Crystal Garden Menu

Seasonal Mixed Greens

with plum tomatoes & asiago cheese drizzled with a balsamic vinaigrette

Seasonal Mixed Greens Tossed

with goat cheese crumbles, walnuts, & fresh raspberries combined with a raspberry vinaigrette

Layered Salad of Radicchio, Bib, Romaine & Frisee Lettuces

paired with a zesty lime vinaigrette

Baby Spinach, Mushrooms, Julienne Sun-dried Tomatoes

completed with a warm pancetta dressing

Caesar Salad

served with shredded asiago cheese & homemade croutons

Romaine & Radicchio Salad

topped with hearts of palm, tomato wedges, & blue cheese crumble matched with aged balsamic vinaigrette dressing

Oven Roasted Potatoes Tossed

with fresh herbs

Mashed Potatoes

plain, garlic, horseradish, or herbed

Double Baked Potatoes

Lyonnaise Potatoes

Rice Pilaf

Patatas Bravas

Wild Rice & Long Grain Rice Medley

Roasted Garlic Panzorotti

Pave of Sweet & Yellow Potato

Fresh Medley of Seasonal Vegetables

Grilled Herbed Zucchini & Yellow Squash

on a bed of red pepper coulis

Steamed Or Grilled Asparagus

wrapped with carrot threads

Fresh Green Beans Roma

Sauteed Fresh Spinach

with butter, garlic & fresh basil

Nest Of Assorted

sauteed squashes

Grilled Seasonal Stacked Vegetables

Vegetarian Strudel

“Display” Station

vegetable crudite served with a variety of dips domestic and imported cheese display garnished with fresh fruit accompanied by assorted crackers and italian bread

“Pasta” Station

pick two from the pasta selections uniformed chef to prepare certain pastas may be added

“Carving” Station

pick two from the carving selections assorted dinner rolls & foccacia served with butter rosettes

“Sweets” Station

assorted cookies and brownies fresh sliced seasonal fruit freshly brewed coffee, decaf, & tea set with cream, sugar, and artificial sweeteners

Passed Hors-D’oeuvres

(1 hour duration), pick three from the deluxe hors-d’oeuvres selections (our chefs will estimate quantities required at 6 pieces of hors-d’oeuvres per person)

“Antipasti” Station

variety of italian meats and cheeses & marinated and grilled italian vegetables accompanied by assorted crackers and italian bread insalata caprese

“Pasta” Station

pick two from the pasta selections uniformed chef to prepare certain pastas may be added

“Carving” Station

pick two from the carving selections assorted dinner rolls & foccacia served with butter rosettes

“Sweets” Station

variety of miniature pastries & petit fours fresh sliced seasonal fruit freshly brewed coffee, decaf, & tea set with cream, sugar, and artificial sweeteners

“First Course” Station

pick two from the salad selections

“Pasta” Station

pick two from the pasta selections uniformed chef to prepare certain pastas may be added

“Carving” Station

pick one from the carving selections pick second from the carving selections or one from the entree selections assorted dinner rolls & foccacia served with butter rosettes

“Accompaniments” Station

pick one from the starches selections pick one from the vegetables selections

“Sweets” Station

variety of miniature pastries & petit fours freshly brewed coffee, decaf, & tea set with cream, sugar, and artificial sweeteners

Passed Hors-D’oeuvres

(1 hour duration) pick three from the standard hors-d’oeuvres selections (our chefs will estimate quantities required at 4 pieces of hors-d’oeuvres per person) if items desired are from t

“First Course” Station

pick two from the salad selections

“Pasta” Station

pick two from the pasta selections uniformed chef to prepare certain pastas may be added

“Carving” Station

pick one from the carving selections pick second from the deluxe carving selections or one from the entree selections assorted dinner rolls & foccacia served with butter rosettes

“Accompaniments” Station

pick one from the starches selections pick one from the vegetables selections

“Sweets” Station

variety of miniature pastries and petit fours and tortes fresh sliced fruit freshly brewed coffee, decaf, & tea set with cream, sugar, and artificial sweeteners

Penne

(narrow tubes)

Farfalle

(bow ties)

Rigatoni

(wide tubes)

Fusili

(corkscrews)

Cheese Tortellini

(three colored)

Mezzalune

(chicken filled half moons)

Vegetable Lasagna

(baked farfalle with ricotta cheese, fresh basil & spinach, topped with mozzarella cheese

Vegetable Lasagna

baked rigatoni with italian sausage & roasted red peppers, topped with mozzarella cheese

Cordials

amaretto di sarrano, baileys’, chambord, frangellico, goldschlager, grand marnier, kahlua, midori, rumplemintz, sambuca romana, tia maria, drambuie cordials may be included as an upgrade package of $

House Wine & Domestic Beer

includes house wine & domestic beer

Call Brand Liquors

smirnoff vodka, beefeater, bacardi, grants scotch, canadian club, jim beam, cuervo, & amaretto includes house wine, domestic & premium beer

Premium Brand Liquors

ketel one, tanqueray, bacardi, dewar’s white label, crown royal, jack daniels, sauza, & amaretto di saronno includes house wine, domestic & premium beer

Super Premium Brand Liquors

grey goose, bombay sapphire, bacardi select, johnny walker black, crown royal, basil hayden bourbon, sauza commemorativo tequila, & amaretto di saronno includes house wine, domestic & premium beer

Pomodoro

(lightly cooked fresh plum tomatoes with basil and a hint of garlic)

Cipriani

(classic tomato sauce accented with brandy, shallots & cream)

Parmesan Cream

(reduced cream with parmesan cheese and a hint of garlic)

Primavera

(tossed in extra virgin olive oil, fresh basil, oregano & garlic)

Tomato Basil

(imported plum tomatoes cooked with hearty flavors of garlic & basil)

Pesto Cream

(fresh basil, roasted pine nuts, and imported parmigianna combined with cream)

Arrabbiata

(tomato basil sauce accented with crushed red pepper, garlic & extra virgin olive oil)

Tomato Bruschetta

garnished with fresh chopped basil

Miniature Egg Rolls

presented with a sweet & sour sauce

Individual Caprese

served on garlic crostini

Jamaican Jerk Pork Canape

with rosemary-lime mustard served on wheat toast points

Proscuitto & Sun Dried Tomato

served on crostini with melted provolone cheese

Grilled Baby Quesadillas

filled with brie, papaya & green chilies

Variety Of Gourmet Miniature Pizzas

goat cheese and red pepper, chicken pesto, or “your favorite toppings

Petite Quiche

Individual Eggplant Parmesan

Crisp Snow Pea Pods

stuffed with a spicy crab salad

Mini Chicken Pesto Sandwich

with halved cherry tomato garnish

Blackened Scallop En Bouchee

accompanied by boursin cheese

Chicken Satay

accompanied by a peanut dipping sauce

Teriyaki Skewers

choice of beef or chicken

Ragout of Imported Mushroom

stuffed in garlic and olive oil mushroom caps

Spring Rolls

filled with cumin & coriander accented with mashed potatoes served with a fresh cilantro chutney

Fresh Crab Salad On A Crostini

topped with grilled shrimp garnished with cilantro

Miniature Smoked Turkey Pot Pie

Miniature Crab Cakes

topped with a dollop of cajun remoulade or stone ground mustard sauce

Pancetta

wrapped scallops accompanied by a herb sauce

Chile Crusted Grilled Shrimp

served atop a masa harina circle and adorned with chipotle crème fraiche & cilantro

Garlic & Bacon

wrapped tenderloin of beef brochettes

Grilled Marinated Shrimp

skewered on a rosemary sprig

Petite New Zealand Lamb Chop Marinated & Grilled

with a rosemary accented olive oil

Iced Jumbo Shrimp Cocktail

served with cocktail sauce & remoulade sauce

Vegetable Crudites

served with dipping sauces

Seasonal Sliced Fruit

Insalata Caprese

fresh slices of mozzarella layered on garden fresh plum tomatoes dressed with olive oil & fresh basil

Gourmet Cheese Display

assortment of imported & domestic cheeses accompanied by breads & crackers

Smoked Or Poached Salmon Display

Imported Italian Meats & Cheese

assortment of imported meats & cheeses accompanied by foccacia, bread, & bread sticks

Macadamia Nut Torte

on a pool of creme anglaise garnished with chocolate shavings

White Chocolate Cheesecake

served with a chocolate and raspberry sauce

Flourless Chocolate Cake

served with a raspberry sauce

Cappuccino Cheesecake

Key Lime Tartlet

served with a mandatory orange glaze

Individual Creme Brulee

served with a mixed berry sauce

Sacher Tort

chocolate genoise layered with your choice of apricot or raspberry jam covered with dark chocolate ganache

Assorted Miniature Pastries & Petit Fours

Salsicca Genovese

(char broiled mild italian sausage with roasted pine nuts, garlic and basil)

Stir-Fry Sesame Breast Of Chicken

with oriental vegetables

Boneless Breast Of Chicken Castellana

(topped with prosciutto & mozzarella in a sweet marsala sauce)

Roasted Pork Loin In An Artichoke & Basil Sauce

Blackened Pork Tenderloin

medallions in boursin cream

Thai Panang Pork Tenderloin

(spicy red curry & coconut milk)

Fillet Of Salmon Glazed

with japanese miso

Shrimp Etoufee

(creole smothered shrimp)

MezzaCorona

chardonnay, pinot grigio, merlot or cabernet sauvignon

La Tierra

chardonnay, merlot or cabernet sauvignon

Le Domaine

champagne

Il Prosecco

prosecco

Boneless Breast Of Chicken Genovese

(grilled boneless chicken breast with a reduced chicken stock combined with fresh basil, garlic pine nuts & a hint of crushed red pepper)

Roasted Boneless Chicken Breast

layered with fresh spinach, proscuitto, and provolone cheese served with a roasted red pepper & basil sauce

Oregano Roasted Sliced Sirloin Of Beef

with a merlot sauce

Miso Accented Fillet Of Salmon

topped with a ginger & mirin glaze served on a bed of stir-fried shiitaki mushrooms

Grilled Fillet Of Salmon

served with chive accented with beurre blanc

Chilean Sea Bass Encrusted

with potato and onion served with a lemon cracked black pepper sauce

Fresh Herb Encrusted & Seared Beef Tenderloin Steak

with dijonaise sauce

Roasted Boneless Chicken Breast

stuffed with spinach, roasted red pepper & mozzarella cheese served on cipriani sauce

Chilean Sea Bass

encrusted with potato and onion served with a finished with a mango glaze paired with coffee roasted tenderloin of beef with guajilla chile sauce set on masa harina sope

8oz. Center Cut Filet Mignon

with a wild mushroom sauce

Grilled Center Cut Veal Chops

on a bed of sauteed spinach with a tarragon whole grain mustard sauce

Shrimp & Filet Mignon Mixed Grill

topped with a lemon zest infused herb butter substitute lobster tail @ market price

Pinot Grigio, Villa del Borgo (Friuli Itlay)

Sauvignon Blanc, Buckley’s (South Australia)

Chardonnay, Hess Select (Napa Valley)

Gavi, Massone (Piemonte Itlay)

Riesling, Wachau (Lower Austria)

Chardonnay, Oakridge (South Australia)

Merlot, Montes (Chile)

Cabernet Sauvignon, Castle Rock (Napa Valley)

Grenache/Syrah Blend, Mas de Guiot (Rhone France)

Chianti, Lucignano (Colli Fiorentini Italy)

Pinot Noir, Heron (Napa Valley)

Chianti Rufina, Colognole (Toscano Italy)

Merlot “Los Carneros”, Robert Sinskey (California)

Prosecco, Nino Franco (Veneto Italy)

Champagne, Blanc de Noir, Gruet (New Mexico)

Champagne, Brut, Brice Vineyards (France)

Smoked Breast Of Turkey

served with herbed mayonnaise and peppercorn gravy (serves 40 buffet/serves 60 reception)

Peppered & Brined Roasted Breast Of Turkey

served with a sage mushroom gravy and herbed mayonnaise (serves 40 buffet/serves 60 reception)

Cuban Mojo Roasted Loin Of Pork

with sour orange accented oregano aioli (serves 30 buffet/serves 45 reception)

Bone In Clove Dotted Dry Cured Ham

served with a mustard & honey clove accented glaze (serves 40 buffet/serves 60 reception

Rosemary & Mustard roasted Loin Of Pork

served with a madeira wine sauce and an olive & artichoke mayonnaise (serves 30 buffet/serves 45 reception)

Garlic Roasted Top Sirloin Of Beef

served with a chive cream sauce and a roasted red pepper coulis (serves 30 buffet/serves 45 reception)

Herb Roasted New York Sirloin of Beef

served with red wine sauce and horseradish cream (serves 30 buffet/serves 45 reception)

Coffee Roasted Strip Sirloin Of Beef

with guajilla chile sauce (serves 30 buffet/serves 45 reception)

Roulade Of Shrimp Stuffed Breast Of Chicken

served with a tomato compote and a roasted garlic sauce (serves 30 buffet/serves 45 reception)

Whole Roasted Tenderloin Of Beef

(serves 20 buffet/serves 30 reception)

Classic Rack Of Lamb

(8 large racks), served with sause paloise and madeira demi glace (serves 25 buffet/serves 35 reception

Prime Rib Of Beef

served with horseradish cream and sauce poivrade (serves 50 buffet/serves 75 reception)

Adobo Rubbed & Cherry Wood Smoked Bottom Sirloin Of Beef

served with chipotle salsa and a pickled jalapeno creme fraiche (serves 50 buffet/serves 75 reception)