Chilled Hors D'Oeuvres
- Chicken and Pepper Roulade on a Sourdough Crouton
- Crostini with Goat Cheese and Roasted Eggplant
- Lemon Chicken and Avocado on a Rye Crouton
- Mozzarella and Plum Tomato Bruschetta
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Hot Hors D'Oeuvres
- Beef and Bean Chimichanga with Mango Salsa
- Beef Fajita Wrap with Peach and Pepper Relish
- Beef Wellington with Béarnaise Sauce
- Blackened Chicken Satay with Sweet and Spicy Mustard
- Brie and Raspberry en Croute
- Chicken Cobbler
- Chicken Tempura with Honey Sesame Sauce
- Crabcake with Red Pepper Coulis
- Crispy Asparagus with Asiago Cheese
- Fried Calamari with Spicy Plum Tomato Sauce
- Fried Shrimp with Lemons and Cocktail Sauce
- Mushroom Vol-Au-Vent in Puff Pastry
- Pear and Brie in Phyllo
- Pizza Puff
- Pork-filled Pot Sticker with Spicy Dipping Sauce
- Quiche Lorraine
- Reuben Sandwich with Russian Dressing
- Scallop wrapped in Bacon
- Shrimp Roll with Plum Sauce
- Spanikopita
- Spinach and Goat Cheese Pizza
- Swedish Meatball
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Starters
Soups
- Beefeater Gin Tomato Soup with a mascarpone cheese crust
- Cream of Asparagus with Italian parsley
- Cream of Chicken Rice
- Cream of Potato with smoked bacon and sautéed leeks
- Baked French Onion Soup topped with a garlic crouton and Gruyere cheese
- Roasted Corn Chowder
- Tuscan White Bean Soup with fresh herbs
- Lobster Bisque with lobster meat and brandy cream
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Pasta
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- Pasta Rotolo with spinach, ricotta cheese, and a creamy pomodoro sauce
- Roasted Eggplant Ravioli with julienne of red and yellow peppers and a Walnut pesto cream
- Penne Pasta with a roasted garlic sauce and grated Parmesan cheese
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Salads
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- Belgian Endive — Colorful arranged baby Belgian endive and bibb lettuces served with roasted eggplant, julienne of peppers, and an apricot pistachio dressing
- Caesar Salad — Hearts of romaine served with shaved Parmesan cheese, garlic croutons, and a Tuscan Caesar dressing
- Fields of Greens — Served with Anjou pears, creamy Gorgonzola cheese, and a sweet and sour chive dressing
- Spinach Salad — Fresh spinach leaves served with dried cranberries, crumbled goat cheese, caramelized onions, and a Pinot Noir shallot dressing
- Tomato Salad — Beefsteak tomato and red onions served with blue cheese, Kalamata olives, and a coriander red wine vinaigrette
- Tossed Green Salad — Field greens served with slivered carrots, cucumbers, teardrop tomatoes, herbed croutons, and accompanied by two dressings
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Intermezzo
- Lemon Sorbet with a splash of Absolut Citron vodka
- Red Raspberry with a splash of Chambord liqueur
- Passion Fruit
- Mango Sorbet
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Beef Entrées
| FiletMignon — Filet mignon served with Red Zinfandel Sauce |
| New York Strip — Steak served with caramelized onions and Pepper Brandy Mushroom Sauce |
| Bone-in Rib Chop — Rib chop served with Gorgonzola cheese and natural juices |
| Roasted Prime Rib of Beef — King cut roasted prime rib of beef with an herbed sea salt crust and creamy horseradish |
| Prime Butt Steak — Prime butt steak served with Port Wine Sauce |
| Whole Roasted Tenderloin —Roasted beef tenderloin served with Béarnaise Sauce |
Combination Entrées
| Filet Mignon and Chicken Marsala — Filet with Roasted Shallot Sauce and a
chicken breast served with Sweet Marsala Sauce and fresh mushrooms |
| Prime Butt Steak and Jumbo Prawns — Butt steak served with Hunter Sauce
and two jumbo prawns served with a Sambuca glaze |
| Beef Medallion and Caramelized Onion Crusted Halibut — Two beef medallions
served with Pinot Noir Sauce and halibut served with Fresh Lime Beurre Blanc |
| Veal Medallion and Crab Cake — Two veal medallions served with Wild
Mushroom Cabernet Reduction and a crab cake with Red Pepper Cream Sauce |
| Whole Roasted Tenderloin of Beef and Seared Salmon — Tenderloin served
with Béarnaise Sauce and a salmon filet served with Wine Butter Sauce |
Veal Entrées
| Veal Chop — Veal chop served with Morel Cream Sauce |
| Veal Picatta — Veal picatta served with Mushroom Butter Sauce |
Lamb Entrées
| Lamb Porterhouse — Porterhouse served with Rosemary Wine Reduction |
| Baby Lamb Chops — Three tender chops served with Rosemary and Roasted
Garlic Demi Glaze |
Pork Entrées
| Porterhouse Pork Chop — Grilled with sautéed julienne of red and yellow
peppers and Garlic Vesuvio Sauce |
| Pork Medallions — Three pork medallions served with Apricot Mustard Sauce |
Starches
(Choose One)
- Twice-Baked Potato
- Baked Potato with sour cream
- Boiled Potato with lemon butter and parsley
- Roasted Garlic Mashed Potato
- Mushroom Mashed Potato
- Mashed Sweet Potato
- Roasted Baby Reds with bacon and onions
- White Cheddar Whipped Potatoes
- Rice Pilaf with onions, almonds, and carrots
- Wild Rice
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Vegetables
(Choose One)
- Asparagus
- Broccoli
- Baby Carrots
- California Medley
- Fresh Haricot Verts
- Green Beans Almondine
- Honey Butter Glazed Carrots
- Stemmed Carrots
- Julienne Medley
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Chicken Entrées
Chicken Ashyana — Sautéed boneless chicken breast served with wild mushrooms, sundried tomatoes, caperberries, and topped with a feta cheese Merlot demi glaze |
Chicken Brookwood — Crusted with a Dijon mustard and pesto breadcrumb mixture and served with Fresh Basil Cream Sauce |
Chicken Forestier — Stuffed with Swiss chard, prosciutto, and fresh mozzarella and accompanied by a plum tomato, garlic, Chardonnay sauce |
Chicken Picatta — Served with capers in Lemon Butter Sauce |
Chicken Marsala — Served with fresh mushrooms and Sweet Marsala Wine Sauce |
Fish Entrées
| Ahi Tuna — Grilled and served with Ginger Beurre Blanc and toasted
macadamia nuts |
| Broiled Orange Roughy — Served with Tomato Hollandaise |
| Tilapia — Cajun style blackened Tilapia |
| Grilled Salmon — Served with Lemon Dill Cream |
| Swordfish — Served with Mango Chutney and julienne of yellow and
red peppers |
Lobster Tails — Twin lobster tails served with drawn butter
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Ashyana Sweet Table
- Assorted Miniature Pastries
- Variety of Fresh Baked Cheesecakes, Tortes and Cakes
- Chocolate Dipped Strawberries to include milk, dark, and white chocolate
- Creme Brulee with caramelized sugar and berries
- Tiramisu with Kahlua cream and chocolate shavings
- Jumbo brownies with hot fudge and caramel & vanilla icecream
- Sliced Fresh Fruit and Fresh Berries
- Ashyana VIP Coffee Services
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Grand Sweet Table
- Assorted Miniature Pastries
- Variety of Fresh Baked Cheesecakes, Tortes and Cakes
- Sliced Fresh Fruit and Fresh Berries
- Ashyana VIP Coffee Services
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Seafood Bar
| The Seafood Bar is served on a
decorated buffet table with chafing dishes. It is based on the final
guarantee and is served for one hour during the reception time. |
Cold Items
- Jumbo Shrimp on ice with lemons and cocktail sauce
- Middle Neck Clams with hot sauce and lemons
- Fresh-shucked Oysters with cocktail sauce
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Hot Items
- Jumbo Fried Shrimp with cocktail sauce and lemons
- Fried Calamari with spicy cocktail sauce
- Shrimp Scampi
- Breaded Bay Scallops
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Carving Stations
- Country-pit Honey Mustard Glazed Ham accompanied by Silver Dollar Rolls and appropriate condiments.
- Roasted Breast of Turkey accompanied by Silver Dollar Rolls, cranberry relish, and herbed mayo.
- Whole Roasted Tenderloin of Beef accompanied by Silver Dollar Rolls and appropriate condiments.
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International Cheese Tray
With French Breads and Crackers
Grilled Vegetable Tray
With Sundried Tomato Garlic Dipping Sauce
Jumbo Gulf Shrimp with Cocktail Sauce
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