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Please email the completed request form to: catering@culinarycreations.com or Fax to: (908) 281-3895

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Hors D’ouevres STATIONS MENU

INDOOR FUNCTION

(Menu & Pricing based on a Minimum of 50 Guests)

Two Hours of:

Stationary Hors D’ouevres Platters

(Please Select Four from Attached Menu)

Chef Pasta Station

(Please Select Two Variety from Attached Menu)

Chef Carving Stations

(Please Select One Variety from Attached Menu)

Display of Freshly Baked Breads & Mini Rolls

FINGER DESSERTS

Assorted Mini Pastries, Cookies & Gourmet Bars

HOT BEVERAGE SERVICE

Freshly Brewed Coffee, Decaf & Flavored Teas

$29.95 per person

Pricing Does Not Include China, Staffing, Tax or Gratuity

ADD Illusion CHINA SERVICE FOR STATIONARY FOOD, DESSERT & HOT BEVERAGE

 $7 per person additional

  $2.50 per person for each additional hour of Hors D’ouevres requested

OTHER STANDARD RENTALS Approximately $10.00 per person

(Tables, White Plastic Folding Chairs, Solid Linen & Napkin Colors)

CHEF PASTA STATIONS

 PENNE VODKA

Tossed with fresh Peas in a pink Absolute Vodka cream sauce

CAVATELLI BIANCA

Hand rolled pasta with fresh Spinach, Garlic & diced Tomato in a White bean sauce

CHEESE SPEDINI

Pinwheels of Ricotta cheese, Mozzarella & Pasta, baked in Marinara

SMOKED SALMON & ASPARAGUS

Fresh Vegetables, tossed with Orichiette Pasta in a Peppercorn cream sauce with Parmesan

STUFFED RIGATONI

With Ricotta cheese & herbs, sliced mushrooms in a Brandy Tomato cream sauce

GRILLED VEGETABLE FUSSILLI

Grilled seasonal Vegetables tossed with Plum Tomatoes, Olive Oil & Pesto

HOMEMADE GNOCCHI

Ricotta cheese ‘pillows’ rolled in herbs, with fresh Peas in a Sun dried Tomato cream sauce

CHEESE TORTELLINI

Artichoke Hearts, Portobello Mushrooms & roast red Peppers, Parmesan cream sauce

PENNE BOSCO

Sliced Portobello Mushrooms & Italian Proscuitto sautéed in a Tomato cream sauce

SHRIMP & BOWTIE PASTA

White Cannelloni Beans, Tomatoes & Spinach in a roast Garlic & Herb Olive Oil 

RIGATONI SICILIAN

Grilled Eggplant, Calamata Olives, crushed Pepper & Spinach in a Light Plum Tomato sauce

CAVATELLI & BROCCOLI

Garnished with fresh diced Tomatoes in a Garlic fresh Herb & White wine sauce

ORICHIETTE GIARDINERRA

Artichoke Hearts, Button Mushrooms, Broccoli & Sun dried Tomatoes, Dry Vermouth sauce 

HOUSE STUFFED RAVIOLI

Wild Mushroom / Spinach & Cheese OR Herbed Cheese fillings in your favorite sauce

Traditional Pasta Dishes can Be Prepared on Request, Please Inquire

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Stationary Hors D'oeuvres

 International Cheese Board

Imported & Domestic varieties, Assorted crackers & grapes

Italian Antipasto

variety of cured meats, gourmet sundrieds, Imported cheeses & specialties

Stuffed Fresh Mozzarella

pinwheels of  grilled eggplant, roast peppers & pesto rolled in mozzarella

Smoked Trout Pate’

Served Pate Style with Sesame Flat breads and Water Crackers

‘Grilled’ Vegetable Mélange

Antipasto Style Marinated in a Trio of Pesto sauces: basil, Cilantro & Chipotle

Stuffed Endive Leaves

with a creamy mixture of Roquefort cheeses, cream cheese & toasted Pecans

Gruyere Cheese Fondue (warm)

With an array of blanched Vegetables & Bread Cubes

Crawfish and Spinach Dip

diced tomatoes and fresh herbs in black bread with baked seasoned pita chips

Garden Vegetable Crudités'

fresh sliced seasonal assortment with a roast red pepper dip

Grilled Portobello Mushroom & Fresh Mozzarella Platter

Roast red & yellow peppers, tomatoes & aged balsamic

Herbed Focaccia

with an artichoke, plum tomato, olive & mozzarella tapenade

Asian Gravlox ‘Carpaccio’ (Cured Salmon)

garnished with egg, caper, green onion aioli, red onion & mini breads

Fresh Arugula and Artichoke Dip

In Hollow bread with Focaccia bread & crackers

Baked Brie in Puffed Pastry

fresh raspberry and sliced almonds, assorted crackers and flatbreads

Italian Torta

tiered display of mascarpone cheese, sun dried tomatoes, cream cheese & pesto

Fresh Sliced Fruit Display

Artistic display of seasonal melons, mango, pineapple & fresh berries