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Taste the Future Today

Liquid Nitrogen Ice Cream Bar!

  • One-of-a-kind, fun and exciting, traveling dessert adventure.
  • Our Professional Chefs create flavors of ice cream using 320 below zero Liquid Nitrogen as your guests add the toppings for their personalized, custom created sundae.
  • The rapid freezing process prevents ice crystals, resulting in a velvety texture.

Dragon Popcorn!

Dragon Popcorn is the ultimate treat that combines flavor and fun.

  • Watch as each kernel is infused with liquid nitrogen, creating a mesmerizing smoke effect that will leave your friends in awe as they as they munch on their crunchy and delicious popcorn and have the thrilling visual of "Dragon Breath"
  • The process is completely safe and perfect for all ages.

Passed Hors D’oeuvres:

  • Skewered Grilled Green Chili Cilantro Shrimp 
  • Filet Mignon Canape, Port Shallots, Horseradish Dressing
  • Garlic Crostini and Endive, Olive Tapenade Roasted Artichokes 
  • Arancini de Rosa- Risotto Balls, Roasted Vegetable Dip 
  • Yukon Gold Potato-Wild Mushroom Bourekas
  • Duet of Quesadillas, Vegetable and Chicken, Monterey Jack

Beverages Bar:

  • Pellegrino, Coke, Diet Coke, Ginger Ale, Strawberry Lemonade,
  • Club Soda, Tonic Water, Orange, Cranberry Juices, Bar fruit.

Station#1:

  • Grilled Medallions Mediterranean Chicken Basilica 
  • Roasted Artichokes, Kalamata Olives, and Sun-dried Tomatoes
  • Carving Station of Citrus-Rosemary Flank Steak 
  • Chimichurri Dressing and Horseradish Cream Dressing,
  • Artisanal Rolls to make little sandwiches.
  • Red Bliss and Yukon Bliss Potatoes with Rosemary and Thyme 

Station #2:

  • Penne Pasta with Tomato Olive Oil Sauce, Parmesan Cheese on side
  • Grilled Summer Vegetable Medley, Candied Garlic Confit
  • Baby Mesclun Greens and our Signature Fig-Balsamic Dressing
  • Focaccia Bread with Fresh Rosemary

Dessert:

  • Individual Chocolate Mousse and Strawberry Shortcake
  • Lemon-Lime Bars
  • Our Decadent Brownies
  • Gluten Free Coconut Macaroons and Meringues

Build your own crepe station:

  • Warm Banana Foster, Fresh Strawberry Sauce, Chocolate Sauce,
  • Mint, Fresh Berries, Powdered Sugar

Hot Beverages Bar:

  • French Roast Regular and Decaffeinated Coffees
  • Cinnamon Sticks, Hot Cocoa, Whipped Cream and Herbal Teas

 

Passed Hors d’oeuvres:

  • Bruschetta of Oven Roasted Tomato, Fresh Basil Pesto
  • Brie Cheese, Pear Crouton, Honeyed Candied Pecans
  • Duet of Mushroom Wonton & Spring Rolls, Ginger-Apricot Sauce
  • Grilled Wild Mushroom Skewers with Balsamic Fig Glaze (gluten /dairy free)
  • Herb Crusted Roast Beef Canapé, Tomato Rosemary Aioli
  • Maryland Crab cakes, Creole Remoulade Dressing

Beverages:

  • Assorted Sodas, Sparkling Water, Juices, Bar Fruit, Ice, Tonic Waters

Stations:

  • Farmers Market, Dips & and Chips
  • Elaborate Raw Crudité in Wicker Baskets Lined with Overflowing Kale, Beautifully Garnished Flowering Vegetables: Salsa, Hummus, Guacamole Dips

Dinner Buffet:

  • Medallions of Grilled Salmon, Lemongrass Ginger Marinade
      • On a bed of Mesclun Greens
  • Duet of Skewered Chicken Kabob.
      • Tuscan Style (Basil, Olives, Lemon)
      • Moroccan (Coriander, Cumin, and Turmeric)
  • Grilled Summer Vegetable Medley,
      • Inclusive of: Portobello Mushrooms, Bell Peppers, Green and Yellow Squash,
      • Eggplant, Corn Bites, Onions, Candied Garlic Confit
  • Roasted Fingerling, Sweet and New Potatoes, Rosemary, and Thyme
  • Sesame Noodles with Julienne Vegetables
  • Quinoa and Baby Spinach Salad, Truffled Fig Balsamic Dressing

 

Desserts:

  • Spoon Buttery Sweets
  • Decadent Brownies, Lemon Squares, Gluten Free Macaroons, Pecan Diamonds
  • Tropical Fruit Stand
  • Melons, Pineapple, Honeydew, Cantaloupe, Watermelon, Kiwi, Sweet Grapes, Papaya, Mango, Strawberries and other exotic fruits and berries.
  • Old Fashioned Homemade Pies
  • Flakey Crust Pies served with Vanilla Bean Ice Cream.
  • Local Apple, Peach, Berry, Old-Fashioned Cheesecake Pie

 

  • French Roast Regular, Decaffeinated Coffees, Herbal Tea

Passed Hors D’oeuvres:

*Butler style passed from elegantly garnished trays

  • Chicken Parmesan-Fresh Mozzarella Sliders
  • Crispy Brie in Panko/fig balsamic drizzle
  • Oven Roasted Bruschetta Grape Tomatoes, Pesto, Artichoke
  • Smoked Salmon canape with Fresh Dill and Caper
  • Skewered Belgium Waffle Chicken, Sriracha Dressing

 

First Course/Salad:

  • Oak Leaf Mesclun Leaves, Poached Bosc Pears
  • Toasted Walnuts, Blue Cheese, Champagne Vinaigrette
  • Artisanal Rolls and Whipped Butter

Plated Dinner:

  • Tenderloin of Beef with Roasted Garlic
  • Halibut- Tuscan Style (Fresh Basil, Olive Oil)
  • Traditional Yukon and Idaho Mashed Potatoes with Butter (no fennel, garlic)
  • French Green Beans and Baby Carrots (touch of garlic)
  • Tortellini with vodka sauce (Served as a side from a small plate or ramekin)

Dessert:

  • Tropical Fruit Platters for table
  • Pineapple, Kiwi, Passion Fruit, Berries)
  • Tres Leches Wedding Cake

 

  • French Roast Decaffeinated Coffee and Teas
    • Cream and sugar

Passed Hors d’oeuvres:

(Presented for silver platters and baskets with flowers)

  • Sweet Chili Tuna Takaki Wonton, Citrus Soy Glaze
  • Skewered Shrimp Gazpacho with Spanish Gazpacho
  • Falafel Ball with Hummus on Pita triangle
  • Gorgonzola, Pesto, Olive, and Sun-Dried Tomato Crostini
  • Crispy Duck and Potato and Pancake, Cranberry-Orange Relish
  • Stroganoff Meatball Style Shooters served from a Shot glass.
  • Herbed Risotto Dumpling, Honey Ricotta Dip
  • Teen Starters Station
  • Cocktail Franks with Mustard and Ketchup
  • Mini Potato Knishes with Deli Mustard

 

Dinner Buffet Stations:

  • Carving Station of Citrus-Rosemary Flank Steak
  • Chimichurri Dressing and Horseradish Cream Dressing
  • Chicken Tagine with Lemon Confit, Shallots, and Honey
  • Lyonnais Potatoes, Caramelized Shallots, Fresh Thyme Oil (Hot)
  • Moroccan Couscous with Roasted Eggplant and Summer Squash
  • Mediterranean Orzo, Artichokes, Oven Roasted Tomatoes, Olives, Pine Nuts
  • Oak Leaf Lettuce Salad with Poached Pears
  • Toasted Walnuts and Blue Cheese, Champagne Vinaigrette
  • Artisan Breads and Focaccia

Teen Dinner:

  • “Build your own” Hamburger Slider Napoleons
  • Grilled Onion, Tomato, Pickles, Cheese
  • Macaroni and Cheese in Classic Sauce
  • Topping include Focaccia Crumbs, Parmesan, Scallions, Bacon Chips

Dessert:

  • Ice Cream Sundae Bar and Root Beer Floats
  • Choc/Van/ Ice Cream: Toppings to include Oreo Cookies Smash, Chocolate Sauce, M& M’s, Sprinkles, Chocolate Chips & Whipped Cream,
  • Tropical Fruit Stand
  • Seasonal Fresh Fruits: Hawaiian Pineapple, Honeydew, Cantaloupe, Watermelon, Kiwi, Sweet Grapes, Papaya, Strawberries and other exotic fruits and berries
  • Dragon Popcorn
    • Colored and flavored popcorn bursting from your mouth. -321 Degrees Liquid Nitrogen
  • Celebratory Cake 

Passed Hors d’oeuvres:

  • Pesto Crostini, Roasted Julienne Vegetable, Chevres
  • Tuna Au Poivre on Crispy Wonton, Wasabi Sauce
  • Our signature Soufflé Parmesan Cheese Diamonds
  • Parmesan Risotto Croquettes, Ratatouille Garden Dressing
  • Potato Pancakes with Cranberry Apple Sauce
  • Farmers Market, Dips & Spreads
  • Elaborate Raw Crudité Lined with Overflowing Edible Greens,
  • Beautifully Garnished with Flowering Vegetables and Hummus Dip
  • Teen Station
  • Mozzarella Sticks, Individual Macaroni and Cheese

Adult and Mocktail Bar set-up:

  • Cranberry, Orange, and Pineapple Juices,
  • Strawberry Daiquiris and Pena Coladas

Dinner Buffet:

  • Grilled Medallions of Salmon, Persian Inspired Rub
    • Cucumber Dill Herb Yogurt Sauce
  • Basmati Rice with Lentils, Raisins, Onions, Fresh Dill
    • Roasted Bliss Potato Tapas, Parsley, Cilantro, Cumin and Coriander
  • Grilled Vegetable Platter
    • Portobella Mushrooms, Eggplant, Cauliflower,
    • Carrots, Parsnips, Onions
  • Mixed Mesclun and red leaf Lettuce
    • Feta Cheese, cucumber, radish, pomegranate seeds, Our Signature Fig Dressing
    • Quinoa Salad, Baby Spinach, Cranberries, Sunflowers Seeds, Citrus Dressing

Tex Mex Festival Station for Teens

  • Soft flour and Crisp Corn Tacos
  • Fried Tilapia Fish Fillet, Rice and Beans, Cheddar-Jack Cheese
  • Fresh Salsa, and Guacamole, Chips
  • Dessert
  • Ice Cream Sundae Bar
  • Choc/Van Ice Cream: Toppings to include Oreo Cookies Smash, Chocolate Sauce,
  • Strawberry Sauce, M& M’s, Sprinkles, Chips, Whipped Cream Cherries
  • Sweet Tray Desserts
  • Chocolate Mousse Phyllo Cups, Baklava, Pecan Diamonds
  • Lemon Meringue Kisses, Decadent Brownies, Coconut Macaroons (Gluten Free)
  • Tropical Fruit Stand
  • Seasonal Fresh Fruits, including your choice of sliced Melons, Hawaiian Pineapple, Honeydew, Cantaloupe, Kiwi, Sweet Grapes, Mango, Strawberries and other exotic fruits and berries

  • Local Smoked Salmon Platter
  • Elegantly presented with Lemon, Onion, and Capers
  • Beautifully Garnished Platters of Albacore Tuna Salad
  • Egg Salad with a touch of Dijon
  • Sliced Vine Ripe Tomatoes, Sweet Onions, Cucumber, Olives
  • Challah French Toast
  • Real Maple Syrup and Strawberry Sauce
  • Challah for Kiddush
  • Freshly Baked Artisan Rolls and Bagels
  • Gluten Free Rice Crackers (separate basket)
  • Whipped Plain and vegetable Cream Cheese and Butter Diced Fruit Medley
  • Pineapple, Melons and Grape, Berries
  • Homemade Buttery Brownies, Cookies, Gluten Free Coconut Macaroons
  • French Roast Regular and Decaffeinated Coffee, Tea
  • Apple Juice, Strawberry Lemonade
  • Food is presented from our beautiful platters, trays, and baskets.

Passed Hors d’oeuvres

  • Special Franks in Blanket with Deli Mustard
  • Vegetable Spring Rolls with Ginger Apricot Glaze
  • Herbed Risotto Dumpling with Ratatouille Dressing
  • Mini Pizzas Pizzettes with Fresh Mozzarella for kids

 

  • Sparkling and Flat Waters, Our Signature Strawberry Lemonade
  • Decaffeinated Mint Iced Tea, Lemon, Limes (Client to provide Beer, Wine)

 

Lunch Buffet

  • Local Smoked Norwegian Salmon with Capers and Onions Whole White Fish
  • Mediterranean Style Quiche Frittata with Roasted Vegetables
    • (Mushrooms, summer squash, sun dried tomatoes, onions, cheeses)
  • Platters of Albacore Tuna Salad, Carrots and Celery, Bordered with Pickles
  • Mixed Mesclun Green Salad “Jazzed up”
  • Cranberries, Goat Cheese, Mandarin Oranges, Fig Balsamic Vinaigrette (side)
  • Sliced Tomatoes, Onions, and European cucumber on a bed of Mesclun Green
  • Challah French Toast with Real Maple Syrup and Strawberry Sauce
  • Classic Macaroni and Cheese with Panko Crust Topping
  • Freshly Baked Artisan Rolls and Breads, Assorted Bagels, Challahs
  • Whipped Butter, Cream Cheese, and Vegetable Cream Cheese
  • Coffee- Full Service served with lunch:
  • Regular and Decaffeinated Coffees, Teas, ½ & ½,
  • Dessert Viennese Table
  • Sliced Fruit Medley
  • Melons, Pineapple, Grapes, Strawberries, Tropical Fruits, and Berries
  • Silver Spoon Buttery Sweet Tray
  • Lemon Bars, Brownies, Rugalach, Chocolate Pretzel Sticks,
  • Gluten Free Coconut Macaroons and Meringues
  • Ice Cream Sundae Bar
  • Vanilla and Chocolate Ice Cream, Crushed Brownies, Oreo Cookies, Chocolate Sauce, M& M’s, Sprinkles, Chocolate Chips, Whipped Cream

Open House/Holiday Cocktail Party

  • Wild Mushroom and Kiwi Skewers, Balsamic Fig Glaze     GF, V
  • Filet Mignon Canape, Port Shallots, Horseradish Dressing
  • Smoked Salmon Tartare on European Cucumber and Endive
  • Chicken Satay, Tomato Confit, Coriander-Ginger Dressing     GF
  • Parmesan Risotto Croquettes, Ratatouille Garden Dressing   V
  • Coconut Shrimp and Pineapple, Pena Colada Dressing
  • Crispy Duck and Potato Pancake, Cranberry-Orange Relish

Silver Spoon Welcome Stations

 Elaborate Raw Crudité:

  • Tiered Baskets, Overflowing Edible Greens, Beautifully Garnished
  •  Flowering Vegetables and Dips

Antipasto Platter:

  • Fresh Buffalo Mozzarella, Aged Salami, Capicola, Sopresetta
  • Marinated Mushrooms, Pepperoncini Peppers, Artisan Breads

International Cheese Board

  • Our signature Baked Brie, Smoked Gouda,
  • Chevre, Cheddar, Grapes, Crackers & Baguette
  • Silver Spoon Buttery Sweet Tray
  • Lemon Bars, Cheesecake Bites, Brownies,
  • Gluten Free Coconut Macaroons and Meringues

Beverages:

  • Sparkling and Flat Waters
  • Honey Lemon Spritzer

 

 

Holiday Buffet Lunch Office Party:

  • Grilled Chicken Breast, Lemon-Basil Sauce
  • Pan Seared Salmon, Honey Dill Dijonaise Glaze
  • Vegetable Fall Seasonal Vegetable Medley
  • Roasted Red Bliss Yukon Potatos Z’atar
  • Mescslun Green Salad with garden vegtables and fig balsamic dressing (side)
  • Quinoa Salad and Baby Spinach with Lemon Honey Dressing Dressing
  • Foccacia and Artisan Breads, Whipped Butter

Dessert:

  • Diced Fruit Salad and Berries

Sweet Tray Desserts:

  • Chocolate Mousse Phyllo Cups, Pecan Diamonds, Decadent Brownies,
  • Lemon Meringue Kisses Coconut Macaroons (Gluten Free)

Passed Hors D’oeuvres

  • European Cucumber with Chevre and Roasted Pepper
  • Herb Crusted Roast Beef Canapé, Tomato Rosemary Aioli
  • Southwestern Pulled Bourbon Pork in Burrito Cups, Slaw Salad
  • Grilled Quesadillas with Roasted Chicken and vegetables

 

Farmers Market, Dips & Spreads

  • Tiered Crudité in wicker beautifully garnished with flowering
  • Roasted Herb Hummus and Ranch Dressing

South of the Border

  • Heaping Platter of Tortilla Chips, Salsa, and Guacamole

Buffet- Hot off the Grill

  • Chicken Breast Kabobs – Asian Style (orange-ginger-teriyaki)
  • Side: Pineapple Salsa
  • Grilled Flank Steak, Sliced by chef.
    • Side: Chimichurri and Tortillas
  • Grilled Vegetables
    • Portabella Mushrooms, Red Pepper, Summer Squash,
    • Eggplant, Onions, Asparagus
    • Brushed with Rosemary and Thyme and EVO
  • Pearled Couscous Basilica with lots of Vegetables

 

Italian Salad

  • Mesclun Greens, Romaine, cherry tomatoes, chickpeas,
    • Cucumber, Feta Cheese, Italian vinaigrette

Dessert

  • Celebratory Cake
  • Ice Cream Sundae Bar and Root Beer Floats
  • Premium Vanilla, Chocolate and Strawberry Ice Creams
  • Oreo Cookies Smash, M& M’s, Sprinkles, Chocolate and Caramel Sauce
  • Whipped Cream, Root Beer

  • Cheese and Crudité Duet
  • A selection of International & Domestic Cheeses including
  • Smoked Gouda, Cheddar, Cheverie, Brie,
  • Artistically cut Vegetables, Olives.
  • Crackers, Focaccia, Roasted Vegetable Dip

Hot off the Grill:

  • Angus Beef Hamburgers and Kosher Hot Dogs
  • Our Signature Spoon Sweetie Pie Vegetable Burgers
  • Off the skewer Chicken Kabobs
  • Our signature Calypso Barbeque Sauce

Fresh Salad:

  • Romaine Lettuce, Grilled Onions,
  • Tomatoes (Separate Platter)
  • Red and White Quinoa Salad, Fresh Herbs, Lemon Honey Dressing
  • Farfalle Pasta with Basil, Roasted Late Summer Vegetables
  • Our Classic Cole Slaw

 

Desserts:

  • Tropical Fruit Stand
  • Pineapple, Honeydew, Cantaloupe, Watermelon, Kiwi, Grapes, Mango, Strawberries and other exotic fruits and berries
  •  
  • Buttery Sweet Tray
  • Brownies, Lemon Bars, Pecan Diamonds, Marble Cheesecake
  •  
  • Beverages
  • Coke, Diet Coke, Sprite, Ginger Ale, Bottled Water,
  • Strawberry Lemonade, Juice Boxes, Ice