NEW ITEMS!APPETIZERS • Vegetarian Dumplings with a Chili Soy Dipping Sauce
SALAD • Caprese Salad with Balsamic Reduction • Field Greens with Grilled Pears, Blue Cheese and Raspberry Vinaigrette
DINNER • Open Faced Buffalo Burgers with a Pistachio Peach Salsa
DESSERT -------------
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 BUFFETCHILLED 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 • Strawberry Lime Mousse Tart
*****
|