Liquor Service

Presenting Premium Liquor Service, Mixed Drinks, Wine, Beer, Champagne, Cosmopolitans and Martinis For a Total of Five Hours

Sparkling Champagne and Fresh Berries on Silver Trays to Greet your Guests upon Arrival

Passed Hors d ‘Oeuvers

A Sumptuous Selection of Elegant Passed Butler Style Hors D’Oeuvres and Cold Canape’s, White Glove Service (All to be Included)

  • Sweet Coconut, Pancatta Style Breaded Fantail Shrimp
  • Proscuitto and Gruyere Pinwheels on Black Breads
  • Baked Crab Cake with Chili Lime Aioli
  • Creamy Mushroom Phyllo Triangles
  • Fried Artichokes with Asian Sesame Sauce
  • Shishlik Kabobs with Dipping Sauces
  • Stuffed Winter Garden Tomatoes with Salmon Mousse
  • Tuna Sate, Ginger Lime Sauce
  • Korean Style Barbecued Beef with Chili Dipping Sauce
  • Smoked Cocktail Franks in Puff Pastry, Deli Mustard
  • Roasted Stuffed Mushroom with Crabmeat
  • Roasted Filet Mignon, Pepper Salsa on Crustini
  • Sea Scallops Wrapped in Smoked Hickory Bacon
  • Chicken Tenderloin Skewered with Savory Yakitori Sauce
  • Potato Latkes with Apple Sauce
  • Parmesan and Smokey Paprika Fricos
  • French Brie Cheese, with Fresh Raspberry Rolled in Buttery Phyllo

Tapenades of Assorted Bruscettas

Tomato: Aged Fresh Tomatoes, with Purple Onions, Garlic, and Cilentro. Olive: Seasoned Black Calmita, and Tree Ripened Green Olives, Pimentos, Fresh Basil, Anchovies, Roasted Peppers and Capers Roasted Peppers: Farm Fresh skinless, Roasted Peppers, with Basil and Roasted Elephant Garlic served on French Bread

Deluxe Antipasto Platter

A Taste of Little Italy, Antipasto To Include: Italian Proscuitto, Smoked Turkey, Genoa Salami, Mortadella, Abrizio Sausage, Sopressata, Sweet Capricolla, Pepperoni, Italian Calabresse, Curied Hams, Sweet and Hot Italian Pepper, Olives. To Be Accompanied by Italian Breads

Salad From The Chefs Corner

Marinated Belguin Artichokes and Petite Button Mushroom Salad, Virgin Olive Oil, Assorted Fresh Homemade Salads, Consisting of Vegetables, Grains and Legumes, Calamari and Shrimp Salad With Purple Onions and Stalk Celery, Meyer Lemon and Fresh Garlic with a Hint of Oregano

Grilled Marinated Vegetables

Harvest of Grilled Char/Broiled Marinated Vegetable Display

Uniformed Captain Stations

Choice of Four Stations • Prepared to Order

Pasta Station (Choice of 2 Pastas and 2 Sauces)

Fussilli, Cavatelli, Fettucini, Penne or Rigatoni *Assorted Ravioli - Eggplant, Mushroom, Sun Dried Tomato or Cheese Prepared with: Alfredo, Pink Vodka, White or Red Clam, Fresh Basil Pomadora, Pesto or Fresh Filleto Di’ Pomadoro Sauce Accompanied with Sun Dried Tomatoes, Julienne of Fresh Vegetables, Italian Sausage, and Proscuitto, Fresh Crushed Peppercorn, Sliced Garlic Bread and Parmesan Cheese

Oriental Wok Stir Fry Station(Selection of One)

Chefs Presentation of a Fine Selection of Oriental Vegetables and Lo Mein Featuring Genuine WOK Preparation of Water Chestnuts, Broccoli, Bok Choy, Sugar Snap Peas, Enoki Mushrooms and Bean Sprouts Served with (Choice of 1) Diced Chicken, Beef Strips, Sweet and Sour Pork, Shrimp or Tofu. All Accompanied with Fried Rice

Asian Station (Choice of Two)

Chicken, Vegetable Pork or Seafood Dumplings, Served From Bamboo Steamer Baskets and Fried with a Choice of Hoison, Teriaki Glaze, and Soy Sauce

Crepe Station (Choice of Two)

  • Fruitta Di Mar: Shrimp, Scallops, and Crabmeat in a Brandy Sauce With Fine Herbs
  • Caramelized Pecan and Fresh Spinach in a Southern Comfort Based Glaze
  • Wild Forest Mushroom: a Combination of Shiitake, Domestic, Portabella and Oyster Mushrooms.
  • Pegin Duck, Fine Julienne with Scallions in a Hoisin Sauce
  • Eggplant with Extra Virgin Olive Oil, Garlic, and Julienne Brunoise of Vegetable

Carving Station (Choice of Two)

  • New York Style Kosher Pastrami, Whole Grain Mustard, and Party Rye Bread
  • Garlic Rubbed Roasted Loin of Pork, Warm Apple Raisin Sauce Ala Natural
  • Roast Fresh Whole Tom Turkey or Breast Au Natural, Dijon Mustard
  • Honey Glazed Corn Beef Brisket, Deli Style Mustard, Cocktail Rye
  • Marinated Flank Steak, Shitake Mushroom Sauce
  • Smoked Black Forest Ham, Whole Grain Mustard
  • Roasted Sliced Leg of Lamb With Mint Garlic Sauce
  • Sliced Top Sirloin of Beef, Natural Au Jus
  • *New Zealand Rack Of Lamb, Rosemary Demi Glaze
  • *Roasted Sliced Chateaubriand, Accompanied with Shallot Pink Peppercorn Port Wine Sauce

Scampi Station

Gulf Shrimp, Bay Scallops and Strips of Chicken Breast, Sauteed in Drawn Butter blended with White Wine, Fresh Crushed Garlic Cloves, 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 Buttered Noodles

Stations of Hand Crafted Cold Displays

    Tropical Fruit Display

    Selection of Seasonal Fresh Fruits, Whole and Sliced, Lavishly Displayed on Mirrors Including: Hawaiian Pineapple, California Honeydew Melon, Hillside Grown Sweet Oranges, Cantaloupe, Long Island Blueberries, Large Red Strawberries, Sweet Bush Raspberries, Orchard Grown Pears, New York State Apples, Organic Watermelon, Petite and Seedless Grapes, South American Star Fruit, Brazilian Mangos, and Other Seasonal Fruit

    Floral Montage of Vegetables

    Garden Fresh Montage of Vegetables, Spear Broccoli, Colorful Cauliflower, Sweet Red and Yellow Peppers, California Carrots, Farmed Celery, Radish Flowers, Sun Ripened Fancy Yellow Squash, Green Zucchini, Sweet Cherry Tomatoes, Hot House Cucumbers with Pink Horseradish and Creamy Dill Dipping Sauces

    International and Domestic Cheese

    Mirrored Display of Assorted Cheeses With a Variety of Smoked Gouda, Fresh French Brie, Creamy Garlic Boursin, Vermont Cheddar, Dutch Swiss, Italian Smoked Mozzarella, Layered American, Finest Provolone, Danish Havarti, Farm Fresh Goat Cheese and Aged Pecorino. Soft Silton and Aged Blue Cheese. Bread Display with Assorted Stone Wheat Crackers, Flat Breads, Seasoned Bread Sticks, Garlic Toasts, and Marble Breads

    Terrine Display

    Executive Chef Selection of Assorted Terrines of Salmon, Whitefish, Smoked Turkey, Filet Mignon, Chicken and Vegetables Laced with Assorted Garnishes

Mashed Potato Martini Bar

Simply Mashed Potatoes or Roasted Yukon Garlic Mashed Potatoes Served with the following Sauces and Toppings in Petite Martini Glasses. Seafood Thermador Sauce Natural Cabernet Brown Sauce White Horseradish Cheese Sauce Bacon Bits, Sour Cream, Chives, Broccoli Florets, Scallons, Shredded Vermont Cheddar Cheese

Mediterranean Station

Saffron and Cumin, Seasoned Shwarma, Carved From a Gyro Style Rotisserie Served Stuffed In a Pita Or on a Platter with Chopped Israeli Salad and Tahina Petitte Falafel Balls, Assorted Sours Served with Babaganoush, Turkish Hummus, Choice of: Saffron Cous Cous or Tabouli Salad

Grilled Pannini Station (Choice of Two)

    Italian Grill

  • Sliced Italian Meats and Cheese
  • Cuban Sandwich

  • Pulled Pork with Cole Slaw
  • From the Sea

  • Fresh Grilled Tuna with Watercress and Horseradish Sauce
  • American Grill

  • Beef Steak with Cheese and Onions
  • Vegetarian

  • Mixed Grilled Vegetables

Caviar Station

Fresh Chilled Caviar, Served on Crushed Ice, Garnished with Wedges of Fresh Lemon, Capers, Diced Onion and Egg Mimosa, Toast Points. Decorated with Fresh Flowers *Suggested with Chilled Vodka and Ice Carving of your Initials

Tuna and Salmon Station

Carving of Pepper Crusted Seared Loin of Tuna, Served with Wasabi and Ginger Teriyaki Sauce Carving of Finest Gravlox, Mesquite Smoked, Lemon Herb, Pastrami or Hickory Smoked (Choice of One) Served with Party Rye, Egg Mimosa, Chopped Onion and Capers

*Sushi Bar

An Assortment of Nori Maki Roll and California Sushi Rolls with Tuna, Salmon and Yellow Tail Inverted California Rolls, Made to Order by our Chefs and Elegantly Displayed Served with Pickled Ginger, Soy Sauce and Wasabi Mustard

*Nantucket Seafood Bar

Fresh Cold Water Shrimp on Ice, Fresh Cracked Long Island Little Neck Clams on the Half Shell, Fresh Shucked Georgia Bank Oysters Decorated with Wedges of Lemon. Served with a Lemon Horseradish, Chili Pepper Cocktail Sauce

Vol-au-vent Station

    Served in a Puff Pastry (Choice of One)

  • A Savory Selection of Imported and Domestic Mushrooms,Sauteed in a Creamed Brandy Sauce.
  • Shrimp and Bay Scallops Blended With Creamy Sherry Wine Sauce.
  • Diced Chicken, Mushrooms, Julienne of Vegetables, in a White Wine Sauce

Grilled Station (Choice of Three)

  • Seasoned and Grilled to Perfection
  • Sausage, Tenderloin of Beef, Tenderloin of Chicken, Shrimp
  • Or a Medley of Vegetable Brochettes.
  • *Wild Game Skewers or Diver Scallops All Accompanied With Dipping Sauces