Sample Menus for Private Parties

Menu Options For Private Parties

The Hungry Peach Specializes in Private Parties of 30and under to include; Luncheons,
Dinners, Catered Events and Cooking Lessons

Hors d’ oeuvres:

• Hot Artichoke Dip with Shrimp, Mustard and Mozzarella served in a Sourdough Bread Bowl
• Italian Quesadillas with Fontina Cheese and Caramelized Onions
• Cherry Tomato Halves stuffed with Fresh Pesto
• Fireballs Stuffed with Whipped Cream Cheese and Chives
• Lobster Rolls on Toasted Garlic
• Smoked Salmon Cream Cheese Stuffed Cucumbers garnished with Dill
• Pesto and Sun Dried Tomato Cream Cheese Terrine with Assorted Crackers for Dipping
• Crab Cakes with Assorted Dipping Sauces
• Cocktail Shrimp served in Individual Shot Glasses
• Maple Glazed Meatballs
• Cheese and Spinach Stuffed Mushrooms
• Greek Tortellini Pasta Salad with Feta, Kalamata Olives and Tomato served in individual martini glasses
• Petite Smoked Sausage Dogs with Caramelized Vidalia Onions and Dijon Mustard
• Antipasto Plate with Prosciutto Wrapped Melon, Sun Dried Tomatoes, Marinated Olives and Assorted Italian Chesses
• Mini Hamburger Sliders with Applewood Smoked Bacon and Cheddar Cheese
• Marinated Beef Tenderloin Sandwiches on Petite Rolls with Caramelized Onions and Dijon Horseradish Sauce
• Baked Brie wrapped in Filo with Dreid Apricots, Slivered Almonds and a Cardamom-Honey Drizzle
• Traditional Bruschetta with Melted Mozzarella, Fresh Tomatoes and Basil
• Melon Balls and Shaved Prosciutto Skewers Drizzled in Extra Virgin Olive Oil
• Steak Tar Tare on Crisp Potatoes

Salads:

• Cesar Salad Served on an Iceberg Wedge with Fresh Parmesan Cheese and Capers
• Sliced Tomato wrapped in Mozzarella with Fresh Pesto drizzled in Basil Oil
• Iceberg Wedge with Blue Cheese Crumbles, Avocado, Bacon, Tomato and Onion Drizzled in Buttermilk Dressing
• Chicken Curry Salad
• Tuna Salad
• Pasta Salad
• Traditional Greek Salad with Grilled Chicken and Lemon Parsley Vinaigrette with Fresh Oregano
• Chilled Artichoke Halves with Lemon Vinaigrette
• Avocado Slices with Chunks of Tomato drizzled with Balsamic Vinaigrette
• Stacked Cobb Salad with Blue Cheese Crumbles
• Field Greens with Gorgonzola, Pickled Red Onion, Fresh Strawberries and Candied Pecans
• Lemon-Pesto Pasta Salad

Soups:

• Cream of Asparagus Soup garnished with Asparagus Spears and Parmesan Foam
• French Onion Soup with Melted Provolone and Parmesan Cheese
• Baked Lobster Bisque in a Puff Pastry Crust
• Butternut Squash Soup
• New England Clam Chowder
• Shrimp and Sausage Gumbo
• Shrimp Bisque Finished with Sherry and Creamed Chives

Entrees:

• Bourbon Glazed Salmon
• Pan Seared Salmon with a Mustard Seed Crust on a Bed of Roasted Leeks and Beet Puree
• Pan Seared Salmon with Apple Hash Drizzled in an Apple Cider Reduction
• Oven Braised Salmon with Lemon Tarragon Crème Friache with Sugar Snap Peas and Rice
• Herb Crusted Grouper with Navy Beans, Sautéed Spinach and Rosemary Jus
• Lobster Thermador
• Grilled Lobster with Amaretto Butter
• Pan Seared Sea Scallops on a Bed of Barley Risotto Finished with White Truffle Butter.
• Veal Scaloppini with Lemon Slices Served with Linguini Alfredo
• Linguine Pesto Pasta with Sautéed Scallops and Shrimp garnished with Fried Basil
• Suzanne’s Famous Spaghetti with Angel Hair Pasta and Freshly Grated Parmesan Cheese
• Porcini Mushroom and Asiago Cheese Ravioli tossed in Truffle Butter with Fried Sage
• 4 Cheese Ravioli with Pesto-Alfredo Sauce Drizzled with Fresh Marinara
• Oven Roasted Organic Chicken with Garlic Rosemary Butter
• Dijon Rubbed Bacon Wrapped Pork Tenderloin with Rosemary Au Jus
• Marinated Pork Tenderloin with Fresh Rosemary on Cream Corn Puree with Port Reduction
• Filet Mignon with Butter Poached Lobster Tails
• Filet Mignon topped with Crab and Shaved Asparagus drizzled in Hollandaise
• NY Strip Steaks with Béarnaise Sauce
• Roasted Leg of Lamb with Rosemary and Garlic

Desserts:

• Traditional Vanilla Bean Crème Brulee with Assorted Glazed Berries
• Cinnamon Raisin Bread Pudding with Bourbon Glaze
• Mascarpone Stuffed Strawberries on a Bed of Coconut
• Brownie Bites with Chocolate Sauce and Fresh Strawberries
• Chocolate Mousse Cake in a Crème Anglaise Spider web
• Fresh Banana Pudding with Whipped Meringue
• Chocolate fondue with Biscotti, Pound Cake and Various Fruits for Dipping
• Various Flavors of Cheesecakes including; Caramel Pecan, Strawberry, Blueberry