101 Shad Row • Piermont, NY 10968
845-365-0009

DRINKS

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

HORS D'OEUVERS & STATIONS

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

DINNER

Appetizers (Selection of One)

  • Stuffed Fresh Mozzarella with Basil, Roasted Peppers, Beef Steak Tomatoes, Balsamic Vinaigrette
  • Tri Color Ravioli Sampler, Superb Combination of Sun Dried Tomato, Porcini Mushrooms, Spinach, in a Light Basil Cream Sauce
  • Five Star Fruit Medley, Sauce Anglaise
  • Vol~Au~Vent Filled with Chicken, Fruit of the Sea or Wild Forest Mushrooms, All in a Cream Sherry Sauce
  • Fresh Melon and Proscuitto Thinly Sliced
  • Polenta Ring, with Asparagus Vinaigrette (Seasonal)
  • Crepe Wild Forest Mushrooms or Seafood
  • *Stuffed Roasted Portobello Mushroom with Crabmeat, Sauce Charon
  • *Grilled Half Lobster with Basil Lime Salsa
  • *Sauteed Maryland Lump Crab Cakes, Sauce Remoulade

Appetizer Salad Combo

  • Warmed French Brie and Fresh Raspberries in a Flaky Puff Pastry, Served Over Seven Leaf Salad, Fresh Raspberry and Mandarin Orange Vinaigrette
  • Whole Sliced Grilled Portobello Mushroom, Seven Leaf Salad, Chopped Mango, Pineapple, with Fresh Raspberries, Hearts of Palm and Raspberry Vinaigrette
  • Exotic Fruit Medley of Papaya, Sweet Pineapple, Mango, Fresh Berries
  • Warmed Artichoke and Mushroom Strudel, Served Over Arugela Salad, with White Wine Vinaigrette Sauce
  • Honey Roasted Sesame Salmon with Red Leaf Lettace, Hearts of Palm, Yellow Grape Tomatoes with Asian Dressing
  • Maple Grilled Chicken on a Bed of Baby Spinach and Arugula with Cucumbers, Pecans and Braised Tomatoes with White Wine Vinaigrette
  • * Marinated Fire Roasted Jumbo Shrimp Laced with Chard Peppercorn, Stilton Cheese, Served Over Field Greens and Port Wine Dressing

Salads

  • Mesculin Seven Leaf Salad, Currants, Chopped Walnuts, Burgundy Vinaigrette
  • Caesar Salad, with Garlic Croutons
  • Fresh Spinach Salad, Honey Mustard
  • Boston Bibb Salad, Sliced Almonds, Mandarin Oranges and a Poppy Seed Dressing
  • Sliced Washington State Granny Smith Apples with Blue Cheese, Toasted Pecans in a White Champagne Vinaigrette Over Crispy Romaine
  • *Endive, Radicchio, Arugula Salad with Julienne of Fresh Vegetables, Herb Vinaigrette
  • *Pear and Goat Cheese With Almonds, Arugula and Radicchio with Grilled Chicken and Asian Vinaigrette

POULTRY

Chicken Saltimbocca

Breast of Chicken Layered with Spinach And Thin Sliced Proscuitto Topped with Mozzarella Cheese, Served with Sage Mushroom Sauce

Chicken Francaise

Pan Sauteed and Dipped in Egg Batter Breast of Chicken Served with Lemon Butter Artichoke Sauce

Views Special Chicken

Pan Fried Breasted Chicken Topped with Japanese Eggplant, Layered with Spinach Provolone Cheese, with Tomato Mushroom Concissee

French Breast Island Chicken

Roasted Breast of Chicken with Mango And Pineapple Chutney Sauce

Lemon Sage Chicken

Char Grilled and Garnished with Sauteed Fresh Tomatoes and Sage in Virgin Olive Oil

Citrus Grilled

Grilled Breast of Chicken with Dried Turkish Apricot, Cran Raisin, Toasted Walnuts, in Slow Gin Enhanced Topenade

Stuffed Breast of Chicken

With Julienne Sun Dried Tomatoes, Fresh Mozzarella Cheese and Impastata Cheese Laced with Shiitake Mushroom Sauce

Basil Chicken

Breast of Chicken, Stuffed with Tomato and Basil, Served with Buerre Blanc Sauce, Garnished with Fresh Tomato and Basil

Chicken Marscarpone

Sauteed Breast of Chicken with Marscapone Cheese, Fresh Garlic Cream Sauce with Spinach and Mushrooms

Farm Raised Cornish Game Hen

Glazed with Persian Saffron Sauce Stuffed with Wild Rice and Dried Cherry

*Ginger Glazed Breast of Duck

Thinly Sliced with Stoned Fruit Relish

SEAFOOD

Broiled North Atlantic Salmon

A Vin Blanc Sauce Your choice of Dill, Chives Tarragon or Ginger

Baked Salmon Ala Noix

Fresh Squeezed Lemon and Toasted Walnut Crust Served with a Shallot Sauce

Pan Seared Salmon

Enhanced With Crusted Black Peppercorns, Israeli Cous Cous, with Bay Scallops and a Veloute Sauce

Grilled Salmon

Fresh Tarragon and French Shallot Sauce

Tilapia Francaise

Egg Battered, Pan Fried Fillet Served with a Light Lemon Sauce and Scallions

Southern Style Catfish

Cajun Catfish Crusted with Sweet Potato

Baked North Atlantic Cod Fillet

Fresh Lemon Herb Crust

Stuffed Fillet of Sole

Stuffed with Fancy Yellow Squash and Sweet Red Peppers, Purple Eggplant, Lemon Sauce

Braised Red Snapper

Topped with Roasted Herb Garlic Pancetta Sauce

Stuffed Filet of Salmon

Stuffed with Purple Onion, Fresh Basil, Baby Spinach and Mushrooms, with Pecan Veronique Sauce

*Pan Seared Loin of Tuna

Port Wine, Pink Peppercorn and Raisin Sauce

*Pan Seared Loin of Tuna

Black and White Sesame Seed Scallions and Plum Sauce with a Hint of Teriyaki

*Chilean Sea Bass

Crusted with Black and White Sesame Seeds, Served over Bok Choy Hoisin Ginger Sauce and a Hint of Orange Schnapps

*Grilled Deep Water Swordfish

Roasted Garlic Herb Butter or Port Wine Glaze

MEAT

New York Steak

Grilled New York Shell Steak Au Poive

Roasted Prime Rib

Slow Roasted Prime Ribs of Beef Rubbed with Sea Salt and Fresh Rosemary, Au Jus

Delmonico Steak

Hand Cut Selected Rib Eye Grilled on an Open Flame, with Sweet Vidalia Onion, Sliced Farmed Button Mushrooms

Roasted Loin Pork Chop

Double Cut Bone in Chop with Plum Apple Relish Sauce

Duet Entrée

Sliced Filet Mignon and Succulent Breast of Free Range Poultry Accompanied with Sauce of your choice

*Chateaubriand

Fire Roasted Sliced Chateaubriand Bordelaise or Porcini

*Filet Mignon

Fire Roasted Filet Mignon Garnished with Brown Rice Derby Onions Served with Bordelaise or Béarnaise Sauce

*Rack of Lamb

Herb Crusted Rack of lamb Ala Provencal

*Beef Tournedos

Sautéed Filet Mignon Round, Topped with Sweet California Plum Raisin in a Port Wine Pink Peppercorn Sauce

*Veal Chop

Veal Chop Stuffed with Fontina Cheese Proscuitto Rosemary Vin Rouge

*Veal Tournedos

Wild Mushrooms and Crabmeat