Butlered Hors D'Oeuvres

Please Select Six (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

• 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

Please Select Two

• 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