Buffet Menus
Listed are some examples of popular heavy hors d’oeuvre items we have created for clients over the years. Our innovative and fresh approach to receptions will be as unique as you.
Keep in mind that if you don’t see exactly what you’re looking for, we can create a custom menu just for you!
Please let us know if you are sensitive to any food allergies so that we may customize your menu.
HORS D’OEUVRES
*Clients may choose 1 complimentary starred item to be passed at guest arrival when you have 150 guests or more, and 2 starred items when you have 200 guests or more.
SKEWERED ROASTED PECAN CHICKEN
Boneless chicken breast strips crusted with roasted pecans and spices, skewered and baked to a golden brown and served with an apple apricot chutney. (Can be placed on buffet)
SKEWERED ROASTED PARMESAN CHICKEN
Boneless chicken breast strips crusted with Parmesan and spices skewered and baked to a golden brown and served with a marinara or oregano ranch dipping sauce. (Can be placed on buffet)
SKEWERED CAJUN CHICKEN
Skewered breast of chicken dredged in a spicy Cajun mixture, and served with an apple-cranberry relish. (Can be placed on buffet)
SKEWERED CHICKEN SATE
Chicken breast strips marinated in Indian spices, served with a spicy peanut sauce or pineapple-coconut sauce. (Can be placed on buffet)
SKEWERED COCONUT CURRIED CHICKEN
Chicken breast sliced, skewered and tossed with mild curry and coconut flakes, served with a raspberry sauce. (Can be placed on buffet)
SKEWERED SESAME CHICKEN
Boneless chicken breast strips crusted with sesame seeds and spices, skewered and baked to a golden brown and served with an Asian fruit chutney or spicy peanut sauce. (Can be placed on buffet)
BEEF SATE
Beef strips skewered and marinated in Indian Spices, served with a creamy horseradish sauce. (Can be placed on buffet)
*RATATOUILLE TARTLETS
Mini tarts filled with the traditional Italian mixture of sautéed zucchini, eggplant and tomato, topped with freshly grated Parmesan.
GRILLED SHRIMP
Marinated with fresh ginger and presented with a Thai dipping sauce or cocktail sauce. (Can be placed on buffet)
SHRIMP SHOOTERS
Diced shrimp with cocktail sauce, avocado, onion, and cilantro served in a shot glass.
BEEF BROCHETTE
Toasted bread rounds brushed with olive oil, topped with thinly sliced Grilled beef tenderloin, roasted red peppers, goat cheese and basil cilantro pesto
*CROSTINI
Toasted bread rounds brushed with olive oil, topped with Boursin cheese and Mediterranean sun-dried tomato relish.
BLACK PEPPERCORN MEATBALLS
A creamy mushroom and wine sauce with black peppercorns, served over herbed meatballs. (Can be placed on buffet)
SOUTHWESTERN GRILLED CHICKEN TARTLETS
Mini tarts filled with seasoned chicken, topped with a dab of cilantro sour cream.
SMOKED SALMON BROCHETTE
A toasted bread round brushed with olive oil and topped with Boursin cheese, red onion confit, smoked salmon and a caper.
*PORK TOSTADA
Miniature corn tostada filled with slow roasted pork and topped with a smoked corn cream and cilantro.
*SMOKED CORN TOSTADA
Miniature corn tostada filled with guacamole and topped with a relish of smoked corn, roasted red bell peppers, minced red onion, and cilantro.
*PETITE QUICHES
Light, flaky crust with a custard filling, served in two styles: spinach and cheese, and traditional quiche Lorraine. (Can be placed on buffet)
PHYLANGLES
Phyllo dough triangles filled with spinach and cheese, baked until golden and flaky. (Can be placed on buffet)
MINIATURE BEEF WELLINGTON
Beef tenderloin and mushroom duxelle encased in puff pastry served with a creamy horseradish dipping sauce. (Can be placed on buffet)
*GOUGERES (CHOICE OF 2)
Bite-sized pastries filled with Stilton cheese and pecans, and cheddar cheese and Smithfield ham, or mozzarella, tomato and basil.
SPICY CAJUN SHRIMP TARTLETS
Mini tarts filled with a spicy shrimp etouffee mixture, topped with a dab of Cajun sour cream.
MINIATURE CRAB CAKES
Lump crabmeat and crème fraiche served with cocktail sauce or mustard sauce. (Can be placed on buffet)
THAI BEEF TARTLETS
Beef with roasted red peppers, cilantro and mint with a dot of lemon grass crème fraiche.
CUCUMBER TOWERS
Cucumber canapés filled with Boursin cheese, red onion confit, smoked salmon, and a caper.
SMOKED CHICKEN BROCHETTE
A toasted bread round brushed with olive oil topped with Boursin cheese, shredded smoked chicken, smoked corn, and cilantro streakers.
SOUP SHOOTERS: (choice of one)
• Tomato basil soup garnished with a grilled cheese crouton stick
• Butternut Squash Bisque garnished with a sugar & cinnamon crouton stick.
• Red Thai Coconut Curry Soup garnished with shrimp and wonton chips.
• Creamy Poblano Cilantro Soup garnished with smoked chicken and corn strips.
HORS D’OEUVRE DIPS
SPINACH ARTICHOKE DIP
Sautéed spinach, artichoke hearts, caramelized onion, cheese and seasonings, baked and served with tortilla chips and baguette rounds.
HOT CRAB DIP
Sautéed bell peppers and onions, crab, cream cheese and Chesapeake Bay seasonings, served hot with sliced French baguette.
QUESO
Traditional Tex-Mex queso served with yellow corn tortilla chips.
HUMMUS
This is a traditional Greek dip consisting of chickpeas, garlic, tahini, lemon juice and cayenne pepper, pureed and drizzled with olive oil, served at room temperature with herbed pita chips.
SOUTHWESTERN SAUSAGE SPINACH DIP
With Monterrey Jack cheese, spinach, sausage and cream cheese, served with yellow corn tortilla chips.
SMOKED GOUDA QUESO
Traditional Tex-Mex queso made with smoked gouda cheese and cilantro served with yellow corn chips.
CHEESE SELECTION
IMPORTED AND DOMESTIC CHEESE BOARD
An abundant display of whole rounds and wedges of imported and domestic cheeses artfully presented on marble slabs, served with Carrs crackers and baguette rounds. Garnished with grapes and seasonal berries.
CANDIED BRIE
Brie topped in fruit compote, candied peppers and pecans.
SOUTHWESTERN BAKED BRIE
Brie cheese wheel topped with grilled chicken or sliced grilled beef, roasted peppers and caramelized onions, wrapped in puff pastry and baked until golden brown. Served with sliced baguettes.
FRUIT SELECTION
FRESH FRUIT DISPLAY
Fresh seasonal fruit, sliced and cubed, placed on large platters, served with orange Romanoff sauce or a spiced whipped cream.
FRESH FRUIT SKEWERS
Fresh seasonal fruit, sliced and cubed, placed on skewers.
BAKED FRUIT
Apples, apricots, peaches and golden currants are baked with a golden puff pastry top and served warm with cinnamon whipped cream.
BASKET OF STRAWBERRIES
Fresh Driscoll strawberries presented in wicker baskets and served with a chocolate Grand Marnier dipping sauce.
VEGETABLE SELECTION
VEGETABLE CRUDITE
A decorative display of colorful vegetables presented in wicker baskets and served with a choice of southwestern dip, curry mousseline, black bean and cilantro dip, classic blue cheese dip or ranch dip.
ANTIPASTA TRAY
Tomatoes, grilled zucchini, grilled yellow squash, red onions, Feta cheese, mushrooms, kalamata olives, green beans, asparagus, grilled eggplant and roasted red peppers artfully presented on platters and drizzled with an oregano vinaigrette.
VEGETABLE BROCHETTES
Marinated vegetables, skewered and grilled, served with a creamy basil vinaigrette.
GRILLED MELANGE OF VEGETABLES
Zucchini, eggplant, yellow squash, roasted red peppers and mushrooms arranged on platters with a sherry walnut vinaigrette.
GRILLED ASPARAGUS
Grilled asparagus drizzled with a balsamic reduction sauce.
VEGETABLE STRUDEL
Asparagus, julienned carrots, red peppers, yellow squash and zucchini mixed and baked in a decorative puff pastry crust.
SPECIALTY ITEMS
BOWTIE PASTA
Tossed in a tomato fennel marinara with grilled hot Italian sausage, sautéed mushrooms, black olives, scallions, and freshly grated Parmesan cheese.
FUSILLI PASTA
Tossed in a basil pesto cream sauce with grilled chicken breast, zucchini, sun dried tomatoes, and freshly grated Parmesan cheese.
LUNCHEON MINI SANDWICHES
(Choose any combination of three)
Grilled California Chicken Salad, Bacon Lettuce and Tomato served with a herbed mayo, Ham and Cheddar with Lettuce and Tomato served with a honey mustard, Cucumber and Herbed Cheese, Turkey Club (bacon, turkey, lettuce and tomato) served with a herbed mayo or Curried Tuna with Scallions. All sandwiches are served on yeast rolls.
GRILLED SALMON
Grilled bite size pieces of salmon served on a bed of baby greens with goat cheese, Mandarin oranges and roasted peppers in a citrus vinaigrette.
SMOKED SALMON
Smoked Norwegian salmon served with shallots, capers, sour cream and black bread.
STATIONS with a CHEF
PASTA STATION
Pastas: Bow-tie, tri-colored tortellini, fusilli or ravioli.
Sauces: Sun-dried tomato cream sauce, plum tomato and fennel marinara, roasted vegetable cream sauce or basil pesto cream sauce.
Condiments: Italian sausage, blackened or grilled chicken, scallions, mushrooms, black olives, green olives, roasted red pepper, bacon, smoked ham or Parmesan.
MASH-TINI STATION
Yukon Gold Mashed Potatoes and Roasted Garlic Mashed Potatoes served in martini glasses with your choice of toppings. Toppings include: Shredded Cheddar Cheese, Scallions, Bacon, Sour Cream, Butter, Marsala Beef and Mushrooms, and Chicken Chili.
FAJITA STATION
Grilled chicken and beef fajitas accompanied by guacamole, salsa, sour cream, jalapenos and Mama Luna’s homemade flour tortillas.
QUESADILLA STATION
Flour tortillas filled with Cheddar and Monterey Jack cheeses with zesty black beans, sautéed spinach, grilled chicken, beef or shrimp and a hint of jalapeno, cut into wedges and served with salsa, guacamole and sour cream.
CHIPOTLE PULLED PORK QUESADILLA STATION
Flour tortillas filled with Cheddar and Monterey Jack cheeses with slow roasted chipotle pulled pork and a hint of jalapeno, cut into wedge and served with a smoked corn chip slaw.
SMOKED GOUDA MAC & CHEESE STATION
Smoked Gouda Mac & Cheese served in martini glasses with toppings to include: bacon, scallions, ham, and chicken chili.
CAJUN SHRIMP & GRITS-TINI STATION
Southern Cheese Grits topped with Cajun Grilled Shrimp served in martini glasses
SLIDERS STATION
Choice of Beef & Turkey or Beef and Chicken Sliders with onions, pickles, American cheese, cheddar cheese, pepper jack cheese, ketchup, mustard, and mayonnaise.
THAI STATION
Marinated chicken, beef, or herbed shrimp, fresh garlic, ginger, chili peppers, straw mushrooms, julienned carrots, green beans, scallions, sugar snap peas, bamboo shoots, eggplant, julienned peppers, cilantro, fresh mint and a red curry coconut sauce, served with jasmine rice and crushed peanuts.
CHOCOLATE FOUNTAIN
A Chocolate Fountain with your choice of White Chocolate or Milk Chocolate, accompanied with a variety of condiments for dipping. Condiments include: marshmallows, graham crackers, Nutter Butter cookies, Oreos, dried apricots, strawberries, bananas, vanilla wafers, angel food cake squares, and honey graham pretzels.
CARVING STATIONS
BEEF TENDERLOIN CARVING STATION
Grilled beef tenderloin presented with cranberry apple compote, creamy horseradish sauce or caper sour cream, served with small dinner rolls.
HAM OR TURKEY CARVING STATION
Honey apricot glazed ham or oven roasted turkey breast presented with cranberry orange compote, honey mustard, jalapeno mustard or tarragon mayonnaise and served with small dinner rolls.
BLACKENED TURKEY CARVING STATION
Whole boneless breast of turkey dredged in a spicy Cajun mixture, blackened in a cast iron skillet, served with a cranberry apple compote, honey mustard and small dinner rolls.
BOURBON GLAZED HAM CARVING STATION
Brown sugar bourbon-glazed spiral sliced ham presented with herb mayonnaise, cranberry apple compote, and served with small dinner rolls.
PORK LOIN CARVING STATION
Roasted Rosemary Chili Rubbed Pork Loin served with small dinner rolls with condiments of black bean & roasted red pepper relish and herbed mayonnaise.
CHIPOTLE BARBEQUED BEEF TENDERLOIN CARVING STATION
Southwestern grilled beef tenderloin presented with ancho barbeque sauce and creamy horseradish sauce, served with small dinner rolls.