Standard Hors D’Oeuvres Service

Full Moon Catering's superb Standard Hors D’Oeuvres Service consisting of a choice of two served (passed) items and one self serve table.

Served

Choux Puff Pastry - stuffed with choice of warm duck confit (slow roasted duck) and figs, or mushrooms and loganberry

Spanakopita– Authentic Greek spinach pie stuffed with spinach, onions, cheeses and herbs in flaky phyllo

Catskill Rolls – Sushi rice rolls filled with roasted tomato, garlic and pine nuts, then rolled in sweet basil chiffonade

Stuffed Mushrooms– Locally grown cremini mushroom stuffed with choice of organic chicken liver pate or smoked tomato and lentil

Salmon Cakes– Petit salmon cakes with roasted shallot aioli and Preserved lemon concasse’

Latkes– Yukon gold potato, beets, carrots, and parsnips, fried crisp and served with fresh apple sauce

Vegetarian Samosas – Curried spinach, sweet pea and potato, served with a traditional red chili dipping sauce

Grilled Bruchetta Menu– Locally baked French bread sliced thin, grilled and served with one of the following toppings:

• Braised local short rib with maple bbq and micro greens
• Pulled picnic ham with pineapple cucumber salsa
• Smoked Gouda, smoked tomato, scallion confit
• Fresh caponata with fried capers and gravlax
• Classic bruchetta with tomato, basil, and garlic

Grilled Flatbread Menu – Tiny rustic slices of fresh cracked-pepper grilled flatbread, topped with one of the following selections:

• Brie, green apples and thyme
• Chevre, fresh dill and artichoke
• Fresh mozzarella, roma tomato and basil leaves

Standard Self Serve Hors D'Oeuvre Tables

Gourmet Cheese Table – An artful arrangement of both local and imported cheeses such as, but not limited to, farmhouse cheddar, chevre, swiss, port wine rolled in herbs and Roquefort blue. To accompany these fine cheeses will be apple wedges, grapes, Dijon mustard, hot pepper jelly and an assortment of biscuits and water crackers.

Vegetable Crudite Table – A colorful arrangement of fresh, crisp seasonal vegetables such as broccoli, grape tomatoes, carrots, radishes, celery and cauliflower, as well as par-boiled fingerling potatoes and a choice of cucumber and dill, roasted garlic or chef’s creamy horseradish dip.

Tuscany Table – Large, thin slices of fresh mozzarella layered with juicy slices of Roma tomato and fresh basil chiffonade (ribbon-cut), presented with a heaping basket of crispy, baked bruschetta, drizzled with garlic-infused olive oil and sea salt.

Standard Dinner Menu

Full Moon's distinctive Standard Dinner Menu offers a choice of two entrees, two sides, one bread, one salad, and buffet dessert.

Entrees

Balsamic London Broil – Fresh beef marinated in balsamic, Belgian ale, and pickling spice grilled, sliced, and turned into rosettes served with local braised greens and red onion confit

Italian Beef Brisket – Natural beef brisket braised with Chianti, aromatic herbs, garlic and onion finished with smoked bacon and rosemary gremolata

Salmon Platter – Fresh salmon filets broiled with fines herb, New York white wine lemon and olive oil

Miso-Soy Salmon – Strips of fresh salmon marinated in miso soy, garlic and sesame oil, grilled and finished with honey roasted nori chiffonade

Grilled Morrocan shrimp – Whole grilled shrimp complimented with salsa verde, yogurt and mint.

Boursin Crusted Chicken Breast – Natural bone in chicken breast crusted with boursin cheese and thyme stuffed with prosciutto relish

Chicken Evelyn – Tender filets of natural breast gently braised in a sauce of garden tomato, Chablis, roasted garlic, kalamata olive and shallot garnished with chef’s own local basil pesto

Traditional Stuffed Chicken – A thin natural breast of chicken rolled with a stuffing of sage, bread, and seasoning served with a homemade natural stock gravy.

Thyme Crusted Pork Chop – Tender medallions of pork loin dusted in fresh thyme, black pepper, and pecan served with a blueberry merlot compote

Vegetarian Entrees

Marinated Tofu Steak – Fresh organic tofu marinated in Miso-soy vinaigrette grilled and served kimchi salad

Roasted Red Pepper – Roasted red pepper stuffed with diced organic tofu, black beans, sweet corn kernels, and diced vegetables, then broiled with home made southwest seasoning and feta

Mushroom Risotto Cakes – Trio of caramelized risotto cakes served with white bean Alfredo sauce and local micro green salad

Red, Yellow, and Green Lentil Koftas – Three different meatless lentil croquets over grilled flatbread with two different sauces: tzatziki (cucumber sauce) and rosemary tomato confit.

Stuffed Smoked Tomatoes – Smoked tomatoes stuffed with kasha and spicy dal, served with a warm roasted corn and cilantro vinaigrette

Stuffed Swiss Chard – Swiss chard stuffed with white bean, shallot and thyme ragout topped with roast garlic Alfredo sauce

Five Mushroom and Leek Bisteeya – Mushroom and leek pie with brown butter and thyme jus and accompanied by blueberry merlot compote (a sweet side sauce)

Sides

Mixed Vegetable Grill – Fresh zucchini, squash, eggplant, asparagus, fennel, red pepper, marinated red onion and apples grilled and finished with fresh herbs and pomegranate molasses

Local Seasonal Green Sauté – Warm ragout of local greens with roasted shallot, garlic and maple vinaigrette

Local Seasonal Vegetable Ratatouille – Warm ragout of local vegetables with tomato, leeks, local herbs fried basil and pecorino

Red Potato and Leek Mash – Adirondack red mashed potato with butter melted leeks

Local Buttermilk Whipped Potato – Yukon gold twice baked potato fluffed with fresh local buttermilk, roasted garlic and chive

Local Pasta – Local cheese tortellini tossed with roasted red peppers, spinach, thin-sliced oven dried tomato, orecchiette pasta, artichokes, and shallot Alfredo

Three Potato Mélange – Yukon, Peruvian blue, and sweet potato chopped small and roasted with olive oil, rosemary, and red onion

Wild Rice Salad – Al dente grains of wild and oriental rice tossed with sautéed seasonal vegetables served with orange balsamic vinaigrette and toasted pine nut

Mushroom Risotto – Large grain Italian rice served with cremini mushroom and truffle (made with vegetable stock)

Salads

House Salad – Spring greens tossed with white and red grapes, garlic croutons, almonds, crumbled blue cheese, and dressed with a light balsamic vinaigrette

Baby Spinach Salad – Baby spinach, roasted red onions, toasted pecans, and crumbled goat cheese, with Chef’s raspberry vinaigrette

California Salad – Spring greens tossed with white and red grapes, home made garlic croutons, topped with asiago cheese and balsamic vinaigrette.

Summer Salad – Russian salad of cucumbers, onions, red wine vinaigrette parmesan tuile cookie, dill crème fraiche

Standard Breads

Fresh Bread – Freshly baked traditional French loaves

Foccacia – Large hand shaped Italian flat bread drizzled with olive oil, rosemary and sea salt

Grilled Pita Bread – Greek style pita brushed with olive oil, sea salt, and crushed black pepper and grilled crisp

Buffet Desserts

Presented at the Coffee/Tea Buffet after Dinner

Fresh Fruit Platter – Beautifully displayed seasonal fruits such as Grapes, Starfruit, Strawberries, Blueberries and Blackberries accompanied by chef’s own caramel dip and centerpiece. Served with lady finger sugar cookie.

Espresso Profiteroles – Puffs of pastry filled with cinnamon custard, scented of espresso and topped with chocolate ganache.