Standard Hors D’Oeuvres Service

Full Moon's superb Standard Hors D’Oeuvres Service consists 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

Asian Spring Rolls – filled with Napa cabbage, peppers, onions (vegetarian) or added roasted duck, served with sweet chili dipping sauce

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

Sesame Rolls – Sweet sushi rice filled with chives, soba noodle and gingered carrot, then rolled in black and white roasted seeds

Phyllo Strudel Purses – Filled with portabella, buttered leeks and bleu cheese.

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

Self Serve Tables

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.

Main Entrees

Salmon Platter – Fresh filets broiled with finely chopped herbs, white wine, and preserved lemon.

Tuna and Shrimp Skewers – Sushi-grade tuna, jumbo shrimp, peppers, cherry tomatoes, button mushrooms and red onions, marinated and grilled.

Stuffed Chicken – Natural Chicken breasts stuffed with Fire Roasted Peppers, Baby Spinach, Marinated Portabellas and Artichoke hearts.

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

Balsamic London Broil – Choice-cut chunks of London Broil marinated in aged balsamic vinegar, served with honey caramelized red onion, atop fresh dandelion greens.

Stuffed Pork Loin - Whole pork loin stuffed with chorizo and spinach bread filling, served with grilled green apples.

Vegetarian Entrees

Tofu and Tempeh Skewers – Fresh organic tofu and tempeh, eggplant and cherry tomatoes grilled and finished with tangy balsamic reduction syrup.

Miso-soy marinated tofu - Miso-soy marinated organic tofu “lolypop” skewers dusted in sesame and grilled crisp served with sweet chili sauce

Roasted red pepper- Roasted red pepper stuffed with diced organic tofu, black beans, sweet corn kernels, bruoise of red onions and finished with southwest seasoning

Sides

Pasta Platter – FArfalle Pasta tossed with roasted red peppers, spinach, thin-sliced oven dried tomato, artichokes, red onion and asiago cheese.

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.

Three Potato Melange – Yukon, red and Peruvian blue spuds chopped small and roasted in virgin olive oil and rosemary.

Wild Rice Salad – Al dente grains of wild and oriental rice tossed with vegetable brunoise’ (small, diced) served with macadamia nut vinaigrette.

Arborio and Mushrooms Cakes – Large grain Italian rice served with cremini mushroom and truffle (made with vegetable stock)

Salads

Baby Spinach Salad – Baby spinach, Roasted Red Onions, Candied Pecans, Dried Cranberries and crumbled goat cheese tossed with a Raspberry vinaigrette.

California Salad – Spring greens tossed with white and red grapes, house made garlic croutons, and balsamic vinaigrette.

Breads

Fresh Bread – Freshly baked breads such as Traditional French Baguettes, Bialy bread and Pain Normande (Chef’s choice.)

Fresh Grilled Flat Bread – Hand-rolled and grilled thin and crisp. This classic flat bread is a light accompaniment to grilled food and cheeses

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.