PASSED HORS D'OEUVRES

Caviar and Cream Fraiche on Buckwheat Blinis
Smoked Chicken Phyllo Nests with Apple, Ricotta and Fresh Rosemary
Grilled Pizza with Figs, Caramelized Onions, Brie and Fresh Thyme
Scallops wrapped in Prosciutto with a Maple-Lime Glaze

STATIONARY HORS D'OEUVRES

Wild Mushroom Paté with Fresh Baguettes, Marinated Carrots and Cornichons
Stilton and Port Mousse with Endive Leaves
Savory Mascarpone Torte with Fresh Pesto & Sun-dried Tomato
served with Herbed Bruschetta
Butternut Ginger Soup and New England Clam Chowder
served in Demitasse Cups

DINNER BUFFET

Arugula and Frisée with Merlot Poached Pears
Crumbled Chevre, Dried Cranberries and Sugared Pecans
with a Balsamic Vinaigrette
Black Pepper Encrusted Beef Tenderloin with Caramelized Onions
and Horseradish Cream
Whole Charred Salmon with a Lime Cucumber Yogurt Dill Sauce
Yukon Gold Potato and Celery Root Puree with Roasted Garlic
Roasted Asparagus
Grilled Autumn Root Vegetables with a Pomegranate Glaze & Toasted Pine Nuts

DESSERT

Tuscan Wedding Cake Vanilla Sponge Cake layered and frosted with sweetened Mascarpone Cream crowned with an abundance of the freshest berries
Almond and Hazelnut Biscotti
Dark Chocolate dipped Cannolis
White and Dark Chocolate dipped Strawberries

Contact East Meets West Catering at 617-269-2662 for a customized menu