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Terrace Lunch/Dinner Party
Mingle while enjoying small plate options
Enjoy an informal dining experience, four courses, to include small plate and buffet options.
Small Plates & Buffet
Serves 50 – 80 guests
Stationed & Passed Hors d'oeuvres
Salad Station
Choice of Entrée
Dessert
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Stationed Hors d'oeuvres
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Artisan Fruit and Cheese Table
A selection of 5 imported and domestic cheese garnished with fresh seasonal fruit, crostini and crackers
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Crudités
With gorgonzola dipping sauce
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Mediterranean Antipasto Table
Eggplant purée (Baba Ganoush), hummus, Kalamata olives, stuffed grape leaves and feta cheese with pita chips
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Bailey's Pâté & Smoked Salmon Mousse Tray
Black Bass Signature Dishes with red onions, capers, crackers and crostini
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Marinated Grilled Vegetables
Seasonal fresh vegetables served with balsamic dressing
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House-Smoked Salmon Platter
With whipped cream cheese, capers and diced red onions served with bagel chips
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Island chips
With guacamole and salsa fresca
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Charcuterie Plate
A selection of cured and smoked meats and sausages served with mustard sauce, cornichons and baguette
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Passed Hors d'oeuvres
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Beef Satay with Thai peanut sauce
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Tenderloin of Beef Crostini with horseradish sauce
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Spanakopita spinach and feta cheese in phyllo
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Coconut Chicken Tenders with honey mustard sauce
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House Smoked Salmon Rosettes on Cucumber Rounds with dill crème fraiche
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Baked Clams Casino
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Stuffed Mushrooms with Crabmeat and Spinach topped with Hollandaise
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Chicken and Roasted Poblano Quesadilla with buttermilk drizzle
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Hot Sausage in Puff Pastry with mascarpone cheese
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Vietnamese Spring Rolls with fresh herbs and vegan peanut sauce
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Beef and Asparagus Negimaki
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Tossed Salad Station
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Baby Spinach Salad
With bacon crisps, cooked egg, orange segments, candied walnuts, sliced mushrooms and red onions tossed in balsamic vinaigrette
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Greek Salad
Chopped Romaine Lettuce with kalamata olives, feta cheese, cucumbers and sliced red onions tossed in red wine vinaigrette
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Traditional Caesar Salad
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House Salad
Artesian lettuce mix with grape tomatoes, red onions and sliced cucumbers served with raspberry vinaigrette or cream Gorgonzola dressing
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Entrées - Buffet Style
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Chicken, Shrimp and Andouille Sausage Jambalaya
Baked rice casserole with celery, onions and sweet peppers
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Grilled Vegetable Lasagna
Pasta layered with grilled vegetables, Locatelli, mozzarella and ricotta cheese; baked and topped with roasted tomatoes
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Pork Belly and Scallop Kabob
With orange chili glaze
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Cajun Shepherd's Pie
Ground beef pie topped with julienne vegetables and mashed potato, baked till golden brown
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Pesto Pasta
Penne pasta with fresh basil pesto cream, sun-dried tomatoes and toasted pine nuts
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Chicken Red Thai Curry
With shiitake mushrooms, sweet peppers and basil chiffonade
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Vegan Cassoulet
Roasted rutabaga, celery root, butternut and mushrooms with aromatic vegetables, white beans and tomato
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Beef Stroganoff
Seared and braised beef, mushrooms served with sour cream and egg noodles
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Entrées - Small Plates
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Caribbean Spice Rubbed Pork Tenderloin
With sweet potato pureé and black bean mango relish
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Beef Wellington Petites
Seared beef tenderloin with mushrooms duxelle and foie gras wrapped in puff pastry
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Slider Selections
Barbequed Beef Brisket or Cuban Slow Roasted Pulled Pork
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Molasses and Rum Painted Salmon
With grilled sweet potato and banana salsa
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Roasted Atlantic Salmon Pave
With parsnip purrée, mustard greens and pancetta
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Slow cooked Lamb Ragu
Served over creamy polenta
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Prosciutto Wrapped Stuffed Chicken Breast
Stuffed with spinach and Feta cheese, topped with fresh stewed tomatoes
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Arancini
Crispy risotto balls with Gorgonzola cheese, lemon, oregano and tomato
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Choice of Dessert
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Stationed Miniature Seasonal Dessert Assortment
Cream puffs, brownies, chocolate strawberries, cannolis, seasonal fruit tarts and fruit mousse shooters
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Event Cakes
Available upon request from our Pastry Chef
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Stationed Coffee & Tea included