Pig Roast Menu

Passed Hors D’oeuvres
West Indian Crabcakes with Remoulade Sauce
Grilled Caribbean Marinated Shrimp on Skewers
Tempura Artichoke Hearts with Southwest Pesto
Chicken Sumai topped with Key Manis Dip
Goat Cheese and Sundried Tomato Crostinis

Buffet
Three Green Salad with Mandarin Oranges
and Midori Dressing
Spit Roasted Pork with sides of:
Mango Chutney, BBQ Sauce and Cucumber Salsa
Red Rice with Scallions and White Raisins
Grilled Vegetable kabobs to include Corn on the Cob
Popcorn Shrimp and Spinach Bruschettas
Jalepeno Corn Bread with Honey Butter

 

 

Grilled Menus

Passed Hors d’oeuvres
Coconut Shrimp with Apricot Marmalade
Tempura Artichoke Hearts with Remoulade Sauce
Grilled Scallops with southwest Pesto
Cajun Crab Cakes with West Indian Mayonnaise
Lime Ginger Chicken Fingers
Goat Cheese and Sundried Tomato Crostinis

Buffet
Sliced Tomato and Buffalo Mozzarella with Pesto
Grilled Mexican Chicken with Cucumber Salsa
Grilled Swordfish and Pepper Kabobs
Japanese Pasta Salad
Red Bliss and Broccoli Potato Salad
Corn and Dill Soufflés
Crusty French Bread and Butter

 

 

Clambakes

Stationary Hors d’oeuvres
Clam Chowder with Oyster Crackers
Steamers with Drawn Butter
Steamed Mussel in White Wine with Drawn Butter

Buffet
Three Green Salad with Cran raisin, Blue Cheese
and almonds with Balsamic Vinaigrette
Steamed 11/4 pound Lobsters with Drawn Butter
Grilled Bourbon Barbecue Breast of Chicken
Corn on the Cob
Boston Baked Beans
Traditional Potato Salad
Fresh Fruit Salad