| Stationary Hors Doeuvres |
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Baked lobster and crab gratinee served with toasted crostini |
| A Presentation of Artisan Cheese and Fresh Fruit To Include |
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Soft provolone wedges aged wisconsin cheddar double cream brie seedless red grapes fresh trawberries smoked almonds english table water crackers |
| Truffled Portobello Mushroom Tarts |
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| Beef Tenderloin Brochettes Fragranced with Rosemary |
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| Polenta Crusted Artichoke Hearts Chevre |
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| Bruschetta with Mozzarella and Tomato Basil Salad |
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| Petite New England Crab Cakes with Spicy Remoulade |
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| A Carving Station |
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Mustard seed crusted rib roast served with chardonnay horseradish and jus |
| Roasted Rosemary Turkey Breast |
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Served with lemon thyme mayonnaise |
| Goat Cheese Mashed Potatoes with Roasted Shallots |
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| Oven Roasted Whole Green Beans with Shallot and Sundried Tomato |
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| Baskets of Freshly Baked Breads |
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| Black Pepper Penne In A Rich Alfredo |
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Studded with sauteed spinach and caramelized onion |
| Traditional Caesar Salad |
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Crisp romaine lettuce tossed in classic caesar dressing with house made croutons and parmesan cheese |
| Focaccia and Herbed Breadsticks |
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Basil mascarpone |
| Imported Colombian Regular and Decaffeinated Coffees |
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| With Italian Coffee Syrups and Fresh Cream |
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| As Well As A Variety of Herbal and Traditional Teas |
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| New York Style Cheesecake |
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Served with dark chocolate ganache, red raspberry coulis, chocolate chips, fresh seasonal fruit |
