CUISINE  &  MENUS

We at Grand Baccus may suggest many meal selections.  However, it is our intention to explore all culinary avenues and we welcome our clients to do the same by participating in creating a memorable meal presentation for their guests.  Meals may start with a pre-arranged buffet assortment including hors d'oeuvres, antipastos, seafood, fruits and breads or go directly to an antipasto served at your table.  Meals may include a 'Midnight Buffet' including fish and meats.  Five, six or seven course meals are standard fare and may be topped off with a sweet table consisting of decadent desserts and refreshing fruits.  You, the client, will ultimately determine the structure of your meal and pricing will be directly related to your selections and number of guests.  We work with our clients to accommodate all tastes and budgets.

MAY  WE  SUGGEST          ANTIPASTO        PASTA        HORS-D'OEUVRES        MAIN  COURSE  ENTRÉES

ANTIPASTO - BAR *Not Antipasto Platter or Plate Assorted Italian Breads & Pita Bread Gardenara Grilled Aubergine, Summer Squash & Grilled Peppers Herbed Artichokes Infornata, Calamata & Jumbo Green Olives Feta Cheese with Extra Virgin Olive Oil & Fresh Oregano Provolone Cheese Cured Prosciutto Assorted Sliced Deli: Hot Capacolla, Salami, Smoked Turkey & Black Forest Ham International Cheese Board Parmesan Wheel Marinate Field and Oyster Mushroom Caprese: Tomato, Basil & Bocconcini Bean Salad Tomato, Red Onion & Flaked White Tuna Hummus Tatziki Beet & Scallions Salad Roasted Red Peppers Choice of Four of the Following: Fruiti di Mare Kiwi Mussels with Tomato Concasse (New Zealand, served cold) Smoked Salmon, Black Tiger Cocktail Shrimp Zuppa di Pesce Hot Mussel (Canadian East Coast, with white wine & Shallots) Grilled Calamari

ANTIPASTO - BUFFET  TABLE  SELECTIONS: Tiger shrimp in lemon butter sauce, tripe in tomato sauce, grilled vegetables including zucchini, eggplant, artichoke hearts and sweet peppers, pastry cups stuffed with crab meet, bruschetta, crostini, foccacia, seared shrimp, ocean scallops in butter and parsley, vinaigrette assorted vegetables, fresh shucked oysters, steamed mussels, smoked salmon, chicken terrine, assorted olives, grilled squid, and assorted salads.

ANTIPASTO - TABLE  SERVED  SELECTIONS: Prosciutto with sweet cantaloupe, bococcini cheese, olives, pickled eggplant and fennel wedge. Sumptuous large tiger shrimp and seafood sauce in a puff pastry cup with smoked oysters on a polenta bed, vinaigrette assorted vegetables and fresh lemon wedges. Baked phyllo calzone with brie cheese and topped with blueberry sauce. Smoked salmon roll stuffed with dill cream cheese and served with capers, fennel and crostini spears. Assorted grilled vegetables drizzled with rosemary infused olive oil and grilled sun dried pollenta medallion. Large asparagus spears topped with carrot puree and blue cheese. Arborio rice ball stuffed with veal tenderloin and sweet peas and served with brandy soaked figs. Whole char-broiled quail and served with apricot brandy sauce. Broiled squid tube stuffed with crab meat and shrimp topped with lemon butter sauce and mint. Maritime oyster with tempura creamy shrimp, scallops and parsley sauce and served with cabbage chow chow. Seafood terine with crab meat, shrimp and salmon served on a bed of shaved redicchio and onion. Stewed catfish with onions and sweet peas.

PASTA  (All pastas have a choice of red or white sauce.) Crepe manicotti stuffed with ricotta and spinach Penne pasta Pasta cannelloji stuffed with meat or ricotta cheese Large seashell pasta stuffed with meat or ricotta cheese Tagliatelli pasta Large ravioli stuffed with ricotta cheese or sweet seasonal squash Gnocchi Linquini pasta Rigatoni pasta Risotto selections Pasta pescatore (with assorted seafood as desired choice)

HORS-D'OEUVRES Red sweet pepper pesto with blue cheese cap in a phyllo pastry cup Smoked Atlantic salmon with radicchio on soft pumpernickel Shaved red cabbage vinaigrette with anchovy fillets on focaccia square Atlantic salmon paté with capers in phyllo pastry cup Barbecued sweet red peppers with basil and olive oil on crustini wedge Phyllo wrap with brie cheese and belgium endive Goose liver paté with mint jelly in phyllo dough pastry cup Sun dried tomatoes with brie cheese topping on melba toast Mushroom caps stuffed with cream cheese and onion chives Authentic fresh tomato bruschetta Crab meat puff pastry tart on a seaweed bed

MAIN COURSE ENTRÉES MEAT Roast standing rack of lamb (3 ribs) with rosemary wine reduction A rack of lamb with full loin ribs encrusted with herb mustard and black peppercorn Charbroiled veal chop with olive oil and herbs Fillet mignon wrapped with a prosciutto strip, olive oil, garlic and herbs Roast pork tenderloin with rosemary wine reduction Char-broiled prime eye steak topped with shitake mushrooms Beef tenderloin roulate stuffed with spinach and portabello mushrooms in white wine sauce Black angus strip loin steak with brandy peppercorn cream sauce Standing prime rib cut with au jus and a horseradish puree Baked veal escallops with white wine and onions Veal roulade stuffed with prosciutto, provolone cheese and spinach Traditional roast hip of beef with dressings Char-broiled skewered lamb and pork with rosemary and olive oil Succulent veal roulade stuffed with chicken and dippings POULTRY Char-broiled boneless chicken breast stuffed with marscapone cream cheese sauce Baked cornish hen stuffed with wild rick and walnuts Roast duck breast with orange and triple sec liquor eduction Roasted chicken breast stuffed with cream cheese and herbs Baked chicken breast with provolone cheese white wine sauce Succulent chicken roll stuffed with prosciutto, provolone cheese and spinach Baked boneless turkey served chilled with gelatin GAME Emu Fillet, Venison, Wild Boar, Beefalo, Rabbit, Quail, Ostrich FISH Grilled Yellow fin tuna with mustard and honey sauce Seared sea scallops with lemon butter sauce, ocean butter prawns Blackened seared grouper fillet and seasoned sauteed tiger shrimp Atlantic salmon fillet with sambucca liquor and a dill cream sauce Seasoned whole sea bass in parchment paper Cod fillet in rock salt casing with shrimp polenta cakes Traditional salt cod and potatoes Tempura dusted ocean smelts with baked cod strips A medley of fried shrimp, poached scallops tempura halibut and broiled lobster Large grilled prawns and grilled succulent squid Whole poached Atlantic lobster with seared ocean scallops and clarified butter dip Seared Atlantic salmon fillet with caramelized onions Broiled swordfish steak with lemon butter sauce