Annual Small Office Big Holiday Party

Save the Date...

Wednesday, December 18th, 2019

7:00 - 11:00 pm

Top Shelf Open Bar

White Glove Butler Service

Watermelon Sculptures

Coffee, Tea, Espresso, Cappuccino

Hors D’Oeuvres
  • Lobster Mac and Cheese
  • Shrimp Cocktail
  • Curried Chicken Salad on Endive
  • Tempura Vegetables with Wasabi Cream Crab Rangoon
  • Sesame Seared Tuna on Wonton Crisp with Pickled Ginger Salsa
  • Pub Style Steak Tidbits on Garlic Crostini
  • Peking Duck Beggars Purse
  • Smoked Gouda & Apple Crostini with Honey Drizzle
  • Mini Lobster Rolls
  • Seafood Gazpacho in Demitasse
  • Caprese Skewers withMarinated Mozzarella
Cold Displays
  • Greek Style Edamamme salad with Feta, Olives, Onion and Cheese
  • Tomato Salad
  • Southwest quinoa salad with corn and black beans
  • Herbed orzo with Rock Shrimp
  • Roasted pepper hummus with Shallots garlic and fresh herbs served with pita points
  • Farro with fried cauliflower and prosciutto
  • Lemon Garlic Roasted Broccoli Rabe and Shittake Salad
  • Homemade Fresh Mozzarella with Sliced Vine Ripened Tomatoes and Fresh Basil
  • Tortellini Primavera
  • Fruit Displays with Assorted sliced fresh fruits
  • Sicilian Pasta Salad
  • Assorted Focaccia
  • Bakers Bread Basket
  • Crudite
Main Course
  • Full Salad Bar w/ Tossed Salad & Caesar Salad
  • Beef Teriyaki
  • Chicken Tuscany
  • Penne Ala Vodka
  • Eggplant Rollatini
  • Paella
  • Prince Edward Mussels & Clams
  • Tortellini ala Trapanes
  • Sliced Pork Loin
  • Mini Dessert Station

Reserve Now!

Groups of 2-60 people


+ 20% Adminstrative Fee*
+ Tax
Per Person

(516) 742-5251

*The Administrative Fee offsets costs associated with additional amenities provided by caterer including event planning services, kinetic lighting, video screens, valet parking, restrooms amenities, cocktail hour centerpieces, coat check, and linen. The administrative fee is not a gratuity and will not be distributed, in whole or part as a gratuity to any employee, including any employee who provided service to guests. The administrative fee is retained solely by the caterer. No gratuities are included in the price of the event; all gratuities are at the sole discretion of the customer. Suggested gratuity: 5% to 10% per guest to be divided equally divided equally between Maitre D’ and the Catering Manager who booked the event.