This is what we are doing and our Work In Progress Menu is this. I made changes, but I cant find the updated menu. We did a tasting and it is really, really great! A lot of it tastes much better than it sounds.
Passed for hour 1
and then stations for hours 2 and 3
PASSED HORS D’OEUVRES
SEA SCALLOPS GENOVESEfilled with a lemon-pestoBRUSCHETTA WITH OVEN-ROASTED TOMATOEStopped with fresh basil, goat cheese and mozzarellaFRESH BABY CRABCAKESserved with remoulade sauceVEGETABLE SAMOSASserved with a red chili yogurt dipBRAISED SHOR RIBserved in polenta squares with horseradish sauceCHICKEN TERIYAKI STICKSmarinated in fresh ginger, soy and pineapplePAPPAS RELANOS WITH PICADILLApotato croquettes with a spiced Cuban beef
SEASONAL CRUDITE AND SPECIALTY CHEESESgarnished with fresh fruit, assorted crackers and dip
QUESADILLA TRIANGLESPesto with Spinach, Goat Cheese and Roasted Red PeppersGrilled Chicken with Avocado and BrieHUMMUS AND BABA GHANNOUSHgarnished with pita triangles, chopped cucumber, tomato and red onionMID-EASTERN TABOULIserved in plum tomato cupsPOACHED SIDES OF SALMONgarnished with dark breads, lemon, cucumbers, red onion, capers,horseradish and a lemon dillTUNA TARTAREserved on a wonton crisp with a wasabi aioli
STATION 1 – PASTA
ARTESAN BREADSserved with butter and infused oilARTICHOKES PRIMAVERAhalf and artichoke filled with fresh vegetables and mozzarellaSTUFFED ROMA TOMATOESfilled with pesto and romano cheeseMARINATED GREEN BEANSgarnished with roasted red peppersPENNE A LA VODKA
penne pasta tossed with tomatoes, fresh herbs,garlic, pecorino romanoRIGATONI WITH FONTINELLA
rigatoni pasta tossed with tomatoes, fresh basil,garlic and fontinella cheese
STATION 2 – CARVING TABLE
GRILLED ZUCCHINI AND SUMMER SQUASHdrizzled with roasted tomatoes and rosemary oilGRILLED PORTABELLO MUSHROOMS
with wilted spinach and roasted red/yellow peppersdrizzled with a balsamic reductionRED POTATO ROSETTESmini-red potatoes piped with mashed potatoesCHICKEN WITH GRAND MARNIER SAUCEpinwheels of chicken filled spinach, proscuitto and mozzarellasauced with mushrooms, fresh sage and a hint of Grand MarnierWHOLE ROASTED FILET MIGNON
served with horseradish sauce and small rustic rolls
EDIT: We are not doing assigned seating since we dont expect everyone to be sitting a the same time since dinner technically spans 3 hours.