The Bells of Bronze  Affair

Four Hour of Full Catering Service

Choice of Bar Service (Fountain Drinks, Juices)

Choice of four Butler served Hors D'Oeuvres

Choice of featured chilled salads

Choice of One Main Entree

Accompaniment

Fresh baked dinner rolls with butter

White or Ivory tablecloths with matching napkins

Coordinating Silverware, glassware & China

About the Service:

Professional formal uniformed waiters

Professional Bartender

Set up and cleaning crew all in uniforms

Kitchen Staff

The Bells of Bronze Menu Choices

Choice of Four Hor’s Doueves:

       Assorted Mini Quiches

       Beef Chimichurri Skewers with Garlic and Cilantro

       Chickpea Puree with Slow roasted Garlic and Red Pepper on pita crisp

       Coconut Crusted Chicken with Honey Soy Dipping Sauce

       Creamy Blend of Crab, Shrimp, Cheese and Zesty Marinara on Panetta

       Crostini Topped with a Tomato, Basil and Garlic Relish

       Crostini with Salmon & Cream Cheese

       Fresh Season Garden Vegetables with Variety of Dips

       Imported & Domestic Cheese and Fruit Platter

       Italian Meatballs

       Italian Sausage and Herb Stuffed Mushrooms

       Mango Salsa on Plantain Crisps

       Mango Sautéed Chicken Skewers

       Oriental Meatballs

       Smoked Turkey al Dijon Blini

       Smoked Turkey /Ham and Feta Cheese Pockets

       Springs Rolls

       Tomato and Basil Bruschetta

       Variety of Bocadillos

       Wild Mushroom pate on Panetta

Main Entrée Choice of One:

       Bacon Wrapped Chicken Breast Sautéed in Ginger/ Soy Sauce

       Chicken Breast Stuffed with Smoked Ham & Swiss Cheese

       Green Pepper Stuffed with a Beef Casserole

       Chicken Breast Rolled and Stuffed with Creamy Spinach Artichoke topped with Béchamel

       Chilled and Sliced Mango Marinated Chicken Breast

       Grilled Beef Rolls Filled with Vegetables and a Brown Soy Sugar Glaze

       Marinated Filet Cutlets Sautéed in a Wild Mushroom Sauce

       Pan Roasted Chicken Breast with Sautéed Sliced Almonds

       Roasted Chicken Breast with Orange Zesty Glaze

       Rosemary Infused Roasted Pork Loin with a White Wine Sauce

       Sautéed Chicken Breast Cutlets in Soy and Ginger Sauce

       Sliced Roasted Turkey Breast with an Orange and Ginger Sauce

       Stuffed Eye Round Roast Marinated in a Red Wine Glaze

       Tuscan Style Beef Roast with Tomato & Garlic Sauce

Fresh Tossed Salad Choice of One:

       Classic Caesar Salad

       Mixed Baby Greens with a Balsamic Vinaigrette

       Mixed Baby Greens and Spinach Topped with Feta and Raspberry Vinaigrette

Choice of Two Accompaniments:

       Baby Red Skinned Potatoes Sautéed in Olive Oil

       Beijing Fried Rice

       Fresh Herb Nage

       Broccoli, Cauliflower and Carrots sautéed Dusted with Tarragon and Lemon

       Caramelized Baby Carrots with Orange Zest

       Pan Roasted Baby Potatoes with Rosemary

       Parsley Potatoes

       Rice Pilaf Almondine

       Roasted Garlic Mashed Potatoes

       Sliced Scalloped Potatoes with Paprika and Olive Oil

       Sautéed Sweet Plantains

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