EAST WEST BISTRO CATERING MENUS

Plated Dinners | Specialty Luncheons | Cocktail Buffet | Carving Station | Bridesmaid Luncheon

COCKTAIL BUFFET
(minimum of 20 guests)

Buffet selections are priced accordingly:

$16.00 per person
Choose 4 items from category #1 and 1 item from category #2
$18.00 per person
Choose 5 items from category #1 and 2 items from category #2
$20.00 per person
Choose 5 items from category #1 and 3 items from category #2

CATEGORY 1
Domestic Cheese & Fruit Tray Tray (cheddar, monterey jack, fontina, boursin)
Fresh Seasonal Vegetable And Blue Cheese Truffle Dressing Platter
Bruschetta with roma tomatoes, feta and basil
Artichoke, sundried tomato and chevre bruschetta
Gulf Shrimp and whipped potato bruschetta
Sesame and chive flatbread with hummus dip
Greek olive, sundried tomato, pine nuts, fontina and Parmesan spread with walnut bread
Fried Smoked Gouda with raspberry green peppercorn sauce
Baked Brie in puff pastry with raspberries, cashews and almonds
Roasted Boursin, Chianti and panko stuffed mushrooms
Black bean and corn eggrolls with tomato-cilantro salsa
Chicken and sundried tomato eggrolls with our apricot horseradish sauce
The classic Cucumber and sweet onion finger sandwich with lemon mayonnaise
Smoked ham, cream cheese and roasted pepper finger sandwiches
Maine Shrimp and curry cream cheese spread finger sandwiches
Roasted vegetable and fresh mozzarella finger sandwiches
Spicy black bean dip and salsa with fried wonton chips
Spinach, garlic and artichoke dip with pita chips
Crab and water chestnut dip with assorted crackers

CATEGORY 2
Salad station with assorted vegetables and dressings
Shrimp and Crab with penne pasta salad with lemon curry mayonnaise
Roasted asparagus, red bell peppers & wild mushrooms with balsamic vinaigrette
Imported cheese & fruit tray (examples: gouda, havarti, gorgonazola, manchego, Newcastle cheddar)
Carved watermelon basket with seasonal fruits
Southern country style chicken strips with honey mustard sauce
New potatoes with crème fraiche and American caviars
Boiled Gulf Shrimp with tomato-horseradish cocktail sauce
Baked Domestic Mushrooms stuffed with Back Fin and Lump Crab meat
Tempura fried Calamari tray with salsa and pesto aioli
Puget Sound oysters with lemon and tabasco
Baked scallops sprinkled with proscuitto and balsamic walnuts