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Additional Cocktail
Reception Stations

The Mansion Martini Bar
An Array of Specialty Vodkas
Presented with a Decorative Ice Sculpture and Accented by a Lavish Martini Display
*Custom Ice Luge Available and Priced Accordingly


Smoked Salmon Display
Sliced Norwegian Salmon with Traditional Toppings and Miniature Sliced Cocktail Breads


Smoked Fish Display
Includes Salmon, Mackerel, Trout, and Whitefish Served with all the Toppings and More
Accompanied by Ciabatta Breads and Crackers


Shellfish Harvest on Ice
Jumbo Shrimp, Oysters, Clams, and Green Mussels
Presented with Lemons, Cocktail and Lamace Sauce
Custom Carved Ice Sculpture available


Sushi Display
A Decorative and Colorful Presentation of Sushi Rolls
Accompanied by Soy Sauce, pickled Ginger, Wasabi, Chop Sticks and More


Ahi Tuna Delight
Sashimi Grade Ahi Tuna Seared Rare with Sesame Seeds Three Ways
Accompanied by Soy Sauce, pickled Ginger, Wasabi, Chop Sticks and More


Tapas Bar ala Chef
An assortment of five gourmet samplers of Poultry, Seafood, Vegetables and More
Created from Trendy Fresh Ingredients, Displayed in Spoons, Glasses and Platters to fit your Theme and Taste


Imported Caviar and Vodka
A Carved Ice Chest Filled with Vodka and your Choice of Caviar - Russian Beluga, Sevruga or American Sturgeon
Surrounded by Glasses Filled with all the Toppings as well as Miniature Buckwheat Pancakes to Complete this Russian Tradition


Spanish Paella
A Traditional Saffron Rice Dish Simmered with Chicken, Vegetables, Shellfish and Seafood
Served with Olive and Garlic Tapenade as well as Savory Breads


France “Provencal”
Scampi Marinated in Wine, Garlic, Shallots, and Herbs
Your personal Chef will Sauté Scampi in an Iron Pan in Olive Oil and then top with Fresh Herbs and Breadcrumbs
Finished with a Tomato, Olive, and Onion Slaw and Complimented with Toasted Baguettes


Mid-Eastern Station
Hot off the Cast Iron: Cardamom Marinated Chicken Satay, Teriyaki Brushed Beef Satay, and Mustard Garlic Scented Lamb Chops
Complimented with Hummus, Babaganoush, Cumin Cous-Cous, Spiced Pita Bread and Mint Cucumber Yogurt.


French “Connection”
Coquilles St. Jacques (Sea Scallops) seared in Olive Oil, Served over Wild Mushrooms Scented with Onion, Garlic, and Herbs
Finished with drops of Truffle Oil and Brandy Fennel Butter Sauce


Chef’s Lobster Flambé
One and a Half Baby Lobster Tail per Person, Sautéed in Virgin Olive Oil, Garlic, Shallots and Fresh Herbs
All Flamed with Brandy Right in Front of You
Display Includes Giant Lobster, Whipped Citrus Butter with Wasabi Caviar, Lobster Crab Salad, and Toasted Baguette Slices


Jamaican Jerk Station
Bone-in Chicken Marinated, Jerked, and Roasted
Jerked Pork with Thyme and All Spice
Served with Plantain Chips and Citrus Curry Rice Salad