New Mountain Events

Passed Hors d’oeuvres

Seared Ahi Tuna with wasabi cream and black sesame on a Won Ton Crisp, Cucumber Medallion

or Crispy Rice Cake

Arugula and Prosciutto Wrapped Shrimp

Assorted Flavors of Petite Mini Quiche

Bruschetta with Fresh Mozzarella and Sun Dried Tomato Pesto

Cajun Crab Cakes with Remoulade

Caprese Skewers – Cherry Tomatoes, Fresh Mozzarella, Prosciutto and Basil on Skewers

Carolina Pulled Pork on Buckwheat Blinis

Bacon Wrapped Scallops

Classic Spinach and Feta Spanikopita served with Cool Tzatziki Sauce

Crab and Goat Cheese Stuffed Mushrooms

Crab Cakes with Garlic Aioli or Remoulade

Crispy Crab and Parmigianino Risotto Bites

Deep Fried Gourmet Mac “n” Cheese Squares

Endive with Smoked Trout with Citrus Cream Cheese

Garlic-Rosemary Lamb Chop Lollipops with Mint Mayonnaise

Lobster and Tomato Gazpacho “Shots” – Served in Shot Glasses

Lobster BLTs on skewers

Mini Reuben Sandwiches

Maui Chicken Skewers with a Pineapple-Hoisin Glaze

“Paella” in Mussel Shell

Wild Mushroom Tartlets

New England Clam Chowder Shooters

Petite Bruschetta – Tomato, Basil, Garlic and Olive Oil Relish on French bread Medallions

Polenta rounds topped with Mozzarella and Prosciutto

Potato Puffs with Smoked Salmon or Caviar and Crème Fraiche

Roast Beef Roulades - Arugula and Whole Grain Mustard wrapped in Roast Beef

Rosemary and Garlic Scented Grilled Baby Lamb Chops

Rosemary Grilled Beef with Garlic Aioli and Chives on Toast

Ruby Port Caramelized Pears and Chevre on Baguette Rounds

Seared Tuna Crouton with Olive Tapenade

Skewers of Grilled NY Strip Steak with a Peppercorn Dijonaisse Dipping Sauce

Smoked Salmon, Lemon, Caper and Dill Tartare on Petite Pumpernickel

Spring Roll With Red Curry Dipping Sauce

Squash Cakes with remoulade

Steamed Jumbo Shrimp with Tequila Lime Cocktail Sauce

Thinly Sliced Seared Filet Mignon on Baguette Medallions with “Emerald” Aioli

Tuscan Roulades – Sun Dried Tomato Goat Cheese wrapped in Grilled Baby Eggplant

Antipasto Platter with Olives, Cheeses and Premium Italian Meats

Assorted Petite Italian Deli Style Sandwiches

Baked Brie Topped with Dried Cherries and Toasted Nuts with Crackers and Crispbreads

Balsamic and Olive Oil Marinated Grilled Vegetable Platters

Classic Thai Style Grilled Beef or Chicken Satay with a Spicy Peanut Dipping Sauce

Lime and Chile Marinated Skewers of Grilled NY Strip

Liver Pate with crostinis and crackers

Shrimp and Crab dip

Spicy Chicken Quesadillas served with Guacamole and Sour Cream

Three Salmon Platter with Grilled, Smoked and Poached

Chicken, Beef and Vegetarian “Stir Fried” with Noodles or Rice, Appropriate Sauces

Served in Miniature Chinese Take Out Boxes

Assorted “Dim Sum” With Dipping Sauces – Won Tons, Egg Rolls, and Potstickers

Premium Vegetable Crudités Artistically Displayed with House Made Dressings and Dips

Miscellaneous Hors d’ouvrés du Chef

Saffron Rice with seafood, chorizo, and vegetables fresh-made in authentic Spanish Paella Pans

Imported and Domestic Cheese Platter with Berries and Served with Crackers and

Large Fruit and Berry Display Garnished with Fresh Spearmint Leaves

Choose Five Items off of Tapas Menu

Mixed Greens with Dried Cranberries, Toasted Pecans and a

Balsamic Vinaigrette

Baby Spinach Salad with Crispy Bacon, Toasted Almonds

and Warm Mushroom Vinaigrette

Pear and Gorgonzola Salad with Mixed Greens, Walnuts and

Honey-Balsamic Vinaigrette

Organic Spring Mix with Dried Apricots, Toasted Almonds

and Goat Cheese

Organic Garden Salad with Choice of Dressings

Pilaf of Rice

Classic Potato Gratin with Melted Cheese and Herbs

Rustic Mashed Potatoes (Roasted Garlic, Horseradish)

Roasted Baby Red Potatoes with Herbs d’Provance

Roasted Sweet Potatoes with Maple and Autumn Spices

Caramelized Baby Carrots with Orange Zest

Pan Roasted Wild Mushrooms with Red Wine and Leeks

Butternut Squash with Cinnamon Butter

Broccoli and Roasted Tomato Sautee

Pan Roasted Organic Assorted Vegetables

Sautéed Haricot Verts with Almonds and Crispy Shallots

Traditional Vichy-soisse Soup with Heirloom Tomatoes

Pan Roasted Trout with a Smoked Tomato and Herb Cream

Herbed Atlantic Salmon Filets

Poached Salmon with a Lemon and Dill Cream

Pan Roasted Chicken Breast with a Wild Mushroom Ragout

Chicken Breasts with a Dijon, Caper and White Wine Sauce

Medallions of Filet Mignon with a Sauce of Wild Mushrooms and

Cabernet

Sliced Beef Sirloin with a Bourbon and Gorgonzola Sauce

Tender Beef Brisket with a Caramelized Onion Jus

Garlic & Fennel Roasted Pork Loin with a White Wine Sauce

Grilled Baby Lamb Chops

Mixed Greens Salad with Toasted Almonds and Miso Vinaigrette

Spicy Marinated Cucumber Salad with Sweet Soy-Chili Vinaigrette

Thai Style Rice Noodle Salad with Thinly Sliced Organic Vegetables

Asian Style Napa Cabbage Salad with Red Peppers, Carrots and Black Sesame

SIDES

Braised Shitake Mushrooms with Ginger, Soy and Rice Wine

Stir-Fry Organic Vegetables with Crispy Noodles

Wok Cooked Snow Peas, Red Pepper and Water Chestnuts

Traditional Fried Rice

Thai Style Coconut Rice with Fresh Mint and Cilantro

Salmon with Sweet Soy, Green Onions and Crispy

Won Ton Strips

Sesame Seared Ahi with Ponzu Sauce

Sautéed Shrimp and Scallops with Orange and

Sesame Flavors

Rice Noodles with Lobster, Shrimp and Oyster

Sauce

Whole Roasted Pieces of Chicken with Soy and

Ginger

Stir-Fry Chicken or Beef with Organic Vegetables

Korean Beef

Ginger and Scallion Marinated Sliced NY Strip

Sautéed Filet Mignon Medallions with Sesame,

Snow Peas and Water Chestnuts

Stir-Fry BBQ Pork with Organic Green Beans

Marinated Vegetable Salad Made with Organic Fresh Vegetables and a Balsamic and Oregano Vinaigrette

Baby Spinach Salad with Pine Nuts, Goat Cheese and Sun Dried Tomato with a Red Wine and Herb Vinaigrette

Traditional Rustic Greek Salad with Cucumber, Tomato, Celery, Onion, Romaine Hearts, Feta and Olives

Classic Caesar Salad with Romano Croutons and Parmigianino Cheese

Baby Spinach Salad with Dried Cherries, Toasted Nuts, and Radicchio and Hazelnut Vinaigrette

Panzanella Salad Made with Croutons, Cucumber, Tomato, Arugula and Shaved Parmigianino Cheese with a

Lemon-Olive Oil Vinaigrette

Chilled Penne Salad with Sun Dried Tomato, Basil, Pine Nuts, Olives, and Julienned Vegetables

“Little Italy” Chopped Antipasto Salad with Vegetables, Provolone Cheese, Herbs and Salami

Tuscan White Bean and Arugula Salad with Organic Tomatoes and Basil Vinaigrette

Classic Caprese Salad – Roma Tomatoes Topped with Fresh Mozzarella and Basil and Drizzled with Olive Oil and

Balsamic Reduction

“Lentil Al Fungi” – Italian Style Chilled Lentil Salad with Wild Mushrooms

“Torta Quattro”- Four Layer Casserole with

Mascarpone, Sun Dried Tomato, Basil Pesto and

Kalamata Olives- with Fresh Baguette

Balsamic and Olive Oil Marinated Grilled Vegetable

Platters

Pan Cooked Fennel Root and Radicchio with a touch

of Orange and Basil

Classic Ratatouille made with Sautéed Eggplant,

Onions, Garlic, Zucchini, Red Peppers and Tomato

Grilled and Sliced Portobello Mushrooms with Fresh

Oregano

Baked Rigatoni with Marinara, Basil and Ricotta

Homemade Lasagna – Choice of Meat or Vegetarian

Risotto with Rock Shrimp, Saffron, Basil, Sun Dried Tomato and Romano Cheese

Pepper and Herb Crusted Ahi Tuna served with a Sun Dried Tomato Cream Sauce

Halibut Pomodoro – Grilled Halibut Filets with Tomato, Basil and Garlic Relish

Sautéed Scallops with Pancetta, Peas and Cream

Chicken, Veal or Eggplant Parmesan with Provolone Cheese and Marinara Sauce

Pan Roasted Chicken Breast with a Roasted Garlic and Wild Mushroom Ragout

Classic Spezzatino – Stewed Chicken Breast with Artichoke Hearts, Tomato, Cannellini Beans, White Wine and Basil

“Pollo al Limon” with a Caper, Vodka and Lemon Sauce

“Pollo Siciliana” – Braised Chicken with Peppers and Sweet Sausage

Chicken Marsala with a Marsala Mushroom Sauce

Traditional Pan Fried Sausage and Peppers

Veal Picatta (Veal in a Wine, Lemon and Caper Sauce)

Tuscan Style Slow Cooked Sirloin with Roasted Tomato, Garlic, Capers and Herbs

Latin Style Caesar Salad with a Spicy Caesar Dressing and Chile Croutons

Romaine Salad with Corn, Black Beans, Red Onions, Crispy Tortilla Strips and an Ancho Chile Ranch

Assorted Greens with Aged Jack Cheese and a Ancho Chili and Orange Vinaigrette

Jicama, Orange and Shaved Onion Salad with a Cilantro and Jalapeno Vinaigrette

Salad of Black Beans, Roasted Corn and Hominy with a Lime and Cilantro Vinaigrette

Vine-ripe Tomato Salad with Cotija Cheese, Cilantro, Onions and a Tomatillo-Avocado Dressing

Steamed Coconut Jasmine Rice

Classic Spanish rice Pilaf with Peppers and Onions

Slow Cooked Cuban Style Black Beans with a Hint

of Orange, Cumin and Chocolate

“Platanos” Sautéed Cuban Style Sweet Plantains

Yucatan Style Baked Snapper with Tomato,

Onions, Cumin and Olives

Pan Roasted Salmon with Red Chili, Cilantro and

Lime

Jamaican Style “Jerk” Chicken with a Creamy

Cucumber Yogurt Sauce

Caribbean Style Smoked Chicken with Sausage and

Peppers

Cilantro-Lime Marinated Grilled Chicken Breasts

Chipotle Marinated Grilled Skirt Steak with a Fresh

Tomato and Onion “Pico De Gallo”

Chilled and Sliced Mango Marinated Flank Steak with a Jicama and Onion Salsa

Baby Spinach Salad with Shaved Red Onions, Candied Pecans, Red Globe Grapes and Lemon Vinaigrette

Cajun Style Pasta Salad with Andouille Sausage, Grilled Peppers and Onions

Classic Fried Green Tomatoes over a Bed of Sautéed Fresh Red Tomatoes and Basil

Classic Spicy Southern Red Beans and Rice

Sautéed Yellow Corn, Onion and Herbs

Fresh Vegetable Etouffe with Tarragon

Cajun French bread and Sage Baked Stuffing

Roasted Garlic Mashed Potatoes

“Crushed” Potatoes with Creole Mustard

Mashed Roasted Sweet Potatoes with Maple and Spice

Herbed “Dirty” Rice or Three Pepper Confetti Rice

Ragout of Smoked Mushrooms and Leeks

Penne with Rock Shrimp and a Spicy Tomato Cream Sauce

Pecan Coated Catfish with Creole Mustard Sauce and Lemon

Pan Blackened Ahi Tuna Filets

Buffet Style Bouillabaisse Saffron-Fennel Broth, Assorted

Meats and Shellfish, Red Pepper Rouille and Garlic Croutons

Pan Fried Shrimp with Mushrooms, Tarragon and Pernod

Cajun Blackened Chicken Breasts with House made Cajun Seasoning

Sweet and Smokey Stewed BBQ Chicken or Beef Brisket with Onion Marmalade

Slow Cooked Carolina Pulled Pork with a Maple and Tabasco Sauce

Thick Cut Pork Chops with a Roasted Garlic and Bourbon BBQ Sauce

Sesame Seared Ahi Tuna Steaks - Seared and Sliced To Order - Served with a Choice of Asian Sauces

Steamed Jasmine Rice

Traditional Carved Prime Beef - Served with Fresh Baked Rolls, Au Jus and Creamy Horseradish

Capicolla, Sopressata, Mortadella, Prosciutto, Assorted Gourmet Olives, Marinated Hearts of Palm, Artichoke Hearts,

Mushrooms, Fire Roasted Red Bell Peppers, Pepperocinis, Hummus, Tzatziki, Fresh Sliced Assorted Cheeses, Shaved

Parmesan, assorted Crackers, and Artisan Breads

Pasta: Spaghetti, Farfalle/Bowtie, Tri Color Rotini

Sauces: Marinara Sauce, Alfredo Sauce, Bolognese Sauce

Toppings: Diced chicken, Sliced Pepperoni, Shaved Parmesan Cheese

Sides (Choose 2): Garlic Bread, Caesar Salad, Cucumber & Tomato Salad, Italian Pasta Salad

Fresh Flour or Corn Tortillas, Limes, Shredded Cheeses, Diced Onions, Tomatoes, and Salsas and Sour Cream

Choice of Chicken, Beef, Shrimp or Combination

Salad of Petite Greens

with red onion, cherry tomatoes, fine Manchego cheese

and raspberry walnut vinaigrette

BBQ Marinated Salmon Filet

--or --

Oven Roasted Beef Tenderloin

cabernet wine sauce with herbs

Fresh Crab Risotto

Fresh Seasonal Vegetables: Best of Market

Variety of Rolls and Butters

Baby Spinach Salad

fresh berries, goat cheese, pine nuts and raspberry vinaigrette

Market Fish

light sauce with virgin olive oil, vine tomatoes and basil

--or --

Roasted Prime Rib of Beef

light jus and horseradish cream

Wild Rice Pilaf with porcini mushrooms

Market Vegetable Medley

Variety of Artisan Breads and Butters

Classic Caesar Salad

Fresh grated parmesan cheese and classic Caesar dressing

Grilled Goat Cheese Stuffed Breast of Chicken

--or --

Grilled Tri-Tip of Beef

topped with shallot au jus

Garlic Mashed Potatoes

Fresh Julienne Vegetables with herbs de Provance

Variety of Rolls and Butters

Romaine Hearts with grape tomatoes and English cucumbers

Kalamata olives, red onions and feta cheese

topped with vinaigrette

Roasted Rack of Lamb

with rosemary jus

--or --

Herb Crusted Fillet of Tilapia

topped with chardonnay cream with chives

Red Potatoes “Lyonnaise”

with caramelized onions and chives

--or --

Twice Baked Potatoes

Sautéed Asparagus with Lemon Grass

Variety of Breads and Sweet Butter

Endive, Red Leaf and Roquefort Salad

toasted walnuts, sweet cheery tomatoes

Choice of Dressing

Grilled Mahi-Mahi Fillet

with fennel julienne and lemon butter sauce

--or --

Roasted Tenderloin of Beef

with wild mushroom demiglace

Gratin Potatoes

Fresh Farm Vegetables with herbs de Provance

Variety of Fresh Baked Breads and Sweet Butter