*Each entrée is served at stations by uniformed servers
atop small plates with rolled linen napkins & fork
SALADS
Mozzarella Tomato Basil Towers
Served on a Bed of Organic Greens
With Rosemary Skewers (Seasonal)
Roasted Beets on a Bed of Mixed Greens
With Goat Cheese and Grainy Mustard Vinagrette
Roasted Asparagus on a Bed of Arugula
With Toasted Pine Nuts and Goat Cheese
Or Fresh Mozzarella with Truffled Sherry Vinagrette
Eggplant Lasagnettes
With Basil Goat Cheese and Pomodoro Sauce
INTERACTIVE FOOD BARS
Sesame Noodles served with Assorted Julienned Vegetables
And Spiced Nuts Served in Mini Take Out Boxes with Chop Sticks
***
Creamy Herbed Risotto
Served in Martini Glasses with Assorted Toppings
***
Micro Salad Bar
With Assorted Greens, Seasonal Vegetables, Fruits, Nuts, and Dressings
***
Mashed Potato Bar
With Toppings Served in Martini Glasses
Choose From Wassabi, Buttermilk, or Horseradish Mashed Potatoes
PLATTERS
Fruit/ Cheese/Hard Meats Platter
With Assorted Breads and Crackers
Baby Crudites Platter
With Homemade Buttermilk or Ranch Dressing
MAIN COURSES
Proscuitto Wrapped Pork Tenderloin
With Goat Cheese Mashed Potatoes
Proscuitto and Arugula Stuffed Chicken Breast
With Herbed Risotto
Pan Roasted Duck Breast
With Cranberry Cognac Sauce and Creamy Polenta
Maple-Soy Glazed Salmon
with Ginger Scallion Fried Rice
Oven Roasted Beef Tenderloin
with Sauteed Mushrooms and Horseradish Mashed Potatoes
Peppercorn Crusted Fillet Medallions
with Green Garlic Mashed Potatoes
(Seasonal)
Lime Cilantro Chicken Tenders
With Toasted Almond/Cilantro Jasmine Rice
Flank Steak or Grilled Chicken
With Chimicurri Sauce served with Roasted Potatoes
Or Risotto with Corn and Baby Tomatoes
Oven Roasted Duck Breast
With Rhubarb Cherry Chutney and Polenta Crisp
Bite Size Lamb Chops
With Herb Crust and Vegetable Cous Cous
Sea bass Wrapped in Banana Leaves
With Black Bean Sauce and Ginger Scallion Rice
Seared Albacore Tuna
With Roasted Potatoes, Fennel and Tapenade
Shrimp Curry
With Broccoli Rabe and Kabocha Squash
Pan Roasted Halibut
With Portabello Mushroom Vinagrette and Spinach
