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When the scope of a function requires a lot of mingling and talking, the butlering of hors d’ouerve allows the guests to eat while still enjoying conversation with others. The addition of stations is used to supplement these items when the function is set during a meal-time hour. |
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Lobster Beggar Purse Sashimi Tuna, Carrot, and Sesame Lavosh Sugar Cane Shrimp with Pomegranate Ponzu Seafoof Bisque in a Saki Cup Seared Beef with Yorkshire Pudding Vietnamese Beef Skewer with Spicy Peanut Duck Beignet with Portwine Dip Bacon Wrapped Date with Gorgonzola and Aged Balsamic Tandoori Chicken Profiterole Goat Cheese, Potato, Onion Tartlet Falafel Crusted Portabello with Harissa Asparagus & Filo Cheese Straw $23.50 per person
BUTLERED Ocean Trio Coconut Shrimp with Guava Miniature Crabcakes with Pommeroy Smoked Duck, Spicy Melon, Asparagus Puree in Rice Spoon Seared Fillet, Gorgonzola, Portabello, Crispy Onion Wrap Buffalo Chicken in a Blanket Wild Mushroom Purse Goat Cheese Cigar Mozzarella Pearl and Tomato Tartlet STATIONS Satays of Beef, Chicken Tuna, and Mushroom with a Playground of Dipping Sauces A Fiesta of Guacamole, Pico de Gallo, Quesadillas, Empanadas, Tortillas and Ceviches $32.50 per person
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[Celebrated Food] [Menus] [Cocktails] [Sit Downs] [Galas] [Buffets] [Themes] [Off Beat] [Compendium] [Rentals] [Servers] [Hints] [Contract] [History] |