2009 BATEAUX HOR d’OEUVRES - SAMPLE MENU
Cocktail Hour Hors D'oeuvres Package
Assorted Mini Quiche
Spicy Asian Spring Rolls
Wild Mushroom Triangles
Assorted Sushi Rolls
Shrimp and Gouda Quesadillas
Maryland Lump Crab Cakes
Seafood
Shrimp Cocktail (5 jumbo shrimp)
Shrimp Platter (serves 100)
Carving Stations
Honey Glazed Ham & Herb Roasted Filet Mignon
Oven Roasted Turkey & Herb Roasted Filet Mignon
Pasta Stations
Tri Color Three Cheese Tortellini
With Pancetta, Swiss Chard, Roasted Tomatoes and Extra Virgin Olive Oil
Grilled Vegetarian Lasagna
Layers of tender Pasta, Roasted Eggplant, Zucchini, Squash,
Carrots & Peppers baked in a Béchamel Ricotta Sauce
Cheese & Crudité Display Table
Imported and Domestic Cheeses, Assorted Crudité with Dips and Crackers
Starter Platters
Crudité with Herb Dip (serves 75-100)
Seasonal Fresh Fruit Platter (serves 75-100)
Imported and Domestic Cheeses (serves 75-100)
Cheese & Crudité Combo
Mezze Platter
Viennese Table
Assorted Mini Cakes and Pastries
Menu items are subject to change. |
