Events by Xaviars

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:

Appetizers

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

Salads

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.