Catering menu

Caramelized onion, apple & gruyere tartlets

Skewered Asian tenderloin of beef

Seared foie gras served on crisp brioche with a sweet onion confit

Smoked salmon & caviar tarts

Tuna ceviche in crisp cucumber cups

Baby shitake burgers w/ roasted tomato on brioche toast

Coconut chicken w/ a spicy curry cream

Beef tenderloin carpaccio on toasted brioche w/ a light horseradish cream

Miniature beef Wellington

Duck confit w/ tart apple on brioche w/ a plum glaze

Twice Baked New Potatoes

Chicken satay w/ a peanut sauce

Tuna Sashimi..black pepper seared tuna with crispy greens, pickled ginger wasabi served on a sesame fried wonton

Grilled Figs with Goat Cheese and Mint

Vegetable spring rolls w/ a soy ginger sauce

Chili & cheese tortillas

Wild mushroom profiteroles

Zucchini tomato caviar

Lobster crab cakes w/ a remoulade sauce

White truffle risotto purses

Black bean empanadas

Classic pigs in a blanket

Savory lobster tarts

Bacon Wrapped Ginger soy Scallops

Grilled rosemary & garlic shrimp

Tangy artichoke fritters w/ a polonaise sauce

Crisp Japanese dumplings w/ a lemon grass soy sauce

Seared tuna hand rolls w/ a wasabi cream

Pomme Gaufrettes with poached lobster, watercress, sauce verte

Mini Lobster BLT

Thai Chic Pea Tofu Cake with Coriander Aoli

Oven Roast Tomato Buffalo Mozzarella in a Zucchini Cup

New Zealand Lamb Lollipop with Chutney Dip

Tuscan Chicken Parm Bites

more available upon request

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An Early Brunch

Baskets of Balthazar Chocolate, Almond and Plain Croissant
Assorted Mini Muffins, Petite Scones, Fruit Pastries

H & H Bagels
Whipped Cream Cheese, Fruit Preserves, Sweet Butter

Smoked Salmon Platter

Omelet Station with all the Fixins’
Grafton Cheddar Cheese, Chèvre, Tomatoes, Sautéed Spinach, Broccoli, Fresh Herbs, Scallions, Avocado, Pico de Gallo

Deep Dish Quiche
Mushroom Artichoke, Spinach & Roast Pepper

Buckwheat Silver Dollar Pancakes w/ Warm Maple Syrup

Chicken Apple Sausage and Bacon
Smoked Bone-in Ham
Mango Kale Salad
Seasonal Fresh Fruit Salad
Greek Yogurt Parfait

Dallas Bros Coffee, Imported Tea Selection

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Tenderloin of beef with a rich morel sauce

Roast Halibut fillets with a braised peppercorn sauce

Served with caramelized shallot whipped potatoes and baby carrots and haricots verts

Salad of butter greens with dried cranberries, crumbled buttermilk blue cheese and toasted pecans

Petite rolls

Assorted finger sweets

Chocolate torte with a raspberry crème Anglaise

more available upon request

Printer Friendly Version

Breakfast Choices

Hot
Breakfast: Scrambled eggs, bacon, fresh seasonal fruit and Greek yogurt, Balthazar pastry platter w/ jam, butter. Coffee, tea, water and juice. (paper goods included)

Cold
Breakfast: An assortment of fresh H&H bagels, Balthazar pastry platter w/ cream cheese, butter and jam, fresh seasonal fruit and Greek yogurt. Coffee, tea, water and juice. (paper goods included)

Lunch Choices

Hot
Lunch: Grilled chicken, black bean salad, coleslaw, mesclun salad, assorted breads and rolls, fresh seasonal fruit, finger sweets. Soda and water. (paper goods included)

Cold
Lunch: Assorted sandwich platter, lentil cous-cous salad, spinach salad with nuts and fruit, fresh seasonal fruit, finger sweets. Soda and water. (paper goods included)

more available upon request

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Stationary

Artisan Boutique Cheese selection with assorted Flatbread, Baguettes, Boules and Biscuits

Seasonal Basket of Garden Vegetables with a Chipotle spiked Hummus

Thin Crust Tuscan Pizza Spears

Heirloom Tomato Arugula Brushcetta

Horseradish Beef Gaufrettes with a Celery Root Slaw

Lobster Mango BLT Hand rolls

Farm House Olives

Passed Hors D’oeuvres

Catsmo Smoked Salmon and Caviar on Toasted Brioche

Ahi Tuna Ceviche in Crisp Endive Spear

Miniature Beef Wellington

White Truffle Risotto Purses

Crisp Japanese Dumplings with Lemon Grass Soy

Vegetable Rangoon with a Chipotle Chili Aoli

Printer Friendly Version

Basket of garden vegetables with tzatziki

Root vegetable chips with a roast tomato hummus

Toasted cracked corn chips with our black bean salsa and guacamole

From the grill

Marinated lime and chipotle chicken

Slow braised baby back ribs

Ahi tuna steaks with a wasabi spiked relish

Organic apple chicken sausages served with a red pepper aioli and soft potato buns

Local heirloom tomatoes with shaved fennel arugula and gorgonzola

New Paltz sweet corn-on-the-cob

Red-B potato

Confetti coleslaw

Dessert

Double chocolate brownies

Strawberry rhubarb

Vanilla ice cream with caramelized peaches

Tana Sumatra coffee and an imported tea selection

Printer Friendly Version

Imported and Domestic Cheeses with an Artisan Bread Display

Seasonal Vegetable Baskets with an Artichoke Manchego Dip

Spiced Spanish Almonds and Dried Cranberries

Passed Hors D’oeuvres

Caramelized Onion, Apple, Gruyere Tartlet

Wild Mushroom Profiteroles

Thai Chic Pea Tofu Cake with Coriander Aoli

Lobster BLT

Seared Sesame Crusted Tuna with Pickled Ginger Wasabi Cream on Wonton

Buffet

Baked Halibut Filet with Granny Apple Butter Glaze and toasted Pumpkin Seeds

Roast Beef Tenderloin stuffed with Wild Mushrooms served with a Madeira Reduction

Butternut Squash Risotto

Mélange of Fall Vegetables

Salad of Romaine, Red Leaf, Radicchio with Toasted Pecans, Local Feta and Candied Pears

Dessert

Warm Chocolate Torte with a Raspberry Almond Cream

more available upon request

Printer Friendly Version

Crudités basket served with a sundried tomato dip

Imported and local cheeses with artisan breads and crisps

Honey glazed wild salmon fillet with a watercress apple salad

Cous cous and petite green lentil salad

Pumpkin crème brulee

Petite linzer hearts

Hand rolled truffles

more available upon request

Printer Friendly Version

Stationary
Seasonal Crudite Baskets with Savory Artichoke Dip
Imported and Domestics cheeses with a Fresh Fruit display
Root Vegetable Chips with Roast tomato Humus

Assorted Passed Hors D’oeuvres
Apple Jack Roast Organic Turkey with Cranberry Relish and a Chutney Cream Served with Petite Chiabata Rolls
Cider Glazed Smoked Bone-in Ham with Champagne Mustard and Soft Parker house rolls
Roast Root Vegetables with Fresh Basil
Wild Rice, Basmati and Petite Lentil Medley
Butter Greens with Dried Cranberries, Hudson Valley Feta, Spiced Pecans

Dessert
Assorted finger Sweets
Individual Crème Brulee

more available upon request

Printer Friendly Version
HORS D'OEUVRES

Caramelized onion, apple & gruyere tartlets

Skewered Asian tenderloin of beef

Seared foie gras served on crisp brioche with a sweet onion confit

Smoked salmon & caviar tarts

Tuna ceviche in crisp cucumber cups

Baby shitake burgers w/ roasted tomato on brioche toast

Coconut chicken w/ a spicy curry cream

Beef tenderloin carpaccio on toasted brioche w/ a light horseradish cream

Miniature beef Wellington

Duck confit w/ tart apple on brioche w/ a plum glaze

Twice Baked New Potatoes

Chicken satay w/ a peanut sauce

Tuna Sashimi..black pepper seared tuna with crispy greens, pickled ginger wasabi served on a sesame fried wonton

Grilled Figs with Goat Cheese and Mint

Vegetable spring rolls w/ a soy ginger sauce

Chili & cheese tortillas

Wild mushroom profiteroles

Zucchini tomato caviar

Lobster crab cakes w/ a remoulade sauce

White truffle risotto purses

Black bean empanadas

Classic pigs in a blanket

Savory lobster tarts

Bacon Wrapped Ginger soy Scallops

Grilled rosemary & garlic shrimp

Tangy artichoke fritters w/ a polonaise sauce

Crisp Japanese dumplings w/ a lemon grass soy sauce

Seared tuna hand rolls w/ a wasabi cream

Pomme Gaufrettes with poached lobster, watercress, sauce verte

Mini Lobster BLT

Thai Chic Pea Tofu Cake with Coriander Aoli

Oven Roast Tomato Buffalo Mozzarella in a Zucchini Cup

New Zealand Lamb Lollipop with Chutney Dip

Tuscan Chicken Parm Bites

more available upon request

Printer Friendly Version
BRUNCH

An Early Brunch

Baskets of Balthazar Chocolate, Almond and Plain Croissant
Assorted Mini Muffins, Petite Scones, Fruit Pastries

H & H Bagels
Whipped Cream Cheese, Fruit Preserves, Sweet Butter

Smoked Salmon Platter

Omelet Station with all the Fixins’
Grafton Cheddar Cheese, Chèvre, Tomatoes, Sautéed Spinach, Broccoli, Fresh Herbs, Scallions, Avocado, Pico de Gallo

Deep Dish Quiche
Mushroom Artichoke, Spinach & Roast Pepper

Buckwheat Silver Dollar Pancakes w/ Warm Maple Syrup

Chicken Apple Sausage and Bacon
Smoked Bone-in Ham
Mango Kale Salad
Seasonal Fresh Fruit Salad
Greek Yogurt Parfait

Dallas Bros Coffee, Imported Tea Selection

Printer Friendly Version
DINNER BUFFET

Tenderloin of beef with a rich morel sauce

Roast Halibut fillets with a braised peppercorn sauce

Served with caramelized shallot whipped potatoes and baby carrots and haricots verts

Salad of butter greens with dried cranberries, crumbled buttermilk blue cheese and toasted pecans

Petite rolls

Assorted finger sweets

Chocolate torte with a raspberry crème Anglaise

more available upon request

Printer Friendly Version
PHOTO SHOOT MENU

Breakfast Choices

Hot
Breakfast: Scrambled eggs, bacon, fresh seasonal fruit and Greek yogurt, Balthazar pastry platter w/ jam, butter. Coffee, tea, water and juice. (paper goods included)

Cold
Breakfast: An assortment of fresh H&H bagels, Balthazar pastry platter w/ cream cheese, butter and jam, fresh seasonal fruit and Greek yogurt. Coffee, tea, water and juice. (paper goods included)

Lunch Choices

Hot
Lunch: Grilled chicken, black bean salad, coleslaw, mesclun salad, assorted breads and rolls, fresh seasonal fruit, finger sweets. Soda and water. (paper goods included)

Cold
Lunch: Assorted sandwich platter, lentil cous-cous salad, spinach salad with nuts and fruit, fresh seasonal fruit, finger sweets. Soda and water. (paper goods included)

more available upon request

Printer Friendly Version
SUMMER GARDEN RECEPTION

Stationary

Artisan Boutique Cheese selection with assorted Flatbread, Baguettes, Boules and Biscuits

Seasonal Basket of Garden Vegetables with a Chipotle spiked Hummus

Thin Crust Tuscan Pizza Spears

Heirloom Tomato Arugula Brushcetta

Horseradish Beef Gaufrettes with a Celery Root Slaw

Lobster Mango BLT Hand rolls

Farm House Olives

Passed Hors D’oeuvres

Catsmo Smoked Salmon and Caviar on Toasted Brioche

Ahi Tuna Ceviche in Crisp Endive Spear

Miniature Beef Wellington

White Truffle Risotto Purses

Crisp Japanese Dumplings with Lemon Grass Soy

Vegetable Rangoon with a Chipotle Chili Aoli

Printer Friendly Version
SUMMER BBQ

Basket of garden vegetables with tzatziki

Root vegetable chips with a roast tomato hummus

Toasted cracked corn chips with our black bean salsa and guacamole

From the grill

Marinated lime and chipotle chicken

Slow braised baby back ribs

Ahi tuna steaks with a wasabi spiked relish

Organic apple chicken sausages served with a red pepper aioli and soft potato buns

Local heirloom tomatoes with shaved fennel arugula and gorgonzola

New Paltz sweet corn-on-the-cob

Red-B potato

Confetti coleslaw

Dessert

Double chocolate brownies

Strawberry rhubarb

Vanilla ice cream with caramelized peaches

Tana Sumatra coffee and an imported tea selection

Printer Friendly Version
FALL BUFFET MENU

Imported and Domestic Cheeses with an Artisan Bread Display

Seasonal Vegetable Baskets with an Artichoke Manchego Dip

Spiced Spanish Almonds and Dried Cranberries

Passed Hors D’oeuvres

Caramelized Onion, Apple, Gruyere Tartlet

Wild Mushroom Profiteroles

Thai Chic Pea Tofu Cake with Coriander Aoli

Lobster BLT

Seared Sesame Crusted Tuna with Pickled Ginger Wasabi Cream on Wonton

Buffet

Baked Halibut Filet with Granny Apple Butter Glaze and toasted Pumpkin Seeds

Roast Beef Tenderloin stuffed with Wild Mushrooms served with a Madeira Reduction

Butternut Squash Risotto

Mélange of Fall Vegetables

Salad of Romaine, Red Leaf, Radicchio with Toasted Pecans, Local Feta and Candied Pears

Dessert

Warm Chocolate Torte with a Raspberry Almond Cream

more available upon request

Printer Friendly Version
FALL / WINTER LUNCHEON

Crudités basket served with a sundried tomato dip

Imported and local cheeses with artisan breads and crisps

Honey glazed wild salmon fillet with a watercress apple salad

Cous cous and petite green lentil salad

Pumpkin crème brulee

Petite linzer hearts

Hand rolled truffles

more available upon request

Printer Friendly Version
HOLIDAY OPEN HOUSE MENU

Stationary
Seasonal Crudite Baskets with Savory Artichoke Dip
Imported and Domestics cheeses with a Fresh Fruit display
Root Vegetable Chips with Roast tomato Humus

Assorted Passed Hors D’oeuvres
Apple Jack Roast Organic Turkey with Cranberry Relish and a Chutney Cream Served with Petite Chiabata Rolls
Cider Glazed Smoked Bone-in Ham with Champagne Mustard and Soft Parker house rolls
Roast Root Vegetables with Fresh Basil
Wild Rice, Basmati and Petite Lentil Medley
Butter Greens with Dried Cranberries, Hudson Valley Feta, Spiced Pecans

Dessert
Assorted finger Sweets
Individual Crème Brulee

more available upon request

Printer Friendly Version