Reception Menus

Hors d'Oeuvres

The following is a list of hors d'oeuvres that you can choose from for your cocktail hour. They will be served during your cocktail hour on silver platters, butler-style, by your event waitstaff. Please confirm with your event contact the number of choices based on your primary menu selection.

Seafood

Smoked Maine Salmon with Dill Cream

Crab Cake Bites with Organic Carrot and Pommery Mustard Purée

Steamed Local Little Neck Clams on the Half Shell Served with Green Sauce

Crisp Fried Calamari with Green Herb and Smoked Red Chili Aiolis

Tuna Tartare with Lemongrass Oil and Fresh Chives

Crisp Potato Crusted Striped Bass with Red Wine Glace

Scallops Ceviche on Endive

Swordfish Wrapped in Crisp Potato with Red Wine and Garlic

Local Mussels Baked and Stuffed with Ham and Parsley

Grilled Salmon with Barbecued Ham and Crisp Potato Nest

Ossetra Caviar on Buttered Toast Round*

Fresh Shucked Long Island Deep Water Oysters Mignonette*

Lobster Canapés with Tarragon Dressing*

Shrimp Cocktail 26/30*

Grilled Oysters with Tomatoes, Cilantro and Fresh Lime*

Grilled Local Oysters with Paddlefish Caviar and Fresh Chive Beurre Blanc*

Beef/Lamb/Pork

Grilled Sate Beef with Ginger and Soy

Sliced Peppercorn Crusted Hanger Steak on Toast Round with Horseradish Cream

Fried Beef Wanton with Plum Wine Sauce

Seared Certified Angus Filet Mignon Tartare with Crisp Capers and Basil on Croustini

Seared Ostrich Carpaccio with Bruschetta Tuscan Oil and Basil

Smoked Sausage with Quail Eggs and Chili Hollandaise

Prosciutto and Asparagus Canapés

Cremini Mushrooms Stuffed with Ham and Vegetable Compote

Cocktail Franks Wrapped in Crisp Puff Pastry with Deli Mustard

Chorizo and Potato Fritatta with Chipotle Aioli

Curried Lamb Empanadas

Cremini Mushrooms Stuffed with Spinach, Ham and Pinenuts

Pork Tenderloin with Vidalia Onion Confit Wrapped in Pancetta

Miniature Quiches with Swiss Cheese and Bacon (available without bacon)

Poultry

Duck Confit with Roast Peppers and Toasted Fennel Vinaigrette on Croustini

Chicken Sate with Hoi Sin Glaze

Long Island Duck Terrine with Red Onion Apple Marmalade on Toasted Eight Grain Bread

Barbecued Duck Wing Confit

Caramelized Sesame Chicken Wings

Chicken Liver Pate with Basil Croustini

Chicken Liver Brochettes with Bacon and Onion Confit

Chicken Salad with Fresh Dill on Toast Points

Shiitake Mushrooms Stuffed with Duck and Foie Gras Mousse*

Foie Gras Mousse on Toast Point with White Truffle Butter*

Vegetarian

Fried Brie with Roast Red Pepper Coulis

Garlic Croustini with Fresh Mozzarella, Tomatoes and Basil

Endive Spears with Toasted Walnuts and Gorgonzola Cream

Gougeres Burgundian Style Gruyere Cheese Puffs

Vegetable Samosa

Miniature Quiches with Swiss and Bacon (available without bacon)

Oven Dried Tomatoes with Saffron Vegetable Salpicon

Potato Latkes with Homemade Apple Sauce

Spinach Borekas

Baked Onion Tartlet with Melted Camembert Cheese

* These items may require a supplemental charge. Please ask your event host for more information