Zeffert & Gold’s
La Maison de Provence
(Seated Served Reception)

Butlered Hors D’oeuvres
(Please select five from the following)

Latin Beef Empanadas
Brie and Pear Canapés
Potato Puffs served with mustard dipping sauce
Asian Pot Stickers served with a ginger soy sauce
Smoked Salmon Canapes on sliced French bread with dill butter
Plum Tomato Bruschetta on garlic crostini with grated Romano cheese
Pecan Chicken Bites served with our Bistro Sauce
Tuna Loin on Cucumber Round with Bourbon Dijon Sauce
Marinated Portobello Mushroom with Smoked Gouda on Pita Wedge
Scallops wrapped in Bacon served with barbecue sauce
Spanakopita: Phyllo dough triangles filled with spinach and Feta cheese
Samosas filled with spicy lentils and peas, served with a coriander dip
Marinated Shrimp Canapés on cocktail breads with dill butter
Fresh Mushrooms Caps stuffed with (Crab, Spinach, Sausage or Beef)
Jerk Chicken Medallions (Lemon, Orange, Satay or Teriyaki also available)
Roasted Garlic and Saffron Risotto Cakes with Sundried Tomato Aioli
Sirloin Wrapped Asparagus Spears

Optional Premium Selections

Cajun Duck Breast Strip
Coconut Pineapple Shrimp
Jumbo Shrimp Cocktail served with a spicy cocktail sauce
Cocktail Lamb Chops offered with demi glaze and mint jelly
Cocktail Crab Cakes served with a spicy cocktail sauce
Grilled Shrimp Bruschetta on garlic crostini topped with
Mediterranean tomatoes, olives, and grilled shrimp
Sushi: Vegetable, California Roll, and Fresh Tuna Sushi offered with
pickled ginger, soy sauce, and wasabi (or choice of other sushi)

Stationery Hors D’oeuvres
(Please select four from the following)

Bruschetta Bazaar: Bowls filled with diced roasted vegetables,
Muffaletto Olive Salad, and Diced Fresh Tomato Salad,
served with toasted garlic rounds and pita
Southwestern Salsa Display featuring traditional tomato salsa,
mango salsa, and salsa Verdi offered with a variety of crisp tortilla corn chips
Sweet Torta: Chevre cheese layered with dried cranberries,
diced dried apricots, and chopped pistachios, served with Carr’s water wafers
Antipasto Display offering marinated olives, artichoke hearts, Provolone cheese,
Genoa Salami, pepperoncini, mushrooms, and roasted red peppers
Market Basket of seasonal vegetables with choice of dip
Gourmet cheese selection with coarse mustard and Carr’s Crackers
Decorated Salmon Mousse served with flatbreads
Hot Maryland Crab Dip in chafers served with gourmet crackers
Hot Artichoke Dip in chafer served with pita petals
Brie with brown sugar and almonds
Brie en Brioche presented on a bed of raspberry coulis
Torta Basil of Chevre cheese, sundried tomatoes, pesto and pine nuts
Your Choice of Cocktail Meatballs: Sweet & Sour, Stroganoff, Teriyaki
Block Bleu Cheese drizzled with infused honey
and Reggiano Parmigiano served with an aged balsamic vinaigrette
The Olive Bowl: a selection of Mediterranean olives infused with a blend of
orange, lemon, basil, parsley, ginger, cracked black pepper, and virgin olive oil,
accompanied by crusty Italian Bread and Sesame Breadsticks

Seated Serve Dinner

Salad
(Please select one from the following)

Baby Field Greens Salad tossed in a raspberry vinaigrette
Caesar Salad with traditional Caesar dressing
Fresh Spinach Salad tossed in a sherry vinaigrette
Romaine Garden Salad offered with two dressings on the side
{Salad can be pre-set or served}
Dinner Rolls and butter at each guest table

Entree Selections

Boneless Chicken Breast with Feta cheese and Spinach Stuffing
Chicken Oscar: boneless breast of chicken topped with lump crabmeat,
fresh asparagus, finished with a Béarnaise Sauce
Parmesan Crusted Boneless Breast of Chicken with Basil Beurre Blanc
Boneless Breast of Chicken Provencale sautéed in blush wine with
fresh chopped tomatoes, onions, garlic and herbs
Boneless Breast of Chicken Marsala with mushrooms

Medallions of Beef served in a Cabernet Sauce
with fresh sliced Paris mushrooms
Filet Mignon with a wild mushroom sauté, finished with a Bordelaise Sauce
Sliced Peppercorn Tenderloin of Beef served with a Port Wine Sauce
Teriyaki Tenderloin Kebobs skewed with red, green, and yellow peppers
Beef Wellington with mushroom duxelle in a delicate puff pastry
Rolled Flank Steak filled with spinach, pine nuts, and sundried tomatoes,
topped with a Roasted Red Pepper Sauce

Jumbo Shrimp Scampi in a garlic butter sauce,
topped with fresh chopped parsley
Maryland Crab Cake served with a Cajun Remoulade Sauce
Salmon Wellington with mushroom duxelle in a delicate puff pastry
Poached Salmon offered with your choice of a Creamy Dill Sauce,
or a Dijon Lime Sauce

Stuffed Jumbo Shrimp filled with lump crabmeat
Imperial Crab: lump crabmeat baked in a classic Imperial Sauce
Grilled Tuna or Swordfish served on a bed of braised baby bok choy,
then finished with a Wasabi Cream Sauce

Barbecued Pork Chop with pineapple chutney and candied ginger,
in a barbecue wine sauce
Pan Fried Pork Chop lightly breaded, finished with a Morel Sauce
Roasted Pork with a Bourbon Dijon Sauce

Roasted Vegetable Napoleon: stacked marinated Portobello mushroom cap,
eggplant, zucchini, yellow squash, red and green peppers, and fresh Mozzarella
cheese presented on a pool of roasted red pepper sauce
Asian Vegetable Stir Fry with red peppers, water chestnuts,
snow peapods, broccoli florets, mini corn cobs, bamboo shoots
and bok choy stir-fried in a sesame-teriyaki base
Grilled Summer Vegetable Kabobs served with a lemon vinaigrette

Accompaniments
(Please select two side dishes from the following)

Coffee Service
Fresh brewed Colombian coffee, brewed decaffeinated coffee,
and an assortment of teas, served at guest tables

Included Appointments
Service will be conducted with china, silverware, and glassware.
Linens for all food and beverage tables, guest tables and guest napkins.
A professional uniformed service staff to perform your event.
All decorative fabrics and enhancements for food and beverage tables.

For pricing information, please call 410-944-4481.

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