Catering & Event Menu Selections

Hors d’oeuvres

For your cocktail hour there will be an assortment of hot & cold Hors d’oeuvres passed butler style to your guests. Additional stations and Buffet items may be added. We will gladly accommodate any dietary or religious restrictions.

Examples to choose from:

  • Coconut Shrimp / Dijon Mustard Sauce
  • Miniature Crab / Cakes Gaufrette Potatoes & Avocado Mayonnaise
  • Japanese Crispy Salmon Roll “Tempura” / Avocado & Sushi Rice
  • Assorted Asian Dumplings / Accompanying Sauces
  • Caramelized Onion Tart / Gruyère & Crème Fraiche
  • Phyllo Turnover / Smoked Chicken & Goat Cheese
  • Merguez Sausage / White Grapes
  • Vol-Au-Vent of Wild Mushrooms / White Truffle Oil
  • Kumomoto Oyster / Creamed Spinach & Champagne Sabayon
  • Malpeque Oyster Martini / Tequila, Jalapeno & Lime
  • Porcini Risotto Croquettes / Roasted Tomato Coulis
  • Escargot a la Bourguignon / Garlic & Parsley
  • Truffled Fonduta / Grissini & Broccolini
  • Shropshire Bleu Grapes / Crushed & Toasted Walnuts
  • Spring Roll / Goat Cheese & Shiitake Mushrooms
  • Grilled Quail / Pomegranate Molasses Glaze
  • Grilled Shrimp / Mango & Cilantro en Brochette
  • Baby Rack of Lamb / Fresh Rosemary & Thyme
  • Nantucket Bay Scallops / Creamed Spinach
  • Roulade of Smoked Salmon / Wasabi, Topico & Thai Pickle
  • Filet Mignon Tartare / Garlic Croutons & Shaved Grana
  • Assorted Sushi / Steamed Rice & Enoki
  • Sesame Chicken Sate / Ginger Mustard
  • Spicy Beef Sate / Peanut Dipping Sauce
  • A Silver Cup of Pommes Frites / Basil Mayonnaise
  • Portobello Fries / Chili Dipping Sauce
  • Quesadillas / Roasted Garlic & Fontina
  • Lobster Quesadilla / Basil & Jalapeno Jack
  • Jumbo Asparagus / Prosciutto & Phyllo
  • Warm Brie Cheese /” en Croûte”
  • Spinach & Cheese Dumplings / Gruyère & Shallots
  • Profiteroles of Escargots / Tomato & Garlic
  • Saddle of Rabbit / Wrapped in Double Smoked Bacon
  • Indonesian Sate / Lemongrass & Coconut

Formal Dinner Menu

Below are some food suggestions for your upcoming event:


  • Maine Jumbo Sea Scallops
  • Pan Seared, Served with Zucchini Pancakes and Watercress Coulis
  • Lobster Ravioli
  • Saffron Beurre Blanc & Topico
  • Wild Mushroom Ravioli
  • Truffle Oil & Red Wine served with a Basket of Wild Mushrooms
  • Steamed Jumbo Asparagus
  • Grilled Thai Spiced Prawns
  • Composed Salad of Fennel Dusted Shrimp
  • Campari & Grapefruit Glaze, Micro Greens & Pine Nuts
  • Croustade of Shellfish
  • Lobster, Shrimp, Scallop and Crabmeat with Tarragon & Leeks
  • Carpaccio of Roasted Beets
  • Goat Cheese & Truffle Oil with Peppercress & Toasted Walnuts
  • Hudson Valley Quail
  • Apple & Chestnut Stuffing with Foie Gras Crouton & Madeira
  • Asian Lobster & Crabmeat Salad
  • Mango & Szechwan Oil
  • Gratin of Lump Crabmeat
  • Green Onion & Grilled Flatbread
  • Steamed Jumbo Asparagus
  • Oregon Morels a la Crème
  • Coulibiac of Salmon with Sauce Vert


  • Field Lettuce Salad with Mustard Vinaigrette & Fresh Herbs
  • Salad of Watercress with Aged Sherry Vinaigrette & Stilton
  • Baby Arugula Salad with Shaved Grana & Lemon Pepper Vinaigrette
  • “Classic” Caesar Salad with Garlic Croutons & Parmigiano

Entree Choices

  • Roast Rack of Veal
  • Wild Mushrooms & Fresh Sage
  • Whole Roast Tenderloin of Beef
  • Mousseline Potatoes & Crisp Shallots
  • Rack of American Lamb
  • Garlic Flan & Rosemary Jus
  • Cedar Planked Salmon with Roasted Garlic & Arugula Crust
  • Ragout of Rapini & Orzo
  • Pacific Ahi Tuna Served Very Rare
  • Wasabi Crust & Spicy Seaweed Salad
  • French Breast of Stone Church Farms Chicken
  • Wild Mushroom Risotto & Cabernet Reduction
  • Crisp Roast Duckling with North African Spices
  • Raisins, Pignoli & Ginger Sweet Potatoes
  • Grilled Center Cut Swordfish
  • Caramelized Onions & Shiitake Mushrooms
  • French Breast of Chicken
  • Pan Roasted with Fennel & Preserved Lemon
  • “Classic” Beef Wellington
  • Wild Mushrooms Duxelle & Truffle Glaze
  • Breast of Duckling Stuffed with Armagnac Soaked Prunes
  • Honey Roasted Leg & Couscous
  • Saddle of Lamb “en Crépinette”
  • Spinach Mousseline & Foie Gras
  • Red Snapper in “Feuille de Brick”
  • Leek Fondue & Star Anise Glaze
  • Pan Roasted Guinea Hen
  • Ragout of Chanterelles & Brussels Sprouts
  • Alaskan Halibut Served in a Bouillabaisse Broth
  • Saffron & Fennel

Buffet Style

If your guests prefer, your event may be served Buffet Style.

Below is a sample menu:

The Roast Station

  • Roast Filet of Beef with Sauce Béarnaise
  • Honey Cured Ham with Mustard Sauce
  • Roast Tenderloin of Pork with Fresh Rosemary & Thyme
  • Cold Haricots Verts Salad
  • New Potatoes with Rosemary

The Fish Station

  • Poached Salmon with Sauce Vert
  • Shrimp & Scallops with Brandied Lobster Sauce
  • Chilled Asparagus with Caper Vinaigrette
  • Black Pepper Crusted Tuna with Wasabi & Soy
  • Sesame Seaweed Salad
  • Cold Chinese Sesame Noodles
  • Wild Rice Salad

The Pasta Station

  • Farfalle with Sundried Tomatoes & Chestnuts
  • Linguine Primavera
  • Fresh Buffalo Mozzarella, Tomato & Basil
  • Caesar Salad
  • Assorted Breads

The Dessert Station
An Array of Desserts will be served as well as the Celebration Cake. You may have a different vision of what you would like to offer to your guests. Please keep in mind that these menu selections are suggestions and can be customized to your specifications.

Celebration Cake
Your Celebration cake is made fresh by our pastry chef and will be decorated with roses and other fresh cut flowers to match the floral arrangements chosen for your table centerpieces. An Epicurean blend of Coffee and Decaffeinated Coffee, along with a selection of Teas will be served with dessert.

Wine Service
Xaviar’s maintains a wine cellar with over 750 selections form around the world. If you would like to offer a specific wine, I will be glad to assist you in your choice.

Flower Arrangements
Our in house florist is Ned Kelly of Ned Kelly & Company. He will be happy to assist you and can be reached at (845)359-4480

Setting Up an Appointment
The best way to get an idea of what we can do for you, is for us to sit down and discuss any questions you may still have. Please call (845) 268-6555 for any additional information.

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