Butler- Passed Hors D' Oeuvres
Maple
glazed bacon on gorgonzola polenta squares
Charleston Crab Cakes
with citrus salad and cajun spiced aioli
Tuscan Bruschetta
with pesto, sun dried tomatoes, proscuitto and gorgonzola
Vietnamese Shrimp Spring Rolls
with nuoc mam dipping sauce
Pan Seared Tuna Sashimi
with wakame salad on crispy wontons
Seared Fois Gras On Ginger Toast
with port reduction and volcanic red salt
Sliced Tenderloin
with spicy garlic crostini and roasted tomatoes
Pan Seared Diver Scallops
with sevruga caviar and honey-lime vinaigrette
Alsatian Lobster Tartlets
with nutmeg scented custard and fresh tarragon
Roasted New Zealand Mussels
with caramelized lobster
Smoked Salmon
stuffed with boursin and wrapped with french crepes
Crispy Phyllo Cups
with honey brie and cinnamon apples
Thai Chicken and Beef Satay
with cucumber salad and peanut sauce
Coconut Almond Shrimp Tempura
with orange-sesame marmalade
Vindaloo Curry Lobster On Mini Garlic Pompadoms
Belgium Endive
stuffed with whipped goat cheese and turkish figs
Caramelized Onion Triangles
with crumbled stilton and toasted pine nuts
Canapé Platter
assorted miniature french delights
Thai Lettuce Wraps
with sweet chili sauce- beef, pork or chicken
"" Caribbean Style "" Lobster Tempura
with mango chili sauce
Southwestern Duckling Tostadas
with roasted corn salsa and chipotle cream
Gravlax Salmon Tartar
on crispy zucchini pancakes with citrus-buttermilk
Black Bean and Fire Roasted Corn Cakes
with four corners pulled pork
Asparagus Spears
wrapped with pesto, saga blue and proscuitto in phyllo dough
Stationed Hors D' Oeuvres
European Market Basket
artisan cheeses, pates, terrines and tapenades
Jumbo Shrimp Cocktail
poached lightly in a blend of spices, chilled. served with a trio of sauces
Traditional Crudités
carrots, cucumbers, celery, broccoli and tomatoes
Gardenerâ??s Crudités
asparagus, snow peas, carrots, peppers, cauliflower. etc
Warm Pimento Cheese and Lump Crab Dip
with chipotle toast points
Baked Brie
triple cream french brie topped with seasonal fruits and nuts
Caviar Sampling
osetra, sevruga, and salmon roe with buck wheat belliniâ??s
Raw Bar
oysters, shrimp, crab claws and mussels with sauces
Smoked Seafood Platter
trout, salmon, mackerel, mussels and whiting
Blue Crab and Spinach Dip
with crispy parmesan bubble bread
Antipasto Platter
italian meats, cheeses, vegetables, and olives with ciabatta
Sliced Tenderloin Platter
fresh country rolls, and trio of traditional sauces
Mediterranean Platter
spanakopita, figs with proscuitto, hummus, and fresh pita
Sushi
california rolls, spicy tuna, spider rolls, ebi, unagi, and sashimi
Chefâ??s Crab Cake
pan seared to order with various regional sauces
Lobster Tarragon Bouchees Accented
with brandy and citrus
Whole Poached King Salmon
with cucumber aspic, and remoulade
Shrimp and Grits
jumbo shrimp with tasso and grilled corn over boursin grits
Caprese Salad
fresh mozzarella, heirloom tomatoes and balsamic reduction
Southwestern Salsa Bar
""rattlesnake"" bean salsa, pico de gallo, chipotle corn
Honey Molasses Roasted Pork Loin
on potato-leek pancakes and apple chutney
Vegetarian Platter
asian dumplings, portabella hand rolls, stuffed vegetables
Dim Sum
vegetable dumplings, shrimp shu mai, satay and spring rolls
Game
All Game Dishes Are served with Seasonal Vegetables and Your Choice of Herb Wild Rice, Garlic Whipped Potatoes, Smoked Gouda and Potato Au Gratin, Pumpkin Gnocchi or Creamy PolentaColorado Rack of Lamb
with apple-mint chutney and rosemary pan gravy
Braised Lamb Shank
with tomatoes, eggplant, walnuts and calamata olives
Armenian Style Grilled Lamb Kabobs
with sweet onions, peppers and tomatoes
Pecan Crusted Venison Loin
with sun dried cherry demi glace and truffle oil
Grilled Elk Chops
with campfire baked beans, smoked corn souffle
Crispy Chinese Five Spice Duck
with shiitake crepes and miso shooters
Duck L' Orange
with a tangerine-sesame marmalade
Duckling Three Ways
confit stuffed crepes, pan seared margret and smoked cassoulet
Southwestern Rabbit Loin
with grilled onion sauce, fried sage leaves and chipotle mole
Pan Seared Sonoma Fois Gras
with caramelized onion toast, grilled plums and tawny port reduction
Smoked Quail
with apricot cornbread stuffing and honey molasses barbeque sauce
Wild Boar Sausage
with braised red cabbage and apple slaw
Roasted Pheasant Breast
with goat cheese hazelnut stuffing and honey-thyme glaze
Pork
All Entrees Are served with Seasonal Vegetables and Your Choice of One of The Following Garlic Whipped Potatoes, Pecan Wild Rice, Creamy Orzo-lentils, Papardelle Pasta, Thai Rice Stick Noodles, Gruyere Scalloped Potatoes, or Sweet Potato HashTuscan Style Pork Loin
stuffed with spinach, sun-dried tomatoes, pine nuts and gorgonzola
Roasted Crown Rack of Pork
with macintosh apple mash and clove-merlot reduction
Pecan Encrusted Pork Tenderloin
with braised peaches and vidalia onion relish
Korean Barbeque Pork
with spicy kim chee and cilantro-ginger pancakes
Thai marinated Pork
with mint, ginger, chilies, sesame oil and red curry
Dominican Braised Pork
with plantains, coconut milk, jalapenos, caribbean spices
Grilled "" Four Corners "" Pork Chop
with smoked corn puree, black bean salad and spicy pepper jelly
Crispy Mexican Pork
with avocado, chipotle, cilantro, lime, tequila and honey
Holiday Roast Pork
with caramelized root vegetables and cinnamon au jus
Suckling Pig Slow
roasted and served with a trio of southern regional sauces
"" Cowboy Cut "" Pork Chops
with truffle mac and cheese, grilled onions and apple cider reduction
Seafood
All Seafood Dishes Are served with Fresh Seasonal Vegetables and a Choice of Sesame Scented Brown Rice, Caramelized Shallot Whipped Potatoes, Orzo Lentils, Boursin Grits, or Israeli CouscousCedar Plank King Salmon
with pecan bourbon glaze and citrus salad
Potato Encrusted Red Snapper
with chipotle creme fraiche and tomato confit
Shrimp and Lump Crab Cakes
with cajun remoulade
Bouillabaisse
traditional ""french style"" mediterranean fish, seafood and fresh herbs in a rich tomato-saffron stock
Blackened Mahi Mahi
with spicy crab and parmesan au gratin crust
Macadamia Nut Crusted Tilapia
with tempura lobster tails
Pan Seared Sable Fish
with thai coconut chili sauce
Proscuitto Wrapped Monk Fish
with heirloom tomato ragout and balsamic reduction
Spanish Paella
with fresh seafood, chicken and sausage baked in a saffron rice
Roasted Halibut
with lobster au jus and chanterelles
Hawaiian Big Eye Tuna
with seared fois gras and summer truffles
Tequila Flashed Jumbo Shrimp
with pancetta, roasted corn and anasazi beans
Cajun Red Trout
with tasso pan gravy and frangelica butter
Pan Seared Diver Scallops
with lobster pesto and sun-dried tomato scampi butter
Fire-roasted Grouper
with plantain mash and black bean puree
Grilled Lobster Tail
with crab and asparagus au gratin
Poultry
All Entrees Are served with Seasonal Vegetables and Your Choice of One of The Following: Garlic Whipped Potatoes, Pecan Wild Rice, Creamy Orzo-lentils, Papardelle Pasta, Thai Rice Stick Noodles, Gruyere Scalloped Potatoes, or Sweet Potato HashRosemary Roasted Chicken Breast
with sun dried cranberry-apple chutney
Boursin Stuffed Chicken Breast
with black truffle demi glace
Thai Chicken Curry
with coconut milk, cilantro and crushed peanuts
Mediterranean Chicken
with olives, tomatoes, capers and roasted peppers
Goat Cheese
stuffed chicken with turkish figs and hazelnuts
Grilled Cajun Spiced Chicken
with tasso ham, spinach and okra
Tuscan Chicken
with sun dried tomatoes, pesto, gorgonzola in a porcini cream sauce
Caribbean Jerked Chicken
with mango-papaya salad and coconut-chili glaze
Sage Tattooed Chicken Breast
with chipotle mole and tomatillo salsa
Smoked Chicken Breast
with frontier baked beans and big sky pan gravy
Cornish Game Hen
stuffed with pecan corn bread stuffing and andouille gravy
Whole Roasted Capon
with chanterelles, caramelized shallots and fingerling potatoes
Turkey Mignon
with braised leeks accented with a port demi-glace
Turkey Marsala
with proscuitto, fresh oregano, roasted garlic and rich veal stock
Whole Roasted Turkey
with apple cider reduction
Beef & Veal
All Entrees Are served with Seasonal Vegetables and Your Choice of One of The Following: Garlic Whipped Potatoes, Pecan Wild Rice, Creamy Orzo-lentils, Papardelle Pasta, Thai Rice Stick Noodles, Gruyere Scalloped Potatoes, or Sweet Potato HashGrilled Beef Tenderloin
with rosemary- port demi glace
Kobe Beef Carpaccio
with hawaiian big eye tuna sashimi
Blackened N Y Strip
with tobacco onions and sautéed portabella mushrooms
Braised Beef Short Ribs
with stewed tomatoes and veal stock
Cajun Spiced Prime Rib Eye
with shrimp etouffee and fire roasted peppers
Beef Wyoming
stuffed tenderloin with pork, veal, pine nuts, spinach and truffles
Beef Wellington
tenderloin topped with wild mushroom duxelle and baked in puff pastry
Thai marinated Beef
with coconut red curry sauce, carrot-ginger salad, crushed peanuts and cilantro oil
Santa Fe Grilled Flank Steak
served with smoked au jus and cumin scented vegetables
Grilled Veal Chop
with honey roasted shallots and merlot reduction
Veal Marsala
with porcini mushrooms, pancetta and fresh herbs
Veal Medallions
with truffles, chanterelles and morels served with creamed salsify
Braised Veal Shank
with roasted tomatoes, eggplant, apricots and walnuts
Osso Bucco Milanese
braised tomatoes, roasted garlic, peppers, spices and veal stock
Vegetarian
All Vegetarian Dishes Are served with Additional Fresh Seasonal Vegetables and a Choice of Sesame Scented Brown Rice, Caramelized Shallot Whipped Potatoes, Orzo Lentils, Boursin Grits, or Israeli CouscousHeirloom Tomatoes
stuffed with garlic feta, cous cous and finished with an eggplant puree
Portabella Hand Rolls
wrapped with asparagus, pesto, and sun dried tomatoes tapenades
Japanese Braised Eggplant
with chilies, cilantro, mint, sesame oil and ginger
Vegetable Panang Curry
steamed asian vegetables, cilantro, pineapple and peanuts
Black Bean and Roasted Corn Cakes
with chipotle cream and grilled onion sauce
Korean Vegetable Dumplings
with ponzu sauce and steamed baby bok choy
Caramelized Onion Tartlet
with apples and camembert served with grilled fennel
Rolled Lasagna
with mascarpone, spinach, tomatoes, garlic and white asparagus
Pan Seared Tofu
with steamed vegetables served with a vietnamese nuoc mam sauce
Grilled Tofu and Vegetable Kabobs
with spanakopita and yogurt cucumber dressing
Roasted Seitan
with spaghettini of vegetables finished with a roasted tomato puree
Grilled B B Q Tempeh
with balsamic vegetables and apple slaw
Falafel Cakes
with calamata-cucumber salad, and pan seared figs
Caribbean Plantain- Bean Cakes
with green papaya salad and mango-chili sauce
Desserts Menu
Desserts Come In a Wide Variety That Can Satisfy Any Sweet Tooth. These Are Merely a Small Representation of The Types of Desserts That Sandstone Catering Can Provide; Please Confer with One of Our Culinary Experts In Order to Find The Perfect Choices for Your EventWarm Liquid Chocolate Cake
with espresso creme aglaise and raspberry coulis
Flourless Chocolate Torte
with hazelnut praline and trio of fruit sauce
Valrhona Chocolate Mousse
with pan seared ginger cake
Chocolate Souffle
with grand mariner foam
Pan Seared Pumpkin Cake
with grilled pear and cinnamon ice cream
Caramelized Banana Bread Pudding
with warm banana compote and caramel
Mini Wilson Cheese Cake
with fresh raspberries and blackberries
Tropical Upside Down Cake
with coconut rum sauce
Trio of Sorbet
with tahitian vanilla bean and mint infused berries, crispy tuile cookies
Creme Brulee
chocolate, vanilla, green tea, raspberry-mango, mocha, ginger, etc
Truffle
lemon sponge cake with creamy custard, fresh fruits and whipped cream
Apple Tart Tartin
with crumbled pistachio and french vanilla ice cream
Orange Toffee Spoon Bread
with fresh orange zest, whipped cream and raspberries
Summer Fruit Tarts
with bavarian cream in a crispy pie shell accented with apricot glaze
Braised Peaches
stuffed with tapioca finished with a chambord reduction
Pies- Pecan
key lime. pumpkin, peach , apple, strawberry-rhubarb, sweet potato, raspberry
Cakes
carrot, chocolate, red velvet, apple spice, angel food, sour cream, or cheesecakes
Brunch $25
Per Peron. 12 Person Minimum. Add-ons: Chef's Omelette Station, Waffle Station, Carving Station, Crepe Station (Inquire with An Event Professional As to The Add-on Pricing) This Is Merely a Sample Offering. for More Detailed Options Please Contact One of Our Event Professionals.Homemade Pastries, Scones, Breads and Muffins
Fresh Seasonal Fruits
Smoked Scottish Salmon
with a trio of cream cheeses, sliced tomatoes, onion and capers with assorted bagels
Brioche French Toast Casserole
with caramelized apples and vermont maple syrup
Applewood Smoked Bacon, Honey Ham and Turkey Sausage
Savory Boursin Grits
Choice Of
:egg beaters frittata with assorted vegetables and grafton cheddar, eggs benedict, eggs florentine, or french omelette with brie and fresh herbs
Fresh Coffee and Juices
Corporate Lunch
$18 Per Peron - $30 Per Peron. (12 Person Minimum). Sandstone Specializes In Creating Intimate, Elegant and Sophisticated Events. We Understand The Need for Working Lunches for Both You and Your Clients. Therefore We Have Created a Luncheon Service Designed Specifically for You.Field Green Salad
with sun dried cranberries, feta cheese, toasted pine nuts with balsamic vinaigrette
Vermont Spinach Salad
with maple walnuts, sliced apples, grafton cheddar and smoked bacon vinaigrette
Caribbean Salad
with mango, macadamia nuts, hearts of palm, and crispy wontons tossed with caramelized pineapple curry dressing
Caesar Salad
with white anchovies, herb croutons, shaved parmesan-reggiano tossed with a traditional roasted garlic caesar dressing
Spring Rolls
with vietnamese dipping sauce
Sliced Mozzarella
with heirloom tomatoes, red onions accented with olive oil and basil
Grilled Tuscan Chicken
with penne pasta tossed with asparagus, sun dried tomatoes, roasted peppers in a pesto cream sauce
Marinated Thai Beef
with cellophane noodles, spicy cucumbers, cilantro, coconut milk and curry crowned with crushed peanuts
Pan Seared Atlantic Salmon
with sauteed vegetables and brown rice
Jumbo Shrimp
with boursin grits topped with grilled corn, louisiana tasso, cajun stewed tomatoes and demi glace
"" Charleston Style "" Crab Cakes
with low country succotash, rice and chipotle aioli
Market Sandwich Platter
southwestern turkey wrap, roasted beef on german pretzel bread, honey ham and gruyere on whole wheat
Simply-grilled Rosemary Chicken Breast, Jumbo Shrimp and Mahi- Mahi
with tropical fruit chutney
Slow Roasted Pork
with southern cole slaw, black eyed peas and homemade corn bread
Brownie Bites
with strawberries
Assorted Gourmet Cookie Platter
Petite Fours
Fresh Fruits
Wedding Buffet
Sandstone Has Extensive Experience In The Area of Wedding Buffets or Stations. Here Are a Few Themed Station Ideas That Have Worked Well for Us In The Past. all Prices Are for Food Only and Carry a 20 Person Minimum. for More Options, Please Contact One of Our Event Professionals. Per PersonAsian Station
$55.00
vietnamese spring rolls or korean dumplings, asian slaw, shrimp panang curry or thai beef salad, chicken and beef sate with spicy peanut sauce, ginger scented vegetables, and cellophane noodles or st
Tuscan Station
$50.00
bruschetta or antipasto, fresh mozzarella with heirloom tomatoes, fried calamari or mediterranean steamed mussels, arugula salad or caesar salad, chef prepared pastas, veal saltimbocca or tuscan roast
Mediterranean Station
$50.00
spanakopita, hummus with crispy pita chips, olive bar with regional varieties, cucumber and feta salad with heirloom tomatoes, grilled armenian lamb (or beef) kabobs or braised moroccan lamb(or beef)
Southwestern Station
$50.00
salsa bar, black bean and roasted corn cakes, four corners sage chicken, fire roasted skirt steak with smoked au jus, southwestern sweet potato hash and cast iron corn bread
Caribbean Station
$55.00
conch fritters with vanilla rum sauce, cuban mango and black bean salad with scotch bonnet glaze, grilled jamaican jerked chicken or curry mahi mahi with plantains, dominican braised pork or grilled s
Western "" Big Sky "" Station
$65.00
field green salad with roasted peppers, crispy onions, blue cheese, smoked bacon and maple walnuts, pan seared wild king salmon with bourbon glaze or montana rainbow trout with lemon, capers and chard
Sushi/ Sashimi Station
california rolls, vietnamese spring rolls with shrimp, spicy tuna rolls with sambal orek, spider rolls (soft shell crab), unagi (eel) rolls, shrimp tempura rolls with avocado. sashimi: salmon, tuna, y
New England Style Clam Bake
1/4lb maine lobster or alaskan king crab legs, shellfish pail: steamer clams, mussels and shrimp. roasted corn on the cob, august field green salad, zucchini and smoked gouda casserole, crispy hush puppies
Low Country Boil
$45.00
steamed oyster table, sweet shrimp boil with kielbasa and corn, southern style slaw, roasted sweet potatoes, pecan green beans, cheddar biscuits and hush puppies
Menu for Sandstone Catering is provided by findrestaurantmenu.com
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