Theme Parites


Below Menu Items are Suggestions For Creating a Theme Party or Grazing Stations


Steamer Clams with Broth and Butter Or Steamed Mussels with White Wine/Garlic and Herbs, New England Clam Chowder, Chilled Summer Gazpacho, 1 ¼ lb. Steamed Lobster with Butter and Lemon, Potato Leek Cheese Pie, Mixed Baby Green Salad with Balsamic Vinaigrette and Gorgonzola, Creamy Coleslaw, Corn on the Cob With Butter, Assorted Baguette,Cornbread and Biscuit Basket With Sweet Butter Crock.


Little Neck Clams and Oysters on the ½ Shell, Chilled Gulf Shrimp, Cold Cracked Stone Crab Claws, Cracked Lobster Cocktail, Pan Steamed Mussels with White Wine Garlic and Herbs, Variety of Sushi and Sashimi, Smoked Salmon and Smoked Trout Display, Clams Casino, Baked Stuffed Clams Oreganata, Classic Oysters Rockefeller Or Barbecued Oysters, Grilled Mini Sesame Teriyaki Swordfish, Shrimp Or Tuna Kabobs.


Conch Fritters with Roasted Red Pepper Dip, Plantain Coins with Avocado Salsa, Mini Corn Cups with Black Beans and Jicama Salsa, Coconut Shrimp with Mango Chutney, Citrus Cilantro Shrimp, Calypso Beef Skewer, Citrus Mango Chicken Skewer, Jamaican Jerk Pork with Rum Raisin Dip.

Grilled Mahi-Mahi with Kiwi Pineapple Salsa, Grilled Ginger Teriyaki Beef Kabobs, Caribbean Paella (Yellow Rice with Red Snapper, Prawns, Chorizo, Chicken, Beans and Cockles), Macadamia Crusted Chicken with Tropical Marmalade, Grilled Rum Glazed Pineapple Rings, Ahi Cakes with Wasabi Remoulade, Calamari Salad with Roasted Shallots and Vegetable Garni, Island Chop Salad with Papaya Vinaigrette, Caribbean Vegetable Fried Rice.


Tuscany: Tuscan Display (Grilled and Marinated Vegetables, Italian Meats and Cheeses. Cured Olives, Figs and Focaccia Squares), Bruschetta Display (Tomato,Basil and Garlic, White Bean and Escarole, Tapenade, Yellow Pepper and Pesto), Charcuterie (Proscioutto Wrapped Figs, Sopressata, Genoa, Cappicola, Pancetta, Bocconcino Mozzarella, Aged Parmesan, Asiago and Provolone), Chicken Mediterranean, Chicken Pignoli, Braised Sea Bass Tuscany.

Pasta: Mini Penne with Vodka Rosa Sauce, Cavatelli with Artichoke Garlic Sauce, Farfalle with Puttanesca Sauce, Four Cheese Tortellini with Alfredo Sauce, Tri-Color Rotini With White Wine Garlic Herb Sauce, Penne with Marinara Sauce, Variety of Stuffed Pasta’s Available Upon Request, Three Cheese Lasagna, Garden Vegetable Lasagne, Seafood Lasagna, Risotto with Wild Mushrooms, Asparagus, Parmesan and Saffron.


Mini Corn Cups with Guacamole, Salsa, Sour Cream and Chives, Chicken and Black Bean Quesedilla with Avocado Salsa, Citrus Cilantro Shrimp, Beef, Chicken Or Three Cheese Enchilada’s, Chipotle Barbecue Brisket of Beef, Texas Style Chili, Grilled Southwest Chicken with Black Bean and Jicama Salsa, Barbecued Pulled Pork Over Jalapeno Corn Bread.

Nacho and Taco Bar: Blue and White Tortilla Chips, Taco Shells, Texas Chili, Conqueso, Salsa, Guacamole, Sliced Black Olives, Shredded Lettuce, Chopped Scallions, Sour Cream, Sliced Jalapenos.

Fajita Bar: Flour Tortilla’s, Grilled Marinated Skirt Steak, Grilled Southwest Chicken, Roasted Santa Fe Vegetables, Sauteed Peppers and Onions, Grated Monterey Jack Cheese, Chopped Scallions, Salsa, Guacamole and Sour Cream.


Oven Roasted and Chef Carved: Shallot and Herb Rubbed Sirloins of Beef, Five Peppercorn Encrusted Tenderloins of Beef, Red Wine Vinegar Marinated Flank Steak, Seasoned Boneless Prime Rib of Beef, Braised Brisket of Beef, Garlic and Rosemary Encrusted Top Rounds of Lamb, Maple and Dijon Glazed Spiral Ham, Molasses and Cider Rubbed Pork Loin, Roast Tom Turkey, Hickory Smoked Bone-in Turkey.
Grill Station: Mini Orange Hoisin Filet of Beef Kabobs, Mini Lemon and Mixed Herb Chicken Kabobs, Mini GingerTeriyaki Swordfish Or Shrimp Kabobs, Rosemary and Mint Encrusted Lollipop Lamb Chops, Carolina Sugar Barbecued Baby Back Ribs, Hickory Smoked Barbecued Chicken Wings, Assorted Marinated Breasts of Chicken (See Open Pit Barbecue Grill Page), Grilled Bratwurst and Weisswurst, Italian Hot and Sweet Sausage with Peppers, Onions and Garlic, Mini Lemon Thyme Vegetable Kabobs, Shallot and Herb Marinated Portobello Caps.

Complimentary Sauces: Horseradish Sauce, Béarnaise, Green Pepper Corn and Cognac Sauce, Wild Mushroom Sauce, Merlot Demi-Glace, Apple and Currant Chutney, Maple Dijon Sauce, Cranberry Chutney.


Chicken Empanadas, Ceviche Shooters (Bay Scallops w/Lime Juice/Minced Shallots/Olive Oil & Rioja Wine Splash Served In A Shot Glass), Spinach & Manchego Cheese Stuffed Mushrooms, Potato Croquetas with Piquant Sauce, Gambas al Ajillo (Pan Seared Shrimp In Garlic Sauce), Albondigas (Spanish Meatballs w/White Wine Sauce)

Paella w/Chicken/Chorizo/Mussels/Tilapia/Cockles/Artichoke Hearts & Green Beans, Grilled Sangria & Cracked Pepper Marinated Filet Of Beef Kabobs, Rissotto Cakes w/Asparagus & Saffron, Escalivada (Roasted Eggplant, Tomatoes, Onions, Mushrooms, Carrots, Fennel, Garlic & Fresh Herbs), Mixed Baby Green Salad with Hearts Of Palm/Fire Roasted Peppers/Toasted Pignoli Nuts & Goat Cheese with Red Wine Vinaigrette, Calamata Loaf/Red Pepper Emmenthal Loaf/Potato Rosemary Loaf with Sweet Butter Crocks.


Louisiana Crab Cakes with Lemon Chive Aioli, Petite Creole Beef Skewers, Blackened Shrimp w/Sauce Remoulade, Endive Spears with Figs/Honey Pecans & Chevre, Cucumber Cup with Boursin, Croustades with Sundried Tomatoes & Pesto, Andouille Sausage Stuffed Mushroom, Alligator Beignets with Roasted Red Pepper Herb Dip, Conch Fritters with Sauce Tartar, Fried Oysters with Tomato & Horseradish Coulis, Chevre Tartlets, Blackened Scallops with Citrus and Honey Marmalade, Pate and Cornichon Moutard Canapes.

Jambalaya with Chicken/Ham/Andouille Sausage/Peppers/Onions & Tomatoes, Seafood Gumbo with Shrimp/Crawfish/Crabmeat & Okra In Small Bread Bowl, Crawfish & Vegetable Etouffee, Seafood Gumbo, Hoppin’ John, Yellow Rice with Vegetable Garni, Dirty Rice & Beans, Roasted Summer Vegetables with Fennel & Fresh Herbs, Baby Spinach Salad with Candied Pecans/Mirliton/Smoked Bacon/Saga Bleu with Apple Cider Vinaigrette.


Sliced Smoked Salmon Platter with Pumpernickel Rounds/Assorted Cream Cheeses/Capers/Chopped Eggs & Bermuda Onions, Assorted Mini Bagels/Croissants & Breakfast Muffins with Sweet Butter Crock & Jams, Asparagus/Mushroom/Tomato & Gruyere Cheese Frittata or Any Combination Frittata You Please or Traditional Scrambled Eggs, Roasted Red Potatoes with Vidalia Onions & Rosemary or Home Fried Potatoes, Seasonal Berry Crepes with Creme Fraiche & Raspberry Coulis or Fresh Fruit Salad or Fruit Display, Any Type Quiche(Meat & Cheese, Veggie & Cheese), Apple Smoked Bacon, Breakfast Sausage, Carved Maple Glazed Ham, Corned Beef Hash , Pasta Bar (Buffet Prepared Chefs Assorted Pasta’s & Sauces), Carving Station(Chef Carved Sirloins Of Beef/Roasted Turkey/Spiral Ham/Beef Brisket with Proper Condiments/Sauces