Cocktail Parties

We are happy to customize our menus to meet your individual needs and requests. Please feel free to contact us to discuss your event.

Stationary Hors D'oeuvres

Basic Cheese Platter
Cubes of Cheddar, Pepperjack, Dill Havarti, Swiss and Boursin Dip garnished with Crackers, Crostini and Fruit

More Cheese Please
Chunks of Gorgonzola, Brie, Sharp Provolone, Black Wax Cheddar and Fontina served with Crackers, Crostini, Dried and Fresh Fruit, Olives and Chutney

Gourmet Cheese Platter
Cheeses accompanied by Crackers, Flatbreads, Crostini, Fresh and Dried Fruits, Olives and Chutney

Artisanal Cheese Platter
Chef ’s Selection of Local and Imported Cheeses with Seasonal Accompaniments

Savory Cheesecake
Creamy Savory Cheesecake Baked and Served with Crackers, Crostini and Fruit
Choose from: Roasted Red Pepper, Sundried Tomato and Gorgonzola
Lobster, Shiitake Mushroom, Leek and Mascarpone
Smoked Salmon, Preserved Lemon and Dill

Brie en Croute
Creamy Brie Cheese Wrapped in Puff Pastry and Stuffed with your Choice of Filling. Served with Crackers, Crostini and Fresh Fruit
Choose from: Pesto, Walnut and Red Pepper
Brown Sugar and Pecan
Orange Marmalade and Almonds
Shrimp, Roasted Garlic and Preserved Lemon

Fondue Display
Traditional Fondue Cheese with assorted Dipping Condiments including, Thick Pretzels, Asparagus Spears,
Cherry Tomatoes and House Potato Chips

Traditional Crudité
Carrots, Celery, and Red Pepper Sticks, Broccoli and Cauliflower Florets and Cherry Tomatoes with Red pepper
and Sun Dried Tomato Dip

Petite Vegetable Crudité
Asparagus, Rabe, Baby Carrots, Baby Zucchini, Baby Beets and Patty Pan Squash served with
Herbed Mayonnaise and Hummus Dip

Grilled Vegetables
Selection of Summer Squash, Zucchini, Eggplant, Peppers, Portabellas, Asparagus, Onions and Tomatoes with
Balsamic Reduction and EVOO

Traditional Fruit Platter
Selection of Melons, Golden Pineapple, Grapes and Oranges all arranged and served with a Honey Yogurt Dip
Can also be accompanied by Seasonal Berries

Tropical Fruit Salad
Chunks of Melon, Pineapple, Mango and Grapes tossed with Raisins, Dried Apricots, Pecans and Coconut
Also Available served in a Watermelon Basket

Skewered Fruit
Seasonal Fruits and Berries on Skewers and served with Honey Yogurt Dip

Federal Hill’s Finest

Assortment of Grilled Vegetables, Fresh Mozzarella, Sharp Provolone and Crumbled Gorgonzola Cheeses, Sliced
Salami, Sopressata and Prosciutto, Herbed Frittata, Pickled Celery, Tuna Salad with Capers and Lemon,
Artichoke Hearts, Roasted Peppers and Portabellas, Sun Dried Tomato Pesto, Olives, Baby Green Bean Salad,
White Bean Puree, Breadsticks, Crostini and EVOO

From Boston’s North End

Penne and Vegetable Pasta Salad, Sliced Salami, Rosemary Ham and Provolone

Hot Meatballs and Sausage in Marinara with Crusty Bread and Grilled Flatbreads

White Bean and Rabe Salad, Herbed Frittata, Eggplant Caponata Agrodolce and Panzanella Bread Salad

Hot Antipasto

Meatballs and Sausage Marinara, Mussels in White Wine Broth, Tomato and Fresh Mozzarella Fondue, Assorted Grilled Flatbreads,

Mushroom Arancini with Pesto Sauce, and Crusty Breads and Focaccia with Spicy Oil and

EVOO

Middle Eastern Mezze Display

Hummus, Tabouleh and Baba Ghanoush served with Assorted Pita Breads, Marinated Olives,

Cous Cous and Grilled Vegetable Salad, Feta Cheese, and Orzo Salad. Served with Grilled Flatbreads

Chilled Seafood Display
Littleneck Clams and Oysters on the Halfshell and Jumbo Shrimp Cocktail served on ice with Cocktail Sauce,

Lemon Wedges, Tabasco, Mignonette and Drunken Tomato Salsa.

Lobster Tail, Crab Claws and Scungilli Salad also available

Smoked Seafood Display
Smoked Salmon served with traditional accompaniments of Lemon,

Cucumber and Hard Boiled Egg are served along Smoked Trout, Smoked Scallops and Smoked Bluefish Pate

with Crostini, Jicama Slaw, Herbed Dressing

Sushi Display
Contact us to discuss creating a customized sushi station.

We can provide beautifully presented sushi platters with traditional accompaniments or have a sushi chef prepare specific rolls just for you and your guests during your event.

Black Bean and Grilled Corn Salad with Tomato, Lime and Cilantro
Grilled Vegetable Platter with EVOO and Balsamic Reduction
Cole Slaw with Poppyseed Dressing
Fruit Salad with Grapes and Berries
Napa Cabbage Slaw with Rice Wine Vinaigrette
Cucumber Salad with Tomato, Red Onion and Italian Dressing

Passed Hors D'oeuvres

Sugarcane Glazed Chicken Skewer Mango Chutney
Curry Chicken Salad on English Cucumber with Walnuts and Dried Cranberries
Beer Battered Chicken Stick with Whole Grain Mustard Dipping Sauce
Greek Chicken Salad on Kalamata Crostini
Open Faced Jerk Chicken Quesadilla with Roasted Pepper and Jack Cheese
Ginger Chicken Pot Sticker with Sesame Scallion Dip
Vietnamese Chicken and Vegetable Crispy Spring Roll with Soy Scallion Dip
Tandoori chicken Skewer with Cucumber Yogurt Sauce
Chicken Saltimbocca Skewer with Prosciutto, Sage and a Cheesy Dip
Chicken Liver Mousse on Rye Crostini Fresh Thyme

Grilled Beef Tenderloin on Potato Pancake with Horseradish Cream and Onion Jam
Malaysian Beef Satay with Peanut Dipping Sauce
Seared Beef Tenderloin on Crostini with Goat’s Cheese Mashed Potatoes and Shiitake Salad
Asian Meatballs on a Skewer with Sweet Thai Chili Sauce
Mini Beef Wellington with Mushroom and Horseradish Dip Sauce
Tandoori Beef Skewer with Yogurt Cucumber Spicy Sauce
Mini Reuben Sandwich on a Stick

Baby Portabellas stuffed with Italian Sausage, Rabe and Parmesan
Open Faced Chorizo and Manchego Quesadilla with Smoked Paprika Sour Cream
Jerked Pork Tenderloin on Crispy Plantain with Mango Salsa
Balsamic Glazed Pork and Fig Skewers
Mini Savory Cheesecake with Smoked Bacon and Caramelized Onion
Asparagus wrapped with Prosciutto and Boursin Cheese
Twice Baked Fingerling Potato with Goats Cheese and Crispy Prosciutto

5 Spice Duck Breast on Sweet Potato Coconut Cake with Pineapple Salsa
Seared Foie Gras on Brioche Toast Points with Pear Relish and Smoked Sea Salt
Seared Foie Gras on Caraway Crostini with Apple Jelly
Duck Liver Mousse on Crostini with Pickled Grapes
Skewered Duck Breast with Plum Sauce
Peking Duck Spring Roll with Plum Sauce
Duck Pastrami on Rye Crostini with Melted Swiss and Cole Slaw

Mushroom and Goat Cheese Tapenade on Toast Points with Sun Dried Tomato Relish
Mini Crispy Vegetable Spring Rolls with Sweet and Sour Dipping Sauce
Black Bean and Cheddar Empanada with Spicy Sauce
Crispy Eggplant with oven dried Tomato, Fresh Mozzarella, Basil and Tapenade
Portabella Caesar Salad Cups with Parmesan
Medjool Date Stuffed with Goat Cheese, Carrot and Rosemary
Chilled Baby Potato with Gorgonzola and Arugula Salad (also served warm)
Endive Leaves with Walnut, Fig and Goat Cheese
Vidalia Onion Tartlets
Portabellas stuffed with Creamed Parmesan Spinach
Spanakopita topped with Kalamata Olive Tapenade
Brie Almond and Pear Filo Flower

Grilled BBQ Shrimp with Spicy Chipotle Aioli
Coconut Crusted Shrimp with Orange Horseradish Marmalade
Scallops wrapped with Applewood Bacon and topped with Fennel Salad
Smoked Salmon Napoleon with Crab Salad, Cucumber and Avocado Mousse
Sesame Crusted Sea Scallop on Crispy Won Ton with Wakame and Soy Reduction
Lump Crab Cake with Remoulade Sauce
Lump Crab Salad with Confetti Vegetables and Lemon on Endive Leaf
Smoked Trout Gorgonzola Mousse in Pastry Cup with Chives and Lemon Zest
Southwest Spiced Scallops with Corn Salad, Whipped Avocado in a Pastry Cup
Zucchini Mint Pancake with Smoked Salmon and Avocado
Shrimp Tempura with Sweet and Soup Dipping Sauce
Seared Sesame Tuna with Wakame and Pickled Ginger
BBQ Mahi Mahi on Corn Cake with Salsa
Sea Scallop on Potato Cake with Pea Puree and Mint
Citrus Baby Shrimp Salad on Artichoke Leaves
Skewered Swordfish Teriyaki with Scallion and Sesame Seeds

Three Mushroom, Asparagus and Goat Cheese
Fresh Tomato, Basil, Mozzarella and Roasted Garlic
Italian Sausage, Spinach, Tomato Sauce and Parmesan
Pesto, Shrimp and Goat Cheese

Fresh Summer Gazpacho with Vodka and Crème Fraiche
Lobster Bisque with Marsala Syrup
Butternut Squash with Pear Relish

Asparagus Quiche with Goat Cheese
Quiche Lorraine (Bacon and Onion) with Cheddar
Tomato Quiche with Fresh Mozzarella
Spinach and Feta Cheese

Buffet Stations

Prime Rib Carving Table
Rosemary and Garlic Crusted and cooked medium rare
Served with Roasted Garlic Mashed Potatoes, Roasted Root Vegetables and Mushroom Au Jus
Pork Loin Carving Table
Slathered with Dijon and Maple and served with Cardamom Sweet Potatoes and
Garlicky Swiss Chard or with Collard Greens
Boneless Turkey Carving Table
Thanksgiving Style served with Mashed Potatoes, Green Beans, Cranberry Sauce and Gravy
or
Served with Roast Gorgonzola Sweet Potato Fries, Roast Asparagus and Natural Herb Jus

Grilled Beef Tenderloin Carving Table
Herb Grilled Beef Tenderloin cooked medium rare and served with Roasted Fingerling Potatoes,
Sautéed Spinach, Roast Tomatoes and Demi Glace

Roast Leg of Lamb
Boneless Garlic Studded Leg of Lam roasted to medium rare and served with
Goat Cheese Mashed Potatoes, Grilled Asparagus and Demi Glace

Roasted Ham Carving Table
Roasted and Glazed Ham served with Cheddar Cheese Biscuits, Roast Asparagus and Mustard Selection

"Choose Your Own Pasta" Pasta Station
Let you guest make their own pasta dish from the following ingredients:
Penne and Cheese Tortellini Pasta, Marinara and Pesto Sauce, Heavy Cream, Olive Oil, Chopped Garlic,
Diced Tomato, Roasted Peppers, Portabella Mushrooms, Kalamata Olives, Spinach, Broccoli Florets,
Grilled Chicken, Sweet Italian Sausage, Asparagus, Caramelized Onions, Parmesan Cheese,
Gorgonzola Cheese, Sun Dried Tomatoes and Artichoke Hearts

Three Pastas for Your Guests
A uniformed chef cooks to order three predetermined pastas and
your guests can serve themselves from chafing dishes.
Pasta Suggestions:
Cheese Ravioli, Chicken Sausage, Roast Fennel, Spinach, Baby Tomato, Saffron Sauce
Rigatoni Bolognese- Pork, Veal and Beef in a Light Tomato Sauce
Wild Mushroom Risotto with Peas, Asparagus, Thyme, Parmesan and Truffle Oil
Penne with Smoked Chicken, Broccoli, Sun Dried Tomato, Walnuts and Cream
Gemelli Pasta with Grilled Vegetables, Herbs, Goat’s Cheese and EVOO
Butternut Squash Risotto with Grilled Chicken, Gorgonzola, Thyme and Sundried Tomato

Pad Thai Station
Pad Thai Noodles, Vegetable and Sauce prepared to order
Peanuts, Bean Sprouts, Lime Wedges, Scallions, Cilantro to Garnish
Pork and Chicken Satay Skewers on the side to accompany

Gazpacho Station
Chilled Tomato and Vegetable Soup with Diced Tomato, Peppers and Cucumber, Tabasco, Cilantro, EVOO, Fresh
Cracked Black Pepper, Lime Wedges, Sour Cream, Grilled Corn, Goat cheese Croutons and
Bloody Mary Tomato Salsa

Clam Chowder Station
Creamy New England Style Chowder with Clam Fritters, Lobster Oil, Grilled Corn, Fennel Seed Biscuits, Dill
Flatbread, Baby Shrimp Scampi and Crispy Pancetta