Museum Catering Company
Reception & Dinner Stations

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Sample Menu One

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Butlered & Stationary Hors d'Oeuvre
Rosemary crusted lamb lollipops
Prosciutto wrapped asparagus spears with red and yellow peppers
Vegetarian spring rolls in cellophane noodles with a soy dipping sauce
Mango and heart of palm salad in Belgian endive spear
Pepita crusted chicken skewers with cilantro dip
Beef negimaki: grilled scallion wrapped in seared beef

Sushi Bar: Hand rolled sushi by our sushi chef, custom made for your guests


Dinner Stations
Taste of the Orient
Peking duck rolls sliced Mandarin duck, folded in a hoisin brushed pancake
Vegetarian, shrimp, beef or chicken stir-fry
Vegetable lomein, and crab wontons

Empress salad
Watercress, bok choy, daikon radish, mandarin orange slices, bamboo shoots
And julienne peppers with a soy-sesame dressing

Sesame noodle salad
Tossed with cucumbers, carrots, water chestnuts and red and yellow peppers
With a spicy vinaigrette



Carving Station
Roasted beef tenderloin
And
Pepper and herb crusted tuna
Carved to order, with horseradish and mustard sauces
Accompanied by cocktail rolls and butter

Garden Salad of Mixed Field Greens
With crumbled Roquefort and a selection of dressings on the side

Roasted New Potatoes tossed with diced shallots and olive oil
Sautéed carrots and haricot verts



From the Sea
Individual Maryland crab cakes, served from a grill, with a caper mayonnaise
And a sweet and sour mango and tomato chutney

Jumbo shrimp presented on a custom ice sculpture
Served on shaved ice with a classic cocktail and remoulade sauces

Finely sliced, whole smoked salmon
Served with lemon slices, diced onions, capers, cucumber slices,
Toast points and dill crème fraîche



Viennese Dessert Station
A custom selection of Viennese deserts