Belle Fete catered an intimate dinner for the executives at one of Maine’s largest private corporations. They were interested in creating an affair where they could have quiet conversation over a fantastic meal.
The Evenings Menu
Stationary Appetizers
Cheese and cracker display
Shrimp cocktail display
Served with three homemade dips: classic cocktail, mustard creme and Maine wild blueberry
Plated Salad
Mixed green garden salad with fresh vegetables and balsamic vinaigrette
Plated Dinner
Filet Mignon with rosemary port reduction and sprinkled with blue cheese, served with roasted garlic whipped potatoes and balsamic marinated asparagus.
Chicken Paillards with toasted almond sauce, served with roasted garlic whipped potatoes and balsamic marinated asparagus.
Dessert
Angel food cake with lemon chiffon and fresh berries
Belle Fete created a lavish holiday “all appetizer” party for a Maine family in December.
Our decor included gold ornaments, cream roses, and gilt ribbon.
The appetizers were served on antique silver platters garnished with cream roses tied with gold ribbon.
The “all appetizer” menu consisted of:
Lobster Bisque soup shots
Twice baked fingerling potatoes with creme fraiche and caviar
Duck a’lorange bundles tied with fresh chives
Mini Beef Wellingtons
Butter poached lobster served on brioche
Cazili with homemade marinara
Butternut squash ravioli with sage brown butter
Seared scallops with sherry creme
Goat cheese stuffed braised fig with port reduction
Dessert: a beautiful assortment of handmade truffles, pumpkin cake, chocolate satin mint cake, and German spice cookies.
Belle Fete provided a menu of classic summertime garden fare.
MENU
Smoked salmon on cucumber rounds with dill crème
Chicken salad pate choux
Strawberry Soup Shots
Mini Heart shaped scones served with Devonshire cream
Date and goat cheese pate served on pastry with a candied pecan
The management of Camp North Star wanted to create an extra special evening to show their appreciation for all the hard work their staff put in for the season.
Belle Fete worked closely with the owners to create a continental menu that would please the palates of a staff that came from literally every continent on the globe!!
The clients were young and metropolitan, so we chose to go with bright colors and clean lines for our decor.
With the “Around the World” theme in mind we created the following menu:
Stationary Appetizer
Bruschetta Bar – A beautiful presenation of the following dips served with crackers, pita chips and crostini: roasted red pepper hummus, garlic herb boursin, artichoke and spinach crème and classic tomato brushetta
Passed Appetizers
Brie Stuffed Strawberries
Black Bean and Pineapple Quesadilla
Lemongrass Soup Shots
Entrées
Beef Bourguignon
Served over Buttered Egg Noodles
Cashew Mango Chicken
Chicken Simmered in a Sweet Mango Chili Cashew Sauce, Served over Rice
Roasted Vegetables in Phyllo
Roasted Seasonal Vegetables Served with Local Goat Cheese Wrapped in Phyllo
Pan Seared Chicken Served with Rice and Seasonal Vegetable
Mocktinis
Mango Spritzer
Served in a martini glass
Dessert
Chocolate and raspberry mousse
Served in a martini glass
