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Continental


Chef Selection of Hot and Cold or Those D’Oeuvres (Pass Around Reception)

Appetizers

Vegetarian

  • Cheese Ball
  • Fried Zucchini Fingers
  • Mozzarella Sticks
  • Stuffed Mushroom
  • Veg. Quish
  • Mushroom Cup
  • Cheese and Pineapple Stick
  • Veg. Canapes

Non-Vegetarian

  • Chicken Sates
  • Fried Coconut Shrimps
  • Sausages Rolls
  • Non Veg. Canapes
  • Mini Beef Kebab
  • Chicken Croquettes
  • Fish Finger
  • BBQ Mid Ball

First Course (Soup)

Non-Vegetarian

  • Roasted Butter Nut Squash (with Toasted Pumpkin Seed)
  • Minestrone Soup with Pasta
  • Grill Red Pepper with Roasted
  • Garlic Ricotta Crostini

Vegetarian

  • Shrimp Bisque
  • Cream of Broccoli
  • Cream of Aspaguras

Second Course (Salad)

  • Heritage Spring Mix (with cherry tomato comfit and Spiced Pecan in Honey Balsamic Vinaigrette
  • Hantorn Romaine (with Crispee Prosciutto Roasted Flat Bread and Parmigiana Dressing
  • Greek Salad (Cube Tomato, Cucumber, Red Onion, Feta Cheese in Lemon Oregano Olive Oil Dressing

  • Plain Rice
  • Grilled Mix Veg. (Grilled Assorted Color Peppers Egg Plan Zucchini in Lemon Garlic Olive Oil Dressing
  • Cream of Broccoli
  • Cream of Aspaguras

Third Course

Pasta Option


  • Pene Pasta
  • Cheese Tortellini
  • Ravioli
  • Gnocchi
  • Agalotti Butter Nut
  • Manicottu with cheese
  • Spaghetti
  • Fetching

Sauce Option


  • Tomato Basal
  • Alfredo
  • Arrbbitta (Spice)
  • Rose
  • Four Cheeses Squash
  • Bolognese (Mat Sauce)
  • Vodka and Spinach

Sea Food


  • Shrimp Cocktail (Tangy Rose in a Martini Glass)
  • Smoke Salmon (Serve with Capers Onion and Fresh Lemon)

Fourth Course (Entrees)

  • All Entrees Accompanied by Fresh Seasonal Veg. and Potato
  • Tomato Rice, Saffron Rice, Tomato or Saffron Rice and Seasonal Veg.
  • Grill 10oz. Milk Fed Ontario Veal Chops with Potable Mushroom, Sundry Tomato, Red Vine Deduction Sauce
  • Dry Aged AAA 10oz. Price Ribs Aujus and with Yorkshire Pudding and Fresh Horse Radish
  • 8Oz. Filled Mignon with Maple Baken Caramelized Shallots and Pot Burry Rouge

  • Stuff Chicken Breast with Sun Dry Tomato, Asiago Cheese, Spinach, Mushroom, Cruton in Roses Sauce
  • 7-8 oncePan Seared Filled of Sould with Lemon Butter Sauce
  • Grilled 7-8 Atlantic Salmon with White Wine Butter Sauce.
  • DUO of Roasted Chicken Supreme and 4oz. Beef Tender Lion with Red Wine Aujus
  • 4 Oz Beef Tender Lion 5 Oz Coast Lobster Till Basted in Garlic Butter and Fresh Lemon

Fourth Course (Entrees)


  • Eggplant Parmigiana (Breaded Fried, Baked with Tomato Sauce and Mozzarella Cheese)
  • Stuffed Peppers (with Rice Veg. and Cheese Baked in Tomato Sauce)
  • Spinach and Ricotta Stuffed Ravioli with Saffron Pink Pepper Corn Cream Sauce

Fifth Course

Dessert

  • Warn Apple Blossom with French Vanilla
  • Ice Cream and Caramel Sauce
  • New York Cheese Cake
  • Tartufo or Fruit Shaped Ice Cream
  • Tiramisu

Non-Vegetarian

  • Ice Cream Crapes
  • Homemade Syrup Creme Brulee
  • Brownie & Ice Cream
  • Moltanlava Cake

Appetizer Stall Cost Extra
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