Warm goat cheese and wild mushrooms cakes topped with tapenade
Blackened chicken quesadilla with cilantro-lime sour cream
Brie-sun dried tomato pesto puff pastry squares
Roasted vegetable and goat cheese crustini
Chorizo spring rolls with Dijon dipping sauce
Pan seared crab cakes with caper aioli
Spinach and feta cheese puffs
Mini sandwich wraps
Seafood stuffed mushrooms
Lobster salad with cilantro and lime vinaigrette
 Scallops wrapped in puff pastry with maple smoked bacon
Warm apple, walnut, honey and gorgonzola in phyllo baskets
Warm figs stuffed with prosciutto, marscapone, and honey walnuts
Beef tenderloin, sun dried tomatoes and stilton cheese wrapped in puff pastry
Harvest Table Display served with three spreads, a variety of locally baked breads and rolls,
fresh seasonal vegetables and fruit and an assortment of cheeses
Antipasti Platter to include grilled vegetables, sliced Italian meats and cheeses, fresh mozzarella and
sun-dried tomato salad, marinated mushrooms, stuffed peppers, assorted olives and
roasted red pepper salad
*Raw Bar with Shrimp Cocktail, Oysters, Clams and Lobster Tails served in a clam shell ice sculpture*
 (Four choices of Hors D’œuvres)

Caesar Salad with garlic croutons and fresh grated Parmesan cheese
Spinach Salad with chopped bacon, egg, roasted red peppers, artichokes and Dijon vinaigrette
Tossed Baby Greens with grape tomatoes, mandarin oranges, toasted walnuts and dried cranberries. Served with balsamic-honey dressing
(One choice of Salad)

Grilled catfish topped with black bean-corn salsa
Beef tenderloin medallions with port-rosemary sauce
Tequila lime chicken breast with pineapple salsa
No pasta lasagna with vegetables and marinara sauce
Grilled salmon on a bed of wilted greens with red pepper butter
Charbroiled hanger steaks with shallot confit and port wine sauce
Herb rubbed pork loin with bacon, mushroom and caramelized onion demi glaze
Chicken breast stuffed with artichokes, feta cheese and spinach with Dijon herb gravy
Tricolor tortellini tossed with sun dried tomatoes, artichokes, broccoli and pesto cream sauce
Eggplant Parmesan layered with sautéed spinach, roasted garlic, oven cured tomatoes and roasted pepper sauce
Carving Station or Pasta Station available upon request
 (Three choices of Entrée)

Broccoli, Carrots and Roasted Red Peppers
Sautéed Green Beans with Red Onions
Sautéed Carrots and Peas
Scalloped Potatoes
Herbed White and Wild Rice
Rosemary Roasted Red Potatoes
Garlic Mashed Potatoes
Baked Potatoes
 (Three choices of Sides)

 

** Complete Table Setting to include the following: 72” or 60” round table, white samsonite chair, white table linen, Dinner Plate, Salad Plate, Hors D’œuvres Plate, Dessert Plate, Bread Plate, 10 oz Water Goblet, Champagne Flute, Coffee Cup and Saucer, Linen Napkin, 6 piece Flatware (dinner knife, butter knife, spoon, dinner fork, dessert fork, and salad fork)

Wedding Buffet package includes assorted locally baked harvest breads and butter served on each table, pitchers of ice water with fresh citrus slices and coffee service station.  6% sales tax and 18% gratuity are additional charges.

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