.:: CLAMMAN - Seafood, Market, Caterer

Hors d’Oeuvres: mini crab cakes with remoulade sauce, Apple and Brie in pastry, sesame chicken, tomato bruschetta, spanakopita

Buffet Dinner: Fresh Maine lobster tails and claws, Grilled Tuna Loin with wasabi mayo and soy ginger sauces, Grilled Swordfish Steaks with our sweet and pungent vegetable and tomato sauce, BBQ Chicken, Steamed Mussels and Steamers in broth, Vegetable Medley, Caesar Salad, Garlic Bread and brewed regular, decaf coffee, assorted teas and sliced fruit

Hors d’Oeuvres table: shrimp with cocktail sauce, mini crab cakes with remoulde sauce, shumai and spring rolls with hoisin sauce, franks in a blanket with Dijon mustard

Buffet Dinner: Chicken Francaise, Sliced flank steak with mushrooms and onion, Penne with white clam sauce, string beans almondine, herb and garlic roasted potato, garden salad with balsamic vinaigrette, rustic bread and butter, coffee

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Appetizer station: Imported and Italian cheeses (Fontina, Asiago, Manchego, Gorgonzola) and whole baby fruit (assorted grapes, pears, apple, berries, kiwi, figs, plums, cactus pears) display, mini grilled assorted pizza, Rosemary Garlic baby lamb chops with fennel mint relish, Tuscan chicken skewers

Raw Bar: fresh iced shrimp cocktail, littleneck clams on the half shell, assorted oysters with cocktail mustard, minuet and other assorted sauces

Carve Station: Herb Crusted Roasted leg of veal with Marsala Au Jus, Garden fresh vegetable medley, herb and garlic roasted potatoes, Caesar Salad

Pasta Station: choice of shrimp scampi Cappalini, Tortellini with Pesto Sauce, Penne ala vodka

Dessert table: Tiramisu cake and cannolis, fruits cheeses and coffee and espresso

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Placed Hors Dourves: Venison Keilbasa with fresh horseradish, Salsa and Guacamole with tortilla chips

Buffet: Braise leg of duck on red cabbage, Sliced Flank Steak with Green Peppercorn mushroom sauce, sautéed Medley of assorted vegetables, Herb and Garlic Roasted Potatoes, Mesclun Salad with grape tomatoes, cucumber, choice of two dressings cheese cake and coffee

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Passed Hors d’Oeuvres: to include mini crab cakes, shumai, tuna tartar in mango chutney on flatbread, shrimp and corn salsa on tortilla chip, apple and brie purses, goat cheese and black olive, nicoise pizza, 4 cheese and roast garlic puff, frank in a blanket

Raw Bar: To include clams on the half shell, shrimp cocktail and oysters and assorted sauces

Buffet Dinner: Chicken piccata, filet Mignon with Bearnaise Sauce, Shrimp Scampi, Grilled Vegetables Roasted Potatotes, Pasta with tomatoes, Caesar Salad, assorted breads and rolls and brewed regular decaf coffee, assorted teas and cookies, brownies and sliced fruit

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Buffet Dinner: BBQ chicken breasts, hot dogs, hamburgers and cheeseburgers served with sliced tomato and onion, potato salad, local corn on the cob, pasta salad, coleslaw, watermelon, cookies and brownies and coffee

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Hors d’Oeuvres: To include Franks in a blanket with mustard sauce, Shrimp Cocktail, chicken empananda, spanokopita and assorted sauces

Buffet Dinner: Fresh lobster tails and claws, sliced Filet mignon, local corn on the cob, roasted potatoes, garlic bread and garden salad – coffee

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Raw Bar: To include clams on the half shell, shrimp cocktail, oysters and crudite and assorted sauces

Hors d’Oeuvres: Franks in a blanket with mustard and ketchup, mini crab cakes with remoulade, three cheese pizza, Spanokopita, baby lamb chops with fennel mint relish, sesame chicken

Sit Down Dinner: lobster tails (6 oz), Sliced Filet Mignon, roasted potatoes, Grilled vegetables, Mesclun salad with grape tomato onion goat cheese and balsamic dressing, assorted breads, sliced fruit, brewed regular, decaf coffee, assorted teas.

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Buffet table: fresh iced shrimp cocktail, crab claws with cocktail and mustard sauce, vegetable and cheese display, pasta primavera, honey mustard chicken and peppers brochettes and teriyaki beef tenderloin and mushroom and onion brochettes and vegetable brochette and rice pilaf.

Passed: nori rolls, filet on crotini, coconut shrimp, shumai, tuna tartar in mango scotch bonnet dressing, sesame chicken, franks in a blanket, smoked salmon spread on cucumber, raspberry and brie in filo – crudite on high tops

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Hors D’oeuvres: Assorted such as tuna tartar in mango scotch bonnet dressing, mini crab cakes with remoulade sauce, franks in a blanket with Dijon mustard, Apple and Brie in pastry

Raw Bar: fresh iced shrimp cocktail, littleneck clams on the half shell, oysters, crab claws with cocktail mustard, minuet and other assorted sauces

Buffet Dinner: Grilled Mahi Mahi with toasted garlic, olive oil, lime sauce, Asian Chicken, Roasted Potatoes, Vegetable Medley, Mesclun salad with two dressings and coffee