As Guests Arrive...

• The guests will be greeted with Sparkling Water with Lime, Champagne with Strawberries and Wine

Full Premium Open Bar

• Absolut, Grey Goose, Jose Cuervo, Tanqueray, Captain Morgans, Dewar’s, Bacardi, Malibu, Crown Royal, V.O., Jack Daniel’s, White Wine, Red Wine, Beringer Zinfandel, Freixenet Champagne, Sparkling Cider, Heineken, Amstel Lite, Budweiser, Miller Lite, Sour Mix, Bloody Mary Mix, Margarita Mix, Grenadine, Triple Sec, Martini & Rossi Sweet Vermouth, Martini & Rossi Dry Vermouth, Orange Juice, Cranberry Juice, Pineapple Juice, Grapefruit Juice, Coke, Diet Coke, Spite, Ginger Ale, Tonic Water, Club Soda, Perrier, Bottled Water

Butlered Hors D’Oeuvres

Please Select 6
(Other selections available)

• Dijon and Thyme Crab Cakes with Citrus Mayonnaise
• Vegetarian Spring Rolls with Wasabi Sauce
• Mushroom Caps with Lobster Sautéed in Merlot with Vidalia Onions
• Southwestern Chicken Empanadas with Salsa Picante
• Bruschetta with Roasted Peppers and Mozzarella
• Cucumber Rounds topped with Grilled Salmon, Sour Cream, and Caviar
• Grilled Shrimp with Cajun Remoulade
• Belgian Endive with Saga Bleu and Walnuts
• Chicken Satays with Spicy Peanut Sauce
• Gingered Scallops Wrapped in Snow Pea Pods
• Jumbo Shrimp with Cocktail Sauce
• Beggar’s Purses of Long Island Duckling with Blueberries and Brandy
• Canapés with Brie, Pesto, and Sun Dried Tomato
• Grilled Chicken Quesadillas with Guacamole
• Beef Satays with Fiery Indonesian Punjai Sauce
• Spanikopita
• Roasted Sweet Potato and Tomatillo Quesadilla
• Grilled Swordfish on Ginger-Jalapeno Rice Cakes

Stationary Hors D’Oeuvres

Please Select Three of The Following

• A Beautiful Array of Fresh Fruits — Seasonal Fruits such as Strawberries, Blackberries, Pineapple, Honeydew, Cantaloupe, Red and Green Seedless Grapes, Kiwi, and Star Fruit served with Uptown’s Famous Amaretto Crème Dip
• Whipped Boursin Cheese — Served in a Hallowed Bread Bowl Offered with an Assortment of Gourmet Crackers
• Elegant Vegetable Display — Blanched and Raw Vegetables to include Asparagus, Broccoli, Baby Carrots, Sugar Snap Peas, Yellow Squash, and Red Bell Peppers Offered with Smoked Tomato Mousse
• Spinach and Artichoke Dip — Served Warm Offered with Assorted Flat Breads
• Smoked Salmon Mousse — Presented in a Hollowed Out Bread Bowl Offered with Assorted Breads
• Baked Brie en Brioche with Raspberry Preserves and Apricot Glaze Garnished with Toasted Almonds, served with Sliced French Bread
• Crab and Artichoke Cheesecake Offered with Assorted Flatbreads
• Savory Greek Cheesecake Wrapped in Phyllo — Garnished with Nicoise Olives and Italian Plum Tomatoes With Sesame-Garlic Toast
• Antipasto Display — Antipasti including Spanish Olives, Sweet Peppers and Feta Cheese, Buffalo Mozzarella, Mushrooms, Artichoke Hearts, Hearts of Palms, Pepperoni Slices, Sliced Salami, and Prosciutto
• Mediterranean Spreads — Sicilian Caponata, Lebanese Humus and Baba Ghanoush Surrounded by Crispy Lavosh, Ficelles, Pita Crisp, Market Fresh Vegetables
• Plus…Lobster Bisque Martinis

First Course

Please Select One of the Following Salads
(Others can be Suggested)

• Mixed Field Greens with Sliced Fresh Pears, Crumbled Saga Bleu Cheese Topped with a Toasted Walnut Vinaigrette
• Salad of Mixed Baby Greens with Mandarin Oranges, Sliced Bermuda Red Onions, Caramelized Almonds and Drizzled with a Poppyseed Dressing
• Salad of Mixed Greens with Black Olives, Feta Cheese and Topped with a Balsamic Vinaigrette
• Mixed Field Greens with Candied Pecans, Bleu Cheese Topped with a Balsamic Vinaigrette
• Uptown’s Famous Bow-Tie Caesar Salad — Crisp Romaine Greens encircled in a Ring of Fresh Baked Herbed Italian Bread Drizzled with our Fabulous Caesar Dressing and Decorated with Julienned Red Peppers
• Baskets of Petit Pains and Butter Rosettes

Main Event

A Dual Entree of
(Please Select 2 of the Following Selections)

• Chicken Devonshire — Boneless Breast of Chicken Stuffed with Spinach, Feta, and Red Pepper Served with a Tarragon Sauce
• Chicken Renoir — Boneless Breast of Chicken Stuffed with Prosciutto di Parma, Yellow Bell Peppers, Asparagus, and Served with a Delightful Pesto Sauce
• Chicken Normandy — Boneless Breast of Chicken Stuffed with Mushrooms, Onions, Pecans, Smoked Gouda and topped with a Madeira Wine Sauce
• Chicken Marsala — Boneless Breast of Chicken Lightly Breaded and Sautéed to Golden Brown Topped with Wild Mushrooms and Served with a Marsala Cream Sauce
• Peppercorn and Garlic Encrusted Filet Mignon — Lightly Grilled, then Slow Roasted for the Perfect Combination of Tenderness Served with Chef Ricardo’s Wild Mushroom Sauce
• Black and Blue — Roasted Tenderloin of Beef Blackened and Finished with Crumbled Blue Cheese
• Grilled Tenderloin of Beef Sliced and Fanned out then Drizzled with Cognac Wine Sauce
• Sliced Tenderloin of Beef — Served Chilled and Presented with Creamy Horseradish Sauce
• Chesapeake Crab Cakes — Jumbo Lump Crab Meat broiled and Served with Tartar Sauce
• Grilled Filet of Salmon — Filet of Salmon lightly Grilled to Perfection Served with a Lemon Dill Sauce
• Grilled Salmon — Marinated in Brown Sugar and Molasses and Accompanied by a White Bean Salsa
• Grilled Salmon Marinated in Lime and Cilantro topped with a Tropical Pineapple and Mango Salsa

Accompanied by

• Red Skin Roasted Potatoes — Tossed with Garlic, Rosemary, and Olive Oil
• Bundles of Asparagus — Encircled in a Ring of Yellow Squash

Sweet Endings

• Magnificent Chocolate Fountain — Offered with Strawberries, Dried Apricots, Coconut Macaroons, Pretzel Rods, Graham Crackers, Biscotti, Sugar Cookies, and Marshmallows
• International Coffee Station — Colombian Coffee, Brewed Decaffeinated Coffee, a selection of Herbal Teas, Chantilly Whipped Cream, Chocolate Shavings, Lemon Zest, Orange Zest, and Cinnamon Sticks

Additional Butlered Hors D’Oeuvres Selections ...

• Spicy Thai Shrimp with Asian Pepper Sauce
• Shrimp wrapped in Prosciutto di Parma
• Coconut Shrimp with Ginger Marmalade
• Macadamia-Crusted Shrimp with Passion fruit Honey
• Southwestern Grilled Shrimp with Chirmol Salsa
• Shrimp wrapped in Pea Pods
• Tropical Shrimp Kabobs with Pineapple and Pepper, Mango Chutney
• Canapés with Shrimp, Sliced Cucumbers and Dill Butter
• Tartlettes with Curried Shrimp
• Shrimp Tempura
• Cherry Tomatoes with Grilled Shrimp and Corn Salad
• Shrimp and Bean Sprout Steamed Dumplings
• Snow Pea Pods Piped with Shrimp Scampi Mousse
• Shrimp and Crab Louis Canapés
• Belgian Endive with Dilled Baby Shrimp Salad
• Skewers of Barbequed Shrimp
• Miniature Quattro Formaggi and Grilled Shrimp Pizzas
• Lobster Salad on Brioche Rounds
• Lobster and Mushroom Quesadillas
• Mini Brioche Filled with Lobster and Scallions
• Mini Corn Tortillas with Black Olive Tapenade and Maine Lobster
• Lobster in Golden-Fried Ravioli with Arrabiata Dip
• Scallops Wrapped in Bacon
• Seviche of Scallops in Toasted Corn Cups
• Scallop, Arugula, and Lemongrass Dumplings
• Quiche Squares with Lobster and Chorizo
• Miniature Crab Cakes with Citrus Mayonnaise
• Crab Salad Canapés
• Mushroom Caps with Crab Imperial
• Stack Canapés with Crab Salad, Mango, and Red Peppers
• Casseroles of Lump Crab Meat, Bechamel Cheese and Asparagus
• Spicy Crab Dumplings with Ginger Soy Sauce
• Mini Crab Reubens
• Cherry Tomatoes filled with Jumbo Lump Crab Meat
• Beggars Purses with Crab Meat and Wild Mushrooms
• Snow Peas Stuffed with Crab-Scallion Chevre Mousse
• Artichoke Bottoms filled with Crab Salad
• Smoked Salmon Canapés with Caviar
• Fennel Crusted Salmon with Citrus Dipping Sauce
• Lime Grilled Swordfish Brochettes
• Smoked Rainbow Trout Canapés
• Smoked Salmon, Cream Cheese, and Pimento Pinwheels
• Grilled Mahi Mahi in Canapé Cups with Fruit Salsa
• Assorted Sushi with Wasabi, Ginger, and Soy
• Salmon and Vegetable Terrine
• Cherry Tomatoes filled with Tuna Salad Niçoise
• Pecan Chicken Skewers with Honey Mustard
• Poppyseed tartlettes with Chicken Salad Veronique
• Sesame Orange tartlettes Shells with Curried Chicken Salad
• Lemon Chicken Skewers
• Polynesian Chicken Kabobs with Peppers, Pineapple, and Orange Marmalade
• Jerk Chicken "Sandwiches" between Plantain Crisps wrapped with a Leek Ribbon
• Shredded Chicken, Buffalo Mozzarella, and Tomato Canapés
• Apple-Walnut Chicken Canapés with Calvados Dressing
• Mini Pizza Triangles with Wild Mushrooms, Fontina, and Smoked Chicken
• Miniature Beef Wellingtons with Bearnaise Sauce
• Lemon Chicken Skewers
• Beef Bulgogi Wrapped in Lettuce Leaves with Soy-Ginger Dip
• Steak Au Poivre Crostini
• Grilled Beef Rolls with Scallions and Peppers, Scallion Soy Sauce
• Asian Meatballs wrapped in Snow Pea Pods
• Roast Beef Rolled with Watercress and Horseradish Cream
• Crostini with Paper-Thin Slices of Tenderloin and Sun-Dried Tomato Mousse
• Asparagus Tips Wrapped in Prosciutto
• Baby Lamb Chops with Mint Jelly
• Mushroom Caps with Sausage and Gruyére Cheese
• Crostini with Veal Marsala
• Lamb and Couscous Dolmades with Minted Yogurt Sauce
• Westphalian Ham Canapés with Celeriac Coleslaw
• Corn Beef Reuben Rolled in Puff Pastry
• Prosciutto Wrapped Melon Balls
• Artichokes in Bacon
• Miniature Peking Duck Rolls with Scallions
• Rumaki
• Prosciutto and Port-Fig Butter Tea Sandwiches
• Chorizo and Manchego Cheese Quesadilla
• Snow Pea Pods with Saffron Cream Cheese
• Roquefort Grapes
• Roasted Tomatoes and Shaved Asiago on Bruschetta
• Mild Jalapeño Peppers Stuffed with Cheddar Cheese
• Roasted Vegetable Terrine on Sliced French Bread
• Spanikopita
• Mushroom Caps filled with Spinach and Pine Nuts
• Miniature Quiche Florentine
• Asparagus and Shiitake Mushroom Terrine on Toast Point
• Goat Cheese and Wild Mushroom Pizzelles
• Skewered Tortellini Drizzled with Herbed Olive Oil
• Vegetable Napoleons
• Cherry Tomatoes Filled with Mixed Olive Salad
• Quesadillas filled with Saga Bleu and Chopped Walnuts
• Potato Latkes with Sour Cream and Apple Sauce
• Grilled Vegetable Skewers with Chirmol Salsa or Aioli Dip
• Vegetable Empanadas with White Bean Salsa
• Fontina Risotto Balls
• Lentil and Feta Cheese Canapés