SAMPLE MENUS

Menu One

Cheese and Fruit Platter
Bruschetta Bar
Shrimp Cocktail

Melon w/ Whipped Honey Feta and Mint
Tenderloin Crostini w/Horseradish Cream
Stuffed Mushrooms
Deviled Eggs – Three Ways
Bacon, Spicy, Mediterranean
Cucumber Cups – Two Ways
Crab Salad and Cumin Spiced Hummus

Finger Sandwiches
Served on Homemade Focaccia
Herb Ricotta, Roasted Red Pepper and Spinach
Tuna Provencal

Menu Two

Fig Chutney, Goat Cheese and Walnuts Platter
Crudité Platter
Antipasto Platter

Caprese Skewers
Korean Tenderloin and Grilled Veggie Kabob
Mini Crab Cakes w/ Dijon Aioli
Spicy Meatballs w/ Country Dijon Dipping Sauce

Crostini:
Grilled Shrimp w/ Sweet pea Puree
Tenderloin w/ Blue Cheese and Chives
Manchego w/ Orange Marmalade and Arugula

Menu Three

Ferreira Foods Platter
Poached Salmon w/ Herb Lemon Sauce
Crudité w/ Roasted Leek Dip

Crispy Chicken and Buttermilk Biscuit Slider
Tarragon Lobster Salad on Endive
Roasted Beet, Goat Cheese and Green Points
Tenderloin, Roast Pepper and Arugula Bundles
Asparagus, Lemon Butter and Parmesan Crostini
Coconut Shrimp w/ Spicy Apricot Dipping Sauce

Mini Cookies

Menu One

Chopped Salad
Greek Quinoa Salad

Sandwiches:
(cut in ½ and trayed for service)
Chicken, Provolone, Arugula and Herb Mayo
Ham w/ Brie and Green Apple
Field Green, Goat Cheese and Dried Cranberry Wrap

Penne Tossed w/ Salmon and Peas in a Cream Sauce
Homemade Focaccia

Fresh Fruit and Coffee

Menu Two

Field Green Salad w/ Fennel and Orange
Chicken, Dried Cherry, Almond Penne Salad

Quiche – Two Ways
Classic Lorraine and Broccoli, Swiss and Herbs

Seafood Crepes

Lemon Tarts and Coffee

Menu Three

Classic Caesar

Finger Sandwiches – Two Ways
Ham, Swiss and Apple Slaw; and Roasted Beet, Goat Cheese and Greens

Bruschetta Chicken

Herbed Quinoa

Warm Cookies and Coffee

Menu One

Tuscan Salad
Pan Seared Salmon w/ Orange Thyme Butter
Over Herbed Rice and Creamy Spinach
Strawberry Galette w/ Cognac Whipped Cream
Served W/ Coffee and Teas

Menu Two

Field Greens w/ Goat Cheese, Cranberries and Walnuts
Chicken Stuffed w/ Herb Ricotta, Spinach and Roasted Tomatoes with Roasted Potatoes
Homemade Cookies Served Warm w/ Coffee, Tea and Milk

Menu Three

Gazpacho
Classic Quiche Lorraine served with a Lemony Field Green Salad
Fresh Berries w/ Zabaglione
Served w/ Coffee and Teas

Menu One

Garden Salad

Chicken Parmesan
Penne Marinara
Sausage Peppers and Onions
Roasted Broccoli
Homemade Focaccia

Homemade Cookies served warm w/ Coffee and Tea

Menu Two

Greek Salad
Zucchini Pappardelle w/ Asparagus and Shaved Parmesan

Warm Quinoa Primavera

Chicken Saltimbocca
(Chicken Breast w/ Prosciutto, Fontina, and Sage in Garlic Butter Sauce)

Grilled Sirloin w/ Tarragon Jus
Roasted Rosemary Potatoes

Array of Italian Pastries w/ Coffee

Menu Three

Field Greens w/ Blue Cheese and Strawberries

Grilled Flank Steak w/ Garlicky Cherry Tomatoes
Roasted Salmon w/ Orange Thyme Sauce
Crispy Potatoes
Herb Quinoa

Fresh Fruit Tart w/ Vanilla Cream Served w/ Coffee and Tea

Menu One

Field Green Salad w/ Fennel and Orange
Seared Tenderloin w/ Blue cheese Cream and Crispy Shallots
Over Whipped Potatoes and Grilled Asparagus
Vanilla Coconut Cake with Strawberry Sauce
Served w/ Coffee and Teas

Menu Two

Classic Caesar
Herb and Lemon Roasted Game Hen
w/ Wild Mushroom Risotto and Wilted Greens
Vanilla Ice Cream Filled Profiteroles W/ Chocolate Brandy Sauce

Menu Three

Curried Squash Soup
Pork Tenderloin Stuffed w/Apples and Currants
Over Wild Rice and Garlicky Brussel Sprouts
Classic Lemon Meringue Pie
Served w/ Coffee and Teas

Menu One

Finger Sandwiches:
Curry Chicken Salad w/ Almonds
Dill Cream Cheese w/ Cucumber
Herb Egg Salad on Rye
Cookie Platter

Menu Two

Finger Sandwiches:
Olive Cream Cheese on Pumpernickel
Asparagus, Lemon Butter and Parmesan
Ham Salad w/ Cornichon
Array of Italian Pastries

Menu Three

Finger Sandwiches:
Whipped Feta w/ Walnuts and Honey
Fig Jam, Prosciutto and Watercress
Shrimp Salad
Fresh Fruit w/ Zabaglione