Greens Point Catering

Menu packages include serving staff, bartender, set up and clean up.

Choose from the following menus:

Brunch Buffet Menu

Fresh Baked Muffins and Breakfast Breads
Freeform Fruit Display
Mediterranean Egg Frittata
Petite Curried Chicken Salad and Grilled Vegetable Sandwiches

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Lunch Buffet Menu

Fresh Chopped Fruit Salad
Asparagus and Roasted Tomatoes
Balsamic Pasta Salad Red Onions and Roasted Red Peppers
Carved Top Round Sandwiches with a Caramelized Onion Horseradish Cream Spread
Served with an Herb Roll

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Cocktail Reception

Appetizer Buffet
Free Form Fruit & International Cheese Display
Passed Hors D'oeuvores
Cherry Tomato Stuffed with Fresh Mozzarella
Brie & Caramelized Walnut Tartlet Topped with a Fresh Raspberry
Chicken Salad Pacific on a Wonton Crisp
Mushroom Stuffed Florentine
Strawberry & Pound Cake Skewer

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BBQ Buffet Menu

Baked Beans
Corn on the Cob
Watermelon Wedges
Choice of Two Meats Beef Brisket, BBQ Chicken, Carolina Style Pulled Pork Served
with Fresh Rolls
Chocolate Chip Cookies

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Basic Dinner Buffet

Salad of Assorted Baby Greens
with Ranch Dressing
Chicken Breast with Parmesan Cream Sauce
Rice Pilaf with Wild Rice and Fresh Herbs
Sautéed Asparagus
Rustic Breads and Whipped Butter

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Upgrade to:

Dinner Buffet with two Entree Selection

Salad of Baby Greens with Dried Cranberries and Walnuts
with Rosemary Gorgonzola Dressing
Roasted Garlic Whipped Potatoes
Petite Green Beans with Toasted Walnuts and Mandarin Oranges
Carved Top Round of Beef with Caramelized Onion Horseradish Cream
Chicken Picatta in a Lemon Caper Cream Sauce
Rustic Breads and Whipped Butter

(Add $6 per person)

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Add Appetizers:

Appetizer Buffet: Choose 2 of the following

Free Form Fruit Display
Free Form Vegetable Display
Free Form International Cheese Display
Warm Artichoke Spinach Dip with Crackers
Warm Crab and Spinach Dip with Rustic Breads

(Add $4.50 per person)

 

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Butler Passed Hors D'Oeuvrs: Choose 2 Hot & 2 Cold

Hot:

Mushroom Stuffed with Chorizo & Spinach
Brie & Caramelized Walnut Tartlet Topped with a Fresh Raspberry
Pork Carnitas Tostada with Black Bean, Tomato, Avocado Salsa
Wild Mushroom Risotto Cake topped with Smoked Mozzarella

Cold:

Baby Banana Chip with Smoked Chicken and a Pecan
Artichoke Heart Mediterranean
Crab Salad on a Wonton with Fresh Mango and Thai Chili
Tomato Cucumber Ensalada

(Add $3.50 p/p, 2 total pieces per person)

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Sit Down Meal

Rustic Breads with Butter
Caesar Salad with Blackened Croutons and Creamy Caesar Dressing
Combination Entree:
Salmon Filet with Candied Ginger Glaze
Boneless Beef Short ribs Grilled with Port Wine Demi Glaze
Rice Pilaf with Wild Rice and Herbs
Sauteed Asparagus

(Add $15 per person)

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Black Tie

Brie and Caramelized Walnut Tartlets Topped with a Fresh Raspberry
Smoked Trout Salad with Capers and Red Onion Boursin Cheese Served in a Pastry Cup
Beef Tenderloin Canapé with Caramelized Onions, Figs and Gorgonzola Cheese
Roasted Pepper Bruschetta with Blackened Goat Cheese
Salad Course: Romaine and Spinach Salad with Candied Pecans, Mandarin Oranges, Apricot Stilton Cheese and Sherry Dijon Vinaigrette
Fresh Rustic Breads
Beef Tenderloin Oscar with Crab, Roasted Asparagus and Béarnaise Sauce
Fanned with a Trio of Shrimp Marinated in Sweet Chili and Garlic
Sautéed Asparagus

(Add $35 per person)

Intermezzo Course:

Platter of Assorted Cheese Served with Grilled Breads and Sliced Apples
Presented at each table

(Optional upgrade $8 per table)

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French Service Passed Hors D’Oeuvres

Lobster & corn Fritters with Cajun Remoulade
Artichoke Hearts Stuffed with Sundried Tomato Cream Cheese,
Mediterranean Chicken & Feta Cheese
Fig & Blue Cheese Tartlets
Ahi Tuna on a Won Ton Chip with a Wasabi Aioli
Salad Course
Red Leaf Lettuce with Sliced Strawberries, Red Onions, Montrachet Cheese
And a Cabernet Vinaigrette
Fresh Sliced Rustic Breads
Entrée Course
Chicken Breast Stuffed with Sundried Tomatoes and Pine Nuts
Served in a Chianti Cream Sauce
Poached Lemon Buttered Salmon Filets
Pasta Primavera Agla Oilio
Whole Roasted Red Bliss Potatoes
Hericot Vert

(Add $29 per person)

Intermezzo Course:

Platter of Assorted Cheese Served with Grilled Breads and Sliced Apples
Presented at each table

(Optional upgrade $8 per table)

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