Catering Menu
Canapés
Grilled Potato Crudités with Assorted Toppings
House Smoked Salmon and Fresh Dill
Sea Salt and Herb Roasted Eggplant On Crackers
Roasted Red Bell Pepper Hummus on Toast Points
Polenta Crostini with Roasted Corn, Black Bean, and Mango
Asian Chicken Salad on a Petite Biscuit
Brie and Pear Bundles
Roasted Garlic and Cheese Escargot Puffs
Lobster Dijon Phyllo Rolls
Chevre Shallot Wine Tartlets
Tomato Brushetta
Potato and Blue Cheese
House Smoked Salmon Crudités with Herbed Crème Fresch
Cucumber with Feta and Hazelnut
Pine Nut Merlot, Shallot, & Chevre Cheese Nibs
Clam and Bacon in Pastry
Chorizo and Sweet Pepper Puffs
Tomato and Blue cheese Tarts
Salami Cornucopias with Pesto
Asiago Asparagus wrapped in Phyllo
Seafood Crepe Bundles
Pear and Brie Purses with Almond
Goat Cheese and Black pepper Biscuits with Smoked Salmon and Dill
Seared Beef Brochette with Dijon and Horseradish
Avocado Mango Crab Cups
Pasta
Dijon and Lemon Chicken with Fettuccini
Squash Ravioli with Maple Pecan Cream
Tuscan Marinated Tricolor Cheese Tortellini
Chilled Oriental Pasta with Honey Sesame or Wasabi
Mushroom Ravioli
Pumpkin Rigatoni
Pasta with Artichoke, Spinach, Mushroom, In Basil Cream
Tortellini with Herb Balsamic Cream
Salads
Summer Beef Salad with Oriental Dressing
Sliced Tomato, Fresh Mozzarella, Olives, and Mushrooms with a Green Basil Sauce
Purple Fingerling Potato Salad with Roasted Garlic and Fresh Herbs
Potato Salad with Walnut Dressing
Almond Raisin Rice Salad
Sweet Potato Salad with Pecan Passion Fruit Mango Vinaigrette
Chilled Asparagus, Tomato, and Fresh Mozzarella Salad with Herb Vinaigrette
Tomato and Fresh Mozzarella with Basil Vinaigrette
Vegetables
Grilled Vegetable Crudités with Assorted Dipping Sauces
Asparagus Wrapped with Bacon and Raspberry Balsamic
Corn Cakes with Salsa Fresca
Potato Cakes with Roasted Onion and Garlic
Herb and Cheese Stuffed Eggplant
Greek Feta, Spinach Phyllo Triangles
Roasted Southwestern Vegetable Sqantoes
Herb Crusted Tomato Cheese Tartlets
Herb Vegetable Cheese Torte Baguette
Asparagus with Raspberry Balsamic
Caramelized Vidalia Onion and Morel Mushroom Strudel
Artichoke Gorgonzola Bake with Walnut Crumble and Pitas
Rosemary and Fontina Roasted Potatoes
Cheese
Herbed Cheese Sphere Rolled in Walnuts
Brie baked in Pastry with Choice of Fillings
Pumpkin
Chipotle Apricot Almond
Wild Strawberry Fig with Pecan
Artichoke, Spinach, and Sun Dried Tomato
Blueberry Lavender
Layered Cheese Terrine with Feta, Pesto, and Sun Dried Tomato or Chevre
Cheese Display
Dry Jack Cheese Cake Bites
Seafood
Seafood Puffs
Scallops with Apricot infused Chevre
Bacon Wrapped Scallops
Vanilla Buttered Sea Scallops
Garlic Shrimp
Shrimp Cocktail (market price)
Seafood Fondue
Smoked Salmon with Assorted Garnishes
Smoked Salmon Cheeses Strudel
Salmon Coulibiac (wild mushroom, saffron rice, in pastry)
Chilled Whole Salmon with Cucumber and Lemon
Crab Risotto Pearl Balls
Seafood Cakes
Salmon Cakes
Crab Cakes with Classical Remoulade
Sesame Crusted Ahi
Chipotle Grilled Lobster Medallions with Guava Nectar
Lobster Newburg with Assorted Breads
Petite Smoked Salmon Chevre Pizzas with Lavender Crème Fraîche
Alaskan Halibut Beignets with Horseradish Dipping Sauce
Rhubarb Vanilla BBQ Shrimp
Seafood and Saffron Rice- Lobster, Clams, Shrimp, Muscles, Tomato, Peas and, Roasted Red Pepper
Shrimp Vera Cruise (Fresh Herbs Tomatoes and Capers)
Chilled Chipotle Lime Shrimp
Pastrami Smoked Salmon Wrapped Asparagus
Smoked Trout Canapés
Seafood Phyllo Cups
Chilled Cajun Shrimp with Sun Dried Tomato Aioli
Saffron Steamed Mussels and Garlic Clams
Scallops Cevicche with Lime and Coconut
Whole Poached Salmon with Herb Mayonnaise and Cucumber Sauce
Balsamic Grilled Sea Scallops with Cilantro and Sweet Corn Coulis
Soy and Sake Shrimp Garnished with Ginger Aioli
Corn Crab Risotto Cheese Balls
Beef
Roast Filet of Beef with Assorted Sauces
Tender Beef Tips in Dijon Cheddar Cream with Onions and Mushrooms
Teriyaki Beef Kabobs
Meatballs in
Cherry Barbeque
Wild Mushroom Brandy Cream
Rhubarb and Vanilla
Teriyaki
Beef and Leek Puffs
Teriyaki Beef Kabobs
Five Alarm Beef Kabobs
Habanero Teriyaki Beef Kabobs
Chilled Carpaccio with Herb Butter and French Bread
Chicken
Raspberry Pesto Chicken Kabobs
Curry Tomato Chicken Strips
Pomegranate Glazed Chicken Strips
Maple Balsamic Chicken Kabobs
Chicken Kabobs with Chipolte Lime and Pistachio
Grilled Lemon Chicken
Asian Chicken Kabobs
Sweet Honey Lemon Marinated Chicken Strips with Cucumber Yogurt
Phyllo Triangles with Curried Chicken, Cashews, and Mango
Chicken Cilantro Cakes with Tropical Fruit Salsa
Chicken Strips with a Peach Champagne Cassis and Hints of Vanilla
Cumin Corn and Mango Chicken
Specialties
Roasted Leg of Lamb
Assorted Asian Nori Rolls
Fois Gras and Tuna Crostini with Truffle Butter
House Famous Stromboli
Artichoke, Veal, Spinach, Basil, and Cheese Bake
Risotto Pearl Balls with Almonds, Olives, and Gorgonzola
Artichoke Spinach Dip (optional crab)
Lamb Meatballs with Blood Orange Glaze or Garlic, Lemon, Mint Glaze
Empress Egg Rolls Filled with Vegetables, Shrimp, Pork, and Chicken
Fresh Fruit Display
Salami Cornucopias
Swedish Sausage Strudel
Bacon and Truffle Crusted Fontina Quiche
Mushroom Risotto Pearl Balls
Greek Feta and Spinach Phyllo Triangles
Meatballs in Salsa Verde
Slow Cooked Raspberry Chipolte Pork Loin
Hawaiian Ahi in Tomato Almond Sauce
Desserts
Baklava
Tuxedo Brownies
Raspberry Linzer Tart
Warm Chocolate Brownie Lava with Caramel and Peanut Butter
Assorted Cobblers
Peach
Apple
Blueberry
Cherry
Rhubarb and Lychee Cobbler
Pumpkin Maple Cinnamon Spice
Cakes
Carrot with Blackberry Filling and Macadamia Nut Crust
Chocolate with Raspberry and Baileys
Lemon Curd
Chocolate Cake with Michigan Cherry Filling and Maple Icing
Pumpkin Cake with Walnut Icing
Chocolate Cherry Black Forest Torte
House Signature Hot Chocolate Marsala Volcano (Multiple Layers of Rich Chocolate Decadence Cake, Dark and White Belgian Chocolate, Assorted Nuts, Summer Berries , and Covered in Swiss Meringue)
White Chocolate Cheese Cake
Chocolate Bread Pudding
Rhubarb Cherry Vanilla Cobbler
Orange Blossom Angel Food Cake with Berry Chantilly
Green Tea and White Chocolate Mousse Torte with Berry Coulis
Lemon Curd Chiffon Torte
Lemon Custard Cream Puff with Topical Fruits and Berries finished with Macadamia Carmel sauce
Angel Food cake Layered with Vanilla, White Chocolate Mousse, Berries, Butter Cookie Crunch and Pretzel
Chocolate Mousse with Chambord and Raspberries
Mille Fuille (Layers Of Crisp Pastry) Of Vanilla Rhubarb Custard and Grand Marnier Marinated Strawberries
Dark Or Milk Chocolate Fountain with a Plethora of Accouterments
Orange Mousse In Cinnamon Spiced Pastry Cups
Grill Pineapple Pastries with Cashew Brickle Crunch Summer Berry Purée and Cocoanut Crème Anglaise
Apple Toffee Peanut Crumble
Chocolate Cherry Torte
Apple Cider Spice Cake, Maple Icing, Caramel filling
Carrot Walnut Pineapple Cake with Blackberry
Pumpkin Cheesecake Tartlet
Chocolate Truffles
Chocolate Dipped Strawberries
Catering Plated Menu
Hors d’oevres
Please See Shari’s Hors d’oevre Menu For More Selections
Asiago Asparagus Crisps
Assorted Canapés
Pear Brie Purse
Crab Stuffed Mushrooms
Soup
Morel Mushroom Bisque
Cream of Chicken with Cherry Coulis
Asparagus Cream with Tomato Crostini
Gazpacho with Herbed Sour Cream
Roasted Tomato with Basil Crème Fraiche
Corn Coulis with Sweet Tomato Puree
Smoked Cherry with MI Ale Crème Fraîche
Squash Cherry Puree
Wild Mushroom Cream
Roast Tomato Herb Cream
Michigan New Potato and Roast Garlic Cream
Lake Superior White Fish Bisque
Salad
Greens with Apple Walnut Cherry Balsamic
Greens with Grilled Corn, Smoked Trout, and Blackberry dressing
Greens with Fall Fruits and Raspberry Balsamic Or Wild Blueberry Dressing
Spinach with Peppered Chevre and Port Wine Balsamic Dressing
Asian Mixed Green Salad with Honey Seasame Vinaigrette
Organic Mix Greens with Michigan Cherry Walnut Vinaigrette
Julienne of Apple, Brie, Michigan Morel Mushroom Vinaigrette and Organic Mix Greens
Michigan Smoked Trout, Peaches, Plum Vinaigrette, and Seasame Ginger Marinated Julienne Carrot
Greek Salad with a Lemon Herb Vinaigrette, Tomato, Grilled Artichokes, Feta, and Olives
Classical Caesar
House Special- Raspberry Balsamic Vinaigrette and Seasonal Fruit
Spinach with Grape Chevre and Merlot Vinaigrette
Peppered Brie, Toasted Macadamia Nuts, and Strawberry Orange Vinaigrette on Mixed Greens
Mixed Greens, Fried Mozzarella, Vine Ripened Tomato, and Apple Balsamic Vinaigrette
Nut Crusted Boursin Cheese on California Baby Greens with Grilled Chicken and Raspberry Vinaigrette
Arugala, Basil, Rose, and Orchid Petals with Peppered Chevre, Apricot Almond Brie, Herb Marinated Fresh Mozzarella, and Lychee Nut Vinaigrette Pastrami Smoked Salmon and Asparagus Salad with Boar Bacon Vinaigrette
Mixed Grill (with Seasonal starch and vegetable)
-Michigan: Squash Ravioli with Maple Pecan Cream, Cherry BBQ Pork Tenderloin, and Chicken Herb with Balsamic
-California: Raspberry Pesto Grilled Salmon, Chicken with Bacon, Course Grain Mustard, and Avocado, and Filet of Beef with Mushroom Brandy Cream
-Asian: Teriyaki Spiced Pork Tenderloin, Chili Garlic Shrimp, and Seasame Scallion Buttered Salmon
-Iowa: Filet of Beef Demi Glace, BBQ Balsamic Chicken, Corn and Crab Cake with Tomato Aioli
-Maine: Vanilla Rhubarb Duck, Black Sesame Cherry Venison, and Salmon with an Herb Hollandaise
-Louisiana: Cognac BBQ Chicken, Seafood Sausage with Cilantro Butter, Filet of Beef with Morel Mushroom
-Oregon: Filet of Beef with Spiced Tomato Coulis, Potato Puree with Corn Custard, Crab Cakes with Garlic Aioli
-New York: Olive Brined Pork with Pear and Ginger, Wild Mushroom Filet of Beef, Lemon and Feta Crab Stuffed Shrimp
*or mix and match and three meats, fish, or seafood
Chicken:
Morel Mushroom and Chevre Cheese stuffed Chicken With Artichoke Tomato Burre Blanc
Cherry, Leek, Bacon, White Cheddar, and Balsamic Glaze
Smoked Gouda and Mushroom Michigan Cherry BBQ Chicken
Raspberry Pesto Grilled Salmon
Chevre, Spinach, and Wild Mushroom Stuffed Chicken
Grape and Merlot Grilled Cornish Game Hens with Herbs
Pecan Breaded Chicken Cutlets with Pear and Blue Cheese
Chicken Cilantro Cakes with Tropical Fruit Salsa
Crab and Mushroom Stuffed Chicken with Raspberry Butter
Chicken Stuffed with Black Forest Ham Cheddar Cheese and Finished with Chive Dijon Cream
Beef:
Roast Filet of Beef Tenderloin (choice of sauces)
Mushroom Brandy Cream
Demi Glace
Green Peppercorn and Red Current Glaze
Walnut and Gorgonzola stuffed
Aupoivre with Blackberry Hollandaise
Boursin Cream
Smoked Filet of Beef with Horseradish Sauce
Japanese Steak Rolls with Asparagus and Scallions
Slivered Filet Mignon with Black Current and Crusted with Green Peppercorn
Filet Of Beef in Pastry with Boursin Cheese and Mushrooms
Pork :
Maple Glazed Pork Loin (choice of sauces)
Pecans and Cream
Strawberry Rhubarb
Apricot Almond Glaze
Maple Grilled Pork Tenderloin with Candied Pecan Cream
Teriyaki Spiced Pork Tenderloin, Chili Garlic Shrimp
Herbed Pork Tenderloin with Creole Mustard and Lobster Sauce
Plum and Proscuitto Pork Lion with Molasses and Apricot Glaze
Roasted Pork Loin “Forestiere” Stuffed with Dried Fruits and Nuts and Finished with a Merlot Gloss
Maple Grilled Pork Tenderloin with Vanilla Rhubarb Compote and Sweet Potato Purée
Seafood:
Herb grilled Salmon with Traverse Gewürztraminer Butter sauce
Raspberry Pesto
Wild Berry Butter
Chipotle and Corn with Cilantro Pesto
Seafood Strudel with Lobster Cognac Cream
Crab Stuffed Sole with Lobster Cream
Blackened Salmon with Cherry Butter
Sesame Crusted Salmon with Honey Ginger Sauce
Potato, Artichoke, and Spinach Baked Hash
Grilled Salmon with Artichoke, Basil, Feta, Tomato, and Balsamic
Horseradish and Crab Crusted Salmon Topped with Chive Butter
Salmon Coulibiac – Saffron Rice and Mushroom Duxelle, Baked Inside, Puff Pastry and Served with Champagne Dill Cream
Salmon with Chipotle, Corn, Crab, and Cilantro Butter
Nut Crusted Salmon with Tropical Fruit Salsa
Salmon Malibu – Bacon, Crab, Avocado, and Herb Beurre Blanc
Raspberry Teriyaki Salmon
Pasta and Game:
Squash Ravioli with Maple Pecan Cream
Fettuccine with grilled Fall Vegetables and Pesto Balsamic Sauce
Stir Fry Teriyaki Plum Duck with Vegetables and Lomain
Marinated Duck Salad with Greens, Tomato, Shitake Mushrooms, Herbs, Garlic, and Green Beans
Duck Seared with Ancho and Drizzled with Raspberry Puree
Cherry Barbequed Pheasant with Lime Napee
Vegetarian Selections:
Potato and Wild Mushroom Hash with Spinach and Artichoke
Mushroom Ravioli with Pesto Sauce
Roasted Vegetable Strudel (Vegan)
Manicotti with Marinara Spinach, Mushroom, and Artichokes
Squash Ravioli with Maple Pecan Cream
Portabella Tower with Fresh Mozzarella, Spinach, and Phyllo Shingles
Oriental Pasta with Vegetables and Honey Sesame Wasabi Vinaigrette
Fire Roasted Vegetable Stuffed Portabella Mushrooms with Garlic Butter
Spinach and Dry Jack Cheese Potato Hash
Grilled Vegetables on Sun Dried Tomato Risotto with Asian Honey Sauce
Caramelized Vidalia Onion and Morel Mushroom Strudel on Artichoke Parmesan Cream
Desserts
Baklava
Tuxedo Brownies
Cheese Cakes
Raspberry Linzer Tart
Warm Chocolate Brownie Lava with Carmel, and Peanut Butter
Assorted Cobblers
Peach
Apple
Blueberry
Cherry
Rhubarb and Lychee
Cakes
Carrot with Blackberry Filling and Macadamia Nut Crust
Chocolate with Raspberry and Baileys
Lemon Curd
Chocolate Cake with Michigan Cherry Filling and Maple Icing
Pumpkin Cake with Walnut Icing
Chocolate Cherry Black Forest Torte
Marsala Volcano
White Chocolate Cheese Cake
Chocolate Bread Pudding
Rhubarb Cherry Vanilla Cobbler
Orange Blossom Angel Food Cake with Berry Chantilly
Green Tea and White Chocolate Mousse Torte with Berry Coulis
Lemon Curd Chiffon Torte
Lemon Custard Cream Puff with Topical Fruits and Berries finished with Macadamia Carmel sauce
Angel Food cake Layered with Vanilla, White Chocolate Mousse, Berries, Butter Cookie Crunch and Pretzel
Chocolate Mousse with Chambord and Raspberries
Mille Fuille (Layers Of Crisp Pastry) Of Vanilla Rhubarb Custard and Grand Marnier Marinated Strawberries
Orange Mousse In Cinnamon Spiced Pastry Cups
Grill Pineapple Pastries with Cashew Brickle Crunch Summer Berry Purée and Cocoanut Crème Anglaise
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