NY Boat

Grand Duke Menu

Cocktail Hour

• Elaborate Stationary Appetizer Display

Julienned Vegetable and Assorted Dipping Sauces (inclusive)
Gourmet Cheese Board with Flat Breads, Crackers, Seasonal Fruits
OR
Charcuterie Board Marinated Assorted Italian Dried Meats, olives,
Seasoned Artichoke Hearts, Baba Ganoush with Toasted Nan

• Butlered Hors D’oeuvres A: (4)

Assorted Handmade Petite Quiches with Sundried Tomato Tapanade
Handmade Miniature Nachos a la Grande Rio
Smoked Chipolata Sausage Wrapped in Puff Pastry with Poppyseed and Dijon
Shang Hai Mini Spring Rolls w/Hoisin and Chili Glaze
Miniature Spinach and Feta Triangles with Toasted Almonds and a Yogurt Dipping Sauce
Gourmet Petite Franks in Warm Crescent Rolls
Handmade Miniature Nachos a la Grande Rio
Miniature Pizzas
Roasted Baby Bella Mushroom Caps stuffed with mushroom and mozzarella
Smoked Salmon Mousse on Cucumber with Mint and Crème Fraiche
Crispy Potato Latkes with Sour Cream and Chive
Smoked Salmon on Iranian Lavash
Warm Baked Gorgonzola and Lingunberry Puffs
Spicy Cuban Beef and Black Bean Empanadas with Chipotle Lime Cream
Curry-Scented Jamaican Beef Pastries

At the Buffet:

Buffet with garnish

• Salad Selections (1)

Mixed Hudson Valley Field Greens
with grape tomatoes served with creamy twelve- year- old Balsamic and Extra Virgin
Olive Oil or Maytag bleu cheese with fresh chives and frizzled shallots

Classic Caesar Salad
with aged Parmigiana Reggiano traditional dressing in the
style of Chef Caesar of Tijuana, garlic croutons and pacific anchovies on the side

• Pasta

Penne Puntanesca (tomato, olives, capers)
Orrichetti alla genovese’ with peas and parma ham
Toscana Rigatoni alla vodka
Gemmelli with Roasted Tomato Fondu and Napoli Basil Cream
Tortellini Pomodoro with garlic and spinach (add $3pp)
Quattro Formaggio Ravioli w/ Pine Nuts, Broccoli Rabe, Toasted Garlic, Extra Virgin Olive Oil (add $3pp)
All of the above with Garlic Toast and shaved Parmesan Cheese

• Entrees (1)

Chicken Francaise (boneless with lemon, capers, and butter)
Rosemary Scented Roast Chicken with Tricolor Peppers
Classic Chicken Marsala with brown marsala sauce and sautéed mushrooms
Fines Herb Panko Crusted Roast Turkey with Traditional Stuffing
Almond Crusted Tilapia with a Lemon Beurre Blanc
Baked Salmon Teriyaki with Black Sesame and Grilled Chive
Chef’s Ultimate Gourmet Meatloaf with Classic Glaze
Something Wonderfully Vegetarian Chef’s Choice
Afghani Chicken Shashlik with Cilantro Onions
Lemon peppered and broiled Mahi Mahi (additional at market price)
Filet of Sole with lemon butter and almonds (additional at market price)

• Carving Station (1)

Herb Crusted New York Sirloin with Traditional Merlot and Roasted Shallot Bordelaise
Mustard Crusted Pork Loin with Port Wine Jus
Roasted Turkey with wholeberry cranberry sauce with sage stuffing
Sea Salt Crusted Whole Roasted Bella Russe King Salmon
Additional entrée $10pp

• Accompaniments (Select Two)

Seasonal Vegetables roasted in olive oil
Sugar Snap Peas with lemon-butter, salt and pepper
Roasted Carrots with a Bourbon and brown sugar glaze
White, yelllow, or tomato rice (plain or with choice of black or red beans)
Haricots Verts Almandine (tiny French green beans sauteed with butter and almonds)
Roasted Baby Red-Skinned Potatoes
New England-style Herb and Butter-Boiled Potatoes
Candied Yams
Jacket Sweet Potatoes with brown sugar-cinnamon butter
Home-made Shashed Yukon Gold Potatoes (choice of preparation: Butter and crea, Herbed goat cheese, Roasted garlic, Wasabi)
Baked or Mashed Butternut Squash with butter and cinnamon
Ratatouille Provencal – summer vegetables slow simmered w/ tomatoes & herbs de Provence
Broccoli or Cauliflower in a cheese sauce gratinee

• Parisian Dessert

Coffee and Tea Station