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Pasta and Vegetarian

Theme Dinners 1

Appetizers

Cakes and More

Entrees

Theme dinners 2

Barbeque menu

Salads

PASSED HORS D'OEUVRES - COLD

Gazpacho shooters with fresh crab meat
Catsmo smoked salmon canapes on handmade white wine biscuits
Spicy tuna tartare in cucumber rounds
Black olive tapenade fresh goat cheese bruschettas
White bean, spinach and sun-dried tomato bruschettas
Peppered beef filet bruschettas with Roquefort butter, balsamic drizzle
Bruschettas with port fig compote & Italian prosciutto
Moroccan chicken in phyllo cups with tomato chutney
Tomato, basil, fresh mozzaella skewers
Creamy chicken liver pate & red onion jam on red wine biscuit
Nicoise deviled eggs with white anchovy
Citrus poached jumbo shrimp with Bloody Mary cocktail sauce
Sicilian caponata in phyllo cups

 
HORS D'OUEVRES - HOT / ROOM TEMPERATURE

Primavera panini bites with basil aioli
Pulled BBQ Pork in cornmeal tartlets, jalapeno mayo
Petite croque monsieur
Crispy mushroom Parmesan risotto cakes
Bacon wrapped Medjool dates with almonds or chorizo
Spinach, walnut and ricotta stuffed mushrooms 
Moroccan spiced lamb skewers with minted yogurt
Chicken, feta, & olive meatballs, sundried tomato aioli
Sicilian meatballs pine nuts and currants in tomato sauce
Veal meatballs in carbonara sauce
Mac ‘n cheese pops
Caribbean coconut shrimp with sweet and sour sauce
Maryland lump crabcakes with red pepper aioli
Skewered chicken satay with spicy coconut peanut sauce 

STATIONARY APPETIZER DISPLAYS

Artisinal Cheese Platter
Hudson Valley and Mediterranean cheese selection
with quince and fig compotes, assorted crackers and hand-made biscuits
$5.00 - 8.00 per person

Chef’s Antipasti Selection
Imported cured meats, our famous caponata, insalata caprese, marinated olives, and vegetable antipasti to complement the season and our kitchen’s creativity.
Also includes flatbreads, crostini and foccacia
$5.00 per person / with seafood salad  $7.50 per person

Mediterranean Mezze Table
House made hummus, baba ganoush, stuffed grape leaves,
marinated sheep’s milk feta, assorted marinated olives, flatbreads and pitas
$4.50 per person

Vegetable Garden Crudite
Fresh seasonal vegetables beautifully displayed with wheat grass
Roquefort-dill dip or red pepper aioli
$4.00 per person

Shrimp Cocktail Platter
Citrus poached jumbo shrimp, Bloody Mary cocktail sauce, 4 piece per person
$6.00 per person

TAPAS PLATTERS

Sicilian Eggplant Caponata
Cucumber yogurt salad / Tsatsiki
Chick peas and spinach Sevillana
Spanish garlic mushrooms
Tomato, mozzarella, and basil
Potato salad with green beans vinaigrette
Spinach and walnut stuffed mushrooms
French lentil salad with leeks and parsley
Moroccan eggplant with cilantro pesto
Grilled Vegetables
Broccoli Rabe with Greek gigande geans
Roasted vegetables
Couscous salad
Tabouli salad
Pepperonata
Orange and fennel salad
Zucchini agrodolce
Celery remoulade
Tuscan white beans with sage
Syrian green bean salad
Swiss chard with pine nuts and garlic
Red and golden beets with walnuts and blue cheese
Ratatouille
Tapenade stuffed eggs
Salmon or lamb dolmades
Hummus and pitas
Baba Ganoush and pitas
Assorted Mediterranean olives
Seafood Salad with white beans, lemon and parsley
Spanish bacalao potato salad with aioli
Cucumber and smoked trout

ENTREES
All entrees are accompanied by a Chef's Seasonal Vegetable Medley, seasonal salad, accompaniments, and artisinal baked breads

Chicken Citron
Murray’s locally raised chickens marinated and grilled under a brick
with lemon, roasted garlic and rosemary jus

Bistro Style Roast Chicken
Murray’s bacon wrapped chicken breast
stuffed under the skin with mushroom and spinach, natural jus

Moroccan Chicken
with lemon and olives, a classic simmered in saffron, cinnamon and ginger sauce

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

Catskill Mountain Trout 
locally raised trout filets, lemon, caper and chive sauce

Salmon Dijonnaise
oven poached Dijon mustard and herb crusted filets

Fennel and Coriander Crusted Atlantic Salmon
dilled cucumber, sweet and sour lemon compote

Spanish-style Shrimp and Gigande Beans
creamy heirloom white beans, jumbo shrimp, and garlic

Whole Roasted Halibut
(or other seasonally available fish)
tomato carpaccio, black olives and caper berries in shrimp broth

Tuna Balsamico
Grilled sushi grade tuna with roasted tomatoes, balsamic glaze
or
Ginger Soy Marinated Tuna with Asian Slaw

Tuscan Braised Beef
Our most popular meat dish, melt in your mouth tender prime Angus brisket, slowly braised with red wine, garlic, and fresh rosemary

Succulent Kansas City-style Barbeque Prime Angus Beef Brisket
(from the chef’s home town)

Whole Roasted Pepper and Herb Crusted N.Y. Shell Steak
sliced and served with natural jus

Filet Mignon
pepper and herb crusted beef tenderloin with your favorite sauce:
au poivre, Bearnaise, Madeira, cognac cream,
herbed mustard sauce, or classic aioli

Seven Hour Leg of Lamb Provencal
fork tender, braised with red wine, roasted garlic, and herbes de Provence

Herb Crusted Roast Pork Loin of Pork
White Marble Farms Berkshire pork, pomegrante mustard glaze
(this is the Kobe beef of pork)


PASTAS

Mediterranean Vegetable Ravioli
ratatouille and goat cheese ravioli with tomato, basil and olive oil

Linguini Carbonara
the classic with prosciutto and pancetta in a creamy egg and cheese sauce

Gemelli Genovese
gemelli pasta with green beans, diced potatoes, and tons of freshly made pesto

Penne al Vodka
Yes, we make ours with vodka!! Creamy, cheesey, sparky, it’s really good!

Pasta Primavera
broccoli, zucchini, peppers, onion, tomato, garlic and basil, extra virgin olive oil

Cold Noodles with Sesame Sauce
with or without shredded chicken

THEME DINNERS

Vegetarian Wedding Buffet
Appetizers

Tofu Chicken Wings
our award winning recipe minus the chicken,
Jalepeno or Thai style
Primavera Panini Bites with basil aioli
Mock Chicken Salad in phyllo cups
Mushroom Risotto Cakes
Green Pea Deviled Eggs

Garden Salad with tomato basil vinaigrette

Entree Buffet Selections

Thai Curried Vegetables with peanut crush
and coconut scented jasmine rice

Spinach and Ricotta Roulades
with charred tomato sauce

Herbed Polenta Triangles
on a bed of local Swiss chard and Kale`


FRENCH PROVENCAL BUFFET
“le Grand Aioli”
Casual yet sophisticated elegance!!

This traditional feast is celebrated in many villages in the south of France, and has become a signature party menu for Blue Mountain Bistro Catering!!
 
A stunning display of poached and steamed seasonal vegetables (ex: fennel, asparagus, carrots, turnips, beets, French green beans, fingerling potatoes, artichokes, and tomatoes) accompanied by freshly grilled shrimp, filet mignon, and salmon.
Bowls of aioli, sea salt and cracked black pepper accompany this extraordinary
summer party fare!

RUSTIC ITALIAN BUFFET

Start with bountiful platters of antipasti such as our Sicili­­­­an caponata, roasted peppers with white anchovies, seafood salad with lots of shrimp and calamari, marinated olives, Fontina and Asiago cheeses, insalata caprese, sliced soppresatta, with foccacias and bruschettas

Prima Piatti - your choice of one of our pasta dishes

Secondi Piatti
Grilled Rib-eye Steaks with lemon, rosemary and Arugula
Baked Bronzini with lemon, oregano and sea salt
Rosemary Roasted New Potatoes
Brocolli Rabe with Roasted Garlic

Torta della Nonna, Tiramisu, Biscotti and Fresh Seasonal Fruit




SPANISH TAPAS AND PAELLA FIESTA

Begin with authentic platters of tortilla espagnole, gambas al ajillo,
bacalao fritters, Manchego and Drunken goat cheese and ensaladilla rusa, albondigas (meatballs), Spanish olives and almonds

Paella with Chicken, Shrimp, and Spanish Chorizo
Swiss Chard Catalan
Garbanzos and Spinach Sevillana
Ensalada Mixta

Almond Cakes, Flan Caramel, Chocolate Bunuelos and Fresh Fruit

SALADS


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

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

Mediterranean Salad
Tomato, cucumber, red onion, chick peas, and feta cheese,
black olive vinaigrette

Arugula Salad
Rocket arugula, with radicchio, Pecorino, lemon-oil dressing



Bread and Butter
We serve freshly baked Bridor breads, premium breads found in many of New York City’s finest restaurants and Vermont Cabot butter