Special Events
At IQuisine, we are more than just a catering company – we’re your trusted partner in creating unforgettable events. Whether you’re planning a corporate gathering, a milestone celebration, or a wedding, our experienced team is here to work closely with you, ensuring your event is nothing short of exceptional. We are passionate about serving hand-crafted, delicious cuisine and providing outstanding service that leaves a lasting impression. Let us help you turn your special occasion into an extraordinary experience.
SAMPLE MENUS
BRUNCH
Pumpernickel and Smoked Salmon Tartine with Boiled Egg, Capers
Egg Burrito with cheddar, caramelized onions, avocado
Assorted grilled breads such as country multi grain and sourdough
Avocado Toast on sourdough bread with EVOO
Pretzel Croissant with cheddar, apricot preserves or honey
Baked Brie with Bitter Orange and crackers
Greek or Local Yogurt with sides of: freshly made granola, honey, blueberries
Fruit Platter
Small World Coffee with fixings provided (dairy and non-dairy creamer, raw sugar)
Beverages: Pellegrino, Orange Juice, Grapefruit Juice, Cranberry Juice
Beverage Additional Accommodations: ice, lemons, limes, blackberries, mint, and cucumber
BUFFET DINNER
(includes Hors d’ Oeuvres)
Stationary Hors D’Oeuvres
Artisanal Charcuterie & Cheese Board
Mediterranean Mezze Platter
Seared Duck Confit Crostini
Ceviche in Tasting Cup
Salad
Local Mixed Greens with Champagne Vinaigrette
Charred Citrus with Beets and Burrata Salad
Lemon Feta Israeli Couscous Salad
Main Course
Moroccan Seared Salmon with Roasted Chickpeas
Slow-Braised Short Ribs with Red Wine Reduction
Pan-Seared Chicken Breast with a Thyme & Shallot Jus
Wild Mushroom & Truffle Risotto
Sides
Garlic Mashed Potatoes with Chive Butter
Roasted Brussels Sprouts with Pancetta and Balsamic Glaze
Maple-Glazed Carrots
Roasted Root Vegetables with Truffle Oil and Fresh Herbs
Dessert
Mixed Berries and Cream
Miniature Eclairs
Mousse and Pot de Crème Miniature Cups
Lemon Lavender Shortbread Cookies
PLATED DINNER
Passed hors d’ oeuvres
Tuna Tartar/shallots/mustard oil/lime zest
Crispy polenta/mushroom ragu/Comte cheese
Pan Seared Duck Breast/ /Sweet Corn Cake/onion marmalade
Mini Asparagus Tartlets
Radishes with smashed peas
Salad course
Arugula & Shaved Asparagus/Radish/Shery Vinaigrette
Entrée Choices
Pan Roasted Breast of Local Chicken with Creamy Parsnip, Spring Peas, and Pea Shoots
Roasted Sirloin of Beef with Roasted Shallots, Spring Vegetables, Fondant Potato, and Rioja Reduction
Fresh Cavatelli with Wild Mushrooms, English Peas, and Truffle Butter
COCKTAIL RECEPTION
Passed Hors D’ Oeuvres
Radish, Arugula, and Fava Bean Crostini
Chilled Pea Soup Shooters with Mint Oil
Smoked Salmon Deviled Eggs with Caviar or Olive Tapenade,
Moroccan Roasted Baby Carrots with Cumin Whipped Feta
Beef Crostini with Watercress and Pistachio Cream
Tuna Tartare with Miso, Ginger, and Scallion
Stationary Hors D’ oeuvres
Roasted Salmon w/ Wheatberry and Artichoke Salad
Herb Grilled Steak w/Dijon Horseradish and Chimichurri
Farro and Asparagus Salad w/ Walnuts, Mint, and Goat Cheese
Focaccia with Blue Cheese, Roasted Grapes, and Caramelized Onion
Dessert
Assorted Dessert Bites
Coffee Service
Lemons and Limes provided for host to serve drinks
STATIONS
Seafood
Shrimp Cocktail
Mini Lobster Salad on Toasted Brioche
Littleneck Clams
East Coast Oyster
Harvest Table
Charcuterie Board
Selection of Imported and Local Cheeses
Fresh Seasonal Fruit and Dried Fruit
Mixed Nuts
Local Baby Veggies Crudite with assorted dips and hummus
Assorted Olives
Focaccia Fingers
Asian
Mini spring rolls with Thai dipping sauce
Pork pot stickers with ponzu dipping sauce
Asian turkey meatballs with scallion and sesame seeds
Assorted Sushi
Dessert Station
Roasted Pears and Lemon Cream
Country Bread Pudding with Bourbon Anglaise
Mini Chocolate Pot du Crème
Passed Hors D’Oeuvres
Veggie Samosas with Mint Chutney
Chicken Empanadas with Chipotle Sour Cream
Beef Crostini with Pistachio Cream
Moroccan Chicken Skewers with Apricot Dipping Sauce