Terrace Lunch/Dinner Party

Stationed Hors d'oeuvres

Artisan Fruit and Cheese Table

A selection of 5 imported and domestic cheese garnished with fresh seasonal fruit, crostini and crackers

Crudités

With gorgonzola dipping sauce

Mediterranean Antipasto Table

Eggplant purée (Baba Ganoush), hummus, Kalamata olives, stuffed grape leaves and feta cheese with pita chips

Bailey's Pâté & Smoked Salmon Mousse Tray

Black Bass Signature Dishes with red onions, capers, crackers and crostini

Marinated Grilled Vegetables

Seasonal fresh vegetables served with balsamic dressing

House-Smoked Salmon Platter

With whipped cream cheese, capers and diced red onions served with bagel chips

Island chips

With guacamole and salsa fresca

Charcuterie Plate

A selection of cured and smoked meats and sausages served with mustard sauce, cornichons and baguette

Passed Hors d'oeuvres

Beef Satay with Thai peanut sauce

Tenderloin of Beef Crostini with horseradish sauce

Spanakopita spinach and feta cheese in phyllo

Coconut Chicken Tenders with honey mustard sauce

House Smoked Salmon Rosettes on Cucumber Rounds with dill crème fraiche

Baked Clams Casino

Stuffed Mushrooms with Crabmeat and Spinach topped with Hollandaise

Chicken and Roasted Poblano Quesadilla with buttermilk drizzle

Hot Sausage in Puff Pastry with mascarpone cheese

Vietnamese Spring Rolls with fresh herbs and vegan peanut sauce

Beef and Asparagus Negimaki

Tossed Salad Station

Baby Spinach Salad

With bacon crisps, cooked egg, orange segments, candied walnuts, sliced mushrooms and red onions tossed in balsamic vinaigrette

Greek Salad

Chopped Romaine Lettuce with kalamata olives, feta cheese, cucumbers and sliced red onions tossed in red wine vinaigrette

Traditional Caesar Salad

House Salad

Artesian lettuce mix with grape tomatoes, red onions and sliced cucumbers served with raspberry vinaigrette or cream Gorgonzola dressing

Entrées - Buffet Style

Chicken, Shrimp and Andouille Sausage Jambalaya

Baked rice casserole with celery, onions and sweet peppers

Grilled Vegetable Lasagna

Pasta layered with grilled vegetables, Locatelli, mozzarella and ricotta cheese; baked and topped with roasted tomatoes

Pork Belly and Scallop Kabob

With orange chili glaze

Cajun Shepherd's Pie

Ground beef pie topped with julienne vegetables and mashed potato, baked till golden brown

Pesto Pasta

Penne pasta with fresh basil pesto cream, sun-dried tomatoes and toasted pine nuts

Chicken Red Thai Curry

With shiitake mushrooms, sweet peppers and basil chiffonade

Vegan Cassoulet

Roasted rutabaga, celery root, butternut and mushrooms with aromatic vegetables, white beans and tomato

Beef Stroganoff

Seared and braised beef, mushrooms served with sour cream and egg noodles

Entrées - Small Plates

Caribbean Spice Rubbed Pork Tenderloin

With sweet potato pureé and black bean mango relish

Beef Wellington Petites

Seared beef tenderloin with mushrooms duxelle and foie gras wrapped in puff pastry

Slider Selections

Barbequed Beef Brisket or Cuban Slow Roasted Pulled Pork

Molasses and Rum Painted Salmon

With grilled sweet potato and banana salsa

Roasted Atlantic Salmon Pave

With parsnip purrée, mustard greens and pancetta

Slow cooked Lamb Ragu

Served over creamy polenta

Prosciutto Wrapped Stuffed Chicken Breast

Stuffed with spinach and Feta cheese, topped with fresh stewed tomatoes

Arancini

Crispy risotto balls with Gorgonzola cheese, lemon, oregano and tomato

Choice of Dessert

Stationed Miniature Seasonal Dessert Assortment

Cream puffs, brownies, chocolate strawberries, cannolis, seasonal fruit tarts and fruit mousse shooters

Event Cakes

Available upon request from our Pastry Chef

Stationed Coffee & Tea included