Richmond Hall

Cocktail Hour

Cocktail Reception

The Premiere Cocktail Reception

Stationary Hors D’oeuvres (Choice of 4)
Crudites Station
  • Colorful Peppers, Zucchini, Squash, Baby Carrots, Celery, Broccoli Florets, Cauliflower, Anise, Asparagus, Mushrooms, and Cherry Tomatoes. Accompanied by Bleu Cheese Dressing, Ranch Dressing, or French Onion Dip
Fresh Fruit Station
  • Selections of Ripe Cantaloupe, Watermelon, Honeydew, Golden Pineapple, Kiwi, Mango, Grapes, Oranges, and Fresh Berries. Served with Yogurt Dip, Raspberry and Chocolate Dipping Sauces
Imported and Domestic Cheese Station
  • French Brie, Classic Dutch Gouda, French Boursin, Maytag Bleu, California Chevre with Marinated Sun Dried Tomatoes, Vermont White Cheddar, and more, served with Fresh Fruit Garnish; Accompanied by Flatbreads, Crostini and Assorted Breads.
Anti-Pasto Station
  • Genoa Salami, Sopressato, Parma Proscuitto, Mortadella, Fresh Mozzarella, Sharp provolone, Roasted Peppers, Marinated Mushrooms, Imported Olives, Marinated Artichoke Hearts, and Focaccia Breads.
Pasta Station
  • Our chefs will prepare gourmet pasta dishes before your guests from a station beautifully decorated with artisan breads and culinary accessories.
Oriental Stir Fry Station
  • Our chefs will do a wok presentation preparing stir fried Mixed Vegetables or Vegetable LoMein accompanied by cocktail egg rolls with duck sauce, hot mustard and soy sauce.
Pierogie Station
  • Homemade Fresh Pierogies sauteed in front of your guests with a variety of sauces, served with sour cream, chives, carmelized onions, stewed tomatoes.
Sushi Station
  • Hand Rolled Fresh Sushi and Sashimi with ginger, soy sauce, and wasabi.
Assorted Cold Seafood Station
  • To be displayed in a Hand Carved Ice Sculpture including Jumbo Shrimp, Cold Water Lobster Tails, Clams and Oysters on The Half Shell, Alaskan King Crab Claws, Poached Salmon and Jumbo Lump Crabmeat.
White Glove Passed Hot Hors D’oeuvres (Choice of 10)
Nassau Chicken
  • Tender Skewered Chicken Generously Coated with Black and White Sesame Seeds, Japanese Bread Crumbs and a Compliment of Shredded Coconut
Spinach and Artichoke Tarts
  • A Unique Blend of Spinach, Artichokes and Aged Parmesan Cheese in a Flower Shaped Tart Shell
Herb Crusted Crab Cakes
  • A Maryland Style Crab Cake with Succulent Crab Meat and Just the Right Blend of Seasonings and Spices, with an Herb Coating
Beef Wellington Puffs
  • Hearty, Choice Filet Mignon Combined with a Savory Mushroom & Onion, Generously Stuffed in a Puffed Pastry
Brie and Pear Filo
  • A Delicious Blend of Bartlett Pears, Imported Brie, and Lightly Toasted Almonds Carefully Hand-Rolled into Filo Dough
Beef Teriyaki Satay
  • Tender and Delicious Sliced Beef Marinated in a Tangy Teriyaki Sauce; Ribboned onto a Wooden Skewer
Crab Rangoon
  • Crab, Seafood, and Selected Spices Blended with Smooth Cream Cheese Enveloped in a Chinese Style Wonton Skin
Boursin Stuffed Mushrooms
  • A Distinctive Blend of Fresh Spinach and Imported Herb Cheese Bountifully Stuffed into a Fresh Mushroom Cap
Scallop & Bacon
  • A Tender White Scallop and Meaty Bacon Secured on a Wooden Skewer
Spicy Beef Purse
  • Lean & Juicy Cuts of Beef Carefully Prepared with Pepper Jack Cheese and Vegetables Enfolded in a Decorative Filo Pastry Purse
Lobster Newburg Puff
  • Succulent Lobster Chunks Carefully Folded into a Rich Newburg Sauce with a Touch of Sherry and Placed in a Flaky Puff Pastry
Shepard’s Pie
  • A Magical Combination of Lean Beef Sauteed with a Medley of Spices and Topped with Creamy Duchess Potatoes Presented in a Flaky Pastry Cup
Breaded Artichoke and Goat Cheese
  • A Quartered Artichoke Stuffed with Imported Goat Cheese Rolled in a Mixture of Parmesan Cheese and Bread Crumbs
Chicken Kabobs
  • An Exotic Blend of Flavors with Boneless Tender Chicken Pieces, Skewered with Red and Green Peppers, and Topped with Juicy Pineapple
Cocktail Franks
  • Juicy and Plump Beef Franks Wrapped in a Flaky Puff Pastry
Baby Lamb Chops
  • Tender and Juicy Baby Lamb Chops Served with Mint Jelly
Mushrooms Stuffed with Crabmeat
  • Fresh Mushroom Caps Bountifully Stuffed with Lump Crab Meat
Lobster & Shrimp Spring Rolls
  • Cocktail Spring Rolls Filled with Lobster, Shrimp, and Vegetables. Served with Duck Sauce
Clams Casino on the Half Shell
  • Littleneck Clams with Casino Mix and Fresh Sliced Meaty Bacon
Frito Misto
  • Fresh Broccoli and Cauliflower, Battered and Fried to a Crisp Golden Brown
Quiche
  • Assorted Miniature Quiche (Bacon Quiche, Broccoli Quiche, Shrimp Quiche, and Spinach Quiche).
Almond Battered Shrimp
  • Jumbo Shrimp Coated with Crushed Almonds

White Glove Passed Hot Hors D’oeuvres

(Choice of Ten)

Nassau Chicken
  • Tender Skewered Chicken Generously Coated with Black and White Sesame Seeds, Japanese Bread Crumbs and a Compliment of Shredded Coconut
Spinach and Artichoke Tarts
  • A Unique Blend of Spinach, Artichokes and Aged Parmesan Cheese in a Flower Shaped Tart Shell
Herb Crusted Crab Cakes
  • A Maryland Style Crab Cake with Succulent Crab Meat and Just the Right Blend of Seasonings and Spices, with an Herb Coating
Beef Wellington Puffs
  • Hearty, Choice Filet Mignon Combined with a Savory Mushroom & Onion, Generously Stuffed in a Puffed Pastry
Brie and Pear Filo
  • A Delicious Blend of Bartlett Pears, Imported Brie, and Lightly Toasted Almonds Carefully Hand-Rolled into Filo Dough
Beef Teriyaki Satay
  • Tender and Delicious Sliced Beef Marinated in a Tangy Teriyaki Sauce; Ribboned onto a Wooden Skewer
Crab Rangoon
  • Crab, Seafood, and Selected Spices Blended with Smooth Cream Cheese Enveloped in a Chinese Style Wonton Skin
Boursin Stuffed Mushrooms
  • A Distinctive Blend of Fresh Spinach and Imported Herb Cheese Bountifully Stuffed into a Fresh Mushroom Cap
Scallop & Bacon
  • A Tender White Scallop and Meaty Bacon Secured on a Wooden Skewer
Spicy Beef Purse
  • Lean & Juicy Cuts of Beef Carefully Prepared with Pepper Jack Cheese and Vegetables Enfolded in a Decorative Filo Pastry Purse
Lobster Newburg Puff
  • Succulent Lobster Chunks Carefully Folded into a Rich Newburg Sauce with a Touch of Sherry and Placed in a Flaky Puff Pastry
Shepard’s Pie
  • A Magical Combination of Lean Beef Sauteed with a Medley of Spices and Topped with Creamy Duchess Potatoes Presented in a Flaky Pastry Cup
Breaded Artichoke and Goat Cheese
  • A Quartered Artichoke Stuffed with Imported Goat Cheese Rolled in a Mixture of Parmesan Cheese and Bread Crumbs
Chicken Kabobs
  • An Exotic Blend of Flavors with Boneless Tender Chicken Pieces, Skewered with Red and Green Peppers, and Topped with Juicy Pineapple
Cocktail Franks
  • Juicy and Plump Beef Franks Wrapped in a Flaky Puff Pastry
Baby Lamb Chops
  • Tender and Juicy Baby Lamb Chops Served with Mint Jelly
Mushrooms Stuffed with Crabmeat
  • Fresh Mushroom Caps Bountifully Stuffed with Lump Crab Meat
Lobster & Shrimp Spring Rolls
  • Cocktail Spring Rolls Filled with Lobster, Shrimp, and Vegetables. Served with Duck Sauce
Clams Casino on the Half Shell
  • Littleneck Clams with Casino Mix and Fresh Sliced Meaty Bacon
Frito Misto
  • Fresh Broccoli and Cauliflower, Battered and Fried to a Crisp Golden Brown
Quiche
  • Assorted Miniature Quiche (Bacon Quiche, Broccoli Quiche, Shrimp Quiche, and Spinach Quiche).
Almond Battered Shrimp
  • Jumbo Shrimp Coated with Crushed Almonds

Stationary Hors D’oeuvres

(Choice of 2: 1 Hot, 1 Cold)

Crudites Station
  • Colorful Peppers, Zucchini, Squash, Baby Carrots, Celery, Broccoli Florets, Cauliflower, Anise, Asparagus, Mushrooms, and Cherry Tomatoes. Accompanied by Bleu Cheese Dressing, Ranch Dressing, or French Onion Dip
Fresh Fruit Station
  • Selections of Ripe Cantaloupe, Watermelon, Honeydew, Golden Pineapple, Kiwi, Mango, Grapes, Oranges, and Fresh Berries. Served with Yogurt Dip, Raspberry and Chocolate Dipping Sauces
Imported and Domestic Cheese Station
  • French Brie, Classic Dutch Gouda, French Boursin, Maytag Bleu, California Chevre with Marinated Sun Dried Tomatoes, Vermont White Cheddar, and more, served with Fresh Fruit Garnish; Accompanied by Flatbreads, Crostini and Assorted Breads
Anti-Pasto Station
  • Genoa Salami, Sopressato, Parma Proscuitto, Mortadella, Fresh Mozzarella, Sharp provolone, Roasted Peppers, Marinated Mushrooms, Imported Olives, Marinated Artichoke Hearts, and Focaccia Breads. Pasta Station– Our chefs will prepare gourmet pasta dishes before your guests from a station beautifully decorated with artisan breads and culinary accessories
Oriental Stir Fry Station
  • Our chefs will do a wok presentation preparing stir fried Mixed Vegetables or Vegetable LoMein accompanied by cocktail egg rolls with duck sauce, hot mustard and soy sauce
Pierogie Station
  • Homemade Fresh Pierogies sauteed in front of your guests with a variety of sauces, served with sour cream, chives, carmelized onions, stewed tomatoes
Nassau Chicken
  • Tender Skewered Chicken Generously Coated with Black and White Sesame Seeds, Japanese Bread Crumbs and a Compliment of Shredded Coconut.
Spinach and Artichoke Tarts
  • A Unique Blend of Spinach, Artichokes and Aged Parmesan Cheese in a Flower Shaped Tart Shell.
Beef Wellington Puffs
  • Hearty, Choice Filet Mignon Combined with a Savory Mushroom & Onion, Generously Stuffed in a Puffed Pastry.
Brie and Pear Filo
  • A Delicious Blend of Bartlett Pears, Imported Brie, and Lightly Toasted Almonds Carefully Hand-Rolled into Filo Dough.
Beef Teriyaki Satay
  • Tender and Delicious Sliced Beef Marinated in a Tangy Teriyaki Sauce; Ribboned onto a Wooden Skewer.
Boursin Stuffed Mushrooms
  • A Distinctive Blend of Fresh Spinach and Imported Herb Cheese Bountifully Stuffed into a Fresh Mushroom Cap.
Scallop & Bacon
  • A Tender White Scallop and Meaty Bacon Secured on a Wooden Skewer.
Spicy Beef Purse
  • Lean & Juicy Cuts of Beef Carefully Prepared with Pepper Jack Cheese and Vegetables Enfolded in a Decorative Filo Pastry Purse.
Shepard’s Pie
  • A Magical Combination of Lean Beef Sauteed with a Medley of Spices and Topped with Creamy Duchess Potatoes Presented in a Flaky Pastry Cup.
Chicken Kabobs
  • An Exotic Blend of Flavors with Boneless Tender Chicken Pieces, Skewered with Red and Green Peppers, and Topped with Juicy Pineapple.
Cocktail Franks
  • Juicy and Plump Beef Franks Wrapped in a Flaky Puff Pastry.
Spring Rolls
  • Cocktail Spring Rolls Filled with Shrimp and Vegetables. Served with Duck Sauce.
Clams Casino on the Half Shell
  • Littleneck Clams with Casino Mix and Fresh Sliced Meaty Bacon.
Quiche
  • Assorted Miniature Quiche (Bacon Quiche, Broccoli Quiche, Shrimp Quiche, and Spinach Quiche).
Almond Battered Shrimp
  • Jumbo Shrimp Coated with Crushed Almonds

Stationary Hors D’oeuvres

Crudites Station
  • Colorful Peppers, Zucchini, Squash, Baby Carrots, Celery, Broccoli Florets, Cauliflower, Anise, Asparagus, Mushrooms, and Cherry Tomatoes. Accompanied by Bleu Cheese Dressing, Ranch Dressing, or French Onion Dip.
Fresh Fruit Station
  • Selections of Ripe Cantaloupe, Watermelon, Honeydew, Golden Pineapple, Kiwi, Mango, Grapes, Oranges, and Fresh Berries. Served with Yogurt Dip, Raspberry and Chocolate Dipping Sauces
Imported and Domestic Cheese Station
  • French Brie, Classic Dutch Gouda, French Boursin, Maytag Bleu, California Chevre with Marinated Sun Dried Tomatoes, Vermont White Cheddar, and more, served with Fresh Fruit Garnish; Accompanied by Flatbreads, Crostini and Assorted Breads.