BRUNCH
50 guests minimum

RECEPTION

Choice of Five Butler Style Hors d’oeuvres

Smoked Salmon Tea Sandwich, Fresh Dill Cream

Chicken Sate with Honey Mustard Glaze

Miniature Potato Latkes topped with Apple Sauce & Sour Cream

Sweet Potato Blintzes with Caviar

Phyllo Wrapped Shrimp, Sweet Yogurt Dip

BRUNCH BUFFET

Omelet Station Prepared By Chef with Choice of:

Country Ham, Vermont Cheddar Cheese, Sautéed Peppers,
Sautéed Mushrooms, Caramelized Onions, Tomatoes

Orange Cranberry Scones, Muffins, Bagels & Croissants
Cream Cheese & Assorted Jams

Breakfast Sausage ~ Apple Wood Smoked Bacon ~ Home Fried Potatoes
Waffles With Fresh Berries & Whipped Cream

Grilled Vegetables

Penne a la Vodka

Grilled, Herb Crusted Atlantic Salmon

Sirloin -Carved To Order with Red Wine Reduction

 DESSERT

Assorted Cookies, Brownies, Blondies
and Chocolate Dipped Strawberries

Coffee ~ Tea ~Decaffeinated
Unlimited Mimosas, Bellinis, House Wine, Imported & Domestic Beer,
Soft Beverages for the Full Event

PASSED HORS D’OUVRES

(To Be Passed Butler Style)

CAVIAR & OYSTERS

Goat Cheese Knish with Caviar

Miniature Potato Latkes Topped with Crème Fraiche and Caviar

Buckwheat Blini with Crème Fraiche and Caviar

Sweet Potato Blintzes with Caviar

Bite-Sized Oyster Po Boy with Tartar Sauce

MUSHROOM, TRUFFLES & VEGETABLES

Mozzarella, Plum Tomato and Basil Pesto on a Crostini

Mozzarella Fondue on Crostini with Sun Dried Tomato and Crispy Basil

Smoked Mozzarella and Sun-Dried Tomato Tartlets with Arugula

Spinach, Portobello and Cheese Bruschetta

Spinach and Cheese Stuffed Mushroom Caps

Roasted Portobello & Pesto Flatbread

Miniature Potato Latkes Topped with Apple Sauce & Sour Cream

Candy Cane Beet & Goat Cheese Napoleon

Deviled Quail Eggs with Smoked Paprika and Black Truffle

SHRIMP, LOBSTER & CRAB

Lobster and Vegetable Spring Rolls

Miniature Crab Cakes with Avocado Tartar and a Potato Crisp

Crab and Avocado Salad, Crisp Endive

Crispy Shrimp Cocktail, Crispy Shrimp with Thai Sauce

Phyllo Wrapped Shrimp, Sweet Yogurt Dip

Cold Shrimp Salad on Toasted Brioche Points

Fried Calamari with Marinara Sauce

HOUSE SMOKED FISH & OCEAN FISH

Smoked Salmon Tea Sandwich, Fresh Dill Cream

Sliced Seared Tuna on a Crostini with Wasabi Crème Fraiche

Tuna Tartar with Pickled Mango and Barbeque Chips

Bite-Sized Mahi Mahi Fish Tacos with Avocado

ORGANIC CHICKEN, DUCK & FOIE GRAS

Chicken and Monterey Jack Cheese Quesadillas with Salsa Verde

Chicken Sate with Honey Mustard Glaze

Truffle Roasted Chicken Salad on Herb Baguette

Duck a L’Orange Egg Rolls

Foie Gras Terrine, Pear Compote, Brioche*

BEEF, LAMB & PORK

Grilled Baby Lamb with Dijon Crust and Lamb Jus*

Beef Wellington with Foie Gras, Mushrooms, Horseradish Crème Fraiche*

Sirloin & White Asparagus Sushi Roll

Pulled Short Rib, Puff Pastry

Sesame Soy Glazed Beef Skewers

Seared Steak Tartare on Brioche Toast, Caper Aioli

Sliced Filet on Garlic Toast with Horseradish Cream and Watercress

Barbeque Pork on Cornbread, Queso Fresco

Honey Glazed Pork Belly BLT with Applesauce and Sour Cream

*Supplementary Charge

STATIONS & DISPLAYS

 INTERNATIONAL FRUIT & CHEESE DISPLAY

A Wonderful Selection of Hard and Soft Cheese
Presented with Seasonal Fruits, Assorted Breads and Crackers

ANTIPASTO STATION

Sopressata, Cappicola. Prosciutto

Marinated Olives, Peppers, Artichokes

Sun-Dried Tomatoes, Mushrooms, Pepperoncini

Chunks of Aged Parmigiano, Provolone, Bocconcini

Parmesan Toast Points and Italian Bread Sticks

FRESH MOZZARELLA AND TOMATOES

Drizzled with Balsamic Vinaigrette

VEGETABLE CRUDITÉS BASKET

A Selection of the Seasons Best Picks
Served in a Wicker Basket with Herb Dip

SOUTH WEST STATION

Homemade Kettle Potato & Tortilla Chips
Served with Homemade Guacamole & Pico de Gallo

MEDITERRANEAN MEZZES

Hummus, Garlic White Bean Dip, Baba Ghanoush

Marinated Roasted Red Peppers, Mushrooms & Artichoke Hearts

Imported Olive & Feta Salad, Toasted Pitas

ROASTED SIRLOIN CARVING

With Horseradish Cream and Garlic Toast
(50 Person Minimum)

ARTISANAL PIZZA STATION (CHOOSE 3)

Classic Margherita
Sopressata
Goat Cheese and Caramelized Onions
White Clam and Mozzarella
Fennel Sausage and Roasted Bell Peppers

SPECIALTY STATIONS*

COLD SEAFOOD BAR

Jumbo Shrimp, Littleneck Clams and Oysters on the Half Shell
Served over Shaved Ice with Lemon Wedges and Cocktail Sauce

ICED JUMBO SHRIMP

Served In a Silver Bowl, Over Shaved Ice, with Lemon Wedges and Horseradish Cocktail Sauce

CHINESE TABLE

Served In Take-Out Containers With Chop Sticks

Chicken Lo Mein, Fried Rice, Pork with Bok Choy

Egg Rolls, Spring Rolls, Assorted Dim Sum

Duck Sauce, Hot Mustard, Lemon Soy

Minimum of 50 Guests

 INDIAN BUFFET
COLD SALADS & VEGETARIAN (CHOOSE TWO)


Green Salad (Romaine Heart Salad with Tomato, Cucumber & Onion- Lemon Poppy Vinaigrette)

Spicy Onion Salad (Marinated Thinly Shaved Onion with Parsley, Sumac Spice and Yogurt Dressing)

Black Lentils (Cooked in Ginger and Fenugreek)

Basmati Rice Pilaf

CURRIES & MASALA (CHOOSE TWO)

Tandoori Style Chicken Curry

Vegan Potato Curry

Tender Chicken Masala

Spicy Lamb with Cucumber Raita

Lamb or Chicken Bhuna

(Minimum of 50 Guests)

CAVIAR STATION

Blue Cornmeal Blini Prepared to Order

Served with Crème Fraiche, Chopped Egg and Minced Onions

Beluga Osetra Sevruga American Sturgeon

Priced Accordingly

HESTER STREET

Smoked Salmon, Trout and Pastrami
Served with Pickles, Coleslaw, Mustard, Bagel Chips and Marble Rye

PASTA STATION

Farfalle With Asparagus & Mushroom Cream
& Orecchiette With Puttanesca, Vodka, or Marinara Sauce

AUTHENTIC SUSHI BAR PREPARED BY SUSHI CHEF

Selection of Sushi Sashimi & Sushi Rolls Prepared to Order by Sushi Chef

APPETIZERS

GRILLED AND ROASTED VEGETABLE TERRINE
Goat Cheese, Field Greens, Balsamic Dressing

JUMBO LUMP CRAB CAKE*
With Waldorf Salad a la Minute

YELLOWFIN TUNA TARTAR*
Wasabi Caviar, Golden Wonton Skins

RICOTTA RAVIOLI
Pomodoro Sauce or Short Rib Gravy

ORECCHIETTE PASTA WITH PUTTANESCA SAUCE

HOUSE MADE FIELD MUSHROOM RAVIOLI
Porcini Cream, Shaved Scallion

PENNE A LA VODKA

POACHED MAINE LOBSTER*
Watercress, Roasted Sweet Corn, Citrus Vinaigrette

ROASTED PORTOBELLO MUSHROOMS
Goat Cheese Fritter and Arugula

STUFFED ARTICHOKE HEARTS
Whipped Goat Cheese, Shoestring Onions

POACHED LOBSTER COCKTAIL*
Vodka Spiked Aioli

SALADS

ARUGULA, ENDIVE & RADICCHIO
Balsamic Vinaigrette

FIELD GREENS
Roasted Plum Tomato
Mustard Vinaigrette

CLASSIC CAESAR SALAD
Herb Croutons

CHILLED ASPARAGUS
Baby Greens, Sweet Orange
Aged Balsamic

BOSTON LETTUCE
Crisp Apple, Toasted Walnuts
Buttermilk Dressing

HEARTS OF PALM
Cashew Nuts, Shredded Chicken
Tangerine Segments

FIELD GREEN SALAD
Lemon Dijon Vinaigrette
Rosemary Toast Point

ENTRÉE PRESENTATIONS

GRILLED ATLANTIC SALMON
Haricot Vert, Baby Carrots
Lemon Ginger Sauce

STUFFED CHICKEN BREAST
Spinach, Mozzarella, Sundried Tomatoes
Roasted Yukon Potatoes & Market Vegetables
Marsala Mushroom Sauce

ROASTED YELLOWFIN TUNA
Scallion Risotto
Cipollini Onions
Aged Balsamic and Soy

FLORIDA RED SNAPPER
Roasted New Potatoes
Market Vegetables
Lemon Soy Broth

ROASTED MAHI MAHI
Three Grain Stir Fry
Creamy Brown Butter

PAN SEARED SEA SCALLOPS
Three Grain Stir Fry
Creamy Brown Butter

CRISP FRENCH BISTRO CHICKEN
Golden Potato Wedges
Cipollini Onions
Lemon Garlic Jus

SLICED FILET MIGNON
Potato Gratin
Asparagus, Baby Carrots
Au Poivre Sauce

JUMBO SHRIMP SCAMPI*
Seasonal Vegetables
Jasmine Rice

STEAMED MAINE LOBSTER*
Roasted New Potatoes
Market Vegetables

14 OZ. GRILLED NEW YORK STRIP STEAK*
Portobello Potato Tart
Haricot Vert
Pinot Noir Reduction

LAMB CHOPS*
Risotto Cake
Market Vegetables

DESSERT

MOLTEN CHOCOLATE CAKE
Fresh Berries, Whipped Cream

MIXED BERRY TART
Grand Marnier Pastry Cream, Raspberry Sauce

THE WATER CLUB CHEESECAKE
Strawberry Sauce, Whipped Cream

RUSTIC APPLE TART
Candied Pecans, Butter Pecan Ice Cream

POACHED PEAR TART
Rich Chocolate Sauce, Whipped Cream

TRADITIONAL CRÈME BRÛLÉE
Strawberry Garnish

CRÈME CARAMEL
Navel Oranges, Candied Orange Peel

COCONUT PANNA COTTA
Mango Sauce, Exotic Fruit

BANANA FOSTER CAKE
Rum Roasted Bananas, Whipped Cream

RASPBERRY FINANCIER
Raspberry Orange Compote, Whipped Cream

OUR STRAWBERRY “SHORTCAKE”
Vanilla Bean Pound Cake, Chantilly Cream

MIRROR DISPLAY
Assorted Cookies, Brownies, Blondies,
and Chocolate Dipped Strawberries

TAHITIAN VANILLA BEAN GREEK YOGURT PANNA COTTA
Baklava Tuile, Pistachios, Candied Orange Peel

ELABORATE DESSERT BUFFET *