Cocktail Menu

Cocktail Hour

Premium Open Bar & Tableside Service Staffed By Friendly Professionals

Offering A Complete Selection Of Premium Brand Spirits, Fine Wines, Champagne, Beer & Liqueurs
Throughout The Entire Affair

  • FRUIT DES ARTISTES an elaborate selection of seasonal fresh fruits, in an artfully designed display by our chefs
  • THE FARMER’S GARDEN fresh vegetable crudités with warm parmesan-artichoke dip
  • HOMEMADE BREADS & CHARCUTERIE STATION cured italian meats, prosciutto di parma, assorted mixed olives, fresh mozzarella & tomatoes with basil oil, homemade tomato foccacia, homemade rosemary & asiago cheese foccacia
  • SUSHI A TASTE OF THE ORIENT an elaborate display of sushi including assorted sushi rolls, california rolls, philadelphia rolls, spicy tuna, nigiri salmon, tuna all served with seaweed salad, wasabi, soy & pickled ginger. also includes a warm sake display
  • TUSCAN GRILLED VEGETABLE STATION fire roasted peppers, farm to the table- portobello mushrooms, assorted grilled vegetables herb infused olive oil.
  • CHEF’S SELECT CHEESE STATION a wide assortment of cheeses such as french brie, manchego,
    vermont cheddar & swiss jarlsberg, served with an presentation of gourmet crackers & flatbreads
  • GOURMET COLD CANAPÉ STATION a classic presentation of cold canapés potato with crème fraiche & caviar, cucumber cups with smoked salmon & dill mousse, fig, roasted red pepper & pepper jack cheese
  • HOUSE CURED SALMON DISPLAY cocktail breads brunoise of red onions, capers hardboiled eggs
  • TASTE OF THE OCEANS mediterrean seafood salad with calamari, scallops, shrimp & octopus in a olive oil-citrus vinaigrette portuguese chilled mussels south american shrimp & mango ceviche

SELECT 12 PASSED ITEMS

Seafood passed items
  • Wonton crisps topped with mango salsa & southwestern shrimp
  • Grilled shrimp with paint your own sauce
  • Crab corn fritter with mango jalapeno salsa
  • Petite lobster bisque
  • Miniature lump crab cakes served with a chipotle pepper sauce
  • Coconut shrimp with duck sauce
  • Lobster bon bons
  • Shrimp shots, with cocktail sauce
  • Crab en croute
  • Shrimp arrabiatta
  • Shrimp & mushroom crostini
  • Tuna tartare served with lemon & cracked black pepper
  • Lump crabmeat stuffed mushroom
  • Tempura tuna sashimi with ponzu sauce
  • Maple glazed scallops wrapped in bacon
  • Russian buckwheat blini served with sour cream & caviar
  • Grilled sea scallops with orange saffron aioli
Vegetarian passed items
  • Baked brie with raspberry
  • Fig & goat cheese crostini
  • Brie & pear tartlets
  • Mini grilled cheese sandwiches
  • Falafel – middle eastern spicy chickpea fritter served with a sesame -tahini lime
  • Dipping sauce
  • Mango & pepper jack quesadillas
  • Vegetarian spring rolls
  • Spinach & feta cheese in phyllo cigars
  • Hickory grilled pizza topped with plum tomatoes, extra virgin olive oil
  • Beer battered fried artichoke hearts with roasted garlic aioli
  • Potato pancakes topped with a granny smith apple relish & sour cream
  • Baked chevre topped with roasted garlic & caramelized onions on a french baguette
  • Edible tasting spoons with tomato, basil & mozzarella
  • Feta cheese & sundried tomato in a phyllo cup
  • Wild mushroom crisp with port wine glaze & goat cheese
  • Watermelon squares stuffed with mango
  • Wild mushroom bisque served in a demi-tasse cup
Meat passed items
  • Cajun grilled morsels of beef served with a lemon poppy sauce
  • Melon and prosciutto brochettes
  • Miniature beef wellington served with a wasabi cream sauce
  • Miniature franks wrapped in puff pastry served with dijon mustard
  • Surf & turf skewers brushed with lemon pepper
  • Mini blt on brioche with hickory bacon, baby arugula and basil mayonnaise
  • Asparagus, prosciutto, and asiago cheese wrapped with phyllo & served with red pepper coulis
  • Lamb tenderloin with bordelaise sauce, served in a demi-tasse cup
  • Petite croque monsieur
  • Grilled filet of beef served on crisp garlic toast
Poultry passed items
  • Japanese chicken yakitori
  • Chicken a la park- a house specialty
  • Sesame chicken with honey mustard
  • Grilled chicken quesadillas with avocado relish
  • Deviled chicken- chicken morsels with buttermilk, dijon & herbs
  • Peking duck with hoisin, scallions and crisp moo shu pancakes
  • Chilled mango shots with skewers of jamaican jerk chicken
  • Chicken empanadas with chorizo and chimichurri

Captains Stations

  • TEX-MEX STATION chicken & steak fajitas cooked to order with peppers & onions as well as guacamole, shredded cheese & sour cream, individual chicken quesadillas tortilla chips & salsa (with a frozen margarita bar)
  • MEDITERRANEAN STATION rosemary & garlic rubbed roasted leg of lamb, pita bread with hummus, baba gnoush, falafel, assorted meze
  • PASTA STATION rigatoni sauteed with shitake mushrooms sun dried tomatoes sausage, alfredo sauce
    and
    penne with fresh tomato concasse with fresh basil , shrimp & grated parmesan
  • CHEF’S SIGNATURE sesame tuna station seared sesame tuna over potato crisp gaufrette, micro greens & wasabi swirl
  • HOMEMADE MAC N’ CHEESE STATION served with toppings to include bang-bang shrimp, lobster, bacon, deviled chicken
  • SEAFOOD RISOTTO STATION lobster, shrimp and scallops sautéed with sherry garlic & cream, served over warm risotto in a decorative glass accompanied by a platter of poached salmon
  • OUTDOOR GRILL STATION japanese chicken yakitori skewers, thai spicy chicken skewers, chinese pork & scallions skewers, indonesian beefskewers, grilled thai style beef glazed with a spicy peanut & sweet yellow chile sauce or mediterranean pork marinated in rosemary, garlic & olive oil (select 2) (with a frozen margarita bar)
  • EUROPEAN CARVING STATION (select 1) carving station with one item such as london broil, roast beef, corned beef, pork loin, cured ham, fresh ham or turkey with accompanying sauces
  • ORIENTAL & THAI STATION (select 1) authentic chinese vegetables & noodles cooked to
    order with toasted sesame seeds in a sweet black vinegar sauce, chicken sautéed with thai lemongrass sauce, sautéed beef (flank steak) with a satay sauce
  • SMOKED FISH STATION a variety of cold smoked fish including, salmon, gravlax, white fish and trout. served with assorted garnishes, dark bread, and cucumber salad
  • SEAFOOD PAELLA shrimp, clams, mussels and andouille sausage cooked to order with cajun seasoned rice
  • FRESH MOZZARELLA CARVING STATION hand carved fresh mozzarella with roasted red peppers, prosciutto and melon, and calamari salad SEAFOOD SAUTE STATION an elegant assortment of shrimp, scallops & lump crabmeat in a classic lemon, garlic & white wine sauce, served over orzo
  • VEGETARIAN STATION grilled marinated paneer, stir-fry vegetables, grilled pineapple and assorted fresh fruits
  • PEKING DUCK STATION long island duckling cured with ginger, honey and scallions. oven roasted till crisp, sliced & served in a moo shu pancake with hoisin sauce and fresh scallions. accompanied by assorted pot stickers and lo mein salad
  • TASTES OF INDIA grilled chicken tikka-skewered boneless chicken marinated with yogurt, ginger, and garam masala. served with a classic tikka masala sauce, cauliflower fritters—fresh flowerettes, coriander, chick pea flour. served with coriander mint chutney, fluffy basmati rice, madras black pepper shrimp-black peppercorns, tossed with tumeric, coriander, ginger and tomato create a classic indian sauce, garlic naan-flaky indian style bread,mango shots-mango puree, yogurt & cardamom
  • BOARDWALK STATION sliders , hot dogs , sweet potato fries & onion rings . served with
    classic accompaniments .

Chafing Dishes

Seafood chafing dish items
  • Crispy calamari with a spicy marinara sauce
  • Mussels with a lemon, garlic butter sauce or fra diavolo
  • Clams in a portuguese green sauce
  • Spanish seafood paella
  • Creole shrimp over white rice with tomatoes, peppers & onions
  • Baked clams oreganato
  • Cornmeal encrusted tilapia with mango salsa & cilantro-lime sauce
  • Flounder tempura with oriental dipping sauce
  • Mussels georgio- onions, tomatoes & served in lemon-pinot grigio sauce
Vegetarian chafing dishes
  • Roasted eggplant cannelloni baked in a four cheese sauce with a toasted walnut
    & tomato crust
  • Sundried tomato filled mushroom caps
  • Grilled eggplant topped with roasted peppers & gratin gorgonzola cheese
  • Pan-fried potato & onion pirogies
  • Gnocchi tossed in a sage walnut sauce painted with fresh pesto
  • Greek spinach & feta pie
  • Brie and roquefort cheese & wild mushroom fondue on a bed of croustade
  • Mozzarella filled risotto croquettes served with sundried tomato sauce
  • Broccoli & ricotta stuffed shells with marinara sauce

Select 6 chafing dish items

Meat chafing dish items
  • Sauteed pork medallions with figs, white wine, cognac & shallots
  • Mushrooms with italian sausage, fennel and apple baked in marinara sauce
  • Italian potato gnocchi served with a meaty bolognese sauce
  • Beer batter dipped smoked ham and havarti cheese sandwich
  • Hickory smoked barbecued brisket of beef served in a tangy barbecue sauce
  • Sautéed filet tips baby portobello mushrooms and bordelaise sauce
  • Beef tips with fragrant tomato sauce—northern indian flavors
  • Braised short ribs of beef with rosemary spaetzle
  • Veal meatballs with spicy chorizo
  • Veal medallions with sautéed spinach, prosciutto & fontina cheese
Poultry chafing dish items
  • Italian style chicken – boneless chicken breast topped with tomato, prosciutto, basil & fontina cheese
  • Middle eastern marinated grilled chicken breast with coconut rice
  • Chicken veronique sauteed in white wine, garlic, herbs and grapes
  • Chicken in green herb sauce with basmati rice
  • Chicken tenders with spiced cream sauce and lime
  • Sesame walnut chicken over scallion fried rice
  • Chicken bruschetta with pesto on sourdough bread with tomatoes, fresh mozzarella, topped with asiago cheese
  • Roasted duckling in mandarin orange sauce
  • Chicken tenderloins sauteed with virgin olive oil, garlic, tomatoes, calamata olives & feta cheese
  • Chicken medallions with italian sausage, mushrooms, new potatoes and peppers