Sample Menus



Bridal Shower Luncheon for 25


Beverage service

Ladies Offered Sparkling Water and Prosecco & Blood Orange Mimosa Upon Arrival

Passed Hors d’oeuvres

Endive Boat with Crab Salad, Fresh Mango and Chive
Lobster and Cheddar Mini Grilled Cheese
Crispy Vegetable Spring Roll with Sweet Chili Dipping Sauce

Luncheon Buffet


Salmon Nicoise Salad

poached salmon, Spring greens, haricot vert, plum tomatoes, soft-boiled egg, Yukon gold potatoes, marinated olives with tarragon-Champagne vinaigrette
Grilled Asparagus with Hollandaise Sauce
St. Andre and Camembert Cheeses with French Baguette
served with red grapes and Dijon Mustard
Freshly Sliced Fruit Platter
Baskets of Iggy’s Breads with Butter Rounds

Dessert

Chocolate Covered Strawberries and French Macaroons

Freshly brewed coffee, decaf coffee & assorted teas
 

Hors d’oeuvre & Dessert Reception


Beverage Service

Open beer & wine bar
featuring select wines, champagne, imported beers,  assorted sodas, juice, sparkling water, & bottled water

Stationary Hors d’oeuvres

Gourmet cheese & fruit display featuring select imported & domestic cheeses
presented with sweet grapes & fresh berries with mixed nuts & assorted crackers

Passed Hors d’oeuvres

Tandoori chicken satay with sweetened yogurt sauce
Asian mushroom spring sticks with orange-ginger dipping sauce
Fig & mascarpone filo rolls
Scallops wrapped in bacon
Mini crab cakes with lemon caper sauce
Cilantro & lime grilled shrimp with sweet chili aioli
Sliced tenderloin of beef on crostini with smoked tomato cream

Dessert & Coffee Station

Hand dipped ice cream bonbons
Assortment of gourmet mini pastries
Fresh fruit display

Freshly brewed coffee, decaf coffee & assorted teas
     

Corporate Day of Meetings for 30


A.M. BREAKFAST BUFFET

Warm Croissants, Scones and Rugelach with Butter Rounds and Jams
Freshly Sliced Melon
Yogurt, Granola and Fresh Mixed Berries
Orange and Cranberry Juices
Freshly Brewed Coffee and Assorted TAZO Tea

LUNCH BUFFET

Ham, Brie, Lettuce and Tomato with Honey Mustard on Whole Grain Roll
Grilled Vegetable Wrap with Hummus, Spinach, Feta and Balsamic Vinaigrette
Quinoa Salad with Baby Kale, Walnuts, Oranges and Minted Dijon Vinaigrette
Carrot-ginger Bisque
Pretzel Chips and Vegetable Chips
Blondies, Double-chunk Chocolate Brownies and Lemon Bars

AFTERNOON SNACK

Display of Cheeses with Fresh Fruit, Crackers and Baguette
Bowls of Rosemary Mixed Nuts
Chocolate Covered Granola Bars

ALL-DAY BEVERAGE SERVICE

Regular and Decaf Coffee and Assorted TAZO Tea
Still, Sparkling Water, Iced Tea, Lemonade
Natural IZZE Sodas
 

Elegant Cocktail Party for 80


PASSED HORS D’OEUVRES

Crabmeat Stuffed Mushroom Caps with Lauren’s Red Pepper Jelly
Thai Chicken and Cashew Springroll with Sweet Chili Sauce
Truffled Mac’n’Cheese Tartlet
Scallop Scampi in an Asian Spoon
Potato Pancake with Roasted Pear, Blue Cheese Mousse and Micro Greens

ASIAN DIM SUM STATION

Crispy Vegetable Spring Rolls, Pork and Leek Mini Potstickers, Teriyaki Beef Tips
Crispy Curried Wontons Chips: duck sauce, sweet chili sauce and soy-scallion sauces for dipping
Gingered Carrot Soup Sips with Cilantro Pesto
Asian Vegetable Crudite with Edamame Hummus
Vegetable Lo Mein Served in Asian Take-out-Boxes with Chopsticks

“I LOVE BOSTON!” STATION

Lobster Bisque in Demi Tasse Cups
Classic Shrimp Cocktail Served Over Ice with Cocktail Sauce and Lemons
Mini “Fenway Franks” with Ketchup and Mustard
Grilled Beef and Turkey Tips with Cranberry Chutney and Sage-horseradish Mayo

DESSERT

Assorted Chocolate Truffles and Mini Italian Pastries
     

Late Summer Rehearsal Dinner for 40


PASSED HORS D’OEUVRES

Parmesan and Gruyere Cheese Puffs
Fried Oyster with Sweet Corn and Charred Bell Pepper Relish in Asian Spoon
Basil-marinated Beef Sirloin Brochette with Lauren’s Tomato Jam

SALAD COURSE

Radicchio, Shaved Brussel Sprouts and Endive with Crisp Apple Julienne, Shaved Asiago Cheese,
Truffle Oil and Fresh Lemon Vinaigrette

Baskets of Iggy’s Breads with Butter Rounds

ENTRÉE

Herbed Crispy Skin Roast Chicken Breast
or
Pan-roasted Diver Scallops with Grilled Polenta, Roasted Baby Seasonal Vegetables, Lemon-thyme Beurre Blanc

DESSERT

Chocolate Panna Cotta with Chocolate Cookie Crunch, Late Summer Berry Coulis,  Drizzle of Chocolate Sauce and Mascarpone Cream
 

Spring Wedding Reception for 50


PASSED HORS D’OEUVRES

Aged Gruyere and Spring Leek Tartlet with Truffled Micro Greens
Lobster Strudel with Saffron Aioli
Dates with Blue Cheese Wrapped in Bacon
Shrimp Scampi Skewers with Fresh Lemon and Parsley
Vegetable Maki Bites with Soy-scallion Dipping Sauce

PLATED FIRST COURSE

Cream of Asparagus Soup with Crème Fraiche and Dilled Brioche Crouton
Baskets of Everything Flatbreads and Breadsticks with Extra Virgin Olive Oil

BUFFET MAIN COURSE

Roasted Leg of Lamb with Mint and Almond Pesto
Riesling Poached Salmon with Horseradish Cream Sauce
Warm Baby Red Skin Potato salad with English Peas, Snap Peas, Radishes and Buttermilk Dressing
Grilled Asparagus Topped with Mixed Spring Mushroom Saute and Orange Zest
Baby Spring Greens, Shaved Fennel and Radicchio Tossed with Sweet Champagne Vinaigrette

DESSERT

Wedding Cake by Client displayed and served by CCB with Mascarpone whipped cream
Chocolate Dipped Strawberries, Cheesecake Pops and Fresh Fruit Skewers
     

Deluxe Continental Breakfast


Fresh Baked Scones To Include: Cheddar & Chive, Wild Blueberry, Orange Cranberry & Sugared Ginger

Seasonal Tea Breads With Whipped Cream Cheese, Raspberry Preserves &
Orange Marmalade

Assortment of Petite Danish

Fresh Cut Fruit Display

Fruit Yogurt Cups

Orange Juice &  Cranberry Juice

Freshly brewed coffee, decaf coffee & assorted teas
 

Sunday “Jazz” Brunch


From the Bar: Mimosas, Select Wines, Sparkling Water and Assorted Sodas

The Breakfast Table

Featuring: Fresh Brewed Coffee, Decaf Coffee & Fine Teas, Orange, Cranberry & Tomato Juice
A Selection of Petite Danish, Scones & Breakfast Breaks
Challah French Toast With Vermont Maple Syrup
Fresh Fruit Display With Sweetened Yogurt
Apple Smoked Bacon &  Country Sausage Links

The Chef’s Table

Featuring: Artisan Cheese Selection with Dried Fruits and Assorted Crackers
Nova Smoked Salmon with Mimosa of Egg, Capers, Diced Red onions & Dill Cream Cheese
Chef Carved Prime Rib of Beef Au Jus With Horseradish Cream Sauce and Fresh Baked Rolls

Made to Order Omelets

With a Choice of: Peppers, Onions, Diced Ham, Broccoli, Tomatoes, Wild Mushrooms, Swiss Cheese & Cheddar Cheese

Classic Caesar Salad

Chef’s Selection of Elegant Petite Pastries
     

Post Speaker Reception for 60


SPANISH MEZZE SAMPLING

Grilled Chorizo, Linguica and Tasso Ham
Manchego, Blue and Spiced Goat Cheeses
Pickled Red Onions, Marinated Olives, Roasted Garlic White Bean Spread & Roasted Red Peppers
Garlic and Spinach Croquettes
Grilled Chicken Brochette and Vegetable Crudite with Chimmi-Churri Dip
Beef Cocktail Meatballs In Smoked Paprika and Tomato Cream Sauce

Sliced Iggy’s Breads and Breadsticks

DESSERT STATION

Dulche de Leche, Lemon Brulee and Choocolate Mini Tartlets
Assorted Tea Cookies and Chocolate Dipped Biscotti

Self-serve Regular and Decaf Coffee and Assorted Tea
 

Intimate Dinner Party for 10


PASSED HORS D’OEUVRES

Brie, Pear and Almond Filo Flower with Raspberry Coulis
Chicken Saltimbocca Bite with Apricot Mostardo

SALAD COURSE

Modern Waldorff Salad
Boston Bibb Lettuce, Arugula, Apples, Fennel, Toasted Walnuts, Golden Raisins,
Light Grape Vinaigrette and Sprinkle of Chervil

Baskets of Iggy’s Breads with Butter Rounds

ENTRÉE

Lobster Stuffed Sole with Lemon Beurre Blanc, Grilled Asparagus and Oven-roasted Plum Tomatoes
or
Roasted Vegetable Stack, Grilled Polenta and Roasted Red Pepper Sauce with whipped ricotta and Balsamic Drizzle

DESSERT

Fresh Fruit Galettes with Crème Anglaise