Prices at not attached to each platter since we encourage several platters to be included and a final price will be based on your choices

Protein Platters

These platters are suitable for a luncheon or casual dinner when combined with a salad or two, cut fruit and dessert tray.  All are served at room temperature.

  • Medallions of Mexican style chicken breast, tomato/cilantro salsa, fanned over a bed of greens
  • Medallions of Mediterranean chicken breast, lemon/basil yogurt sauce fanned over a bed of greens
  • Medallions of soy/citrus marinated chicken breast, topped with sesame seeds, fanned over greens, ginger/sesame dressing
  • Grilled three peppercorn flank steak, sliced and arranged on greens, French style horseradish sauce
  • Pan seared fillet of salmon, either fennel, preserved lemon, black olive compote or Asian eggplant/tomato compote
  • Roasted turkey breast, sliced and fanned, cranberry/orange relish
  • Roasted tenderloin of beef, three peppercorn rub, sliced and fanned over greens, French Horseradish sauce
  • Country smoked ham. Dijon mustard and brown sugar glaze, sliced and fanned over greens
  • Whole grain mustard, cornichons and pickled onions

Reception Platters

  • Cheese: an assortment of imported and domestic products paired with sliced baguette, crackers (wheat and non-gluten), fresh fruit and dried fruit 
  • Crudite: a selection of available produce, artfully arranged and paired with a spinach/artichoke dip or hummus
  • Antipasta: as selection of Italian deli items, marinated artichokes, grilled mushrooms and zucchini, roasted red peppers and marinated fresh mozzarella
  • White shrimp:  Freshly prepared, presented on ice, garnished with lemons alongside traditional cocktail sauce
  • Sushi: varieties of California roll, vegetarian roll, Philadelphia roll, Spicy roll, with chop sticks, soy, wasabi and picked ginger
  • Hummus: classic recipe paired with pita triangles and non-gluten crackers
  • Baba gahnosh: a blend of roasted eggplant and tahini and served along side pita triangles and non-gluten crackers
  • Tzatziki: thick Greek yogurt, cucumber and mint accompanied with pita triangles and non-gluten crackers
  • Mahamara: Puree of red peppers, toasted walnuts and pomegranate molasses, paired with pita triangles and non-gluten crackers
  • Lubne with black olive puree: drained whole milk Greek yogurt seasoned with Kalamata olive tapenade
  • Red lentil/yogurt: cooked red lentils (Mansoor dal), seasoned with Asian spices and blended with a nonfat yogurt served with Nan bread and mini Poppadum’s      
  • Cannellini bean and oregano: puree of the Italian white bean, extra virgin olive oil fresh oregano, served with fresh slices of Italian and Multi grain breads
  • Fondues: served with cubes of bread, tortellini, cubes of cooked chicken and broccoli fleurettes
    • Classic cheese
    • Mushroom
  • Rice stuffed grape leaves with lemon/mint yogurt sauce      
  • Bowl  of freshly cut seasonal fruit: an assortment of fresh fruit, attractively presented
  • Assorted mini pastries and cupcakes