HORS D’OEUVRES / STARTERS

Crudite Station with assorted dips

Crudite Station with assorted dips
Assorted fine cheese display with crackers and flat breads
Seasonal fruit display
Chilled jumbo Shrimp with cocktail sauce and remoulade
Oysters on the half shell with cocktail sauce and mignonette
Antipasto display ~ Italian meats, cheeses, olives, roasted peppers
Bruschetta display with tomatoes, roasted garlic and basil chiffonade
Scallops wrapped in bacon
Spanokopitas ~ spinach and feta baked in phyllo pastry
Roasted Portobello with boursin stuffing
Chicken Satay with peanut dipping sauce
Sushi/Sashimi station with traditional accompaniments
Smoked Salmon display with traditional garnitures
Clams Casino. Smoked salmon wrapped goat cheese with her vinegarette
Sliced Beef Tenderloin display with horseradish cream

Unless priced per person, the above items are priced to accommodate up to 50 guests.
Individual items can either be passed or displayed as a station.

CREATE YOUR OWN BUFFETT

Salads
Tossed Salad ~ tomatoes, cucumbers, onions, croutons, two dressings
Tossed Caesar Salad

Soups & Breads
House made soup Station
Assorted fresh breads and butter

Entrees*
Grilled breast of chicken with wild mushrooms and Marsala sauce
Baked stuffed breast of chicken with Madeira sauce
Chicken Picatta
Grilled Salmon filet with grain mustard and honey glaze
Baked Salmon with lemon-basil butter sauce
Chillean Sea Bass with citrus buerre-blanc
Roasted halibut with caper _ dill sauce
Mahi Mahi ~ when available
Grouper ~ when available
Snapper ~ when available
Grilled Swordfish with chive-lime buerre blanc
Roasted pork loin with apples and Calvados sauce

*When choosing 2 or more items from the above selections the price per person
is the average of the prices of your selections.

Carving Station*
Roast Tenderloin of beef with natural jus and horseradish cream
Prime rib of beef
Roast NY Strip loin
Carved Pork loin

*When choosing 2 or more items from the selections above the price per person
is the average of the prices of your selections.

Accompaniments
Julienne vegetables ~ zucchini, yellow squash, carrots
Broccoli
Broccoli and Cauliflower
Asparagus
Acorn squash with brown sugar and honey glaze
Spaghetti Squash
Green beans almondine
Rice Pilaf
Baked potato
Roasted red potatoes with garlic and rosemary
Whipped potatoes
Roasted Garlic whipped red bliss potatoes
Whipped sweet potatoes

Pastas
Pasta accompanied by one of our sauces
Pastas ~ Linguine, Fettucine, Angel Hair, Penne, Spaghetti
Sauces ~ Marinara, Alfredo, Pomedoro, Pesto, Bolognese
Add Grilled chicken or Shrimp
Linguine with white or red clam sauce
Mussels Marinara

Dessert
We can customize to suit your individual tastes!

PLATED BANQUET MENU

Starters
Fresh baked breads and butter
Mini lump crab cake with sweet mustard sauce and apple slaw
Butternut squash bisque
Tomato-rosemary bisque
Shrimp cocktail with two sauces

Salads
Mixed field greens with cherry tomatoes and herb balsamic dressing
Tossed Ceasar salad, rustic croutons and grated reggiano
Baby spinach salad with feta, candied walnuts and oregano vinaigrette
Iceberg salad with pumpernickel croutons and blue cheese dressing

Entrees
Grilled Atlantic Salmon with lemon basil-butter sauce
Pan Seared Sea Bass with citrus buerre blanc
Cajun Swordfish with a lime sauce
Sauteed Haddock almondine
Baked stuffed scrod with seasoned breadcrumb stuffing
Snapper saute with lemon, capers, and butter
Boneless breast of chicken with mushrooms and marsala sauce
Stuffed chicken with mushrooms and boursin, Madeira sauce
Sauteed chicken picatta
Grilled filet mignon with port wine-rosemary demi
Roast prime rib of beef au jus
Roasted beef tenderloin with cognac sauce and peppercorn sauce
Stuffed pork loin with apples and a calvados and sage demi
Roasted pork loin with natural gravy

Includes the chefs choice of the appropriate starch and vegetable.

Desserts
Chocolate mousse with raspberry coulis
Chocolate raspberry torte
New York style cheesecake
Raspberry cheesecake
Spiced carrot cake
Assorted berries with creme anglaise
Key lime tartlet