DINNER MENU

Assorted Sushi Rolls with Ponzou Sauce and Wasabi

Belgian Endive filled with Gorgonzola-Walnut Mousse and White Grapes

Poached Jumbo Shrimp with Tequila Cocktail Sauce and Lemon

Thai Chicken Salad with Pickled Ginger and Enoki Mushrooms

Brioche Toast Points topped with Sun-dried Tomato Goat Cheese Mousse

Miniature Beef Wellingtons

Artichoke Crab Fritters with Red Pepper Aioli

Spanakopita

Pancetta wrapped Chicken and Pineapple with Plum Glaze

Mini Beef and Pork Empanadas with Spicy Chile Chipotle Dip

Baby Maryland Crab Cakes with Red Pepper Aioli

Bacon wrapped Scallops

Mushroom Caps filled with Crabmeat and Italian Sausage

Cheese Tray with Domestic and Imported Cheese

Served with Assorted Crackers and Garnished with Fresh Seasonal Fruit

Fresh Raw Vegetables with Dip

Sliced Seasonal Fresh Fruit

Side of Smoked Salmon

Served with chopped onions, eggs, capers, cream cheese and Bagel chips

Whole Strip Sirloin of Beef

(Approximately 60 sandwiches)

Whole Tenderloin of Beef

(Approximately 25 sandwiches)

Baked Glazed Ham

(Approximately 60 sandwiches)

Roast Turkey Breast

(Approximately 80 sandwiches)

Sliced Pork Loin

(Approximately 50 sandwiches)

Carving Station Items are Carved on the Buffet Line and are served with Assorted Mini Rolls and appropriate Condiments

Caesar Salad with Croutons, Asiago Cheese and Roasted Peppers

Spinach Salad with Pancetta Pineapple Dressing, sliced Red Onions, Mushrooms and Chopped Eggs

House Northwest Salad with Blue Cheese crumbles, Honey Toasted Pecans, Apples on Mixed Greens

Baby Mixed Greens with Grilled Portobello Mushrooms, Tomatoes, Goat Cheese with Roasted Shallot Balsamic Vinaigrette

Panseared Pepper Crusted Tuna Loin with Basil infused Brandade Potatoes, Red Onion and Fennel Salad, Merlot jus and Frizzled Leeks

Sautéed Plantain Crusted Grouper Fillet with Grilled Vegetable Couscous Salad, Papaya Basil Vinaigrette and Fried Arugula

Grilled fresh Herb Crusted Salmon Fillet served over Roasted Tomatoes and Fennel, Balsamic Syrup, Asparagus and Fried Leeks

Grilled Filet Mignon with Pancetta Wild Mushroom Ragout, Goat Cheese Basil Potato Napoleon and Asparagus

Garlic and Black Pepper Crusted Prime Rib of Beef with Caramelized Pearl Onion Red Wine Jus, Roasted Garlic Mashed Potatoes and Mixed Vegetables

Spice Rubbed Tenderloin of Beef, sliced with Cognac Black Pepper Essence, Roasted Shallot Potatoes and Sugar Snap Peas with Red Peppers

Whole Roasted Black and Pink Peppercorn Crusted Strip Sirloin of Beef with Red Wine Essence, Au Gratin Potatoes and Grilled Vegetables

Pan Seared Breast of Chicken with Wild Mushroom, Stone Ground Mustard, Sherry and Tarragon Veloute with Wild Rice Medley and Mixed Vegetables

Pan Seared Cashew Crusted Breast of Chicken Paillarde with Wild Mushroom Rissotto, Sage Merlot Essence and Asparagus

Pan Seared Chicken Francaisse with Roasted Wild Mushroom Rissotto, Lemon Caper berry Beurre Blanc and Julienne of Vegetables

Grilled Veal Chop with Yukon Gold Mashed Potatoes, Roasted Red and Yellow Beets, Balsamic Pepper Essence, Tobacco Onions and Haricot Vertes

Pan Seared Veal Francaisse with Wild Mushroom Rissotto, Lemon Caper Veal Essence, Grilled Asparagus and Fried Leeks

Pan Seared Veal Tenderloin stuffed with Smithfield Ham and Gouda Cheese under Puff Pastry Trelis with Baby Vegetable and Truffled Veal Essence

(Buffets include rolls and butter, coffee, decaf, tea and dessert table)

Roast Prime of Beef with Caramelized Onion Au Jus

Chicken Francaisse with Lemon Caper Beurre Blanc

Grilled Salmon with Fennel Tomato Compote

Sautéed Haricot Vertes with Almonds and Red Peppers

Wild Rice Medley, Roasted Garlic Mashed Potatoes

Antipasti Display: Marinated Vegetables with Mortadello, Salami, and Proscuitto Ham

and Buffalo Mozzarella

Caesar Salad, Marinated Seafood Salad

Arugula Salad with Roma Tomatoes, Mozzarella Cheese and Cracked Black Pepper with Balsamic

Veal Scallopino with Lemon Caper Sauce, Grilled Salmon with Olive, Tomato and Herbs Chicken Parmesan, Penne Pasta "Alla Carbonara"

Wild Mushroom Rissotto, Green Beans with Roasted Garlic and Tomatoes

Fresh Fruit Salad, Jicama, Smoked Shrimp and Orange Salad

Field Greens with Hearts of Palm, Tomatoes, Avocados in Blood Orange Dressing

Sweet and Sour Napa Cabbage Salad

Grilled Mahi Mahi with Citrus Beurre Blanc and Pineapple Salsa

Grilled Adobo Marinated Chicken Breast with Tomato Sofrito

Cuban Roasted Pork Loin and Turkey with Mojo and Cuban Bread

Black Beans and Rice, Fried Tostones

Sauteed Chayote Squash with Garlic and Roasted Red Peppers

Garden Salad with assorted Toppings and Dressing

Roasted Corn Salad, Roma Tomato Salad

Grilled Tuna Loin with Three-Tomato Salad, Fresh Seasonal Vegetables