full service menus

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Full-Service Menus

The Cuisine d' Art Full-Service Menus are comprised of the following:

Sit Down Dinner
Seated Salad Presentation or Buffet
Buffet Presentation
Sensational Brunch
Passed Hors d'Oeuvres
Cocktail Hors d'Oeuvres
Heavy Hors d'Oeuvres

Sit Down Dinner

Seasonal menu and wine coordination available.
A cheese course of three hand-passed hors d'oeuvres included.

First Course

Dungeness Crab Cakes with Curry Sauce and Jalapeno Chutney
Sautéed Wild Mushrooms with Brandy and Cream
Chicken Napoleons with Brie and Apricot Brandy Sauce
Salmon Wrapped with Zucchini on a Bed of Ratatouille with Mesclun of
Greens and Balsamic Vinaigrette
Lobster Timbale with Hearts of Palm and Wafer Croutons
Smoked Trout with Tarragon Crème and Fresh Lemon

Second Course

Chicory, Endive and Radicchio
Warm Chevre and Dijon Vinaigrette
Romaine Hearts with Caesar Dressing
Mesclun of Greens in Asiago Cheese Baskets
Mesclun of Greens with Stilton Blue Cheese, Balsamic Vinegar and Olive Oil

Entree

Herb Encrusted Pork Tenderloin with Porcini Cream Sauce
Seared Beef Tenderloin with Bordelaise Sauce
Veal Chop with Demi Glace
Rack of Lamb with Lamb Glace
Seared Beef Wrapped in Phyllo Pastry
Salmon en Croute with Pink Peppercorn Sauce

Accompaniments

Wild Rice with Scallions and Pecans
Layered Herb Potato Terrine
Seasonal Gourmet Vegetables

Dessert

Trio of Specialty Desserts
Chocolate Craquant with Raspberry Couli
Burgundy Poached Pears with Brandy Raisin Sauce
Grand Marnier Soufflé
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Seated Salad Presentation or Buffet

Five to seven menu items suggested.
Two hand-passed hors d'oeuvres suggested.
Two entrée presentations available.

Caesar Salad with Peppered Croutons
Mesclun of Greens with Balsamic Vinaigrette, Blue
Cheese and Walnuts
Mixed Greens with Burgundy Poppyseed Vinaigrette
Spinach Salad with Yogurt Dressing and Fresh
Strawberries and Grapes
Mesclun with Cranberry Pecan Vinaigrette

Buffet Potatoes and Other Starches

Baby Red New Potatoes Anglaise
Herb-Roasted Potatoes
Potato Gratin
Petite Twice-Baked Potatoes
Overstuffed Potatoes
Thyme Rice Pilaf
Wild Rice with Scallions and Pecan Pilaf
Penne Pasta with Garlic Cream Sauce
Basil Pesto Pasta Salad
Sundried Tomato and Oregano Pasta Salad

Buffet Vegetable

Sauté of Summer Vegetables
Sautéed Green Beans with Almonds
Baby Carrots with Butter Rum
Butternut Squash
Sautéed Zucchini and Mushrooms
Tomato Provencale
Summer Blend of Green Beans, Yellow Wax Beans and Carrots
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Buffet Presentation

Desert buffet or food stations available.
Create your own menu or select from our Collection.

Buffet Entrees

Smoked Chicken Breast with Fresh Tomato Salsa
Chicken Breast Stuffed with Shrimp and Crab
Chicken Breast Stuffed with Spinach Dill Veloute Sauce
Chicken Blanquette in Phyllo Cups
Sautéed Chicken Breast with Lemon Sauce
Seared Beef Wrapped in Phyllo Pastry
Carved Wood Roasted Rib Eye of Beef and Horseradish Crème
Carved Beef Tenderloin with Horseradish Crème and Bordelaise Sauce
Carved Herb Roasted Pork Loin and Cranberry Chutney
Skewered Herb Encrusted Pork Tenderloin
Wood Roasted Salmon with Lemon Crème and Fresh Lemon
Grilled Tuna with Caper, Garlic and Tomato Relish
Baked Snapper with Scallion and Kalamata Olive Sauce
Scallop and Shrimp Skewers with Buerre Blanc Sauce

Seated Dessert Presentation

Mocha Caramel Mousse in Chocolate Cups
Chocolate Éclairs with Vanilla Crème
Puff Pastry with Baked Peaches and Crème Anglaise
Apple Tartan with Crème Anglaise
Raspberry Cheesecake with Raspberry
Seasonal Dessert Selection menu available
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Sensational Brunch

Suggest five item menus with two passed hors d'oeuvres.
Presented buffet or seated service.

Fruit

Seasonal Fresh Fruit Display
Fresh Fruit Kabobs
Fresh Fruit Salad
Eggs
Quiche with Broccoli, Spinach, Lorraine or Asparagus
Eggs with Sausage and Cheese in Phyllo Cups
Ham and Egg Cheese Croissants
Egg Bake with Sausage

Meats

Carved Honey Baked Ham
Carved Herb Encrusted Pork Loin
Smoked chicken Breast with Fresh Tomato Salsa
Smoked Salmon and Accompaniments
Skewered Poached Shrimp
Chicken Cordon Blue

Vegetables

Poached Marinated Asparagus with Cucumber and Dill
Marinated Green Beans
Seasonal Vegetables

Muffins and Breads

Blueberry, Orange Blossom and Lemon Poppy Seed Muffins
French Danishes
Cheese Blintz with Apricots
Filled Fruit Pastries
Croissants and Coffee Cake
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Passed Hors d'Oeuvres

We suggest four to eight menu items.
Hand passed on silver trays or demi-buffet setup.

Hot

Mushroom Duxelle in Petite Phyllo Cups
Teriyaki Chicken Brochettes
Parmesan Chicken Brochettes
Spinach and Artichoke on Croustades
Petite Crab Cakes
Petite Beef Wellingtons
Santa Cruz Chicken in Petite Phyllo Cups
Tomato, Basil and Chevre Cheese Brushetta
Brie en Croute with Raspberry
Shrimp Quesadillas
Asian Spring Rolls

Cold

Brie on Croustades with Raspberry
Stilton Cheese in Petite Pastry Shells
Belgian Endive with Bartlet Pears and Stilton Mousse
Sugared Bacon
Shrimp Canapés
Country Pate with Onion Marmalade on Croustades
Roasted Red Pepper and Kalamata Olives on Croustades
Cherry Tomatoes Stuffed with Dill Crème
Fresh Gourmet Vegetables with Curry Sauce
Fresh Petite Seasonal Fruit
Chevre Mousse on Water Crackers
Crab Salad Profiterole
Grape and Almond Chicken Salad Profiterole
Salmon Beggars Purse in Crepes
Seared Beef Tenderloin on Croustades
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Cocktail Hors d'Oeuvres

We suggest six menu items.
Create your own menu by mixing Cocktail Hors d'Oeuvres with Heavy Hors d'Oeuvres.

Hot

Parmesan Chicken Brochettes
Teriyaki Chicken Brochettes
Sautéed Crab Cakes
Phyllo Purses with Spiced Beef and Water Chestnuts
Petite Stuffed Potatoes
Wood Roasted Vegetable Foccacia Pizza
Petite Horseradish Quiche
Asian Spring Rolls
Spanikopita
Petite Gourmet Pizza

Cold

Crab Salad Profiteroles
Grape and Almond Chicken Salad Profiteroles
Smoked Vegetable Fajita Wraps
Assorted Petite Sandwiches with Smoked Turkey OR Honey Ham
Accompanied by Dijonnaise and Raspberry Mayonnaise
Parmesan Toasts
Parmesan Garlic Cheese Mousse and Water Crackers
Fresh Fruit Display (Seasonal)
Fresh Vegetable Display with Peppercorn Parmesan Dressing
Roasted Red Pepper Dip with LaVasch Crackers
Antipasto Presentation
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Heavy Hors d'Oeuvres

Hors d'Oeuvres befitting dinner cocktail buffet presentations.

Hot

Carved Herb Encrusted Pork Tenderloin or Pork Loin
Carved Wood Roasted Rib-Eye
Smoked Beef Tenderloin accompanied by one of the following:
Horseradish Cream, Cranberry Chutney, Peppercorn Cream Sauce,
Bordelaise Sauce or Porcini Mushroom Sauce and served with
Petite French Baguettes and Wheat Rolls
Parmesan Chicken Brochettes
Baked Brie Wrapped in Puff Pastry
Veal Pajolsky with Curry Sauce
Wood Roasted Vegetable Foccacia Pizza
Petite Beef Wellingtons

Cold

Country Pate with Onion Marmalade and Crostini
Imported Cheese Display with Garnish
Wood Roasted Salmon with Lemon Cream
Roasted Red Pepper Dip with LaVasch Crackers
Cold Beef Tenderloin on Petite Baguettes with Horseradish Cream
English Stilton Walnut Torte with LaVasch Crackers
Salmon with Caper Purses Tied with Leeks
Skewered Shrimp Brochettes with Cocktail Sauce
Parmesan Garlic Cheese Mousse with Water Crackers
Santa Cruz Chicken in Petite Phyllo Cups
Asparagus Wrapped in smoked turkey Sauce
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