The Westchester Buffet

Orange, Grapefruit and Cranberry Juices

Individual Plain and Fruit Natural Yogurts with Housemade Granola Blend

Seasonal Sliced Fresh Fruits and Berries

Assorted Cereals with Whole and Skim Milk

Selection of Fresh Bakeries and Bagels with Cream Cheese, Sweet Butter and Fruit Preserves

Scrambled Eggs with Tomato and Fresh Chives

Smoked Maple Bacon

Chicken Apple Sausage

Seasoned Breakfast Potatoes with Caramelized Onions and Pepper Medley

Tahitian Vanilla Buttermilk Pancakes

Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Ritz-Carlton Teas with Lemon and Honey
Cream, Whole, Low Fat and Skim Milk


Tanzanite Brunch
Menu requires a minimum of 20 guests.

Orange, Grapefruit, Pineapple, Apple and Cranberry Juices

Seasonal Sliced Fresh Fruit and Berries

Individual Plain and Fruit Yogurts with Housemade Granola Blend

Assorted Cereals with Whole and Skim Milk

Assorted Housemade Bakeries to include Danish, Croissants, Muffins and Coffee Cake

Bagels with Cream Cheese, Sweet Butter and Fruit Preserves

Scrambled Eggs with Tomato and Fresh Chives

Amaretto-Dipped French Toast

Seasoned Breakfast Potatoes with Pepper Medley and Caramelized Onions

Smoked Maple Bacon

Omelet Action Station

Tomatoes, Bacon, Onions, Mushrooms, Cheeses, Peppers, Ham, Salsa

Egg Whites and Egg Beaters Available

International Cheese Display

Local Baby Greens with Sherry Vinaigrette and Buttermilk Blue Cheese Dressings

Oven Roasted Chicken with Preserved Lemon and Rosemary Essence

Pan-seared Salmon with Leeks, Roasted Tomato, Asparagus Tips and Saffron Foam

Marinated London Broil, Vidalia Onions and Three Mushroom Port Reduction

Greek Yogurt Panna Cotta

New York Style Cheesecake with Assorted Berry Compote

Strawberry Shortcake, Mascarpone Cream Filling, Orange Zest Scone

Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Ritz-Carlton Teas with Lemon and Honey
Cream, Milk, Low Fat and Skim

The New Yorker Buffet
Sample Menu

Westchester Garden Salad

Mixed Greens with Chick Peas, Apples, Goat Cheese, Edamame, Cucumber and Tomato

Prime Rib Ciabatta with Fontana Cheese and Caramelized Onions

New York Style Cheesecake with Assorted Berry Compote


Plated Lunch
Sample Menu

Sweet 100 Tomatoes and Watermelon Salad

Cream of Tomato Soup

Grilled Marinated Breast of Chicken with Sweet Potato Hash and Piquillo Sauce

Double Espresso Tiramisù

Hudson Valley-The Best of the Season
Selection is based on the current season and may be changed upon request.

The Orchard – Fall
Warm Apple Fritters
Caramel Apple Lollipops
Green and Red Apples
Choice of Hot Mulled or Chilled Apple Cider

Chocolate Bar – Winter
Hot Chocolate with
Flavored Marshmallows
Assorted Truffles

Strawberry Fields – Spring
Strawberries and Cream
Wild Berry Mousse
Strawberry Lemonade

Crunch Time – Summer
Tahini, Sweet Red Pepper Hummus with Toasted Pita Chips
Assorted Raw Vegetables
Fresh Salsa and Guacamole
Corn and Flour Tortilla Chips

Fitness First
Vegetable Juice Shooters
Seasonal Fresh Fruit Smoothies
Vegetable Crudité with Dip
Dried Fruit and Nut Trail Mix

Game-On!
Soft Jumbo Pretzels with Warm Cheese Sauce and Mustards
Hot Buttered Popcorn served in Individual Bags
Bagged Peanut M&M’s
Crackerjacks

Cupcakes, Cupcakes
Carrot with Cream Cheese Frosting
Chocolate with Mocha Frosting
Vanilla with Chocolate Frosting
Lemon with Strawberry Frosting


Ask about our Seasonal Cupcake – “Cupcakes that Care”

Host a team building “Cupcake Challenge” during your break, ask your Meetings and Special Events Manager for details

Visit the Crème de la Crème Sweets page for more information on our delicious line of sweet treats.

Cold Hors d’oeuvres

Spiced Goat Cheese and Cranberry Chutney on Crostini
Crostini of Mushroom, Parsley and Parmesan Cheese
Vietnamese Style Vegetarian Summer Rolls with Mango Vinaigrette

Smoked Salmon Roulade with Dill on Pumpernickel
Tuna Tartare with Ginger Soy on Taro Root Chip
Cilantro Rubbed Shrimp with Roasted Tomato Gazpacho
Classic Ceviche with Citrus and Pepper Trio

Foie Gras Torchon with Kumquat Chutney on Raisin Brioche
Smoked Chicken Waldorf on Baby Romaine Heart


Hot Hors d’oeuvres

Crispy Polenta with Tomato Provençale
Grilled Zucchini with Pesto Potato

Shrimp Tempura, Ginger-Soy Dipping Sauce
BBQ Bacon Wrapped Scallops
Maryland Crab Cake with Rémoulade Sauce

Renaissance Square Pigs in a Blanket with Sauerkraut and Mustard
Mini Kobe Beef Sliders
Hanger Steak Chimmichuri with Crispy Plantain
Lemongrass Chicken Potstickers with Firecracker Sauce
Buffalo Chicken Spring Roll with Maytag Blue Cheese Sauce

Selection of six hors d’oeuvres for one hour.


Carving Boards

Roasted Turkey Breast
Cranberry Chutney, Sweet Potato Rolls

Roasted New York Strip Loin
Au Poivre Sauce and Cabernet Reduction, Silver Dollar Rolls

Bone in Ham
Pineapple Chutney, Potato Rolls

Zinfandel Braised Short Ribs
Hominy Grits and Mustard Sauce

Salt Crusted Whole Red Snapper

Roasted Beef Tenderloin
Horseradish and Béarnaise Sauces, Silver Dollar Rolls

Rack of New Zealand Lamb
Pecorino Crust, Lemon Thyme Jus, Brioche Rolls


Reception Station Examples

Italian Station
Optional - Uniformed Chef/Attendant Fee of $200.00 per 50 guests
Select any Three of the Following:

Pasta
Fusilli all’Amatriciana
Light Red Sauce, Panchetta, Chili Flakes

Rigatoni “From the South”
Grilled Chicken, Fire Roasted Red Peppers, Parmesan White Wine Sauce

Risotto
Wild Mushroom and Black Truffle
Asiago and Romano Cheeses
Homemade Rustic Garlic Bread

Risotto Milanese with Barolo Braised Short Rib
Pignoli and Oven Roasted Root Vegetables

Pizza

“Caprese” Tomato Mozzarella

Chicken with Boursin and Caramelized Onions

Sushi Station
Assorted Sushi, Sashimi and Hand Rolls
Wasabi, Pickled Ginger and Soy Sauce

Fresh Seafood Station
(25 Person Minimum)

Jumbo Gulf Shrimp
Freshly Shucked Oysters
Clams on the Half Shell
Jonah Snow Crab Claws

Champagne Mignonette, Horseradish Cocktail and Brandy Tomato Sauces
Fresh Lemon Wedges

Mediterranean Station
Marinated Mushrooms, Spicy Olives, Pepperoncini
Grilled Eggplant, Peppers, Portobello Mushrooms and Zucchini
Hummus, Babaganoush, Tabouli, Stuffed Grape Leaves
Lavash, Pita and Crispy Flatbreads

The Ruby Buffet
Menu requires a minimum of 20 guests.

Cold Selections
Flat Bread, Sour Dough Rolls, Torpedo Baguettes with Butter

Organic Greens Salad

Grilled Baby Onion and Eggplant
Fire Roasted Bell Peppers and Ancho Chili Oil

Citrus Marinated Grilled Shrimp
Roasted Fennel


Hot Selections
Yukon Potato Chowder
Bacon, Chives and Focaccia Croutons

Rosemary Chicken Breast
Haricots Verts, Tomato Provençal and Sauce Chasseur

Tuscan Style Sea-Bass
White Bean Ragout, Sautéed Shrimp and Tomato Caper Relish

Oven Roasted Herb Potatoes, Scallions, Peppers and Caramelized Onions

Butter Poached Asparagus with Prosciutto and Pecorino Shavings


Desserts
Chocolate Crème Brulée

Raspberry Apricot Shortcake with Crème Fraiche Filling and Cornmeal Scones

French Apple Tart

Freshly Brewed Coffee and Decaffeinated Coffee, Selection of Ritz-Carlton Teas with Lemon and Honey Cream, Whole, Low Fat and Skim Milk


The Emerald Buffet
Menu requires a minimum of 20 guests.


Cold Selections
Flat Bread, Sour Dough Rolls, Torpedo Baguettes with Butter

Organic Greens Salad

Cucumber and Tomato Salad with Crumbled Feta

Israeli Cous Cous with Smoked Chicken, Dried Fruits and Pecans


Hot Selections
Cream of Asparagus Soup
Parmesan Cream

Anise Seared King Salmon
Orange and Fennel Salad

Beef Tenderloin Tournedos
Wild Mushroom Ragù and Fresh Tarragon

Lemon Scented Chicken Française
Dill Caper Butter Sauce

Pommes Parisienne

Seasonal Vegetable Medley


Desserts

Mixed Berry Almond Tart

Pineapple Upside Down Cake

Bittersweet Chocolate Tart

Freshly Brewed Coffee and Decaffeinated Coffee
Selection of Ritz-Carlton Teas with Lemon and Honey
Cream, Whole, Low Fat and Skim Milk


Sample Plated Dinner Menu

Appetizer
Smoked Caesar Salad Wedge

Entrée
Tender Braised Short Rib of Beef

Dessert
Apricot Shortcake
Crème Fraiche Filling, Raspberry & Apricot, Cornmeal Scone

Dessert Stations

Petite Sweet Bites – Choice of 5
Mini Crème Brulee
Dessert Shooters
Mini Cheesecakes
Fruit Tarts
Chocolate Mousse Cups
Lemon Tarts
Key Lime Tarts
Chocolate Dipped Strawberries
Seasonal Fruit Turnovers

American Retro Classics – Choice of 5
Whoopie Pies
Chocolate Dipped Rice Krispy Treats
Homemade Twinkies & Hostess Cupcakes
Cheesecake Lollipops
Chocolate Chip Cookies
Milkshakes
Ice Cream Sandwiches
Black and White Cookies
Brownies and Blondies
Mini Cupcakes
Chocolate Dipped Oreos

Chocolate Fountain
Dark, Milk or White Chocolate Fondue
Marshmallows Lollipops
Rice Krispy Treats
Pretzel Rods and Madeleines
Fresh Fruit Lollipops

Ice Cream Parlor
Chocolate, Vanilla and Strawberry Ice Cream
Brownies, Blondies, Chocolate Chip Cookies

Toppings Include:
Crushed Oreos, Reese’s Pieces, Heath Bar, Kit Kat Bars,
Chocolate and Multi-Colored Sprinkles, Miniature Marshmallows
Raspberry Sauce, Caramel Sauce, Hot Chocolate Fudge
Crushed Nuts, Bananas, Cherries and Whipped Cream

Plated Dessert Options
Double Espresso Tiramisù

Chocolate Molten Cake

Crème Brulée
Vanilla Bean, Chocolate or Seasonal Flavor

French Apple Tart

Apricot Shortcake
Crème Fraiche Filling, Raspberry & Apricot, Cornmeal Scone

Banquet Wine List

Dry Sparkling Wines and Champagne
Listed from milder to stronger

Mumm Napa NV Brut Prestige, California

Ritz Brut NV, Champagne, France


White Wines

Light Intensity White Wines
Listed from milder to stronger

Pighin, Pinot Grigio, Friuli, Italy
Lafite “Reserve Speciale” Blanc, Sauvignon Blanc, Brodeaux, France
Whitehaven, Sauvignon Blanc, Marlborough, New Zealand
Ferrari–Carano, Fumé Blanc, Sonoma County, California


Medium Intensity White Wines
Listed from milder to stronger

Chateau St. Jean, Chardonnay, Sonoma County, California
Nicolas Feuillatte NV Brut “Blue Label”, Chardonnay, Epernay, France
Steven Kent “Ritz-Carlton Cuvée”, Chardonnay, Central Coast, California


Full Intensity White Wines
Listed from milder to stronger

Robert Mondavi Private Selection, Chardonnay, Central Coast, California
Penfolds, Chardonnay, Australia
Sterling Vineyards “Napa”, Chardonnay, Napa Valley, California
Beringer, White Zinfandel, California


Red Wines

Light Intensity Red Wines
Listed from milder to stronger

Bouchard Aine & Fils Bourgogne Rouge, Pinot Noir, Burgundy, France
MacMurray Ranch, Pinot Noir, Sonoma Coast, California
Chateau d’Aussieres “Blason d’Aussieres”, Grenache, Corbieres, France
Lafite “Reserve Speciale” Rouge, Cabernet Sauvignon, Bordeaux, France
Chateau St. Michelle, Merlot, Washington State


Medium Intensity Red Wines
Listed from milder to stronger

Sterling Vineyards “Napa”, Merlot, Napa Valley, California
Jacob’s Creek “Reserve”, Shiraz, South Australia
Rosemount, Shiraz, Australia
Terrazas de los Andes Reserva, Malbec, Chile
Don Miguel Gascon, Malbec, Mendoza, Argentina


Full Intensity Red Wines
Listed from milder to stronger

Benziger, Cabernet Sauvignon, Sonoma County, California
Frei Brothers “Reserve”, Cabernet Sauvignon, Alexander Valley, California
Steven Kent “Ritz-Carlton, Cuvée”, Cabernet Sauvignon, Livermore Valley, California
Robert Mondavi Private Selection, Cabernet Sauvignon, California
Sterling Vineyards “Napa”, Cabernet Sauvignon, Napa Valley, California