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Cocktail Party Hors d'oeuvres

Tuna Tartar with Black + White Sesame Seeds + Soy Vinaigrette
Classic Shrimp Cocktail with Spicy Cocktail Sauce
Crab Cakes with Chipotle Aioli
Chilled Summer Corn Soup Shooter with Crème Fraiche
Roasted Squash Soup Shooter
Chicken Satay with Spicy Peanut Dipping Sauce
Scallop Ceviche served in Scallop Shells
Pea and Potato Samosas with Cilantro Chutney
Moroccan Spiced Eggplant Puree on Crostini
Potato Bellini with Apple Onion Chutney
Oysters on the Half Shell
Endive with Berkshire Blue and Candied Pecan
Hummus Stuffed Cherry Tomatoes
Vegetable Summer Rolls with Mango and Mint
Pulled Pork and Cheddar Quesadillas
Corn Cakes with Avocado Relish
Beef Bulgogi in Lettuce Cups
Risotto Balls with Romesco Sauce
Mini Vermont Grilled Cheese On Brioche

Buffets

Mediterranean Style

Slow Roasted Boneless Leg of Lamb
Cucumber Raita
Mediterranean Style Cheeses, Proscuitto, Olives
Hummus, Eggplant Caviar, Taboulleh, or Chick Pea Salad
Roasted Vegetables with Herbs and Extra Virgin Olive Oil
Spanokopita

Late Summer Buffet
Roasted Beef Tenderloin served with Balsamic Onions
Roasted Fingerling Potatoes with Rosemary
Pan Roasted Chicken Breast with Tomato Corn Salsa
Heirloom Tomato Salad with Fleur de Sel + EVOO
Field Green Salad with Citrus Vinaigrette
Summer Yellow Squash + Zuchinni

Latino Inspired Buffet
Peruvian Roasted Chicken with Black Mint Sauce
Beans and Rice
Grilled Corn with Latino Spice Rub
Watercress Salad with Jicama + Avocado + Jalepeno
Corn Bread
Spiced Pineapple Skewers

All American BBQ
BBQ Beef Brisket + BBQ Pulled Pork + BBQ Chicken
Black-Eyed Peas Salad with Cumin + Onion
Classic Creamy Slaw
Corn On the Cob
Iceberg Wedges with Bacon + Creamy Blue Cheese Dressing
Corn Bread

Winter Dinner Menu
Hors d'oeuvres:

Pea and Potato Samosas with Cilantro Chutney
Duck Confit Quesadillas
Oysters on the Half Shell

First Course:
Smoked Salmon with Avocado, Cucumber, Radish + mache

Entrée:
Lamb Shanks + Creamy Polenta, Roasted Carrots + Parsnips

Dessert
Maple Pot de Crème


Gala Menu
Hors d'oeuvres:
Scallop Ceviche
Tomato Water Shooters with Basil and Horseradish
Tuna Tartar on Cucumber with Preserved Lemon

First Course
Chilled Corn Soup with Maine Crab and Micro Greens

Entrée
Braised Short Ribs with Potato Puree, Roasted Asparagus and Bordelaise

Dessert
Roasted Peaches with Blackberries, Crème Fraiche and Vanilla Rum Sauce

Petit Fours
Chocolate Truffles, Sesame + Peanut Brittle, Fruit Gelees


Luncheon
First Course

Fresh Spring Pea Soup with Pea Shoots

Entrée
Tuna Nicoise Salad: Tuna Seared Medium-Rare with Haricot Vert,
New Potatoes, Olives, Egg and Capers

Dessert
Lemon Tart with Fresh Whipped Cream




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