NY Boat

Kings Court Menu

Cocktail Hour

• Stationary Appetizer Display

Julienned Vegetable and Assorted Dipping Sauces (inclusive)
And
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

• Butlered Hors D’oeuvres B: (2)

Oven Baked Clams Oreganata
Bangkok style Coconut Shrimp with a Tamarind and Mint Dipping Sauce
Asparagus and Norwegian Smoked Salmon Wraps
Tortellini and Gaetian Olive Brochette
Beef and Mushroom en Croute
Lobster Salad-Filled Celery Sticks
Chipotle and Lime Beef with Roasted Pepper Quesadilla Stuffed w/Manchego Cheese
Rosemary Scented Crostad, Coachouse Farms Goat Cheese Mousse and Cherry Tomato
Thai Style Beef Sate with Peanut and Ginger Aioli
Wild Mushroom Crepe with Truffle oil

At the Buffet:

• 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
of two dressings on buffet or one for pre-plated salad.

Classic Caesar Salad

with aged Parmigiano-Reggiano traditional dressing in the style of Chef Caesar of Tijuana,
garlic croutons and pacific anchovies on the side.

• Pasta Presented with Traditional Tuscan Flair (1)

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
All of the above served with garlic toast and shaved parmesan cheese

• Entrées (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
Spice-crusted Prime Ribeye of Roast Beef au jus
Whole Spice-rubbed Roasted Filet Mignon
Roast Pernil Asado with Chimichuri Salsa
Carved Prime Rib of Beef with Natural Juices

Additional Entrée offered & $15pp

• Accompaniments (2)

Additional Entree From C at $15pp
Seasonal Vegetables roasted in olive oil
Asian Stir-fry Vegetables
Sugar Snap Peas with lemon-butter, salt, and pepper
Wilted Spinach with garlic butter and grated farmer’s cheese
Roasted Carrots with Plump Raisins and Pistachios
White, yellow, or tomato rice, (plain or with choice of black or red beans)
Haricots Verts Almandine – tiny French green beans sautéed with butter and almonds
Roasted Root Vegetables with Rosemary and Garlic
Traditional Dominican Moro with Spanish Rice and Black Beans
Roasted Baby Red-Skinned Potatoes with Rosemary
New England-style Herb and Butter-Boiled Potatoes
Maple Glazed Yams
Jacket Sweet Potatoes
Garlic Smashed Red Bliss Potatoes
Baked or Mashed Butternut Squash
Ratatouille Provencal – summer vegetables slow-simmered w/tomatoes & herbs de Provence
Slow Braised Collard Greens with Southern Spices
Sweet Corn on the Cobb
Slow Cooked Molasses Baked Beans

• Parisian Dessert Coffee and Tea Station

with Wedding Cake OR Assorted Italian Pastries and Seasonal Fruit