ROSLYN CLAREMONT HOTEL

Butler Passed Hors D’oeuvres

Hot

(Select Four)

Moroccan Spiced Chicken Brochettes

Vegetable Wontons with Sweet & Sour Sauce

Sweet Potato Pancakes, Tangy Maple Glaze

Duck Spring Rolls with Plum Sauce

Chicken Dumplings, Ginger Soy Dipping Sauce

Salmon Cakes with Sweet Corn Salsa

Spiced Pecan Chicken Strips

Coconut Fried Shrimp

Macadamia Shrimp

Wild Mushroom Beggars Purse

Miniature Beef Wellington

Cocktail Franks En Croute

Spanikopita

Cold

(Select Four)

Bouchees with Whipped Chevre

Tomato & Mozzarella Crostini

Blue Corn Cup with Chunky Avocado & Green Salsa

Rosettes of Salmon on Pumpernickel Rounds

Smoked Salmon Tartar with Vodka & Dill

Prosciutto Di Parma Wrapped on Asparagus Tips

Endive with Walnut & Blue Cheese

Gravlox on Seven Grain Points

Bourbon Soused Shrimp with Apricot Relish

Cucumber Rondelle with Roasted Beets & Goat Cheese

Vegetable Sushi with Pickled Ginger & Wasabi

Gaufrette Potato Chip with Smoked Salmon & Dill

Buffet Dinner

Elaborate Cold Displays

All Displays are artistically designed and hand created by our Garde Manger

Homemade Mozzarella Display

Fresh sliced Buffalo Mozzarella and Plum Tomatoes

Drizzled with Extra Virgin Olive Oil and finished with Fresh Basil

and Sun-Dried Tomatoes

European Marinade

Baby Artichoke Hearts and Roasted Sweet Red Peppers

in balsamic vinaigrette

Tuscan Grilled Vegetables

An assortment of herb marinated vegetables including

Eggplant, Zucchini, Yellow Squash and Assorted Peppers

Imported Cheeseboard and Wine Display

Gouda Camembert, Vermont Cheddar & Brie

served with English water crackers and sweet seedless grapes

Accompanied by Imported Red & White Wines

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Antipasto Platters

Sliced imported Genoa Salami, Sopressata and Sharp Provolone

Marinated Mushrooms and assorted olives

Elaborate Cold Displays

All items are prepared on premises and custom designed for your event

Santa Fe

Grilled Portobello Mushrooms marinated in Balsamic Vinaigrette

Corn and Bean Salsa with Red & Green Peppers, Cilantro and Olive Oil

Garden Basket of Crudite

Presentation of Julienne Carrots, Pencil Asparagus, Bell Peppers, Florets of Broccoli, Cauliflower,

Cherry Tomatoes and Black Olives. Served with Chef’s tangy dressing

Cornucopia of Seasonal Ripened Fruit

Sliced Watermelon, Honeydew, Cantaloupe, Strawberries and Pineapple

Garnished with Raspberries, Blackberries, Kiwi and carved Melons

House Baked Breads

Assorted Bruschetta, Brick Oven Semolina, Garlic Bread, Whole Wheat, Rye and Pumpernickel

Baked Fresh Daily and served with infused olive oils

Pick 2 Stations

Pasta Station

Pasta dishes are pan sautéed before your guests and accompanied by

freshly grated Parmigiano & Romano cheeses and crushed red pepper.

Fuscilli Primavera

Rigatoni Bolognese

Orecchiette Pesto

Tri-Color Cheese Tortellini Alfredo

Farfalle a la Vodka

Penne Filetto di Pomodoro

(select two)

Butcher Block Carving Board

All Carvings are Displayed and Carved by uniformed Chefs,

served with Cocktail Rye and Pumpernickel Breads.

Herb Roasted Breast of Turkey

Clover Honey Baked Spiral Ham

Roast Sirloin of Beef,

Sugar Cured Corned Beef

Sesame Crusted Loin of Tuna

Ginger Glazed Pork Loin

(select one)

A Touch of the Orient

Stir- fried before your guests and Decorated with Oriental screens, fans,

Fortune cookies and chopsticks.

Ginger Beef or Teriyaki Chicken

Served with Water Chestnuts, Pea Pods, Bak choy, Bean Sprouts, Mushrooms, Cashews

And sautéed in a hoi sin sauce

Dim Sum Station

Authentic Chinese Dumplings served with Dipping Sauces,

Oriental Consomme and Fried Wontons

Fajita Station

Sizzling and prepared before your guests.

Grilled Herb Marinated Chicken served into warm tortilla shells

And accompanied by diced ripe tomatoes, shredded lettuce, jalapenos, minced onion,

sour cream, guacamole, and zesty salsa

Mashed Potato Bar

Chef Sergio’s special Homemade Mashed Potatoes

Served “sundae style” out of an Old Fashion Crock Pot

Condiments include Fried Onions, Garlic, Horseradish, Wasabi, Mushrooms,

Peppers, Broccoli and Baco Bits

Crepe Station

French crepes made to order

Oven roasted chicken with mushroom, spinach, sautéed onion, broccoli, snow peas,

peppers with a béchamel sauce

Peking Duck with julienne of cucumber and scallions in a hoi sin sauce

Hot Chafing Dishes

(Select Five)

Eggplant Rollatini

Rolled and stuffed with ricotta cheese

Beef Bourguignon

Filet mignon tips and shallots in a red burgundy wine sauce.

Chicken Scarparelli

Lemon, garlic, olive oil and fresh bell peppers.

Seafood Paella

Shrimp, scallops and clams on Spanish rice pilaf.

Chicken Cacciatore

Peppers and onions in a marinara sauce.

Chow Mein with Oriental Fried Rice

Chinese vegetables in a Cantonese sauce.

Swedish or Italian Meatballs

Sherry wine or marinara sauce.

Stuffed Cabbage

Rolled and stuffed with rice and meat.

Clams, Mussels & Scallops Posillipo

Crushed plum tomatoes, white wine basil and garlic.

Filet of Sole Oreganato

In a lemon white wine sauce.

Beef with Broccoli

Sliced filet mignon tips with broccoli florets.

Hawaiian Chicken

Pineapple chunks in a tangy Polynesian sauce.

Chicken Marsala

Mushrooms in a Marsala wine sauce.

Sausage and Peppers

Sweet, hot sausage, tri color peppers in a light tomato sauce.

Kielbasa

Served over steamed sauerkraut

Calamari Fradiavlo

Spicy marinara sauce.