Catering & Banquets

Menu for On or Off Premise Catering

HORS D’OEUVRES

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Sesame Encrusted Chicken Skewers w/ Asian Dipping Sauce

Stuffed Mushrooms (Sausage, Spinach & Feta or Crab)

Soup Shooters

Mini Beef Wellington

Chicken or Beef Satay

Crostini (Your Choice of: Pepper Crusted Tuna Carpaccio, Shrimp, Prime Rib, Pork Tenderloin, Duck Confit or Smoked Salmon)

Mini Reubens

Mini Lobster ~ Crab Cakes

Hearth-Baked Stromboli (Classic Cappicola, Pepperoni & Cheese, Broccoli, Roasted Red Pepper & Cheese, Steak & Cheese)

Hearth-Baked Pizza (Pierogi, Fresh Mozzarella and Basil, Flaky Crust, or Your Favorite)

Swedish Meatballs

Bruschetta on Hearth-Baked Bread

Hearth-Baked Bread Dippers (Creamy Lump Crab, Spinach & Artichoke, or Cream Cheese Goulash)

Lamb Lollipops

Puff Pastry wrapped Asparagus

Roast Beef with Horseradish

Shrimp Cocktail served in a shot glass

Bruschetta on Hearth Baked Bread

Pastry wrapped Chorizo Sausage

Sliders (Kobe Beef, Turkey, Chicken, Veggie, Salmon, Lobster-Crab)

Baked Brie

STATIONS AND DISPLAYS

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Risotto, Pasta, Asian Noodle or Mashed Potato Station

Carving Station (Prime Rib, Pork Loin, Roast Turkey)

Chocolate Fountain

Gourmet Cheeses

Fresh Fruit or Vegetable

Cold Seafood Bar or Cocktail

Fresh Mozzarella Antipasto Display

Smoked Salmon

SALADS AND SIDES

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Signature Orange Cognac, Garden, Caesar or Spinach

Southwest Chicken, Chicken Curry, or Chicken&Grape

Classic Pasta, Potato, Cole, Macaroni

Bulgur Wheat or Whole Wheat

Thai-Mandarin Noodle

PASTA & RISOTTA ENTREES

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Ravioli

Eggplant Lasagna

Penne a la Vodka

Spaghetti & Meatballs

Baked Ziti

Penne Primavera

Risotto with Roasted Vegetables

Risotto Carbonara

Protein Specific Entrees

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BEEF ENTREES

Chateau Briand

Sliced Strip Loin

Prime Rib of Beef

Braised Beef Short Ribs

Beef Tenderloin Roulade

VEAL AND LAMB ENTREES

Veal Chop

Veal Marsala

Veal Milanaise

Wiener Snitzel

Roasted Rack of Lamb

Broiled Lamb Chops

PORK ENTREES

Apple Stuffed Pork Loin

Pulled Pork Barbeque

Bacon Wrapped Pork Tenderloin

Roasted Porketta

SEAFOOD ENTREES

Lobster-Crab Cakes

Orange Roughy Francaise

Cedar Planked Salmon

Chilean Sea Bass

Tuna Steak

Crab-Stuffed Shrimp Scampi

Baked Haddock

Scallops Provencale

Seafood Newburg

CHICKEN ENTREES

Chicken Milanaise

Roasted Free Range Chicken

Chicken Cordon Bleu

Chicken Marsala

Chicken Parmesan

Chicken Parmesan

SIDE DISHES & SOUPS

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Risotto

Butter Mashed, Roasted, Au Gratin, Scalloped, Garlic Mashed

Grilled Vegetables

Sautéed Vegetables

Jasmine Rice

BRUNCH

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Bananas Foster French Toast

Omelet Station

Waffle Station

Pancakes

Soup

Fresh Fruit Display

Carving Station

Stuffed French Toast

Quiche

Sausage, Bacon

Home-fried Potatoes

2-3 Entrees above

Dessert Display

Salad Station

A LA CARTE ENTREES

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Below is a list of our most popular banquet entrees, all of which include a starch and vegetable. However, we can customize any event entrees to suit your specific needs and tastes. As with our buffets, the possibilities are limited only to your budget and imagination. We do recommend a limited menu for larger parties.

Sliced Roasted NY Strip Loin

with Green Pepper Corn Entrecote Sauce

Chateaubriand Beef Tenderloin

sliced English Style with Sauce Béarnaise

Roasted Prime Rib of Beef

Au Jus Lie with Roasted Garlic Potatoes

Magic Ribs

Braised Beef Short ribs in magic Hat 9 Tangy BBQ Demi Glace with Smashed Cannellini Beans and Chefs Vegetables

Filet Mignon

8 oz. Beef Tenderloin served with Caramelized Shallot Marsala Demi Glace

Land and Sea Petite Filet

with Hollandaise Paired with Choice of Lobster Crab Cake, Grilled Salmon, Grilled Scallop, Crab Stuffed Shrimp

Chicken Milanaise

Pounded and Breaded with Fresh Herbs and Fresh Bread Crumbs, laced with Lemon Caper Sauce

Frenched European Cut Chicken

wrapped with Prosciutto, accompanied by Mediterranean Ragout of Tomato, Caper and Kalamata Olive

Bruschetta Chicken

Grilled Chicken Breast with Tomato Garlic and Basil, Fresh Mozzarella on grilled Hearth Bread with Balsamic Drizzle and Asiago

Chicken Marsala

Classic Marsala wine Mushroom sauce adorned over Breast of Chicken with Rice

Chesapeake Chicken

Chicken Breast stuffed with Chesapeake Style Crab filling, accented with a Light Red Pepper Cream Sauce

Prime Pork Chop

served with Whipped Cannellini Bean Puree, Roasted Shallot and Bacon Chutney and Port Wine Glace

Bacon Wrapped Pork Tenderloin Tornados

with sweet Apple mustard reduction, Boursin Whipped Potatoes and Crispy Onion Straws

Rack of Lamb

with Merlot Rosemary Demi Glace accompanied by roasted Garlic mashed potatoes and chefs vegetables

Salmon Napoleon

Seared Salmon layered with Crabmeat, Spinach, Roasted Tomato and Basil with Boursin Cream Sauce, Rice and Vegetables

Broiled Flounder

with Tomato Basil, Herbed Panko, Wine and Olive Oil

Orange Roughy

Francaise, Topped with Ragout of Shallot Roasted tomatoes and Wine, topped with Feta and Basil served with Jasmine rice

Lobster–Crab Cakes

with Sweet Shallot Chutney & Roasted Garlic Aioli

Potato Crusted Salmon

with Dijon Cream Sauce