PASSED HORS D'OEUVRES - COLD

Gazpacho shooters with lump crab meat
Duck pate with red onion jam or cornichons on mini toasts
Spicy tuna tartare in cucumber boats
Sicilian caponata in phyllo cups
Black olive tapenade and fresh goat cheese bruschettas
Bruschettas with port fig compote and Italian prosciutto
White bean, spinach and sun-dried tomato bruschettas
Tomato, basil and fresh mozzarella bruschettas
Hudson Valley fois gras with seasonal garnish
Tuscan white bean bruschettas with white truffle oil
Peppered filet mignon bruschettas with Roquefort butter
Citrus poached jumbo shrimp with Bloody Mary cocktail sauce

HORS D'OUEVRES - HOT / ROOM TEMPERATURE

Cremini mushroom and Italian fontina crostini
Crispy mushroom-Parmesan risotto cakes
Fresh ricotta and sausage crostini
Mini salmon cakes with mustard dill sauce
Moroccan spiced chicken in phyllo cups with tomato chutney
Smoked turkey and smoked mozzarella foccacia with basil aioli
Gougeres, gruyere cheese puffs with or without smoked ham
Spinach and walnut stuffed mushrooms with fresh ricotta
Sicilian meatballs with pine nuts and currants in tomato sauce
Moroccan spiced lamb meatballs with minted yogurt
Skewered veal meatballs in carbonara sauce
Smoked salmon and herbed cream cheese “croque monsieurs”
Crispy shrimp fritters with sheep’s milk feta cheese
Authentic Spanish chicken and ham or mushroom croquettes
Skewered chicken satay with spicy coconut peanut sauce
Polenta fritters with asiago cheese, prosciutto and sea salt
Almond stuffed Medjool dates wrapped in bacon
Crab cakes with roasted red pepper aioli
Wild rice pancakes with duck confit and shallot marmalade
Coconut shrimp with red curry sauce
Salmon gravlaks on potato pancakes with creme fraiche
Batter fried calamari, or “fritto misto” with aioli or marinara

ENTREES
All entrees are accompanied by a Seasonal Vegetable Medley (chef’s choice), seasonal salad, accompaniments, and artisanal baked breads!

The following menu items are examples of what we can do.
Some items may not be appropriate for every event, based on the size of the event and site logistics.

POULTRY

Chicken Roulade
Boneless breast of free range chicken with prosciutto, goat cheese and basil, sherry vinegar cream sauce

Pollo Toscano
A broccoli rabe and Parmesan filled roulade
wrapped in pancetta, roasted garlic jus, toasted bread crumbs

Chicken Marsala
The best you’ve ever had
exotic mushrooms, tender chicken cutlets, imported Marsala

Chicken Citron
Brick grilled free range chicken aka "Pollo al Mattone",
marinated with lemon, lemon leaves, garlic and Rosemary

Moroccan Chicken
Simmered in saffron, cinnamon, and ginger with Picholine
olives and preserved lemons, cilantro and parsley

Roast Organic Chicken
Fois gras and black truffle carpaccio are slipped under the skin,
roasted with fresh thyme and natural jus

Canard au Cassis
Local Crescent Farms ducks are slow roasted whole,
black currant and juniper berry sauce


FISH

Salmon Agrodolce
Our most popular seafood item
Oven poached, sweet and sour lemons in a light herb vinaigrette

Salmon Dijonnaise
Dijon mustard and herb crusted baked salmon, whole or filets

Paupiettes of Sole
Fresh fish filets filled with shrimp and scallop mousse,
served with a lemon chive beurre blanc

Tuna Balsamico
Grilled sushi-grade tuna, roasted tomato and balsamic glaze
served with roasted eggplant and potato hash

Wild King Salmon
In season, or organically raised salmon, seasonal preparations

Wild or farm raised Striped Bass
Pan roasted filets, Merlot wine and roasted shallot sauce
with braised fennel

Grilled Swordfish
Steaks or skewered kebobs, olive, lemon and anchovy butter


BEEF, LAMB, VEAL & PORK

Manzo Stufato
Our most popular meat dish
Melt in your mouth tender prime Angus beef brisket, slowly braised in red wine, with tomato, garlic, and fresh rosemary

Barbeque Beef Brisket
Succulent Kansas City (the chef’s home town) style BBQ,
certified prime Angus

Seven Hour Leg of Lamb Provencal
Roasted then braised in red wine with roasted garlic and herbes de Provence (fabulous with the feta mashed)

Pork Loin Piedmontese
Marinated then herb roasted and served with an Italian sausage and roasted red pepper sauce (try this with the polenta!)

Roast Pork Loin
Spice crusted, seared and simmered with prunes, green olives, fresh oregano and Spanish sherry wine vinegar

Kurobata Pork Loin
Tenderloin, or chops (from Berkshire pigs) real farm raised pork “the old fashioned way”, seasonal preparations

Grilled or Roasted Beef Tenderloin
Filets or whole tenderloins with mushroom Madeira sauce
or classic au poivre

Whole Roasted Pepper and Herb Crusted N.Y. Shell Steak
Sliced and served with natural jus or bearnaise sauce

Whole Roasted Veal Tenderloins
or grilled chops, pasture raised natural veal,
roasted root vegetables and Bordelaise sauce

Grilled Lamb Tenderloins
Incredibly tender lamb, pomegranate glazed, grilled and served with fresh pita bread, red pepper-walnut and yogurt sauces

Lamb Loin “en croute”
Spinach and feta cheese in a pastry crust
rich Cabernet wine lamb sauce


PASTAS AND VEGETARIAN DISHES

Signature Penne
Tossed with broccoli, mushrooms, sundried tomatoes, pine nuts,
garlic and shaved Parmesan

Linguini Carbonara
The classic with prosciutto, pancetta, eggs and cheese,
with or without peas

Seafood Fusilli
Shrimp and scallops in a savory Provencal tomato saffron broth with fresh basil

Mediterannean Vegetable Ravioli
Cheese or vegetable filled fresh pasta with a
Sicilian tomato, almond and basil pesto

Farfalle
Roasted portobello mushrooms, asparagus, caramelized onions, mushroom broth and oven dried tomatoes with shaved pecorino

Gemelli Genovese
The classic with green beans, potatoes, and tons of freshly made pesto

Pasta Bolognese
A staff favorite! Can be prepared as a lasagne or paired with gnocchi or your choice of pasta

Couscous with Dates and Seven Vegetables
A Moroccan classic from Fez
Cinnamon, saffron and ginger scented vegetable broth with
chick peas and hardboiled eggs

Grilled, Baked and Stuffed Seasonal Vegetable Medley
Zucchini, peppers, eggplant, tomatoes, or portobello mushrooms
Each with a different savory stuffing


VEGETABLES

All entrees are accompanied by a Seasonal Vegetable Medley (chef’s choice) organic produce from local farms when available, examples:

Green beans, asparagus tips, carrot florets, and grape tomatoes
sauteed with shallots and extra virgin olive oil

Summer squashes with tomato, garlic, and basil

Roasted root vegetables and autumn squashes with rosemary oil


ACCOMPANIMENTS

We also inlude accompaniments to best suit your menu such as:

Wild rice and lentil rice pilaf
Green basmati rice
Oven roasted rosemary red potatoes
Buttermilk mashed potatoes with roasted garlic
Feta cheese mashed potatoes
Roasted and glazed or mashed sweet potatoes
Penne or gemelli with garlic and oil
Creamy three cheese polenta
Couscous pilaf

FRENCH PROVENCAL BUFFET
“le Grande aioli”

Looking for something really special? This traditional feast is celebrated in many villages in the south of France, and is fast becoming a signature party item for the Blue Mountain Bistro Catering Company!!  

A stunning display of poached and steamed seasonal vegetables (fennel, asparagus, carrots, turnips, beets, French green beans, fingerling potatoes, artichokes, tomatoes) accompanied by freshly grilled shrimp, filet mignon, and cod or salmon, all served with generous amounts of fresh garlic mayonnaise. 

Extrordinary summer party fare!

SALADS
A fresh seasonal mixed green salad is included with entrees 

Bistro Salad
Mixed field greens, beets, blue cheese and roasted walnuts
 shallot-mustard vinaigrette

Caesar Salad
Hearts of romaine, Parmesan, garlic croutons,
classic caesar dressing

Mediterranean Salad
Tomato, cucumber, red onion, chick peas, sheep’s milk feta,
 mixed greens, black olive vinaigrette

Arugula Salad
Rocket arugula, shaved fennel and Pecorino, lemon-oil dressing

Spinach Salad
Baby spinach, radicchio, shaved Parmesan, toasted pine nuts,
basalmic vinaigrette