Custom event planning services from start to finish.

SandyJames Fine Food can manage your special event, whether it's an intimate dinner for a few friends, or a gala event for several hundred. From tables, floral arrangements, to a full service bar, our professional staff can create a theme that's perfect for your occasion.

Please take a moment to view a sample menu below.

STATIONARY PARTY STARTERS

Tropical Fruit Platter with Assorted Cheese

Seafood Splash
Jumbo Shrimp
Clams & Oysters on the half shell
Served with Cocktail Sauce, Garlic Lemon Aioli and a Tarragon Mignonette

Southwest Fiesta
Guacamole, Fresh Tomato Salsa, Black Bean Corn Salsa, Green Chili Cheese Dip,
Served with a Basket of Assorted Corn Chips

Fresh Garden Vegetable Crudités with an Herbed Aioli

Spinach Artichoke Dip with Pita Chips

Hot Crab Dip with Pita Chips

Carpaccio Trio
Beef Tenderloin, Gravlax and Tuna Served with Reggiano Parmesan, Dijon Aioli, Capers and Herbed Crostini

Greek Medley
Baba Ghanoush, Hummus, Stuffed Grape Leaves, Olives, Tapanade and Pita

French Bistro
Country Pates, Assorted Mustards, Banderillas served with flatbreads

Sardinia Antipasti
Sliced Italian Meats with Marinated Vegetables and Calamata Olives with and assortment of Cheese



COLD HORS D'OEUVRES
Passed - Butler Style

Prosciutto and Melon on a Rosemary Skewer
Grilled Prosciutto Wrapped Asparagus
Shrimp and Crab Crostini
Walnut, Arugula and Gorgonzola Crostini
Belgian Endive Stuffed with Curried Lump Crab or Chicken
Freddie’s Assorted Sushi
Gravlax on Toast Points with Sweet Mustard Dill Sauce
Fresh Mozzarella with Tomato Basil Salsa Bruschetta
Beef Carpaccio on Garlic Toast with Capers, Pecorino and Aged Olive
Duck Trap Smoked Salmon on Gaufrette Potatoes with Chopped Red Onion, Chive and Caper Cream
Bloody Mary Shrimp Cocktail Shooter with Pepper Vodka
Endive Spears with Beets, Hazelnuts and Goat Cheese
Mozzarella and Prosciutto Stuffed Cherry Peppers
Tuscan Vegetables Bruschetta on Grilled Focaccia
Seared Ahi Tuna with Pickled Asian Vegetables in Wonton Cups or English Cucumber Cups with a Sweet Chili Sauce
Crab Louie in Filo Baskets
Seasonal Soup Shooters
Assorted Tapenades with Bruschetta
Deviled Egg Medley with Curry, Caviar and Chicken Liver

HOT HORS D’OEUVRES

Junipers House made Coconut Shrimp with Mango Ginger Sauce
Roasted Red Pepper, Chevre and Leek Tarts
Nantucket Scallops wrapped in Apple Smoked Bacon with a Soy Reduction
Shrimp and Corn Beignets served with Creole Remoulade
Empanadas Argentina with sauce Verde
Vietnamese Spring Rolls, served with Orange Ginger Sauce
Goat Cheese Caramelized Onion and Mango Quesadillas
Peking Duck in Moo Shoo Pancakes with Hoisin and warm Asian Slaw
Louisiana Crayfish an Brie Quesadillas
Prosciutto, Fresh Mozzarella and Roasted Pepper Tartlets
Jumbo Lump Maryland Crab Cakes served with Creamy Mustard Sauce
Sweet Potato Pancakes with Cranberry Relish and Sour Cream
Pigs ‘n Blanket with Honey Mustard
Nantucket Scallop Toast with Ginger Aioli
Potato Pancakes Topped with Duck Trap Smoked Salmon, Osetra Caviar, and Crème Fraiche
Florida Lobster and Crab Stuffed Mushrooms
Asparagus and Blue Cheese Rolls
Maine Lobster and Jumbo Lump Crab Cakes with a spicy Mustard Sauce
Pork Dumplings Dim Sum
Pork and Shrimp Potstickers
Caramelized Onion and Chicken Liver Crostini
Gorgonzola and Honey Toast
Prosciutto and Gruyere Pinwheels
Wild Mushroom Sandwiches
Garlic Escargot with Goat Cheese, Fennel and Bacon
Brie and Mushroom Wonton Baskets
Mushroom-Leek Brandy Tartlets
Black Angus Peppered Tenderloin on Garlic Crostini with Arugula and Horseradish Cream with aged Reggiano
Mint Pesto Lollipop Lamb Chops
Shrimp Wrapped in Prosciutto with Pesto
Brazilian Onion Bites
Palm Beach Cheese Puffs
Stuffed Mushrooms with Choice of:
Spinach, Shrimp, Green Onion and Parmesan or Crab and Basil
Leek and Red Pepper Mini Quiches
Skewered Vegetables Tempura
Island Barbequed Shrimp
Crab Raggons with a Sweet Chile sauce
Rueben Eggrolls
Beef and Maytag Blue Cheese Eggrolls
Greek Lamb Skewers with Yogurt Sauce
Angel Hair Flan with Salsa
Pesto Toast w/ Mozzarella & Sundried Tomatoes
Duck Pizza w/ Peanut Sauce
Mexican Eggrolls
Coconut Chicken Bites with Ranch Dressing
Bahamian Conch Fritters with a Spicy Remulade
Shrimp and Chorizo Flatbread

DINNER MENU

First Course
Loxahatchee Goat Cheese rolled in Nuts served warm over Baby Greens

Nantucket Gazpacho with Lobster and Crème Fraiche

Riccoata Stuffed Eggplant with a Sweet Basil Cream

Chanterelle Dusted Soft-shell Crab with lemon Thyme and Fiddle heads

Seared Hudson Valley Grade A Foie Gras with a Lingonberry Puree

Tommy’s Jumbo Lump Crab Cake with Mustard sauce served over Mache

Roasted Red Pepper and Farm Tomatoes Soup with a Garlic Crostini

SALADS

Suzy Mixed Mesculin Greens,

Goat Cheese, Pears, Grapes,

Spiced Pecans w/ our Balsamic Vinaigrette

Bouquet, Mixed Baby Greens, Fresh Herbs, Edible Flowers

Spinach with Warm Apple-Cured Bacon Dressing

Sandy’s Classic Caesar

Tomato with Fresh Mozzarella, Red Onion and Basil

Asparagus and Blue Cheese with Lemon Vinaigrette

Warm Duck Breast Salad with Asian spices and Hazelnut Vinaigrette

POULTRY

Apricot and Bourbon Grilled Chicken

Roast Long Island Duck with Lingonberry sauce and Wild Rice

Chicken Marsala with Fresh Mushrooms

Chicken Piccata with Lemon Wine Sauce and Artichokes

Chicken Breast Stuffed with Goat Cheese, Spinach and Roasted Red Pepper

Mediterranean Oven-Roasted Thighs & Legs, Fresh Herbs, Garlic, White Wine, Imported Olives & Sundried Tomato

Thai Green Curry with Chicken and Eggplant

Braised Chicken with Apple Cider and Cashew Butter

Chicken Provenca

Chicken Merango with Plum Tomatoes and Garlic

Seared Long Island Duck over Wild Rice

MEATS

Chateaubriand with Béarnaise Sauce

Beef Wellington Pate De Foie Gras with Wild Mushroom Duxelle and Madeira Wine Sauce

Grilled Veal Chop with Wild Mushroom Ragout

Marks Veal Medallions with Preserved Lemon and Caper Berry Sauce and Egg Noodles

Veal Chop Oscar

Veal Roulade Stuffed with Prosciutto and Herb Goat Cheese

Roast Loin of Colorado Lamb with Goat Cheese

Peanut Encrusted Pork Loin

Pork Tenderloin with Caramelized Red Onions

Baby Lamb Chops in Indian Coconut Curry Sauce

Roasted New Zealand Rack of Lamb with Herb-Dijon Nut Crust and Sundried Cherry Sauce

Pepper Encrusted Tenderloin with Wild Mushroom & Cabernet Sauce, Béarnaise Sauce or Horseradish Sauce

Tenderloin Stuffed with Eggplant and Porcini Mushrooms

Herbed Beef Tenderloin with Portabella Merlot Sauce

Grilled London Broil

Prime Rib and Yorkshire Pudding

Osso Bucco with Risotto alla Milanese

FISH

Tamarind Glazed Salmon with Pineapple Papaya Salsa

Pistachio Crusted Salmon with Gingered Da land Cilantro Chutney

Peppered Crusted Yellowfin Tuna with Saffron and Fava Bean Rissoto

Macadamia Nut Crusted Halibut with Red Onion Tomato Salsa

Halibut with Lobster Sauce, Chanterelles, Corn and Fava Beans

Chilled Poached Salmon Roulade with Thai Noodles Salad and Soy Molasses Vinaigrette

Sea Bass with Lump Crab Meat, Capers and Lemon Butter Sauce

Chilled Shellfish Platter, Maine Lobster Wellfleet Oysters, Little Neck Clams, Jumbo Shrimp, Jumbo Lump Crab Meat all garnished with Carrots, Celray, Scallions, Blanched Fennel and Red Oak Leaf Lettuce

Shrimp Curry with Mangos

Thai Crab Cake over Mixed baby Greens, Melon Salsa and Lemongrass Aioli

Jumbo Lump and Langoustine Cake with Rhubarb preserves and citrus Vanilla sauce

Grilled Salmon or Mahi Mahi with Tropical Fruit Salsa

Sautéed Sea Bass with Asian Vegetables

Grilled Halibut with Mustard Cream Sauce or Poached with Ginger-Sesame Glaze

Tuna with Black & White Sesame Crust
with Wasabi Ginger Sauce

PASTA, POTATOES, and SIDES

Chilled Chinese Noodle Salad

Roasted Tomato, Onion and Goat Cheese Frittata

Creamed Corn with Basil

Roasted Ratatouille

Spinach and Mushroom Crepe with Red Wine and Brown Butter Sauce

Braised Red Cabbage and Apples

Gratin Dauphine’s

Lyonnaise Potatoes

Grilled Sweet Potatoes with Poblano Chiles and Onions

Potato-Ginger Puree

Duchesse Potatoes

Creamy Polenta with wild Mushrooms

Polenta Napoleon with Tomato Coulis

Grits and Cheddar Cheese Soufflé

Indian Style Rice Pilaf

Thai Fried Rice

Orzo with fresh Herbs

Asian Sesame Noodle with Cashews

Orzo with Summer Vegetables

Risotto, Wild Mushroom or Pumpkin and Prosciutto

Lasagna with Spinach, Goat Cheese and Mushrooms

Tortellini with Vodka Sauce

Penne with Fresh Roma Tomatoes, Basil, Asiago and Garlic

Penne Primavera, Medley of Sautéed Vegetables, Herb-de-Provence, White Wine and Fresh Garlic

Orzo with Broccoli and Roasted Garlic, Roasted Red Potatoes with Fresh Rosemary

Sweet Ginger Mashed Potatoes with Caramelized Onions

Grilled Vegetable Medley

Sautéed Sugar Snap Peas & Baby Carrots

Grilled Vegetable Skewers

Baked Butternut Squash

Stir-Fried Asparagus with Shitake Mushrooms

Brussels Sprouts in Pecan Butter

Summer Vegetables with Tarragon Aioli

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