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

Hot Hors D'Oeuvres

  • Beef and Bean Chimichanga with Mango Salsa
  • Beef Fajita Wrap with Peach and Pepper Relish
  • Beef Wellington with Bearnaise 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

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 sauteed 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

Pasta
  • 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

Salads
  • 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

Intermezzo

  • Lemon Sorbet with a splash of Absolut Citron vodka
  • Red Raspberry with a splash of Chambord liqueur
  • Passion Fruit
  • Mango Sorbet

Beef Entrees

Filet Mignon — Filet mignon served with Red Zinfandel Sauce
New York Strip — Fteak 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 Bearnaise Sauce

Combination Entrees

Filet Mignon and Chicken Marsala — Filet witK 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 Bearnaise 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 sauteed julienne of red and yellow peppers and Garlic Vesuvio Sauce
Poik 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

Vegetables
(Choose Two)
  • Asparagus
  • Broccoli
  • Baby Carrots
  • California Medley
  • Fresh Haricot Verts
  • Green Beans Almondine
  • Honey Butter Glazed Carrots
  • Stemmed Carrots
  • Julienne Medley

Chicken Entrées

Chicken Ashyana — Sauteed 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

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

Grand Sweet Table

  • Assorted Miniature Pastries
  • Variety of Fresh Baked Cheesecakes, Tortes and Cakes
  • Sliced Fresh Fruit and Fresh Berries
  • Ashyana VIP Coffee Services

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

Hot Items

  • Jumbo Fried Shrimp with cocktail sauce and lemons
  • Fried Calamari with spicy cocktail sauce
  • Shrimp Scampi
  • Breaded Bay Scallops

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

International Cheese Tray

  • With French Breads and Crackers

Grilled Vegetable Tray

  • With Sundried Tomato Garlic Dipping Sauce

Jumbo Gulf Shrimp with Cocktail Sauce