$34.75 per person

Hors d’oeuvres to be passed on silver trays:

• Holiday red and green pepper boats filled with saga cream
• Steamed shrimp served on a bed of fresh seaweed with tangy cocktail sauce and lemon
• Crabmeat Charissa: hot crab spread with artichoke hearts on French bread

Holiday buffet to be set up featuring:

• Beef tenderloin roasted to perfection and carved to order, accompanied by Bernaise mayonnaise, horseradish sauce and Dijon mustard
• Whole poached Norwegian salmon elegantly garnished with lemon scales served with cucumber dill sauce, flanked by cascading French baguettes
• Roasted red bliss herbed potatoes
• Homestyle broccoli and cauliflower topped with bread crumbs
• Caesar’s salad of crisp romaine lettuce and croutons in creamy Caesar’s dressing
• An elaborate bread display with a variety of rolls and butter

$35.00 per person

Bar to be set up offering your beverages

Hors d’oeuvres to be passed on silver trays:

• Miniature roasted chicken and portabello mushroom strudel served with sun-dried tomato aioli
• Polenta squares topped with pesto and cherry tomato wedges
• Melon wrapped with prosciutto

Dinner buffet to be set up featuring:

• Tortellini in Brodo: tortellini and tiny meatballs simmered in chicken broth sprinkled with parmesan cheese and fresh parsley
• Chicken roulade with artichoke hearts, pinenuts, and pesto served with marsala wine sauce
• Festive red and green cheese filled ravioli tossed with shrimp, green beans and cherry tomatoes and fresh dill
• Mixed green mesculun salad tossed with fresh fennel in red wine vinaigrette
• An elaborate bread display with a variety of rolls including olive bread and butter

Dessert:

• Festive Gingerbread House decorated with gum drops and hard candies in a Christmas setting
• A variety of Holiday cookies including almond macaroons and Biscotti
• Egg Nog Cheesecake
• Freshly Brewed Coffee

$43.50 per person

Bar to be set up offering your beverages

Hors d’oeuvres to be passed on silver trays including:

• Crisp phyllo money bags filled with wild mushrooms served with Hollandaise sauce
• Grilled beef hibachi skewers
• Grilled swordfish on ginger-jalapeno rice cakes

Specialties to be placed in party area:

• Grilled chicken satay with spicy Thai peanut dipping sauce
• Assorted sushi, cucumber and California rolls served with pickled ginger, soy sauce and wasabi

Dinner buffet to be set up featuring:

• Porkloin stuffed with plums served with ginger plum sauce and mustard caper sauce
• Roasted leg of lamb served in a rich brown gravy
• Orzo and peas tossed with feta cheese
• Curried lentil salad with shrimp and chiffonated spinach
• Winter’s fruit salad tossed with dried apricots, cherries, nuts and fresh mint
• An elaborate bread display including a variety of rolls, olive bread, and walnut raisin bread and butter

Dessert:

• Pumpkin Roll: pumpkin sponge cake rolled with cream cheese filling and nuts
• Cranberry Apple Strudel sprinkled with powdered sugar
• Strawberries dipped in dark and white chocolate
• Freshly brewed coffee

$26.00 per person

Bar to be set up offering your beverages

Holiday cocktail buffet to be set up featuring:

• Miniature crabcakes served with remoulade sauce
• An array of imported and domestic cheese and crackers garnished with dried dates and figs and with fresh strawberries and grapes
• Mini Beef Wellington: succulent filet of beef wrapped in puff pastry with duxelle and baked to perfection served with Bernaise sauce
• Apple smoked spiral-cut ham served with honey mustard, mayonnaise, and a variety of cocktail rolls
• Wreath of crisp crudite with spinach vegetable dip
• Vegetarian quesadillas with red and green peppers and salsa at side
• Stollen: German holiday fruit and nut bread
• A variety of holiday cookies

Optional:

• Provide your own bar or let Helga’s take care of it at an additional charge