Culinary Action Stations

Our Chefs Await As Your Guests Decide
Which Ingredients To Include In Their Own Culinary Creations.
(each station requires one chef for every fifty guests)

Pasta Creation Station

Pasta
Please choose three of the following to be available to your guests:
Linguini ° Spaghetti ° Fettuccini ° Penne ° Bowtie ° Corkscrew ° Meat Ravioli ° Cheese Ravioli ° Meat Tortellini ° Cheese Tortellini

Sauces
Please choose three of the following to be available to your guests:
Marinara ° Pomodoro ° Bolognese ° Alfredo ° Pesto ° Carbonara ° Amatriciana ° Roasted Red Pepper ° Cream Sauce ° Extra Virgin Olive Oil with Roasted Garlic

Garnishes
Please choose five of the following to be available to your guests:
Chopped Roma Tomatoes ° Fresh Basil ° Artichokes ° Sweet Peppers ° Cipolline Onions ° Roasted Garlic ° Italian Mushrooms ° Button Mushrooms ° Broccoli Florettes ° Baby Spinach ° Sun-Dried Tomatoes ° Kalamata Olives °Zucchini ° Summer Squash ° Roasted Eggplant

Meats
Please choose three of the following to be available to your guests:
Grilled Chicken Breast ° Bay Shrimp ° Mini Meatballs ° Italian Sausage ° Bay Scallops ° Mussels ° Prosciutto ° Beef Sirloin ° Julienne Smoked Salmon ° Veal Sirloin ° Julienne Calamari ° Chicken Sausage

Asian Teppanaki Station
(requires ventilation)

Guests will choose from the following ingredients:
Beef Sirloin ° Chicken Breast ° Shrimp ° Scallops ° Kobe Beef (add $3) ° Lobster Tail (add $3) ° Snow Peas ° Baby Corn ° Bean Sprouts ° Broccoli Florettes ° Sweet Peppers° Onions ° Baby Bok Choy ° Fried Jasmine Rice

Tempura Station
(requires ventilation)

Guests will choose from the following ingredients:
Broccoli Florettes ° Sweet Peppers ° Carrots ° Sweet Potatoes ° Shiitake Mushrooms ° Shrimp ° Black Cod ° Soft Shell Crab ° Lobster (add $5) ° Chicken ° Eggplant ° Zucchini

Crêpes Stations

Savory Fillings
Please choose three of the following to be available for your guests:

• Chicken and Wild Mushrooms in white wine cream sauce with tarragon
• Shrimp, Scallops and Langoustines in pink brandy cream
• Asian Duck with Stir-Fry Veggies in hoisin glaze
• Braised Beef Brisket with red wine and spring vegetables
• Vegetable Primavera with basil cream
• Veal Blanquette with button mushrooms, peas and carrots

Sweet Fillings
Please choose three of the following to be available for your guests:

• Strawberries with kirschwasser
• Bananas with dark rum
• Crêpes Suzettes with oranges and Grand Marnier
• Swiss Chocolate with Godiva liqueur
• Caramel Apple with Calvados apple brandy
• Pineapple~Coconut with light rum

The Complete Sushi & Sashimi Station
This is a sushi-chef manned station.

Maki
Please choose four rolls to be available for your guests
Spicy Tuna Rolls ° Vegetable Rolls ° Tuna Roll ° Philadelphia Roll ° Eel Roll ° Cucumber Rolls ° Salmon Rolls ° Shrimp Salad Roll ° Spicy Crab Roll ° California Rolls ° Futamaki Roll ° Mexican Rolls (Shrimp Tempura) ° Spider Rolls (Tempura Soft Shell) ° Pacific Roll (Tempura Black Cod) °Tempura Lobster Roll (add $3)

Nigiri
Please choose two of the following to be available for your guests
Tuna Nigiri ° Ebi Nigiri (Shrimp) ° BBQ Eel Sushi with Sauce ° Nigiri Salmon ° Sushi Nigiri ° Hamachi Sushi Nigiri (Yellowtail)

Sashimi
Please choose one of the following to be available for your guests
Tuna Sashimi ° Salmon Sashimi ° Sea bass Sashimi ° Hamachi Sashimi

Carving Station
(As part of heavy hors d’oeuvre menus or an action station menu)

Served with silver dollar brioche bread and condiments to include:
Horseradish Cream ° Dijon Mustard ° Mayonnaise ° Honey Mustard ° BBQ Sauce

Whole Baked Smoked Ham	Serves50-60 people
Roast Tenderloin of Beef	Serves 25-30 people
Roasted Turkey Breast	Serves 30 - 35 people
Roasted NY Sirloin	Serves 30-35 people
Prime Rib of Beef au jus	Serves 35-40 people
Roast leg of Lamb	Serves 20-25 people

Cold Seafood Station

Crab Claws
Shrimp Cocktail
Oyster on the Half-Shell
Clams on the Half-Shell
Poached Green Lip Mussels on the Half-Shell

Served with three dipping sauces:
Cocktail Sauce Tangy tomato and horseradish
Remoulade Spicy Tartar sauce with capers and dill
Mignonette Sauce Peppercorn vinaigrette

Charcuterie Station
served on mirrors and platters with appropriate garnishes,
including onions, capers, toast points and relishes.

Assorted patés: with wild game, meats, vegetables and country style
Terrines: rabbit, quail and foie gras
Galantines: chicken, pheasant and duck
Mousselines: fish, scallops, lobster, shrimp and salmon