Sampling of Menu Ideas for you Special Event

Hot Hors d'Oeuvres

• Grilled Shrimp, Sun-Dried Tomato, fresh Mozzarella and Basil Bruschetta • Grilled Lamb Loin on a Crostini, Tapenade and Arugula Garnish •

• Chicken Sesame and Pecan Bites with Apricot Dipping Sauce •

• A Selection of Satays: Chicken, Beef or Shrimp all on one tray (this presentation delights guests) with your choice of dipping sauces •

• Gougeres with Sun-Dried Tomatoes and Gruyere • Miniature Crab Cakes with Sherry Aioli or fresh Tartar Sauce •

• Grilled Filet of Beef on Baguette with Caramelized Onions and Balsamic Reduction • Korean Beef on Skewers •

• Lamb Kebobs with Coriander Sauce • Lilliputian BLT’s on Brioche •

• Asian Meatballs on Snow Pea Picks • Middle Eastern Lamb stuffed Wontons•

• Bruschetta with grilled Portobello Mushrooms, Fontina Cheese and fresh Herbs •

• Arancini – Parmesan Risotto Fritters (or your preference may be Mozzarella or Fontina with a taste of Ham or Mushrooms) •

• Goat Cheese Tartlets with Caramelized Shallots and Pears • Polenta Rounds with Caramelized Onions, Blue Cheese and Tomato Garnish •

• Fried Calamari in Paper Cones drizzled with Lemon Aioli • Miniature Reubens on Rye •

• Stuffed Mushrooms – We suggest three types on one tray: Sausage and Parsley, Walnuts and Spinach and Wild Mushroom Duxelles •

• Blue Corn Griddle Cakes with Maple-Glazed Barbequed Duck Breast garnished with Candied Kumquats and fresh Chives •

• Phyllo Triangles with: Goat Cheese and Leeks, Spinach and Feta or Lobster and Scallions •

• Miniature Quesadillas with Tomatillo Salsa and Sour Cream •

• Goat Cheese wrapped in Phyllo with warm Rhubarb Sauce • Fried Artichoke Hearts with Lemon Aioli •

• Crispy Shrimp brushed with a Ginger and Lime Aioli • Eggplant Crisps with Oven-Dried Tomatoes, fresh Mozzarella and Oregano •

• Assorted Dumplings (Dim Sum) with Spicy Dipping Sauce • Barbecue Duck Quesadilla with Guajillo Chili Sauce •

• Miniature Corn Cups with Black Bean Chile and Avocado Salsa • Black Bean Empanada with Sour Cream and Tomatilla Salsa •

• Chicken Fingers with Double Mustard Sauce • Chicken Macadamia Bites with Honey Mustard Sauce •

• Corn or Zucchini Fritters topped with Crème Fraiche • Crabmeat Parmesan Canapes •

• Crimini Mushrooms stuffed with Dungeness Crab and Goat Cheese • Miniature Grilled Cheese Brioche Sandwiches with Cherry Tomatoes •

• Panko breaded Gulf Shrimp with Spicy Papaya Dipping Sauce • Warm Cheddar Cheese Puffs •

• One-bite Cheeseburgers on Miniature Buns with Boston Lettuce, Cherry Tomatoes and topped with a Pickle •

• Phyllo Cups with Goat Cheese, Pine Nuts and Sun-Dried Tomatoes •

• Portobello Mushrooms stuffed with Spinach, Apple Sausage and Goat Cheese •

• Potato and Onion Fritatta on French Bread with Tomato Aioli •

• Potato Pancakes with fresh Applesauce or Sweet Potato Pancakes with Cranberry Confit •

• Red Bell Pepper and Coriander Pancakes with Smoked Salmon and Crème Fraiche • Tiny New Potatoes stuffed with Cheese and Chives •

• Tiny Pastry Cups with melted Brie, fresh Raspberries and a hint of Raspberry Puree • Roasted Garlic, Brie and Grape Crostini •

• Risotto Fritters with Mushrooms and Parma Ham • Grilled and Skewered Scallops in Buerre Blanc Sauce or wrapped in Basil and Prosciutto •

• Spinach and Herb Crepes with Smoked Salmon, Mascarpone, Lemon Zest and Capers or with Basil, Cheese and Sun-Dried Tomatoes •

• Sweet Potato Dim Sum served on tablespoons with Pecan Brown Butter Sauce •

• Steamed Chicken and Shrimp Dumplings with Chinese Chile Sauce •

• Tarte Flambe – Puff Pastry with Caramelized Onion and Goat Cheese • Thai Vegetable Spring Rolls with Peanut Dipping Sauce •

• Tiny Rib Lamb Chops with Minted Vinegar Dipping Sauce • Tiny Tarts with Wild Mushrooms and fresh Herbs •¨

• Miniature Tomato Tarts with Dijon and Gruyere • “Shooters” – little tastes of liquid gold - Gazpacho, Wild Mushroom, Fresh Pea •

Cold Hors D’Oeuvres

• Smoked Salmon Rosettes on Pumpernickel Bread with Dill Butter, Red Onions, Frisee and Lemon Zest •

• Filet of Beef, grilled, thinly sliced, on Bernaise Bread • Fresh Mango and Lumpf Crabmeat Salad with Wasabi Aioli on toasted Brioche Rounds •

• Sushi-quality Tuna, barely seared, on a Cucumber Round with a dollop of Wasabi Aioli •

• Asparagus or Melon wrapped in thin slices of Prosciutto • Baby Buffalo Mozzarella on a Sweet Potato Round with Olive Tapenade •

• Bite-sized Cheesecakes with Smoked Salmon or with Walnuts and Goat Cheese •

• Carpaccio Canapes with Stilton and Watercress • Cranberry Tea Bread with Cranberry Mayonnaise, Smoked Turkey and Sprouts •

• Cheese Straws – our own Buttery Puff Pastry, four Cheeses, twisted and baked until Golden • Spicy Cumin Cheese Straws •

• Cherry Tomatoes filled three ways: Shrimp and Green Goddess Dressing, White Bean Puree or Roquefort and Watercress •

• Cucumber and Watercress Tea Sandwiches with Parsley Edges • Middle Eastern Eggplant Dip with Herbed Pita Chips •

• Bite-size Caesar Salad tastes in Parmesan Cups • Curried Walnut Chicken in Phyllo Cups with Chive Garnish •

• Pepper-Crusted Beef Crostini with Arugula • Smoked Salmon and Horseradish Pinwheels •

• Traditional Shrimp Cocktail with Horseradish Sauce • Lemony Garlic Hummus with Wonton Triangles or Pita Chips •

• Filet of Beef Roulades with Blue Cheese and Watercress • Fresh Seasonal Fruit Skewers with Vanilla Yogurt Sauce •

• Endive with Smoked Salmon Remoulade or with Goat Cheese Quenelles, Fresh Fig, Frisee and Toasted Pecans •

• Maki Sushi with Pickled Ginger, Wasabi and Soy Sauce •

• A not so ordinary Crudite with all of the usual suspects as well as a few surprises with any number of Savory Dips •

• Fresh Salmon Salad with fresh Herbs in Phyllo Cups • Miniature Angel Biscuits with Ham, Honey Mustard and Watercress •

• Pate a Choux with Lobster or Crab Salad • Pesto, Goat Cheese and Pesto Torta with Croustades •

• Radish Canapes – thinly sliced on Dill-Buttered Sourdough Rounds with a sprinkling of Chives •

• Smoked Trout and Daikon Remoulade on Japanese Cucumbers •

Main Dishes

• Composed Salad of Lobster Medallions, Artichoke Hearts, Citrus Slices, Heirloom Tomatoes and Haricots Verts dressed
with an Orange Vinaigrette – a delightful dish for an afternoon Wedding •

• Pan Seared Sirloin of Lamb with Mint Infused Au Jus •

• Grilled Filet of Beef with Cold Bernaise or Horseradish Aioli and Red Onion Confit •

• Molasses or Asian Grilled Salmon with Mango Chutney and Cucumber Dill Sauce •

• Beef Bourguignonne in individual ramekins piped with Potato Puree •

• Seafood Paella - traditionally prepared – Mussels, clams, shrimp, scallops, chorizo sausage – stewed in our Chef’s delectable Lobster Broth •

• The familiar Chicken – Marsala, Saltimbocca or Piccata •

• Pan Seared Diver Sea Scallops – skewered – finished with a Buerre Blanc Sauce •

• Organic Free-Range Chicken, flattened, Cipollini Onions topped with a Sherry Wine Sauce •

• Chilean Sea Bass, roasted, bedded on a sea of Leeks with Smoked Tomato Aioli • Cider braised Pork Loin with Sauteed Apples •

• Wild Mushroom Lasagne with Bechamel Sauce • Lamb Shank, braised, with Baby Root Vegetables in Port Reduction •

• Whole Turkey – presented and carved tableside – with all the traditional accompaniments • Grilled Swordfish with Basil Butter and Tomato-Orange Salsa •

• Roasted Long Island Duck Breast and Leg Confit with Port Wine Sauce •

• Stuffed Pork Roast with Spinach, Pistachios, Apricots and Apricot Mustard Sauce •

• Pan Seared Tilapia with Lemon Beurre Blanc •

 

A Spring Wedding

Passed Hors d’Oeuvres

Sushi-Quality Tuna - Black and White Sesame Seed Crusted
on Wonton Crisp with Wasabi Aioli

Quesadilla Bites with Grilled Chicken, Arugula,
Tomatillo Salsa and Sour Cream

Artichoke Hearts - Panko Breaded with Sherry Aioli

Fresh Raspberries and Melted Brie in Phyllo Cups

Bruschetta - Grilled Shrimp, Sun-dried Tomato, Fresh Mozzarella
and Basil

Buffet

Roasted Lamb Sirloin with Aged Balsamic Reduction

Sides of Asian Tri-Colored Peppercorn Salmon
Cucumber Dill Sauce

Honey-Glazed Baby Spring Vegetables

Yukon Gold Mashed Potatoes

Heirloom Tomato Tart with Dijon Mustard, Gruyere, Basil and Chives
La Brea Breads with Sweet Butter

Dessert

Choice of:

Cupcake Tree - Tiered and decorated with Fresh Flowers and Greens

All-American Chocolate with Chocolate Frosting, Lemon Coconut,
Carrot with Cream Cheese Filling
or
Wedding Cake

Freshly Brewed Colombian Coffee, Decaf and Tea

A Delightful Summer Reception

As Guests Arrive, They will be greeted by Perfect Parties Staff,
dressed in crisp Black and White, carrying trays of Sparkling
Water with Lemon, Iced Tea and Lemonade

Passed Hors d'Oeuvres

Grilled Lamb Loin, Tapenade and Arugula on Baguette

A Bite-Size Stack of Toasted Brioche Rounds, Crabmeat Salad,
Fresh Mango and Wasabi Aioli

Chicken Macadamia Bites with Double Mustard Sauce

Caesar Salad in Parmesan Baskets

Asian Meatballs on Snow Pea Picks

Plated First Course

Pear Salad with Great Hill Blue Cheese, Baby Field Greens,
Toasted Walnuts and Champagne Vinaigrette

Plated Main Course

Grilled Tenderloin of Beef with Chanterelle Mushroom
and Red-Wine Demi-Glace
or
Pan Seared Scallops drizzled with Buerre Blanc Sauce

Potato Puree

Melange of Summer Vegetables

Dessert

Wedding Cake

Freshly Brewed Colombian Coffee, Decaf and Tea

A Reception for the Palate

Passed Hors d'Oeuvres

Grilled Shrimp brushed with Honey Mustard

Smoked Salmon Rosettes on Black Bread with Dill Butter,
Frisee, Red Onions and Lemon Zest

Thai Vegetable Spring Roll with Peanut Dipping Sauce

Endive with Goat Cheese Quenelles, Fig, Frisee and Toasted Pecans

Eggplant Bites with Oven-dried Tomatoes, fresh Mozzarella and
Oregano

Grill Staition

Grilled Filet of Beef seasoned with Rosemary and Olive Oil

Grilled Tuna with a Trio of Salsas

Grilled Seasonal Baby Vegetables

Capressi -- our version consists of Tiny Pear and Cherry Tomatoes,
Tiny Mozzarella rounds, Fresh Basil, lightly dressed with Olive Oil

Pasta Station

Goat Cheese and Spinach, Sweet Potato or Wild Mushroom Ravioli
with Pesto, Burnt Butter or a light Cream Sauce

La Brea Rolls with Sweet Butter

Salad Station

Mesclun Greens, Romaine and Arugula

Chopped Cucumber, Tomatoes, Apples, Mango, Red Onion,

Baby Red and Yellow Beets, Fresh Basil, Chives and Parsley, Blue Cheese,

Feta and Toasted Walnuts

Champagne Vinaigrette, Citrus Vinaigrette,

Honey-Mustard Vinaigrette

Petite Desserts

Chocolate Mousse Cups with Chocolate Shavings

Tiny Fruit Tartlets

Miniature Cannolis

Lilliputian Key Lime Tart

An After-Wedding Brunch

Libations

Tangerine Mimosas

Brunch

Light and Airy Omelettes Made to order with Guest selection of:
Cheddar, Swiss, Goat Cheese, Onions, Mushrooms, Red and Green Peppers,
Tomatoes, Bacon, Ham and Fresh Herbs

Smoked Salmon Presentation with Capers, Red Onion, Tomato,
sliced Lemons and Pumpernickel Bread

Yukon Gold Hash Brown Potatoes

Our Baker’s Basket filled with Scones and Muffins
served with Whipped Butter, Jams and Jellies
Seasonal sliced Fruits and Berries

Freshly Brewed Colombian Coffee, Decaf and Tea

A Rehersal Dinner
Let the Festivities Begin:

Mango Mojitos, Mexican Beer and Ginger Lemonade

To Start

Tequila Glazed Shrimp on Tostadoes with Avocado Cream

Traditional Gazpacho “Shots”

Miniature Crab Cakes with Lemon Aioli

Polenta Rounds with Caramelized Onion,
Blue Cheese and Tomato Garnish

Wild Mushroom Bruschetta with Parmesan Cream,
Fontina and Fresh Herbs

At the Grill

Chicken Quesadillas, Cheese Quesadillas and
Chorizo and Shrimp Quesadillas
with all the traditional accompaniments
Corn and Black Bean salad with Avocado

Jicama Salad

Red Peppers stuffed with Mexican Rice

Jalapeno Cornbread

Dessert

Banana Bread Pudding

An Afternoon Shower Luncheon

Tea Sandwiches:

Heart Shaped Curried Egg Salad on Marble Rye

Cucumber and Watercress with Parsley Edges

Smoked Salmon, Cream Cheese and Cilantro Lime Butter
on Pumpernickel

Miniature Angel Biscuits with Ham, Dijon and Watercress

Perfect Parties Chicken Salad with Chicken Chunks, Grapes,
Almonds, Red Peppers and Tarragon Dressing

Arugula and Spinach Salad with thinly sliced Granny Smith Apples,
Red Onions, Toasted Walnuts and Citrus Vinaigrette

Dessert

Strawberry Shortcake with Vanilla and Chocolate Genoise,
fresh Strawberries and Whipped Cream

 

Landscapes

Stationary Tables

A kaleidoscope of seasonal, crispy Vegetables with all of the usual
suspects and a few surprises as well

Roasted Red Pepper Aioli and Lemon Aioli

Cascading Tiers of Fresh Fruits and Berries inlcuding Melons,
Grapes, Pineapple and whatever the marketplace has available

Elegant and Abundant Cheese Baskets with Firm and Soft Cheeses,
Whole and Sliced, accompanied with a variety of crackers

Sun-dried Tomato, Goat Cheese and Pesto Torta with Croustades

Four Cheese Cheese Straws

A Children's Menu

Starters

Mini Hot Dogs Wrapped in Puff Pastry
Served with French Fries

The Main Meal

Chicken Fingers with Catsup

Baked Macaroni and Cheese – Kid’s Style

Celery and Carrot sticks with Ranch Dressing

Dessert

Our Over-sized Chocolate Chip Cookie