Diamond Menu

STATION HORS D’OEUVRES
Roasted Tenderloins of Beef Roasted tenderloins of beef with cracked mustard & horseradish aioli	Serves 20
Whole Roasted Turkey Whole roasted turkey with cranberry chutney & rosemary sauce	Serves 50
Roasted Prime Rib Roasted prime rib with rosemary-garlic jus & horseradish sauce	Serves 50
(all served with fresh rolls)
Cheese Platter Imported & domestic cheeses with assorted crackers	One Pound, Serves 10, Per Pound
Crudite Basket Assorted vegetables served with a dill sauce	Small, Serves 50
Crudite Basket Assorted vegetables served with a dill sauce	medium, Serves 100
Crudite Basket Assorted vegetables served with a dill sauce	Large, Serves 150
Seasonal Fresh Fruit Platter Assorted fresh fruits that are in season	Small, Serves 50
Seasonal Fresh Fruit Platter Assorted fresh fruits that are in season	medium, Serves 100
Seasonal Fresh Fruit Platter Assorted fresh fruits that are in season	Large, Serves 150
PASSED HORS D’OEUVRES
Tomato & Garlic Brushetta	Single, Per Person
Roasted Pepper & Olives Bruschetta with Thyme	Single, Per Person
Grilled Exotic Mushroom Bruschetta with Mascarpone Cheese	Single, Per Person
Roasted Garlic & Rosemary Bruschetta	Single, Per Person
Stone Ground Blue Chips with Wild Mushrooms	Single, Per Person
Blue Corn Chips with Chicken & Achiote	Single, Per Person
Smoked Salmon with Ginger & Chives	Single, Per Person
Sundried Tomato & Goat Cheese Tart	Single, Per Person
Blue Corn Chips with Mascarpone Cheese & Asparagus	Single, Per Person
Turkey & Ham Lawash Rolls	Single, Per Person
Mini Pita Sandwiches Stuffed with Chicken Salad	Single, Per Person
Miniture Veggie & Chicken Spring Rolls	Single, Per Person
Stuffed Mushrooms with Vegetable Duxelle	Single, Per Person
Spinach, Mushroom & Feta Cheese Phyllo Triangles	Single, Per Person
Spicy Chicken Strips on a Skewer with Chili Garlic Sauce	Single, Per Person
STATION
Shrimp Display Served over Crushed Ice with Spicy Cocktail Sauce & Lemon	Per 100 pieces
Scottish Smoked Salmon Platter With Capers, Red Onions, Chives, Lemon & Cre`me Fraiche	Serves 50, Per Salmon
Lamb Station Carved New Zealand Lamb Racks with Rosemary Lamb & Veal Essence Sauce	Serves 50
Mushroom Station Grilled Portabell Mushrooms with Port Wine Demi Glace Grilled Shiitakes with Red Pepper Sauce Sauteed Wild Mushrooms with creamy Red Wine Sauce Grilled Eggplant & Peppers Marinated in Balsamic Vinegar	Single, Per Person
BUFFET CHOICES
Choice of Two Salads Bosc Pear or Granny Smith Apple Salad with Mixed Greens, Gorgonzola, Cherry Vinaigrette & Toasted Walnuts OR Garden Field Greens with Red Oak Spinach, Baby Mustard & Balsamic Vinaigrette OR Mix Greens with Jicama, Tomato & Ginger Balsamic Dressing OR Panzanella Salad with Fresh Tomatoes, Seasoned Croutons, English Cucumbers, Sweet Red Onions & a Spicy Marinara Dressing OR Caesar Salad with Romaine, Toasted Croutons, Creamy Garlic Dressing & Parmesan Cheese OR Tri-colored Pasta Salad with Calamata Olives, Bell Peppers, Red Onions & Basil Vinaigrette
Buffet Includes Three – Four Entrees
Chicken Choices Herb Marinated Chicken Breast with Roasted Shallot Cream & Fried Rosemary OR Grilled Herbed Chicken with Roasted Bell Peppers & Fresh Herbs OR Sauteed Chicken with Artichokes & Portabella Mushrooms
Pasta Choices Penne Pasta with Seasonal Vegetables, Spicy Marinara & Fresh Basil OR Linguine Pasta with Smoked Chicken, Tomatoes, Chives, Garlic & Cream Sauce OR Meat Lasagna with Bolognese, Creamy Bachamel, Basil Marinara & Fresh Parmesan
Beef Grilled Tenderloin of Beef with Wild Mushroom, Veal Essence Sauce & Fresh Chives
Seafood Oven Roasted Atlantic Salmon with Lemon, Garlic & Fresh Dill OR Saffron Rissotto with Main Lobster & Scallions
Choice of Starch Roasted Red Skin Potatoes OR Creamy Gratin Potatoes OR Garlic Mashed Potaotes
Medley of Seasonal Market Vegetables & Fresh Baked Bread Rolls
APPETIZERS – INDIVIDUALLY PLATED
Grilled Portobella Mushrooms on a bed of Greens with Balsamic Gremolada
Gulf Shrimp Cocktail with Fresh Tomato Salsa & Spicy Cocktail Sauce
Beef Carpacchio with Arugula, Vidalia Onions, Parmesan & Caper Mustard Sauce
Spicy Asparagus with Ginger, Garlic & Red Pepper
Seafood Crab Cake with Chardonnay Sauce
BBQ Grilled Shrimp with Roasted Garlic, Angel Hair & Chives
Classic Oysters Rockefeller	per piece
Melon Bowl with Balled Cantaloupe topped with a Lemon Mist Cookie
Grilled Portobella Mushrooms on a bed of Greens with Balsamic Gremolada
SALAD SELECTIONS – INDIVIDUALLY PLATED
Pear Salad with Mixed Greens, Gorgonzola, Cherry Vinaigrette & Toasted Walnuts
Caesar Salad with Romaine, Toasted Croutons, Garlic Dressing & Parmesan Cheese
Spinach Salad with Fresh Mushrooms, Panchetta & Cracked Mustard Dressing
Garden Field Greens with Red Oak, Spinach, Baby Mustard & House Vinaigrette
Warm Goat Cheese Salad with Arugula, Spinach, Tomatoes & Basil Vinaigrette
Seasonal Mixed Greens served with Fresh Tomatoes & Balsamic Vinaigrette Add 2.00 for Salad Course
ENTREE SELECTIONS – INDIVIDUALLY PLATED
Chicken Entries Marinated Chicken Breast with Wild Leeks, Granny Smith Apple, Brandy & Fresh Tarragon
Oven Roasted Chicken with Sun-Dried Tomato, Parmesan Cheese & Garlic Crust
Beef, Pork & Veal Entrees Filet of Beef with Pistachio Crust, Roasted Garlic & Cabernet Red Wine Sauce
Certified Angus New York Strip Steak (12oz.) Grilled with Herbed Butter
Giant Pork Loin Chop with Michigan Cherries, Pinenuts & Sage
Pan Seared Veal Scaloppini with Lemon, Parsley & Fresh Mushrooms
Grilled Veal Chop with Mushroom Essence, Asparagus & Fried Rosemary
Seafood & Lamb Entrees New Zealand Rack of Lamb with Mushrooms, Essence with Mint
Lake Ontario Pickerel with Parmesan Herb Crust, Roast Shallots & Chardonnay Cream Sauce
Atlantic Salmon with Lemon Caper Sauce & Fresh Dill
Grilled Tuna Steak with Roast Peppers, Spinach, Quinoa Salad & Mango Chile Vinaigrette
Combination Dinners Tenderloin of Beef with a Mushrooms Veal Essence & Hazelnut Crusted Pickeral or Orange Roughy with Chardonnay Cream Sauce.
Filet of Beef & Jumbo Shrimp with Achiote, Roasted Corn & Sweet Pepper Sauce
Filet of Beef & Grilled Chicken with Wild Mushrooms & Leek Sauce