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| Sample Menus |
| Light Bar Mitzvah at Temple |
| Elegant Holiday House Party |
| Rhode Island Hospital Intern Graduation |
| Simple Wedding Buffet |
| Suprise 40th Birthday on the Lawn |
| An Elegant Newport Birthday Party at Beacon Rock |
| Cocktail Party Sample Menus |
| Corporate Sales Meeting Dinner |
| Family Style Wedding at the Towers |
| Formal Victorian Wedding by the Sea |
| Formal Wedding Buffet at the Casino |
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| Light Bar Mitzvah at Temple |
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| Carving Station |
| Thanksgiving Style Turkey, Peppermill Turkey, Italian Tuna, Tom’s Chicken Salad, Dill and Chive Potato Salad, Shells and Broccoli Pasta Salad, Dressed Mesclune Salad, Herbed Mayonnaise, Fresh Fruit Chutney, Honey Mustard, Rolls.
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| Bagels, Smoked Salmon, Fresh Fruit Station |
| Assorted Bagels, Plain and Chive Cream Cheese, Smoked Salmon, Traditional Garnishes, Sliced and Whole Fresh Fruit.
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| Cheese and Crudite’ Station |
| Reggiano, Horseradish Cheddar, and Gorgonzola Cheeses, Assorted Crackers, Crudite with Dip, Mixed Olives, Plum Tomato Crostini
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| Dessert and Coffee Station |
| Coffee, Decaf Coffee, and Tea, served in standard coffee urns, (not silver service), Gourmet Cookies and Brownies, Cream and Sugar.
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| Bar Station |
| Coke, Diet Coke, Sprite, Ginger Ale, Cranberry and Apple Juices, San Pelligrino and Aqua Panna Bottled Water, Ice, Lemons and Limes
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| Elegant Holiday House Party |
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| Gulf Shrimp Cocktail |
| Tender gulf shrimp served ice cold with traditional cocktail sauce and lemons. (To be served on a platter in perhaps the living room)
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Imported Cheeses, Fresh Fruit, and Crudite Station
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| Imported and domestic cheeses are artfully combined with fresh seasonal fruit, sliced dried sausages and a fresh vegetable crudite. Also served at the station will be a platter of plum tomato crostini and bowls of mixed olives. (To be served in the desk area)
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| Antipasto Station |
| A delicious combination off Italian delicacies artfully arranged on your island peninsula. Tossed Mesclune greens are served with provolone and cheddar cheeses, proscuitto, salami, stuffed cherry peppers, pepperoni, marinated artichokes, roasted peppers, marinated mushrooms, anchovies, and oil cured olives.
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| Carving Station/Buffet |
| Our staff will expertly carve Thanksgiving Style Turkey and Spicy Rubbed Pork Loin. Accompanying will be assorted fresh baked rolls and assorted condiments (fresh fruit chutney, whole grain mustard, herbed mayonnaise, and gourmet BBQ sauce) followed by:
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| Wood Grilled Steak Tips |
| Tender sirloin tips prepared with honey hickory marinade and grilled over an open mesquite fire, and tossed with sautéed sweet onions and mushrooms.
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| Stuffed Filet of Sole, Newburg Sauce |
| Fresh fillet of sole rolled around a lobster and scallop stuffing of Ritz crackers, butter, white wine and select seasonings. Served with a light newburg sauce.
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| Death by Butter Smashed Potatoes |
| The name says it all!! Smashed red bliss potatoes are mixed with fresh cream and more butter than you care to know about!!
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| Roasted Seasonal Vegetables |
| The best the season has to offer, roasted at high heat to preserve the flavor and texture.
(Served on your dinning room table)
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| Gourmet Brownies and Cookies |
| Our famous gourmet brownies and fresh baked cookies are presented on silver platters for your guests to enjoy. Regular coffee (served in a coffee urn, not silver service) will be available. (Served on the island peninsula after the antipasto)
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| Rhode Island Hospital Intern Graduation |
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| Salad Station |
| The salad station will consist of 18’ of banquet table draped with white tablecloths and have a floral landscape. A chilled granite slab will be the base of a free form tossed salad. Accompanying garnishes of Grape Tomatoes, Pepperoncini, Olives, Cucumbers, Sliced Onion,and dressings will be served from glass bowls. A Basket of rolls, and Tom’s storemade croutons will allow a “salad bar” feel. Platters of Shells and Broccoli, Pasta Prima Vera, and Wood Grilled Vegetables round out this impressive display.
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| Appetizer Station
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| This “Grazing” station will consist of 18’ of table draped with white tablecloths, floral landscaped, and as a centerpiece, a dramatic fern. Incorporated on the table will be themes associated with the appetizers (Mexican, Oriental, etc.). I’ve added some Tortilla chips and salsa to your selections. The Appetizer menu consists of Mini Vegetable Eggrolls with Sweet and Sour Dipping Sauce, Crab Rangoons, Chicken Fingers with BBQ, Honey Mustard, and Sweet and Sour Dipping Sauces, Mini Burritos, Tortilla Chips and Salsa.
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| Brownie/Beverage Station |
| Assorted Gourmet Brownies and Assorted cold drinks (Iced Tea, Soda, Water, etc.) are featured on this station. This table will be accented and garnished with silver platters, a floral landscape, and a Waxflower centerpiece.
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| Simple Wedding Buffet |
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| Passed Hors d’ Oeuvres |
Crab Stuffed Mushrooms
Chicken Fingers with Dipping Sauces
Chinese Dumplings with Traditional Sauce
Mini Vegetable Eggrolls with Sweet and Sour Dipping Sauce
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| Stationary Hors d’ Oeuvres |
Italian Antipasto Platters
Assorted Domestic and Imported Cheeses
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| Cold Buffet |
Assorted Finger Sandwiches
Italian Deli Platters
Assorted Rolls
Assorted Condiments
Sundried Tomato Pasta Salad
Sicillian Pasta Salad
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| Hot Buffet |
Venda Ravioli Stuffed Shells
Eggplant Parmesan
Chicken Marsala
Baby Meatballs with Tom’s Tomato Sauce
Sweet Sausage and Peppers with Virgin Olive Oil
Roasted Vegetables
Oven Roasted Potatoes
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| Surprise 40th Birthday on the Lawn |
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| Passed Hors d’ oeuvres |
Vegetarian California Rolls
Andy Boy Rabe Egg rolls with Fresh Marinara Dipping Sauce
Fried Polenta with Pesto and White Bean Tapenade
Spinach and Feta Spanikopita
Chicken Sate with Spicy Peanut Dipping Sauce
Crostini of Seared Sea Scallops with Chili Lime Mayonnaise
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| Grilled Pizza Station |
| Have your guests make their own grilled pizza or our pizza chef can come up with some great combinations!! Ingredients may include: Smoked salmon, buffalo chicken, bacon, grilled vegetables, eggplant, pepperoni, and other delights. Sauces may include: Traditional tomato sauce, spicy peanut sauce, ranch sauce, olive oil, and fresh chopped tomato. Cheeses may include: Shredded mozzarella, havarti with dill, shredded cheddar, crumbled blue and feta cheeses.
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| Pasta Station |
| Perhaps the most interactive and “fun” station of the evening, your guests will have an opportunity to create there own “signature” pasta and have it expertly prepared by our encouraging and entertaining pasta chefs. This 8’ table will be draped in white linen and garnished with a fresh floral landscape, water vase centerpiece, votive candles and brickstone accents. Your choice of 2 pastas, Sundried tomatoes, capers, artichoke hearts, sliced olives, garlic, diced red onion, red and yellow roasted peppers, straw mushrooms, grated Romano cheese, fresh herbs, anchovies, “secret spice”, white wine, Pesto, cream, and fresh basil Marinara.
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| Tavola alla Toscana |
| This beautifully set “Tuscan Table” will be the centerpiece of the evening’s events. Your guests will have an opportunity to enjoy the flavors of Italian antipasto “Trattoria” style, selecting from over 20 items typically served on the grand piazzas of Italy.
Prepared in the traditional style with recipes from the ancient towns of Citta Di Castello, Assisi, Arezzo, Citterna, Perugia, Gubbio, Fiorenza, and Rome, these classic antipasti will delight both the novice and the seasoned traveler.
This dramatic display will be presented at varying levels and heights with fern/fica trees and a fresh floral landscape reminiscent of the Tuscan hills in the spring time. Accenting the table will be votive candles, remindful of the fireflies seen over the freshly plowed fields on a warm summer’s night.
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| Tuscan White Bean Salad |
| White cannellini beans tossed with a julienne of sun dried tomatoes, fresh chopped celery, slivered red onion, extra virgin olive oil, and imported white balsamic vinegar.
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| Plum Tomatoes with Fresh Parsley Bagnat |
| A fresh Peidmontese sauce of pureed Italian flat leaf parsley, garlic, sea salt, olive oil, and a hint of anchovy will be drizzled over vine ripened plum tomatoes.
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| Parmigiano Reggiano, Aurrichio Provolone, and Imported Gorgonzola |
| What more can you say about these three. Served in wedges and chunks for your guests to enjoy
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| Roasted Pepper Salad |
| Roasted red and yellow peppers are tossed with leaves of fresh flat leaf Italian Parsley, capers, fresh garlic, and extra virgin olive oil.
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| Mixed Mediterranean Olives |
| Tossed with extra virgin olive oil and the finest Tuscan dried herbs, presented throughout the table in small earthenware bowls
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| Fresh Mozzarella Salad |
| Fresh Ciliegini (cherry sized) mozzarella tossed with sweet grape tomatoes, extra virgin olive oil, fresh basil, and Corsican Sea Salt.
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| Stuffed Cherry Peppers |
| Fresh hot cherry peppers stuffed with chunks of extra sharp provolone cheese and imported Proscuitto d’ Parma
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| Assorted Italian Cold Cuts |
| Margherita Proscuitto, Sopressatta, Assorted Dried Sausages, and Diluso Genoa Salami, all thin sliced and ready for your antipasto!!
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| An Elegant Newport Birthday Party at Beacon Rock |
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| Passed Hors d’ oeuvres |
| Gulf Shrimp Cocktail with a Trio of Sauces
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| Jumbo Gulf shrimp served in the traditional style with cocktail, lemon Tabasco, and Sake Lime sauce. Garnished with fresh lemons and limes.
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| Miniature Maryland Crab Cakes with Chesapeake Remoulade |
| Crafted from the finest ingredients found on the shores of the bay, these crab cakes are pan sautéed and topped with a spicy remoulade sauce.
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| Crab Stuffed Mushrooms |
| Another classic, ours are made with whole butter, Ritz crackers, white wine, celery and onion.
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| Frenched Baby Lamb Chops |
| Individually marinated and grilled over an open wood flame, these delectable Hors d’ Oeuvres will quickly become your guests’ favorite. |
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| Fresh Mozzarella and Grape Tomato Skewers |
| Marinated fresh “cherry” sized mozzarella skewered with grape tomatoes and served with a balsamic glaze dipping sauce. |
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| Day Boat Scallops and Bacon |
| Harvested by hand, these sea scallops are wrapped with apple wood smoked bacon and broiled
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| Oyster "Shots" |
| Plump and juicy oysters are served up in a shot glass splashed with spicy Bloody Mary mix and you choice of hot sauces.
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| Stationary Display |
| Presented with draped white linen, a fresh floral landscape, and votive candle accents |
| Sliced Oven Roasted Turkey |
| Slices of oven roasted turkey are artfully arranged on a platter and served with fresh fruit chutney, Herbed Mayonnaise, Horseradish Sauce, and Apple Cinnamon BBQ Sauce. Presented with soft rolls. |
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| Sliced Sirloin Strip Steak |
| A Sirloin Strip is roasted rare and served cold, sliced thin for your guests to enjoy as either a sandwich or a light evening meal. Accompanying sauces would be the same as the roasted turkey. |
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| Grilled Vegetable Salad |
| The best the season has to offer…grilled over mesquite coals and tossed with extra virgin olive oils, white balsamic and fresh herbs. |
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| Mesclune Salad |
| Baby greens are tossed with shredded carrot, red cabbage, grape tomatoes and dressed with a light vinaigrette dressing.
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| Grilled Jumbo Shrimp with Sea Scallops and Artichokes |
| Jumbo shrimp and sea scallops are grilled over a wood fire and tossed with stem artichokes, herbs, and a citrus dressing.
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| Cocktail Party Sample Menus |
| (Mix and match option) |
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| Menu Option 1 |
| Passed Hors d' oeuvres |
| (4 per person per hour) |
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Day Boat Scallops and Bacon
Grilled baby Lamb Chops with Balsamic and Fig Compote
Crab Stuffed Mushrooms
Chesapeake Crab Cakes with Remoulade Sauce
Bloody Mary Oyster Shots with Hot Sauces
Jumbo Gulf Shrimp Cocktail
Fresh Mozzarella and Grape Tomato Skewers
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| Stationary |
| (Displayed on the dining room table with a fresh floral landscape, votive candles, and white linen.)
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Assorted Gourmet Grilled Pizzas
Country Pate' with Crusty Bread and Traditional Garnishes
Apple Cider Poached Salmon Fillet with Dill Sour Cream
Assorted Cheeses with Dried Sausages and Crackers
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| Menu Option 2 |
| Passed Hors d' Oeuvres |
(3 per per person per hour)
Crab Stuffed Mushrooms
Spanikopita
Filo with Brie and Raspberry
Chesapeake Crab Cakes with Remoulade Sauce
Hand Rolled Stuffed Grape Leaves with Spicy Relish
Chicken Sate' with Spicy Peanut Sauce
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| Stationary Table |
| (Displayed in the same fashion as above) |
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| Tavola Alla Toscano |
| Assorted Italian delicacies displayed on your dining room table. Selections include: Assorted Cheeses, Marinated Stem Artichokes, Roasted Pepper Salad, Sliced Italian Cold Cuts, Stuffed Cherry Peppers, Grilled Vegetable Salad, Anchovies, Fresh Mozzarella Salad, Assorted Olives, and Crusty Italian Bread
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| Menu Option 3 |
| Passed Hors d' oeuvres |
| (4 per person per hour)
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Assorted Grilled Gourmet Pizzas
Mini Vegetable Eggrolls with Sweet and Sour Dipping Sauce
Chicken Sate' with Peanut Sauce
Gulf Shrimp Cocktail with Traditional Sauces
Fresh Mozzarella and Grape Tomato Skewers
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| Stationary Display |
| (presented in the same fashion as above)
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Sliced Roasted Breast of Turkey
Sliced Sirloin Strip
Assorted Condiments
Assorted Soft Rolls
Grilled Vegetable Salad
Jumbo Shrimp and Sea Scallop Salad
Mesclune Spring Greens with Honey Balsamic Dressing
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| Corporate Sales Meeting Dinner |
| Passed Hors d’ oeuvres |
| All passed Hors d’ oeuvres will be served on silver platters with white lace doilies, fresh flowers, and ribbon accents. |
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| Gulf Shrimp Cocktail with a Trio of Sauces |
| Jumbo Gulf shrimp served in the traditional style with cocktail, lemon tobasco, and Sake Lime sauce. Garnished with fresh lemons and limes. |
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| Oysters on the Half Shell with Mignonette Sauce |
| Gulf oysters served raw on the half shell and dressed with a classic mignonette sauce of shallots, dry red wine, lemon juice, kosher salt, and fresh cracked black pepper.
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| Stuffed Grape Leaves |
| Hand rolled in the traditional style, stuffed with rice, mint, olive oil, and select Grecian spices
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| Miniature Maryland Crab Cakes with Chesapeake Remoulade |
| Crafted from the finest ingredients found on the shores of the bay, these crab cakes are pan sautéed and topped with a spicy remoulade sauce.
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| Crab Stuffed Mushrooms |
| Another classic, ours are made with whole butter, Ritz crackers, white wine, celery and onion.
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| Frenched Baby Lamb Chops |
| Individually marinated and grilled over an open wood flame, these delectable Hors d’ Oeuvres will quickly become your guests’ favorite.
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| Pork or Vegetable Dumplings |
| Either steamed or deep fried, these “Potstickers” are served with a classic soy dipping sauce.
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| Dinner Buffet |
| Your dinner buffet will be presented on your table with draped white linen and a fresh floral landscape. |
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| Baby Spinach with Mushrooms, Goat Cheese, and Warm Bacon Dressing |
| Crisp baby spinach and sliced button mushrooms tossed with warmed honey sweetened vinaigrette and tossed with crisp bacon and sliced red onion. |
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| Radicchio with Baby Fresh Mozzarella, Plum Tomatoes, and Fresh Basil
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| Torn radicchio and fresh mozzarella are blended together with fresh plum
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| Lobster Ravioli with Vodka Laced Tomato Cream
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| Truly a trendy favorite!! Lobster ravioli from Venda Ravioli on the hill are served with a slowly simmered sauce of imported vodka, fresh cream, and San Marzano tomatoes
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| Prime Rib
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| What can you say about this classic?? Roasted, carved tableside, and served with au Jus
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| Pan Seared Chilean Sea Bass
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| Pan seared and finished in the oven, this rich textured fish shines with a light drizzle of imported fig compote.
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| Steamed Alaskan King Crab Legs
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| Jumbo Crab legs simply steamed and served with piping hot drawn butter, lemon wedges and some of our 45 hot sauces. Great pared with a filet mignon for a surf and turf.
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| Pan Seared Sea Scallops with Chorico and White Wine
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| Day Boat Scallops are seared over high heat and served with chorico sausage and a white wine pan sauce.
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| Eggplant Florentine
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| A breaded eggplant cutlet topped with tomato sauce and a tossed mixture of spinach, mushrooms, and onions. Topped with shredded mozzarella cheese.
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| Family Style Wedding at the Towers |
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| Stationary Display
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| An Impressive arraignment of imported and domestic cheeses, dried sausages and salamis, fresh fruit, vegetable crudités with assorted dips, crackers, and imported olives. Accenting this table will be a fern/fica plant, a bed of fresh flowers, and votive candles. Draped with white linen, this 60” table will be the first things your guests will see when they arrive upstairs at the towers.
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| Passed Hors d’ Oeuvres |
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| All passed Hors d’ oeuvres will be served on silver platters with white lace paper doilies, fresh flowers, and ribbon accents. Our Cocktail hours are based on 5 Hors d’ oeuvres per person. |
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Gulf Shrimp Cocktail
Seafood Stuffed Mushrooms
Chicken Satay with Peanut Dipping Sauce
Assorted California Rolls
Mini Vegetable Eggrolls with Traditional Dipping Sauce |
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| Soup |
| Wedding style chicken escarole soup served family style from a soup tureen
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| Salad |
| Baby greens served family style and garnished with grape tomatoes, Calamata olives, sliced cucumber, and red onion. Choice of two dressings, rolls and butter
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| Main course |
| Served family style |
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Roasted Boneless Breast of Turkey with Pan Gravy
Garlic Smashed Red Bliss Potatoes
Oven Roasted Butternut Squash
Cranberry Sauce
Sausage and Apple Stuffing
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| Coffee and Tea Service |
| Served at the table
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| Formal Victorian Wedding by the Sea |
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| Tenderloin of Beef Canapés with Horseradish Mayonnaise
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| Thin sliced Certified Angus Beef tenderloin served on a toasted canapé with horseradish mayonnaise and garnished with thin sliced sweet gherkin or baby corn and a twist of fresh cracked black pepper.
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| Endive with Shredded Duckling and Goat Cheese
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| Confit of shredded duck breast marinated with select spices and olive oil and served on a chilled endive spear with creamy goat cheese and roasted pepper.
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| Artichokes and Alouette with Puff Pastry
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| Tender artichokes baked with creamy alouette cheese in a puff pastry cup.
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| Frenched Baby Lamb Chops
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| Individually marinated and grilled over an open wood flame, these delectable Hors d’ Oeuvres will quickly become your guests’ favorite.
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| Grand Buffet Menu
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| Salads
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| Tossed Mesclune Greens
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| Fresh baby lettuces tossed with a white balsamic vinaigrette.
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| Pear, Endive, and Toasted Walnut Salad
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| First of the season pears and fresh endive are tossed with a boursin cheese dressing and garnished with toasted walnuts.
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| Baby Shrimp, Roasted Corn, and Sweet Pea Pasta Salad
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| Tender baby shrimp, roasted native corn and delicate sweet peas are tossed with penne pasta and a Dijon tarragon vinaigrette.
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| Entrees
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| Paupiettes of Sole with Lemon Basil Beurre Blanc
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| Lobster and scallop stuffing and fresh asparagus are enveloped by a tender piece of native sole and served with a delicate lemon butter and white wine emulsification.
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| Poached Salmon with Calvados, Apples, and Sweet Onions
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| Boneless salmon fillet is poached in a seasoned court bouillon and served with sautéed seasonal apples and sweet onions.
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| Stuffed Sea Scallops "Casino" Style
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| Jumbo sea scallops in the shell are stuffed with a casino style stuffing of Ritz crackers, butter, white wine, peppers, and a fine julienne of Genoa. They are topped with a slice of hickory smoked bacon and baked to a golden brown
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| Ballentine of Chicken Breast, Sauce Supreme
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| Boneless chicken breast is wrapped around delicate forcemeat stuffing and sauced with a light veloute of fresh parsley and lemon. |
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| Carved Sirloin of Angus Beef au Jus
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| Our chefs will expertly carve a sirloin strip roast to your guests’ recommendations.
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| Rice Pilaf with Mirepoix of Vegetables
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| Traditional rice pilaf will be accented with a confetti of sautéed carrot, onion, and celery—classic mirepoix vegetables.
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| Au Gratin Potatoes
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| This classic French preparation speaks for itself.
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| Parisian Style Baby Carrots with Chive Butter
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| Roasted carrots are finished with napoleon brandy and fresh chive butter
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| Haricot Vert Almondine
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| Tender thin green beans are sautéed with sweet cream butter and slivered toasted almonds.
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| Formal Wedding Buffet at the Casino |
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| Menu
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| Passed Hors d’ Oeuvres
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Crab Stuffed Mushrooms
Chicken Fingers with 3 Dipping Sauces
Gulf Shrimp Cocktail with Traditional Dipping Sauce
Assorted California Rolls with Accompaniments
Greek Spanikopita
Vegetable Spring Rolls with Sweet and Sour Dipping Sauce
Oriental Potstickers with Soy Dipping Sauce
Maryland Crab Cakes with Chesapeake Remolade
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| Soup
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| Creamy N.E. Style Lobster Bisque
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| Buffet
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Tossed Mesclune Salad
Caesar Salad with Store Made Seasoned Croutons
Lobster and Scallop Stuffed Fillet of Sole, Newburg Sauce
Gulf Shrimp and Broccoli Agilo e’ Olio Tossed with Imported Shells
Sautéed Chicken Marsala with Crimini Mushrooms
Misquite Wood Grilled Steak Tips with Sweet Onions and Mushrooms
Oven Roasted Red Bliss Potatoes
Traditional Rice Pilaf
Wood Grilled Seasonal Vegetables
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