Menu
HORS
D’OEUVRES (pdf)
ENTREES (pdf)
DESSERTS (pdf)
HORS
D’OEUVRES
Crostini/Canapes
(50
pieces)
Crostini
with Hummus
Garbanzo
beans, garlic, tahini, cumin, yogurt and olive oil are blended, served on
toasted and seasoned baguette slices and topped with sweet paprika. $55
(Substitute
with pita chips $57)
Crostini
with Baba Ganoush
Roasted
eggplants, garlic, tahini, parsley and olive oil are blended, served on toasted
and seasoned baguette slices and topped with cumin mint yogurt. $70
(substitute
with pita chips $72)
Roasted
Pepper Goat Cheese Crostini
Roasted
peppers, garlic, onion and house herbs are coarsely blended and topped on goat
cheese crostini. $99
Goat
Cheese and Sun-Dried Tomato Crostini
Goat
cheese, sun-dried tomatoes, garlic, lemon zest, and house herbs are blended and
topped on crostini. $90
Basil
Pesto Aioli Crostini with Roasted Chicken Breast
Crostini
topped with a sweet basil aioli and finished with sliced seasoned chicken
breast. $125
Chicken
Liver Pate Crostini
Cooked
liver, caramelized onions, minced thyme, peppercorns,
Roast Beef Crostini
Crostini
with Stiltson cheese sauce and baby arugula, topped with roast beef. $165
Salmon
Crostini with Avocado and Citrus Salsa
Crostini
with a salmon dill mixture and topped with a salsa of fresh avocado, red onion,
house herbs and citrus segments. $165
Shrimp
Canapé
A
chive and sour cream sauce is topped on canapé and finished with poached
shrimp. $175
Bruschetta
with Fresh Tomatoes and Mozzarella
Crostini
is topped with a blend of diced tomatoes, garlic, basil and lemon juice and
finished with fresh mozzarella. $80
Italian
Flat Bread with Tapenade
A
blend of Greek olives, capers, anchovies, sun-dried tomatoes, roast peppers,
garlic, and fresh herbs are topped on Italian flat bread. $88
Egg, Anchovy, and Olive Crostini
Hard-boiled
eggs, olives and herbs are blended with anchovy aioli and topped on crostini.
$55
Mini
Muffuletta
Mini
assorted bread rolls filled with Chef’s choice of cold cuts, cheeses, an olive
vinaigrette, roasted peppers and sun-dried tomato pesto. $125
Hot Appetizers
Spinach
and Gruyere Quiche
Pastry
tart filled with eggs, Gruyere and chopped spinach. $100
Mexican
Quiche
Pastry tart filled with eggs, olives,
bell peppers, onion, garlic, and a blend of Mexican herbs and cheeses. $80
Combo
Quiche
Twenty-five
pieces each of the Spinach and Mexican quiches. $90
Chorizo
Empanadillas
Puff
pastry filled with flavorful chorizo and onion. $100
Artichoke-Spinach
Empanadillas
Cream
cheese blended with artichoke hearts, spinach, garlic and onion. $85
Curry
Chickpea Fritters with Cucumber Yogurt Mint Sauce
A
blend of chickpeas, curry powder, egg, flour and garlic accompanied with a
cucumber yogurt mint sauce. $70
Chicken
Liver Rumaki
Chicken
liver and water chestnuts wrapped in bacon and baked until brown and crispy.
$135
Jumbo
Scallop Rumaki
Scallops
wrapped in bacon and baked until brown and crispy. $155
Stuffed
Mushrooms
Baked
mushroom caps stuffed with toasted herb bread crumbs, mushroom ends, onion,
herbs, parmesan cheese and cream cheese. $115
Veal
Meatball with Paprika and Sour Cream
Ground
veal mixed with seasoned breadcrumbs, onion, garlic and parsley. Served with a
thick and creamy sour cream and paprika sauce. $125
Spanakopita
Baked
filo dough filled with feta cheese, garlic, onion, and spinach. $125
Pesto
Chicken Skewers
Chicken
breast marinated in basil pesto, skewered and then baked. $140
Teriyaki
Chicken Yakitori
Skewered
chicken breast dressed with a homemade Japanese teriyaki sauce. $140
Kalbi
Beef
Skewered
beef brushed with Korean Kalbi sauce. $160
Platters
(Serves approximately 50)
Anti-pasta
Crackers
or breads served with an assortment of cold cuts, olives, roasted or blanched
vegetables, and cheeses. $175
Vegetable
Crudités
An
assortment of seasonal vegetables with Chef’s choice of dip. $75
Fresh
Seasonal Fruits
An
assortment of fresh seasonal fruits. $125
Cheese
and Crackers
Chef’s
choice of an assortment of imported and domestic cheeses; accompanied by
crackers. $150
Cheddar
Cheese Beer Fondue with Bread, Fruits and Vegetables
Bread,
apples, cauliflowers, carrots, and celery accompanied by a cheddar cheese beer
fondue. $175
ENTREES
(Two Entrees per Event)
All entrees include seasonal
vegetables and are preceded by bread and house salad. Starch substitution is
available. See below for more
information.
MEAT
& SEAFOOD
Chicken
Adriana
Breaded
chicken breast stuffed with proscuitto ham and provolone cheese, served on a
bed of angel hair pasta tossed with a lemon caper beurre blanc sauce. $26
Chicken
Cedarhurst
Chicken
breast stuffed with provolone cheese and shrimp dressed with a champagne beurre
blanc sauce, served on a bed of penne pasta. $28
Prime
Rib of Beef
Prime
rib served with au jus accompanied by roasted rosemary new potatoes. $32
Filet
Mignon with Jumbo Shrimp
Filet
mignon (tenderloin) dressed with herb butter, accompanied by jumbo shrimp and
garlic mashed potatoes. $40
Roast Pork
Tenderloin
Roast
pork tenderloin dressed with sage butter, accompanied by garlic mashed potatoes
and caramelized pearl onions. $28
Beef
Tenderloin
Tenderloin
steak dressed with an onion and tomato confit, accompanied by roasted sweet potatoes.
$35
Salmon
Filet
Pan-seared
salmon dressed with a pink peppercorn champagne beurre blanc sauce, accompanied
by roasted rosemary new potatoes. $28
Breaded
Tilapia with Lemon Caper Butter Sauce
Breaded
tilapia dressed with a thyme and lemon caper sauce, accompanied by herb rice.
$26
Shrimp
& Spinach 3 Cheese Penne
Penne pasta dressed in a 3 cheese sauce (Fontina,
Gruyere and Parmesan) topped with spinach and shrimp. $30
VEGETARIAN
Rigatoni
with Roasted Peppers
Rigatoni
dressed in a pomodoro sauce, topped with fire-roasted bell peppers, artichokes,
Greek olives, and fresh mozzarella and basil. $20
Eggplant
Parmesan
Layers
of breaded eggplant baked with fresh mozzarella and parmesan cheese in a basil
tomato sauce. $20
Basil Pesto
Penne & Lemon Herb Crisp
Penne
pasta tossed with a nutty basil pesto sauce topped with a lemon herb parmesan
crisp. $20
Ravioli
with Herb Butter Sauce
Ravioli
tossed in a nutty brown butter and herb sauce. $20
Wild
Mushroom Crepes
Savory
crepes filled with wild mushrooms dressed with thyme butter. $20
Spanakopita
Baked
filo dough layered with spinach, onion, and feta cheese. $20
CHILDREN’S
MENU
Chicken
Strips
Double-dipped
chicken breast strips, accompanied by a slice of watermelon and fries. $12.50
(Chips can be substituted for $0.25/each)
Mini
Barbeque Chicken Pizza
Barbeque sauce, diced chicken breast,
onion and peppers, and cheese topped pizza, accompanied by a slice of
watermelon. $12.50
Spaghetti
and Meatballs
Spaghetti
dressed with a tomato sauce and homemade meatballs, topped with Parmesan
cheese, accompanied by garlic toast and diced watermelon. $12.50
Meatball
and Provolone Sandwich
Toasted
baguette with provolone and homemade meatballs in a tomato sauce, accompanied
by a slice of watermelon and potato chips. $12.50
*Starch substitutions are available.
Rice
and angel hair pasta, no price change
Penne
pasta $.25/entree
Garlic
mashed potatoes $.50/entree
Roasted
rosemary potatoes $.50/entree
Mashed
sweet potatoes $.50/entree
Baked
sweet potatoes $.50/entree
DESSERTS
(Serves
approximately 50)
Chocolate Fondue
(White or Dark) with Fruits and Cake $400
Chocolate fondue
accompanied by pineapple chunks, strawberries, pound cake, Oreo marshmallows,
graham cracker marshmallows, vanilla wafers and pretzel sticks.
Nut and Chocolate Tart $100
Pastry tarts
fill with your choice of nut and chocolate.
Chef’s choice of
nuts: Hazelnuts; Pecans; Walnuts; Pine nuts; Macadamia nuts
Chef’s choice of
chocolates: Bittersweet chocolate; Semi sweet chocolate; crème de mint chips;
butterscotch or white chocolate
Outrageous Brownies $90
A devilishly
delicious sweet fudge brownie
loaded with bittersweet and semi-sweet chocolate, and walnut chunks.
Cedarhurst Tea Cookies (60 pieces/ 20 each) $90
An assortment of
coconut thins, Danish rosettes, and Madeline cookies.
Lavender Cocoa Pecan Biscotti $60
Double baked Italian
cookie.
Tiramisu $120
A creamy mixture of
Mascarpone cheese; chef’s choice of liqueur (Bailey’s/Kahlua/Spice
Rum/Chambord); bittersweet chocolate, espresso or coffee, and ladyfinger
cookies
(Add Raspberries for additional $0.25/each or
$12.50)
Raspberry Poppy-seed Cupcakes
Poppy-seed
cupcakes dressed with lime and Chambord syrup and topped with raspberry whip
cream and a fresh raspberry.
Lemon
Coconut Cupcakes $100
Coconut cupcake with
lemon zest and dressed in a lemon syrup, topped with lemon cream cheese
frosting and lightly toasted shredded coconut shavings.
Chocolate
Sour Cream Cupcakes with Mascarpone Frosting and Berries $100
Chocolate sour cream
cupcake topped with freshly whipped Mascarpone frosting and seasonal berries or
fruit.
Cupcake Combo $120
A mixture of the
above cupcakes totaling 50 cupcakes.
Red
Velvet Cake $150
A
red chocolate cake with a tangy cream cheese frosting and garnished with chop
toasted pecans or walnuts.
Coconut Lane Cake $150
A white butter cake
with a bourbon frosting and garnished with toasted coconut flakes.