Sample Menus

Bridal Shower Luncheon for 25

 

Beverage service


Ladies Offered Sparkling Water and Prosecco & Blood Orange

Mimosa Upon Arrival
 

Passed Hors d’oeuvres


Endive Boat with Crab Salad, Fresh Mango and Chive

Lobster and Cheddar Mini Grilled Cheese

Crispy Vegetable Spring Roll with Sweet Chili Dipping Sauce
 

Luncheon Buffet

 

Salmon Nicoise Salad

poached salmon, Spring greens, haricot vert, plum tomatoes, soft-boiled egg, Yukon gold potatoes, marinated olives with tarragon-Champagne vinaigrette

Grilled Asparagus with Hollandaise Sauce

St. Andre and Camembert Cheeses with French Baguette

served with red grapes and Dijon Mustard

Freshly Sliced Fruit Platter

Baskets of Iggy’s Breads with Butter Rounds

Dessert

Chocolate Covered Strawberries and French Macaroons

Intimate Dinner Party for 10

 

PASSED HORS D’OEUVRES


Brie, Pear and Almond Filo Flower with Raspberry Coulis

Chicken Saltimbocca Bite with Apricot Mostardo
 

SALAD COURSE


Modern Waldorff Salad

Boston Bibb Lettuce, Arugula, Apples, Fennel, Toasted Walnuts, Golden Raisins,
Light Grape Vinaigrette and Sprinkle of Chervil

Baskets of Iggy’s Breads with Butter Rounds
 

ENTRÉE


Lobster Stuffed Sole with Lemon Beurre Blanc, Grilled Asparagus and Oven-roasted Plum Tomatoes
or
Roasted Vegetable Stack, Grilled Polenta and Roasted Red Pepper Sauce with whipped ricotta and Balsamic Drizzle
 

DESSERT


Fresh Fruit Galettes with Crème Anglaise

Corporate Day of Meetings for 30

 

A.M. BREAKFAST BUFFET


Warm Croissants, Scones and Rugelach with Butter Rounds and Jams

Freshly Sliced Melon

Yogurt, Granola and Fresh Mixed Berries

Orange and Cranberry Juices

Freshly Brewed Coffee and Assorted TAZO Tea
 

LUNCH BUFFET


Ham, Brie, Lettuce and Tomato with Honey Mustard on Whole Grain Roll

Grilled Vegetable Wrap with Hummus, Spinach, Feta and Balsamic Vinaigrette

Quinoa Salad with Baby Kale, Walnuts, Oranges and Minted Dijon Vinaigrette

Carrot-ginger Bisque

Pretzel Chips and Vegetable Chips

Blondies, Double-chunk Chocolate Brownies and Lemon Bars
 

AFTERNOON SNACK


Display of Cheeses with Fresh Fruit, Crackers and Baguette

Bowls of Rosemary Mixed Nuts

Chocolate Covered Granola Bars
 

ALL-DAY BEVERAGE SERVICE


Regular and Decaf Coffee and Assorted TAZO Tea
Still, Sparkling Water, Iced Tea, Lemonade
Natural IZZE Sodas

Elegant Cocktail Party for 80

 

PASSED HORS D’OEUVRES


Crabmeat Stuffed Mushroom Caps with Lauren’s Red Pepper Jelly
Thai Chicken and Cashew Springroll with Sweet Chili Sauce
Truffled Mac’n’Cheese Tartlet
Scallop Scampi in an Asian Spoon
Potato Pancake with Roasted Pear, Blue Cheese Mousse and Micro Greens
 

ASIAN DIM SUM STATION


Crispy Vegetable Spring Rolls, Pork and Leek Mini Potstickers, Teriyaki Beef Tips
Crispy Curried Wontons Chips: duck sauce, sweet chili sauce and soy-scallion sauces for dipping
Gingered Carrot Soup Sips with Cilantro Pesto
Asian Vegetable Crudite with Edamame Hummus
Vegetable Lo Mein Served in Asian Take-out-Boxes with Chopsticks
 

“I LOVE BOSTON!” STATION


Lobster Bisque in Demi Tasse Cups
Classic Shrimp Cocktail Served Over Ice with Cocktail Sauce and Lemons
Mini “Fenway Franks” with Ketchup and Mustard
Grilled Beef and Turkey Tips with Cranberry Chutney and Sage-horseradish Mayo
 

DESSERT


Assorted Chocolate Truffles and Mini Italian Pastries

Late Summer Rehearsal Dinner for 40

 

PASSED HORS D’OEUVRES


Parmesan and Gruyere Cheese Puffs

Fried Oyster with Sweet Corn and Charred Bell Pepper Relish in

Asian Spoon

Basil-marinated Beef Sirloin Brochette with Lauren’s Tomato Jam
 

SALAD COURSE


Radicchio, Shaved Brussel Sprouts and Endive with Crisp Apple Julienne, Shaved Asiago Cheese,
Truffle Oil and Fresh Lemon Vinaigrette

Baskets of Iggy’s Breads with Butter Rounds
 

ENTRÉE


Herbed Crispy Skin Roast Chicken Breast
or
Pan-roasted Diver Scallops with Grilled Polenta, Roasted Baby Seasonal Vegetables, Lemon-thyme Beurre Blanc
 

DESSERT


Chocolate Panna Cotta with Chocolate Cookie Crunch, Late Summer Berry Coulis,  Drizzle of Chocolate Sauce and Mascarpone Cream

Spring Wedding Reception for 50

 

PASSED HORS D’OEUVRES


Aged Gruyere and Spring Leek Tartlet with Truffled Micro Greens

Lobster Strudel with Saffron Aioli

Dates with Blue Cheese Wrapped in Bacon

Shrimp Scampi Skewers with Fresh Lemon and Parsley

Vegetable Maki Bites with Soy-scallion Dipping Sauce
 

PLATED FIRST COURSE


Cream of Asparagus Soup with Crème Fraiche and
Dilled Brioche Crouton

Baskets of Everything Flatbreads and Breadsticks
with Extra Virgin Olive Oil
 

BUFFET MAIN COURSE


Roasted Leg of Lamb with Mint and Almond Pesto

Riesling Poached Salmon with Horseradish Cream Sauce

Warm Baby Red Skin Potato salad with English Peas, Snap Peas,

Radishes and Buttermilk Dressing

Grilled Asparagus Topped with Mixed Spring Mushroom
Saute and Orange Zest

Baby Spring Greens, Shaved Fennel and Radicchio Tossed with Sweet Champagne Vinaigrette
 

DESSERT


Wedding Cake by Client displayed and served by CCB with Mascarpone whipped cream

Chocolate Dipped Strawberries, Cheesecake Pops and Fresh Fruit Skewers

Post Speaker Reception for 60

 

SPANISH MEZZE SAMPLING


Grilled Chorizo, Linguica and Tasso Ham

Manchego, Blue and Spiced Goat Cheeses

Pickled Red Onions, Marinated Olives,
Roasted Garlic White Bean Spread & Roasted Red Peppers

Garlic and Spinach Croquettes

Grilled Chicken Brochette and Vegetable Crudite w
ith Chimmi-Churri Dip

Beef Cocktail Meatballs In Smoked Paprika and Tomato Cream Sauce

Sliced Iggy’s Breads and Breadsticks
 

DESSERT STATION


Dulche de Leche, Lemon Brulee and Choocolate Mini Tartlets
Assorted Tea Cookies and Chocolate Dipped Biscotti

Self-serve Regular and Decaf Coffee and Assorted Tea

Fall Wedding Reception for 40 


PASSED HORS D’OEUVRES


Brie Pear and Almond Filo Flower with Raspberry Jam

Steamed Sweet Potato Rounds with Wasabi Mayo and Tobiko Caviar

Crispy Potato Pancake with Ginger-apple Chutney, Sour Cream and Chives

Butternut Squash Tartlet with Cheddar Crust and Candied Pecans


PLATED FIRST COURSE


Fall Caprese of Oven-roasted Tomatoes, fresh Mozzarella, Seasonal Greens Drizzled with
Herb-Balsamic Vinaigrette 

Baskets of Iggy’s Breads with Butter Rounds


PLATED MAIN COURSE


guests will pre-select one of the following

Roast Chicken Breast Stuffed with Figs, Herbs and Goat Cheese with 
Wild Rice Cake, Haricot Vert and Rose Wine Sauce

Herb- crusted Cod Filet with Marsala Mushroom Wine Sauce, 
Herbed Gnocchi and Wilted Baby Kale

Vegetarian Options Avaialable


DESSERT


Passed Selection of Sweets:

Chocolate Fudge Petit Fours, Mixed Berry Tartlet, Chocolate Cranberry Bread Pudding, Key Lime Tartlet and
Mini Apple-Cinnamon Spice Cake