Corporate Receptions Menu

Includes necessary food service equipment and disposable guest ware. The following buffets require a minimum of 25 guests. Custom menus available.

Light Afternoon Reception
  • Seasonal fruit and berries
  • Homemade hummus with pita, sliced cucumber and baby carrots
  • Hand-rolled Greek spiral sandwiches with chicken, sun-dried tomatoes and feta
  • Spanikopita with yogurt dipping sauce
  • Mini cannoli and assorted finger sweets
Light Evening Reception
  • Antipasto display with gourmet olive selection, marinated mushrooms, imported deli meats and more
  • Warm artichoke and sundried tomato dip with toasted baguette rounds
  • Jumbo peeled and deveined shrimp with zesty cocktail sauce and lemon crowns
  • Petit chicken cordon bleu in puff pastry
  • Chocolate covered strawberries and assorted finger sweets
Heavy Hors d’oeuvre Reception 1
  • Seasonal fruit and berry display with imported and domestic cheese and crackers
  • Vegetable crudités platter with chilled spinach herb dip
  • Warm artichoke and sundried tomato dip with toasted baguette rounds
  • Stuffed mushrooms with Italian sausage and cheese filling
  • Hand-rolled meatballs in tomato jam
  • Finger sweets and citrus tea punch
Heavy Hors d’oeuvre Reception 2
  • Seasonal fruit and berry display with international and domestic cheese and crackers
  • Roasted red pepper hummus with pita, sliced cucumbers and baby carrots
  • Warm artichoke and sundried tomato dip with toasted baguette rounds
  • Traditional smoked salmon display with chopped egg, diced red onion and capers
  • Twice stuffed new red potatoes with white truffle oil
  • Mini Beef Wellingtons with Bordeaux dipping sauce
  • Finger sweets and citrus tea punch
Heavy Hors d’oeuvre Reception 3
  • Seasonal fruit and berry display with international and domestic cheese and crackers
  • Antipasto and grilled vegetable display with blue cheese dip
  • Warm artichoke and sundried tomato dip with toasted baguette rounds
  • Jumbo peeled and de-veined shrimp with homemade cocktail sauce and lemon crowns
  • Asparagus with Asiago cheese wrapped in phyllo pastry
  • Charleston crab cakes with lemon aioli
  • Chef carved prime rib of beef with sliced rolls and horseradish cream sauce additional chef fee required
  • Finger sweets and citrus tea punch

Plan My Event Print This Menu