The Midtown Executive Club

Cocktail Reception

Hot Butler Passed Hors d’Oeuvres

Steamed Asian Dumplings with Soy Sauce
Sesame Chicken with Orange Mustard Sauce
Vegetable Spring Rolls
Miniature Beef Wellington
Tandoori Chicken Satay
Quesadilla Cornucopia
Wild Mushroom Tartlet
Miniature Quiche
Coconut Shrimp
Crabmeat stuffed Mushroom Cap
Spanakopita
Beef Satay
Empanadas

Cold Butler Passed Hors d’Oeuvres

Roasted Vegetable Tart
Seared Nori Tuna
Smoked Salmon on Black Bread
Vermont Goat Cheese on Toasted Sourdough Croutons
Herb marinated Mozzarella and Prosciutto
Tomato Basil Bruschetta
Shrimp Cocktail
Prosciutto and Asparagus
Seared Scallops and Roasted Peppers
Grilled Vegetable and Feta Cheese Tart
RECEPTION STATIONS

based on one hour of service

Crudite
A presentation of seasonal Vegetables
Blue Cheese and Onion Dips

Seafood Raw Bar
An assortment of Seasonal Oysters, Little Neck Clams,
Jumbo Shrimp, Chilled Crab Claws,
Lemons, Cocktail and Mignonette Sauce
displayed atop crushed ice

Cheese and Fruit Display
A selection of Cheese to include:
Brie, Swiss, Gruyere, Goat Cheese, New York State Cheddar
with sliced Baguettes and Carr Crackers

Antipasto Table
A selection of Italian style Meats and Cheese, Cured Olives,
Roasted Red Peppers and Semolina Bread Sticks

Pasta Station
Farfalle with diced Tri-Color Peppers
Tortellini with Sundried Tomatoes
Basket of freshly baked Breads and Rolls
Chef’s Selection of Sauce

Carving Station
Honey Glazed Baked Ham
Roast Turkey
Sliced Tenderloin of Beef
Chef’s choice of Vegetable, Starch, Sauces and Condiments
Fresh Rolls and Butter

Far Eastern Station
Sesame Chicken with Orange Mustard Sauce
Vegetarian and Pork Dumplings
Fried Rice (Chicken, Vegetable or Shrimp)
Stir Fried Vegetables with Spicy Garlic Sauce
Cold Sesame Noodles
Fortune Cookies

Dessert Station
A selection of Cakes and Tarts
Sliced Fruit and Berries

Freshly brewed Coffee, Decaffeinated Coffee and an assortment of Teas


		Breakfast Lunch Dinner Buffet Cocktail Reception
	Cocktail Reception Hot Butler Passed Hors d’Oeuvres Steamed Asian Dumplings with Soy Sauce Sesame Chicken with Orange Mustard Sauce Vegetable Spring Rolls Miniature Beef Wellington Tandoori Chicken Satay Quesadilla Cornucopia Wild Mushroom Tartlet Miniature Quiche Coconut Shrimp Crabmeat stuffed Mushroom Cap Spanakopita Beef Satay Empanadas Cold Butler Passed Hors d’Oeuvres Roasted Vegetable Tart Seared Nori Tuna Smoked Salmon on Black Bread Vermont Goat Cheese on Toasted Sourdough Croutons Herb marinated Mozzarella and Prosciutto Tomato Basil Bruschetta Shrimp Cocktail Prosciutto and Asparagus Seared Scallops and Roasted Peppers Grilled Vegetable and Feta Cheese Tart RECEPTION STATIONS based on one hour of service Crudite A presentation of seasonal Vegetables Blue Cheese and Onion Dips Seafood Raw Bar An assortment of Seasonal Oysters, Little Neck Clams, Jumbo Shrimp, Chilled Crab Claws, Lemons, Cocktail and Mignonette Sauce displayed atop crushed ice Cheese and Fruit Display A selection of Cheese to include: Brie, Swiss, Gruyere, Goat Cheese, New York State Cheddar with sliced Baguettes and Carr Crackers Antipasto Table A selection of Italian style Meats and Cheese, Cured Olives, Roasted Red Peppers and Semolina Bread Sticks Pasta Station Farfalle with diced Tri-Color Peppers Tortellini with Sundried Tomatoes Basket of freshly baked Breads and Rolls Chef’s Selection of Sauce Carving Station Honey Glazed Baked Ham Roast Turkey Sliced Tenderloin of Beef Chef’s choice of Vegetable, Starch, Sauces and Condiments Fresh Rolls and Butter Far Eastern Station Sesame Chicken with Orange Mustard Sauce Vegetarian and Pork Dumplings Fried Rice (Chicken, Vegetable or Shrimp) Stir Fried Vegetables with Spicy Garlic Sauce Cold Sesame Noodles Fortune Cookies Dessert Station A selection of Cakes and Tarts Sliced Fruit and Berries Freshly brewed Coffee, Decaffeinated Coffee and an assortment of Teas	Breakfast Lunch Dinner Buffet Cocktail Reception