A Glance on the Hudson

Liquor Service

Presenting Premium Liquor Service, Mixed Drinks, Wine, Beer and Champagne for a total of five hours.
Sparkling Champagne and Fresh Strawberries on silver trays to greet your guests upon arrival.

Cocktail Hour

A sumptuous selection of elegant displays passed butler style with white glove service

Passed Hors d' oeuvres

Assorted Quiche
Fried Calamari with Fra Diablo Sauce
Phyllo with Spinach and Cheese
Granny Smith Pommé Fritters
Italian Cheese Ball
Skewered Beef Teriyaki
Fan Tailed Coconut Shrimp with Sweet and Sour Sauce
Smoked Cocktail Franks in Puff Pastry
Roasted Stuffed Mushrooms with Fresh Crab
Fontina Cheese Twizzlers
Belgian Endive with Dill Cream Cheese
Stuffed Cherry Tomatoes with Garlic Cheese
Filet Mignon with Pepper Salsa on Crustini
Asparagus Encrouté
Clams Casino
Scallops Wrapped in Bacon
Brie and Raspberry Encrouté
Chicken Yakatori
Salmon Encrouté
Tempura Vegetables
Potato Pancakes with Apple Sauce
Broccoli Cheese Puffs
Sesame Chicken
Smoked Salmon with Black Bread
Mini Melon Balls with Prosciutto

Hand Crafted Cold Displays

Tropical Display of Fresh Sliced Fruits and Seasonal Berries
Elaborate Floral Montage of Vegetables with a Variety of Dipping Sauce
Mirrored Display of International and Domestic Cheese Served with Assorted Stone Wheat Crackers
Assorted Bruschettas, Topenade Olives, Tomatoes and Roasted Peppers
Harvest of Grilled Charbroiled Marinated Vegetables
Shrimp, Calamari and Scungilli Salad
Chef's Selection of Assorted Paté
Deluxe Antipasto Platter
Marinated Artichokes, Mushrooms and Vegetables

Uniformed Captains Stations

Pasta
Fettucini with Alfredo Sauce Bowties with a Pesto Sauce
Vol-Au-Vent, Puff Pastry
A savory selection of imported and Domestic Mushrooms, sauteed in a Creamed Brandy Sauce, served in a Puff Pastry. Scampi to Order
Gulf Shrimp, Bay Scallops and Strips of Chicken Breast. Sauteed in Drawn Butter blended with White Wine, Fresh Crushed Garlic Cloves and Lemon Juice, accompanied with Rice Pilaf.
Steak Diane
Medallions of Beef Tenderloin, dusted in Flour, sauteed and topped with Sauce Bordelaise and served over Steaming Butter Noodles.
Sushi Bar
An Assortment of Nori Maki Rolls and California Sushi Rolls with Tuna, Salmon and Yellow Tail and Inverted California Rolls, made to order by our Chefs, or elegantly displayed. Served with Pickled Ginger, Soy Sauce and Wasabi Mustard.

Sample Dinner Menu

Appetizers
Stuffed Roasted Portobello with Crabmeant - Sauce Charon
Salad
Boston Bibb Salad, Sliced Almonds, Mandarin Oranges and a Poppy Seed Dressing.
Entrees (3)
Fired Roasted Filet Mignon, Ala Sauce Bearnaise Bordelaise
Stuffed Breast of Chicken with Dried Apricot and Cranberries Walnut Burblanc Sauce
Chilean Sea Bass, served over Bokchoy, with a Hoisin Ginger Sauce.
Dessert Sampler
Beautifully Hand Painted individual plate consists of, Apple Elation warmed Crunchy Apple and Raisin in a Puff Pastry, with Cinnamon and Sprinkled Sugar, Rich Chocolate Mousse, decorated with Seasonal Berries
Dessert
Custom Wedding Cake Freshly Brewed Regular and Decaffeinated Coffee and Tea Selections