ON THE BAR
Parmesan Cheese Straws
home-made signature item
Assorted Crudités
with Basil Dipping Sauce
Spiced Mixed Nuts
HORS D'OEUVRES
Classic Shrimp
with Cocktail Sauce
Grilled Shrimp
with Lemon & Thyme or Lime & Cilantro
Maryland Crab Cakes
with Green Peppercorn Sauce, served hot
Seared Tuna
with a Ginger Mousse
Thai Chicken
with Peanut Sauce
Black Eyed Pea Cakes
with Cilantro Salsa, served hot
Wild Mushroom Roulades
served hot
Grilled Lemon-Rosemary Chickens
served on skewers
Ham on Corn Biscuits
with Party Box signature mustard
Asparagus with Proscuitto
or served with lemon sauce
Vietnamese Rolls
with Basil Sauce
New Potatoes
with Creme Fraiche & Chives
Beef Filet on Crostini
with Horseradish & Arugula
Beef & Blue Corn Empanadas
with Mole Dipping Sauce, served hot
Classic Pigs in a Blanket
served hot
Grilled Beef Sate
with Pineapple
Smoked Mozzarella, Basil & Sun-Dried Tomato
Vegetable Quesadillas
Croque Monsieur
PLATED DINNERS
Herbed Chevre & Eggplant Napoleon
with a Mache and Lemon Vinaigrette
Composed Salad of Grilled Pears, Goat Cheese, Parma Ham & Endive
with Walnut Dressing
Pecan Crusted Rack of Lamb
with Tamarind Sauce
Oven-Braised Veal Shanks
with Dried Apricots, Sage & Rosemary
Potato-Turnip Puree Roasted Winter Vegetables
with Glazed Chestnuts
Herbed Yukon Gold Galette Artichoke Soufflé
VEGETARIAN
Torta Rustica
with Roasted Vegetables and Smoked Mozzarella
Vegetable Lasagna
with Spinach and Zucchini
Tofu Parmesan on Linguini
with Roasted Red Pepper Sauce
Grilled Portobello "Steaks"
with Balsamic Glaze
Homemade Falafel, Hummus and Baba Ghanoush
Polenta Pizza
White Bean and Artichoke Stew
Grilled Vegetable Napoleon
DESSERTS
Double Chocolate Brownies
Butterscotch Blondies
Pecan Triangles
Lemon Tarts/Squares
Lemon Mousse with Raspberry
Chocolate Dipped Eclairs
Chocolate Dipped Strawberries
Pear Financier
with Gingered Creme Fraiche & Vanilla Sabayon