Stationary Display
Selection of Imported and Domestic Cheeses, and Fresh Vegetables Crudités with Peppery Parmesan and Buttermilk Ranch Dressings, Garnished with Crackers, Fresh Fruits and Berries.
Passed Hors d’oeuvres
- Shrimp Cocktail
- Oriental Meatballs with Sweet and Sour Glaze
- Crab Cakes Topped with a Dry Sherry Mayonnaise with Chopped Parsley
- Clam Chowder Soup Sips with Mini Clam Cake
- Lobster Bisque Soup Sips
- Scallops Wrapped in Bacon
- Fresh Tomato Quiche
- Stuffed Mushrooms with a Sausage Stuffing
- Antipasto Skewers
- Thai Peanut Chicken Satay
- Teriyaki Beef Kabobs
- Spanakopita
- Mini Fontinella Cheese Pizza Strips
Salad (Served at Dinner Tables)
Romaine Salad with Shredded Carrots, Grape Tomatoes, Cucumbers, Sliced Black Olives and Crumbled Feta Cheese and Glazed Walnuts – Served with Balsamic Vinaigrette and Poppy Seed Dressings.
Entrée Buffet
- Roast Tenderloin of Beef with a RedWine Reduction
- Grilled Pork Tenderloins in a Creamy White Sauce with Rosemary and Garlic
- Grilled Chicken Tenderloins in a Lemon Bearnaise Sauce
- Grilled Salmon Topped with a Champagne Sauce with Mushrooms and Roasted Red Peppers
- Cheese Manicotti with Grape Tomato Sauce with White Wine, Basil, Garlic and Olive Oil
- Mashed Potatoes with Roasted Garlic and Caramelized Onion
- Green Beans Almondine
Chef’s Pastry Display Presented in Dessert Room
(Coffee, Tea, Brewed Decaf – Served at Dinner Tables)
