
•
Chocolate Carmel Tart
•
Lemon Mascarpone Tart with Lavender Crust
•
Chocolate-Hazelnut Truffle Tart
•
Bailey's Irish Crème Cheesecake
•
Tiramisu
•
Caramelized Bananas with Coconut Crepe and Mango Sorbet
•
Raspberry Custard Tart
•
Chocolate Decadence with Crème Anglaise
•
Lemon Blueberry Cake with a White Chocolate Frosting