Sample
Menus
This is an actual menu from a catered event for 200
people.
- Assorted Breads with Herbed
Butter
- Shrimp & Scallop Kebab
with Roasted Pepper Polenta, Rosemary Alioli & Balsamic Reduction
- Essence of Mushroom Consomme
with Roasted Black Barley and Grilled Spring Onion
- Pomegranate Sorbet with
Star Anise
- Mustard Seed Encrusted Tenderloin of
Beef, Cranberry Cabernet Reduction & Cranberry Chutney Applewood Smoked Bacon
wrapped Haricots Verts & Baby Carrots Risotto
- Seasonal Mixed Greens
Tossed in Champagne Vinaigrette Dressing with Toasted Pinenuts and Sun-Dried Tomatoes
- "Star Spangled Finale" Almond
Biscuit topped with a Chocolate Amaretto Mousse, wrapped in a Dark Chocolate collar
garnished with a fresh Raspberry Sauce
This is an actual
menu from a catered event for 200 people.
Appetizer
Black & White Sesame Seed Crusted Sashimi Tuna Served over Golden Wasabi Mash with
Citrus Soy, Radish Sprouts & Golden Pickled Ginger
Soup Yukon
Gold Potato Leek Soup with a Pate a Choux Puff and Herbed Goat Cheese
Intermezzo
Prickly Pear Sorbet
Entree Veal
Sirloin Medallions with Golden Couscous & a Lingonberry Demi-Glace - Baby Carrots,
Baby Golden Beets & Baby Red Beets
Salad Field
Greens with Walnuts & Raisins tossed in a Lime Vinaigrette
Dessert
Chocolate Napoleon Served with a Toasted Hazelnut Cream, Red & Golden Raspberries,
Garnished with a touch of 23ct. Gold Leaf
"Under the Stars" Spring Formal 2003
Held at the Toms River Yacht Club
Click here to view a
testimonial from this event
Combination of Hot and Cold
Hors D'oeuvres
Tomato/Mozzarella with
Roasted Peppers and Balsamic Reduction
Chilled Melon Soup
Spring Mix and Edible
Flowers with Toasted Walnuts, Dried Cranberries and Lime Vinaigrette
Beef Braised in Chianti
Roast Loin of Pork with
Rosemary
Herb Crusted Tilapia in
Pinot Grigio
Green Beans with Caramelized
Onions and Garlic
Rosemary Roasted Potatoes
Your Place Not Mine
609-652-0486
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