The Hors D’oeuvres Menu 1
Presenting

The Chef Attended Carving Station:

CARVED STEAMSHIP ROUND OF BEEF
Prime steamship round of beef seasoned with coarsely ground pepper and garlic.
Carved at the buffet and served with silver dollar rolls and appropriate sauces.

The Potato Martini Bar:

DOUBLE STUFFED POTATOES
Idaho potato blended with garlic and cheddar cheese and oven browned.
Served with sautéed mushrooms, bacon bits, shredded cheddar cheese, sour cream, and chives.
~Served in Martini glasses~

The Hot Hors D’oeuvres Station:

TERIYAKI BREAST CHICKEN STRIPS
A boneless, skinless breast of chicken strips seasoned with Oriental herbs
and spices and topped with Levan's own teriyaki crème sauce.

SZECHWAN BEEF SATAY
Skewered beef tenderloin marinated in a ginger, garlic teriyaki sauce.

BACON-WRAPPED SCALLOPS
Tender sea scallops wrapped in lean bacon and skewered.

FETA CHEESE AND SUN-DRIED TOMATO PHYLLO PURSES
Feta cheese, sun-dried tomatoes, olive oil and garlic wrapped in phyllo dough
and seasoned with basil.

The Cold Hors D’oeuvres Station:

DOMESTIC CHEESE PRESENTATION
Lavish display of domestic cheeses to include: Swiss, cheddar, Monterey jack,
and pepperoni cheeses with assorted crackers.

HOI SON GRILLED VEGETABLE DISPLAY
Zucchini, Squash, Asparagus, Yellow, Green and Red Bell Pepper, Portabella Mushrooms, and other seasonal vegetables grilled and topped with our hoi son sauce.

The Dessert Station:

BANANAS FOSTER
Words do not do justice to this smashing arrangement of
banana nut cake, layers or caramel, whipped cream mouse and walnuts.

The Hors D’oeuvres Menu 2
Presenting

The Butlered Hors D’oeuvres:

MINI CHICKEN WELLINGTON
A delicate marriage or tender chicken breast enrobed with
a mushroom duxelle encased in a French style puff pastry.

SHRIMP-ANDOUILLE KABOB
A spicy New Orleans-style andouille sausage skewered
with a delicate large shrimp and crisp red and green peppers.

The Chef Attended Carving Station:

CARVED BEEF TENDERLOIN
Prime aged beef tenderloin filet seasoned with crushed peppercorns and garlic, slowly roasted to perfection. Carved at the buffet and served with silver dollar rolls and appropriate sauces.

The Hot Hors D’oeuvres Station:

THAI PEANUT CHICKEN SATAYS
Skewered chicken tenderloin marinated in spicy Thai peanut sauce.

MARGARITA KEBABS
Skewered pork loin in a margarita and spice marinade, grilled over an open flame.

POTATO AND ROASTED SHALLOT PUFFS
Roasted shallots and garlic creamed and mixed with fresh mashed red skin potatoes
wrapped in strudel pastry and baked to a golden brown.

The Seafood Martini Bar:

AHI TUNA WITH A CURRY CREAM SAUCE
Fresh seared ahi tuna chunks topped with Levan’s curry cream sauce.
Served on a bed of rice.
~Chef Attended, Seared On-Ste, and Presented in Martini Glasses~

The Cold Hors D’oeuvres Station:

SPINACH DIP SERVED IN A BREAD BOWL
Creamy spinach dip served with bread cubes.

CANAPÉS AND FRUIT PRESENTATION
An assortment of ham, turkey, fruit, and pate canapés. Accompanied by our chef’s fabulous presentation of fresh seasonal fruits to include: kiwi, melons, tropical mango, grapes, and seasonal berries.

The Hors D’oeuvres Menu 3
Presenting

The Hot Hors D’oeuvres Station:

PESTO PENNE WITH ASSORTED FRESH VEGGIES
A combination of penne pasta with broccoli florets, sweet red and green
peppers, Mushrooms, Zucchini, and Yellow Squash tossed in a basil pesto.
Garnished with gourmet greens.

Served With:

CHICKEN BROCHETTES
Tender chucks of boneless, skinless breast of chicken skewered with
fresh pineapple. Served with sweet and sour sauce.

CHICKEN FAJITAS
Tender chucks of chicken breast, peppers and onions, seasoned and rolled
in a flour tortilla with cheese.

MINI BEEF EMPANADA
Tender shredded beef with chilis, cumin and spices in authentic empanada
dough stamped into a half moon shape.

SWEDISH MEATBALLS
Our hand-rolled cocktail meatballs are simmered in a sauce rich
in cream which is prepared from an authentic Swedish recipe.

FETA CHEESE AND SUN-DRIED TOMATO PHYLLO PURSES
Feta cheese, sun-dried tomatoes, olive oil and garlic wrapped in phyllo dough
and seasoned with basil.

The Cold Hors D’oeuvres Station:

ASSORTED TURKEY AND HAM WRAPS
An assortment of sliced ham and sliced turkey served with lettuce, tomato,
Swiss Cheese, and Mayonnaise, served in assorted tortilla wraps to include:
Flour, Wheat, Tomato-Basil, and Spinach.

ELABORATE PRESENTATION OF FRESH SEASONAL FRUITS
A lavish display of fresh seasonal melons, grapes, kiwi, tropical mango,
papaya and fresh seasonal berries served with Levan's own strawberry
and poppy seed dipping creams.

The Hors D’oeuvres Menu 4
Presenting

The Cocktail Hour:

Buttlered Hors d’oeuvres:

MINI CHICKEN WELLINGTON
A juicy chunk of boneless and skinless chicken breast enrobed with duxelle
in a puff pastry and baked to a golden brown.

BRIE WITH RASPBERRIES EN CROUTE
Imported double cream brie with raspberry preserves in a
hand-twisted puff pastry sachet.

MARYLAND CRAB CAKES
Chopped crabmeat and scallions in a seasoned bread crumb mixture,
hand-pattied and deep-fried.

The Cocktail Dinner Buffet:

Chef Attended Carving Station:

GRILLED FLANK STEAK SANGRIA
Choice flank steaks marinated in a fruity wine sauce, hand-rubbed with coarsely
ground black pepper, salt and thyme. Grilled over an open flame.
Served with silver dollar rolls and appropriate sauces.

The Seafood Station:

FRESH JUMBO SHRIMP
Jumbo peeled and de-veined shrimp served on ice with cocktail sauce and lemon wedges.

BAKED CRABMEAT SOUFFLÉ
Cheesy crab dip with a hint of horseradish served warm with crackers.

The Hot Hors D’oeuvres Station:

BRANDIED CHICKEN STRIPS WITH MUSHROOMS
Boneless, skinless breast of chicken strips marinated in garlic oil, roasted
and topped with mushrooms in a brandy and parsley cream.

ANDOUILLE SAUSAGE EN CROUTE
Andouille Sausage and spicy pommery mustard wrapped in puff pastry
for a truly unique flavor.

The Potato Martini Bar:

Idaho potato blended with garlic and gruyere cheese and oven browned.
Served with sautéed mushrooms, hickory smoked bacon bits, sour cream, whipped
butter and chives. Presented in martini glasses.

The Cold Hors D’oeuvres Station:

ELABORATE PRESENTATION OF FRESH SEASONAL FRUIT
A lavish display of fresh seasonal melons, grapes, kiwi, tropical mango, papaya
and fresh seasonal berries. Accompanied by Levan’s own strawberry and poppy
seed dipping creams.

ELABORATE PRESENTATION OF FRESH GARDEN CRUDITÉS
An elaborate display of fresh garden vegetables to include fresh broccoli, Cauliflower,
cucumbers, squash, cherry tomatoes, whole fresh raw green beans, mushrooms,
asparagus, snow peas, brussel sprouts, red and green peppers and assorted
mini vegetables. Served with traditional ranch and bleu cheese dips.

Provided is an extensive list of our most popular Hors D'oeuvres Items
* Contact one of our Event Coordinators for your own tailor made menu.

Poultry Selections
The following items are a sample of what is available.

VENETIAN GRILLED BREASTS OF CHICKEN STRIPS
Boneless breast of chicken strips marinated in a creamy Italian marinade and grilled to tender perfection.

SESAME CHICKEN STRIPS
Boneless skinless, breast of chicken strips marinated in sesame oil and coated with sesame seeds and Japanese bread crumbs.

PAPRIKA CHICKEN BREASTS
Tender boneless breast of chicken strips in bechamel sauce, lightly seasoned with paprika and chopped green onion.

BRANDIED CHICKEN STRIPS WITH MUSHROOMS
Boneless skinless breast of chicken strips marinated in garlic oil, roasted and topped with mushrooms in a brandy and parsley cream.

TERIYAKI CHICKEN STRIPS
A boneless, skinless breast of chicken seasoned with oriental herbs and spices and topped with Levan's own teriyaki cream.

CHICKEN FAJITA WILD CHILES
Chicken Monterey and pepper jack cheeses, red and green peppers, onion and spices in green pepper halves rolled in a bread crumb mixture with pits of jalapenos and red bell pepper then deep fried.

SOUTHWESTERN CHICKEN EGG ROLLS
Mesquite chicken, Monterey Jack cheese, jalapenos and onions in a flour tortilla.

CASHEW CHICKEN SPRING ROLL
Handmade spring rolls filled with tender chunks of cashew chicken, Napa cabbage, carrots onions, green and red peppers and assorted spices

SOUTHWEST SPRING ROLL
Spicy chorizo sausage, black beans and Monterey Jack cheese blended with southwestern spices.

MINI CHICKEN WELLINGTON
A delicate marriage of tender chicken breast enrobed with a mushroom duxelle encased in a French style puff pastry.

CHICKEN AND SUN-DRIED TOMATO PHYLLO PURSES
Breast of chicken blended with sun-dried tomato pieces and rolled in a flaky phyllo dough.

MINI CHICKEN QUESADILLA
A spicy blend of smoked breast of chicken with peppers, Monterey Jack cheese, peppers and fresh cilantro rolled in a flour tortilla trumpet.

VEGETARIAN MINI QUESADILLA
Fresh spinach with assorted minced peppers and spices wrapped in a tortilla trumpet.

CHICKEN FAJITAS
Tender chunks of chicken breast, peppers and onions, seasoned and rolled in a flour tortilla with cheese.

JAMAICAN CHICKEN PATTIES
Jerked breast of chicken minced and baked in a flaky pastry purse.

CHICKEN PUFFS
Levan's famous chicken salad in a mini puff pastry shell.

THAI PEANUT CHICKEN SATAY
Skewered chicken tenderloin marinated in spicy Thai peanut sauce.

CHICKEN BROCHETTES
Tender chunks of boneless, skinless breasts of chicken skewered with fresh pineapple. Served with sweet and sour sauce.

COCONUT CHICKEN ON A SKEWER
Chicken tenderloins marinated in coconut milk and rolled in a coconut batter and deep fried.

CAJUN-STYLE CHICKEN KABOB
Chicken tenderloin bites seasoned with Levan's own Cajun seasoning and skewered with onions and green peppers.

CHICKEN POTSTICKERS
Steamed oriental dough filled with pure white chicken meat and blended with oriental seasonings.

CHICKEN AND GOAT CHEESE FLAUTA
Chopped hot peppers, chicken breast and wonderful goat cheese with assorted herbs and spices wrapped in a corn tortilla.

Beef and Lamb Selections
The following items are a sample of what is available.

CARVED BEEF TENDERLOIN
Prime aged beef tenderloin fillet seasoned with crushed peppercorn and garlic, slowly roasted to perfection and carved at the buffet. Served with silver dollar rolls and appropriate sauces.

CARVED TOP ROUND OF BEEF
Prime top round of beef hand rubbed with coarsely ground black pepper and garlic and slowly roasted to perfection. Carved at the buffet and served with silver dollar rolls and appropriate sauces.

CARVED STEAMSHIP ROUND OF BEEF
Prime steamship round of beef seasoned with coarsely ground black pepper and garlic. Carved at the buffet and served with silver dollar rolls and appropriate sauces.

LAMB BROCHETTES WITH PANCETTA AND MINT PESTO
Tender chunks of lamb marinated with assorted spices and mint in olive oil, skewered with pancetta slices and roasted. Served with mint pesto dipping sauce.

SZECHWAN BEEF SATAY
Skewered beef tenderloin marinated in a ginger, garlic, teriyaki sauce.

BROCHETTE OF BEEF WITH SHITAKE MUSHROOMS AND
MILD BABY PEPPER IN TAMARI SAUCE
Choice beef tenderloin chunks skewered with shittake mushrooms and mild baby peppers, roasted in a tamari sauce.

BEEF TENDERLOIN BROCHETTES
Beef tenderloin bits with mushroom caps and pearl onions skewered, marinated and served in a delicate wine sauce.

VEAL AND PEARL ONION SKEWERS
Chunks of veal marinated in a gentle mixture of olive oil, white wine vinegar, capers and chopped chervil. Skewered and grilled over an open flame.

MINI BEEF EMPANADA
Tender shredded beef with chilies, cumin and spices in authentic empanada dough stamped into a half-moon shape.

MINI BEEF WELLINGTON
Choice beef tenderloin chunks with mushrooms and onions, wrapped in a flaky puff pastry.

BEEF PIROSHKI
A delightful mixture of beef, onions, peppers and spices in a flaky puff pastry.

BEEF AND ONION PHYLLO PURSES
Delicate puff pastry triangles filled with seasoned beef and sautéed onions. Served with horseradish sour cream sauce.

JAMAICAN BEEF PATTIES
An true island treat, ground beef, onions, and spices wrapped in a corn pastry.

STIR-FRIED ORIENTAL BEEF
Sliced top round of beef marinated in soy sauce and stir fried with oriental spice essence.

COCKTAIL FLANK FLORENTINE
Flank steak rolled with spinach, mushrooms and garlic stuffing, oven roasted and thinly sliced. Served with béarnaise sauce.

TRADITIONAL COCKTAIL MEATBALLS
Our signature recipe begins with lean ground chuck. Each hand-rolled meatball is lightly seasoned and served with honey mustard, sweet and sour, and/or barbecue sauce.

SWEDISH MEATBALLS
Our hand-rolled cocktail meatballs are simmered in a sauce rich in cream which is prepared from an authentic Swedish recipe.

Pork Selections
The following items are a sample of what is available.

CARVED PORK TENDERLOIN
Marinated and slow-roasted pork tenderloin served with mango chutney and pineapple plum sauce or silver dollar rolls and appropriate sauces.

CARVED SESAME PORK LOIN
Marinated pork loin slowly roasted. Served with silver dollar rolls and appropriate sauces.

PORK TENDERLOIN STRIPS
Marinated and slow roasted pork tenderloin strips served with mango chutney, spicy apple, and pineapple plum sauces.

CARVED HONEY-BAKED HAM
Country pit ham glazed with honey, served with silver dollar rolls and appropriate sauces.

SAUSAGE AND MUSHROOM PHYLLO TRIANGLES
Lean sausage and fresh mushrooms in flaky puff pastry.

SAUSAGE/MUSHROOM CAPS
Lean sausage and herb-seasoned bread crumbs in a wine-bathed mushroom cap.

BACON AND CHEDDAR STUFFED MUSHROOMS
Wine-bathed mushroom caps stuffed with chopped bacon and cheddar cheese.

CHINESE BABY BACK RIBS
Baby back ribs slowly smoked with hickory and served with hot mustard.

PIGS IN A BLANKET
Bite-size cocktail franks wrapped in a delicate puff pastry and baked to a golden brown.

ANDOUILLÉ SAUSAGE PUFF
Spicy Cajun sausage bites and pate wrapped in a puff pastry and baked to a golden brown.

BACON WRAPPED ALMONDS
Toasted almonds wrapped in bacon, skewered and baked to a golden brown.

SPIRAL CUT HONEY-GLAZED HAM
Authentic Honey Baked Ham garnished and served with rolls and appropriate sauces.

MINI HAM L'ORANGE
Thickly sliced oven roasted ham strips marinated and served in a white wine and crushed mandarin orange sauce with just a hint of brandy.

MARGARITA KEBABS
Skewered pork loin in a margarita and spice marinade, grilled over an open flame.

ITALIAN SAUSAGE BITES
Italian sausage bites skewered with green pepper and onion. Grilled over an open flame.

PROSCIUTTO FRUIT BUNDLES IN ENDIVE
Fresh slices of seasonal melons wrapped in prosciutto and served in an endive boat.

PROSCIUTTO ROSETTES
Italian ham filled with sun-dried tomato and garlic cream cheese.

PHYLLO PALERMO
A blend of ricotta cheese, prosciutto ham, and sweet rosemary in a phyllo purse.

DIM SUM
Deep-fried oriental dumplings filled with spiced pork and shrimp.

Seafood Selections
The following items are a sample of what is available.

FRESH FLORIDA STONE CRAB CLAWS
Florida's finest fresh stone crab claws served with drawn butter, cocktail sauce, cilantro mayonnaise and lemon wedges.

CHILLED FRESH WATER PRAWNS
Freshwater shrimp in excess of 1 oz. each lightly steamed, peeled and deveined served on ice with cocktail sauce, drawn butter and mango chutney.

FRESH JUMBO GULF SHRIMP ON ICE
Jumbo peeled and deveined shrimp served on cracked ice with cocktail sauce and lemon wedges.

COCKTAIL CRAB CLAWS
Cracked snow crab claws on a bed of ice served with cocktail sauce and lemon wedges.

PEARLS OF THE OCEAN
Sevruga caviar with classic trimmings of chopped egg white, egg yolk, parsley and onion served with assorted cocktail rounds.

ESCARGOT MUSHROOM CAPS
Wine-bathed mushroom caps filled with escargot drenched in garlic butter.

OYSTERS ROCKEFELLER
Fresh Apalachicola oysters on a bed of steamed spinach lightly sprinkled with Parmesan cheese and quickly broiled.

BACON-WRAPPED SCALLOPS
Tender sea scallops wrapped in lean bacon and skewered.

SMOKED SCALLOP AND MANGO CHUTNEY SAUSAGE
Smoked bay scallops and spicy apple-mango chutney sausage in a scored pastry chausson.

ESCARGOT WITH ROASTED GARLIC AND SPINACH
Whole imported escargot with roasted garlic and spinach duxelle in a puff pastry chausson.

COCONUT LOBSTER TAIL
A farm-raised cold baby lobster tail marinated in a coconut batter, rolled in coconut flaked and skewered.

COCONUT SHRIMP
Large butterfly shrimp is dipped in a mild coconut batter, rolled in a mixture of coconut bread crumbs and deep-fried to perfection.

PRESENTATION OF FRESH SALMON
Whole baked fresh Norwegian salmon lavishly garnished and presented with capers, onions, chopped eggs, sauces and wafers.

BAKED CRAB MEAT SOUFFLÉ
Cheesy crab dip with a hint of horseradish served warm with crackers.

MARYLAND CRAB CAKES
Chopped crab meat and scallions in a seasoned bread crumb mixture, hand-pattied and deep fried.

STIR-FRY JUMBO SHRIMP
Jumbo shrimp prepared table side and served with appropriate garnish and cocktail sauce.

SEAFOOD KEBABS
Scallops, shrimp, mushrooms and cherry tomatoes skewered, marinated in teriyaki sauce.

CONCH FRITTERS
Tasty bits of fresh conch lightly breaded and fried to a golden brown. Served with chili cilantro mayonnaise.

SEAFOOD EGG ROLL
Delightful mixture of oriental vegetables and shrimp seasoned and rolled in a flaky pastry shell and cooked to a golden brown.

SEAFOOD PASTA SALAD
Tri-colored tortellini, baby shrimp, and diced crab meat salad with pine nuts and chopped green onions.

MIXED SEAFOOD PHYLLO PURSE
A succulent blend of shrimp, scallops and crab in a phyllo purse.

Miscellanous Selections
The following items are a sample of what is available.

ELABORATE PRESENTATION OF FRESH GARDEN CRUDITIES
Presented with our award winning garde mange's lake scene presentation.
An elaborate display of fresh garden vegetables to include: Fresh broccoli, cauliflower, cucumbers, squash, cherry tomatoes, whole fresh raw green beans, mushrooms, asparagus, snow peas, brussels sprouts, red and green peppers and assorted mini vegetables. Served with traditional ranch and bleu cheese dips.

PRESENTATION OF FRESH GARDEN CRUDITÉ
Garden fresh broccoli, cauliflower, squash, cucumbers, and other garden delicacies. Served with traditional bleu cheese and ranch dips.

ELABORATE PRESENTATION OF FRESH SEASONAL FRUITS
A lavish display of fresh seasonal melons, grapes, berries, kiwi, tropical mango, papaya and fresh seasonal berries. Served with Levan's own strawberry and poppy seed dipping creams.

PRESENTATION OF FRESH SEASONAL FRUITS
A lavish display of fresh seasonal fruits and berries accompanied by our garde mange's strawberry dipping cream.

INTERNATIONAL CHEESE PRESENTATION
Lavish display of international cheeses to include brie, gouda, Port Salut, Swiss, and sharp cheddar cheese with assorted crackers.

DOMESTIC CHEESE PRESENTATION
Lavish display of domestic cheeses to include: Swiss, cheddar, Monterey Jack, and pepperoni cheeses with assorted crackers.

BRIE WITH RASPBERRIES EN CROUTÉ
Imported double cream brie with raspberry preserves in a hand twisted puff pastry sachet.

WILD MUSHROOM TART
A blend of wild and domestic mushrooms, fresh herbs and cheeses in a scored triangular pastry shell.

SAVORY RUGALACH WITH ASIAGO CHEESE
Grated Asiago cheese, roasted garlic and fresh herbs rolled in authentic cream cheese rugalach dough.

POTATO AND ROASTED SHALLOT PUFFS
Roasted shallots and garlic creamed and mixed with fresh mashed red skin potatoes wrapped in strudel pastry and baked to a golden brown.

FETA CHEESE AND SUN-DRIED TOMATO PHYLLO PURSES
Feta cheese and sun-dried tomatoes, olive oil, garlic and wrapped in phyllo dough and seasoned with basil

MINI GOAT CHEESE PIZZAS
Handmade mini pizzas topped with chopped spinach, goat cheese, shittaki mushrooms, sun-dried tomatoes and cheddar cheese.

CHEESE STRAW SAMPLER
An assortment of bacon/cheddar, three-cheese and Italian straws.

SPANAKOPITA
Fresh spinach, zesty feta cheese and spices in a flaky phyllo purse.

BLACK BEAN PHYLLO PURSES
Black beans in a traditional Spanish sauce, wrapped in flaky phyllo dough.

TORTELLINI MEDLEY
Tomato, egg and spinach pasta shells stuffed with ricotta cheese and served a with choice of Alfredo, pesto, marinara and mushroom and herbs sauces.

SILVER DOLLAR SANDWICHES
Silver dollar rolls filled with your choice of thinly-sliced baked ham, roast beef, and/or smoked turkey breast, served with appropriate sauces.

STUFFED EGGS
Levan's own deviled egg recipe. Garnished with pimento or a la russe (with a bit of caviar.)

SPINACH DIP IN BREAD BOWL
Creamy spinach dip served with bread cubes.

CON QUESO DIP
Tex-Mex cheese dip served warm with crackers.

POTATO SKIN BAR
Golden brown potato skins served with sour cream, cheddar cheese, crumbled bacon, shallots, and other appropriate condiments.

The Grand Dessert Finale

FLAMBÉ PRESENTATION
Serving: Strawberries amaretto over assorted cakes.

ELABORATE PRESENTATION OF ASSORTED SWEETS, FRUITS AND CHEESES TO INCLUDE:
Cheesecake, éclairs, brownie bites, petit fours, assorted mini cakes, Spanish flan, strawberries with chocolate amaretto fondue, baked wheel of brie served with apple slices and gingersnaps.

PRESENTATION OF MINI DESSERTS
Assortment of bite size brownies, cakes, petit fours and tea cookies.

MINI PASTRIES
Bite size éclairs, petit fours, cream puffs and tarts.

CHOCOLATE FONDUE
Amaretto chocolate fondue served with assorted fresh fruits and pound cake squares.

ENROBED STRAWBERRIES
Whole fresh strawberries hand dipped in real milk chocolate.