Sample Menu Suggestions
Garden Party
Tropical Chicken Skewers with Thai Peanut Sauce
Calypso Pork Tenderloin Slider with Caramelized Onions
Mango Crab Stack
Golden Gazpacho with Melon & Lime
Cheese, Salami & Cornichons Mini Skewers
Deviled Egg Platter
Passion Fruit Pana Cotta
Mini Chocolate Mousse
Fancy Cocktail Party
Carpaccio Roll with Parmesan & Arugula
Grilled Pork Tenderloin Skewers with Gingered Barbecue Sauce
Chicken, Sage and Lemon Skewers
Brie & Crab Vol-Au-Vents
Mini Basil Parmesan Cheesecake with Tomato Jam
Indiana Cheese Board
Mini Crème Brulee
Chocolate & Espresso Pots
The Classics
Angus Beef Sliders with Bacon Jam
Blue Cheese stuffed Chicken Buffalo Meatballs
Pulled Pork in Cornbread Cups
Crab Cakes with Tarragon & Mustard Sauce
Spinach & Artichoke Cups
Mini Cheese Cakes with Assorted Toppings
S’mores Smorgasboard
Grazing Boards
Veg Out Platter – Traditional crudites with Lemon-Herb White Bean Dip
Charcuterie Board
Pickle Platter – Bread & Butter pickled vegetables, pickled Beets, Jalapenos, Asparagus and assorted Cheeses
Mediterranean Platter – Hummus, Olives, stuffed Peppadew Peppers, Pita Chips, Mixed Nuts and Grapes
Plated Dinner Suggestions
Sample Menu 1
Vinters Salad with Red Grapes, Candied Pecans, Blue Cheese Crumbles and Blackberry Balsamic Vinaigrette
Steak au Poivre
Suggested Vegetarian Entrée – Polenta Puttanesca
Roasted Garlic Mashed Potato Rosti
French Green Bean Bundles with Almonds
Port Poached Pear with Caramel Sauce
Sample Menu 2
Baby Spinach Salad with Roquefort and Toasted Walnuts with Champagne Vinaigrette
Roasted Airline Chicken Breast with Vermouth Tarragon Sauce
Suggested Vegetarian Entrée – Pasta Primavera with Pest Cream
Roasted Tuscan-Style Potatoes
Oven Roasted Brussels Sprouts with Mustard and Shallots
Orange Bourbon Pound Cake with Bourbon Whipped Cream and Pralines
Sample Menu 3
Traditional Mixed Greens Salad with Lemon Basil Vinaigrette
Chilled Corn Chowder with Lump Crab and Avocado Salad
Stuffed Pork Tenderloin with Apple-Riesling Sauce
Suggested Vegetarian Entrée – Portobello Cap stuffed with Corn and Roasted Tomatoes
Gruyere & Thyme Potatoes Au Gratin
Sauteed Broccolini with Garlic
Seasonal Crème Brulee