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Hors D ‘Oeuvres

Passed Hors D ‘Oeuvres

Puff Pastry Pizzas

Caramelized Onion and Fig

Herbed Goat Cheese and Sun Dried Tomato

Asparagus, Prosciutto and Asiago Cheese

Roma Tomato, Basil and Mozzarella

Portobello, spinach and Feta


Chicken Choices

Pancetta Wrapped Chicken Medallions over garlic polenta

Sesame or Teriyaki Chicken Skewers with Thai-Peanut Dipping Sauce

Smoked Chicken Quesadilla with Monterey Jack and Salsa

Coconut Chicken tenderloins with a sweet and spicy mango chutney


Beef/Pork /Lamb Choices

Sliced Beef Tenderloin on Crostini with Horseradish Cream

Pan Fried Peking Raviolis with Soy Ginger Dipping Sauce

Dolmades (stuffed grape leaves with ground beef rice filling)

Greek Lamb Kabobs with Cool Yogurt Tzatziki

Melon Wrapped with Prosciutto

Miniature Beef Wellington

Steak Tartare with capers and olive oil over crostini

Mini Steak Quesadillas with salsa and sour cream

Shredded Beef Empanada with homemade guacamole

Angus beef sliders with melted Gruyere on mini Brioche Buns


Seafood Choices

Sea Scallops Pan Seared with Lobster sherry cream

Bacon Wrapped Sea Scallops

Coconut Shrimp with sweet and spicy mango chutney

Shrimp Cocktail with Spicy Cocktail Sauce

Crab Cakes with Roasted Red Pepper Aioli

Pan Seared Sesame Tuna Loin on Crostini with Lemon Caper Aioli

Miniature Lobster Thermidors

Mini Lobster Roll served with a cool crème fraiche

Crab Won Tons

Smoked Salmon, Guacamole and Cream Cheese Pinwheels served on mini toast

Cucumber rounds with crabmeat mousse


Vegetable Choices


Miniature Vegetable Spring Rolls with Mango Chutney

Savory Tartlet with Leek, Spinach and Gruyere

Miniature Wild Mushroom, fresh oregano, and Feta Tartlet

Raspberry and Brie in Phyllo

Roasted Corn and Tomato Quesadilla with Monterey Jack Cheese and Avocado


Stationary Hors D ‘Oeuvres


Raw Bar

A special addition to a summer event, our raw bar samples the finest

of New England Seafood.

Native Little Necks and Duxbury bay Oysters with Cocktail Sauce, Hot Sauce,

Fresh Horseradish, mignonettes and Lemons.

Set up with crushed ice and nautical decorations.

Additions to Raw Bar: Shrimp Cocktail – Lobster Tails

King Crab Legs – Snow Crab Claws


Cheese and Fruit Displays

Artfully arranged, our cheese and fruit displays are an assortment of the most delicious cheese and the season’s finest fruits. Served with assorted crackers.


Vegetable Crudités

Zucchini, Summer Squash, Cucumber, Carrot, Celery, Red and Green Peppers,

Broccoli Florets. Served with a selection of dipping sauces


New England Station

New England Clam Chowder, Codfish cakes and Clam Fritters, Oyster Crackers,

Homemade Tartar Sauce


Sushi Station/California Rolls

Assorted Seafood: Crab, Tuna, Salmon and Shrimp

Served with Avocado, Wasabi, Pickled Ginger and Soy Sauce


Shish Kabob Station

An sumptuous addition to any event these kebobs are eye catching

with flavors that appeal to every taste.

Chicken – Lamb – Beef – Marinated Vegetable

Served with Tzatziki sauce, Roasted Red Pepper Aioli and Horseradish Cream


Crostini and Focaccia Station

Crostini with Olive Tapenade, Eggplant Caponata, White Bean, Spinach and Garlic, and Tomato, Mozzarella and Basil, Focaccia with Sun Dried Tomato and Cured Olives, Caramelized Onion and Asparagus,
Pesto and Prosciutto