Fruits + Fromage
Perfect paired cheeses, fruits, and artisan breads

• CHEESE wedges of artisan walnut pecorino, peppercorn pecorini, piacentinu with saffron, and caciocavallo ragusano cheese, wheels of garlic and herb boursin, gouda, morsels of havarti, cheddar, Muenster, and bleu cheese, accented with fresh berries and grapes
• ARTISAN BREADS olive and rosemary loaf, semolina twist, marble rye, French baguettes, medley of crackers, whipped butter, and infused oils

Hot + Cold Hors D’oeuvres
Passed on silver trays by uniformed servers. Including but not limited to:

• Arancini (Italian rice balls)
• Assortment of perogies
• Brie and apricot puff
• Bruschetta
• Chicken and lemon grass spring roll
• Cocktail franks
• Crudite shooters
• Mac and cheese triangles
• Mini calzones
• Mini reubens
• Mozzarella triangles
• Philly cheese steak spring rolls
• Spanakopita

Fruit + Veggie Displays

• Fresh seasonal fruits: sliced cantaloupe, honeydew melon, watermelon, pineapple, strawberries, and seasonal berries
• Grilled marinated veggies: a savory harvest of fresh produce marinated and grilled to perfection

Chafing Dishes
Select three

• Sesame chicken
• Southern fried chicken tenders
• Boneless BBQ beef ribs
• Filet of beef strips with caramelized onions, bell peppers
• Swedish or Italian meatballs
• Italian sausage with peppers, sweet onions, tomato basil
• Eggplant rollatini
• Fried ravioli
• Gourmet mac and cheese
• Penne pasta in a vodka blush sauce
• Ricotta stuffed shells
• Spanish paella
• Fried calamari
• Seafood scampi
• Steamed mussels with a choice of tomato garlic broth or white wine, garlic, and shallot broth

Choice of Pasta Station OR Smashed Potato Bar
Attended by our uniformed chefs

Pasta Station
Select two

• Penne with classic vodka sauce
• Tri-color farfalle with sundried tomato pesto
• Ravioli with classic carbonara
• Orecchiette with portobello Florentine
• Cavatappi with tomato pomodoro
• Rotini with shrimp fra diavolo
• Radiatore Bolognese
• Tri-color tortellini Alfredo

Smashed Potato Bar
Creamy mashed white and sweet potatoes served in martini tumblers with an array of delectable toppings including bacon bits, scallions, broccoli, cheddar cheese, marshmallows, cinnamon, butter, sour cream, and wild mushroom gravy

Refreshments

• Freshly brewed coffee, decaffeinated coffee, and tea
• Assorted soft drinks

Salad
Select two

• Mesclun greens with red wine vinaigrette
• Classic Caesar salad
• Greek salad: cucumbers, tomatoes, red onion, kalamata olives, Feta, and Greek dressing (no lettuce)

Buffet Entrées
Select four

• Grilled lemon chicken
• Chicken francaise or Marsala
• Chicken saltimbocca
• Boneless BBQ beef ribs
• Filet of beef strips with caramelized onions, bell peppers
• Swedish or Italian meatballs
• Italian sausage with peppers, sweet onions, tomato basil
• Ginger-infused salmon with a honey teriyaki glaze
• Eggplant rollatini
• Gourmet mac and cheese
• Penne pasta in a vodka blush sauce
• Ricotta stuffed shells
• Spanish paella
• Seafood scampi

All entrées served with chef’s selection of accompaniments, freshly baked rolls, and butter

Desserts
Select one

• Chef’s selection of petite desserts to be served on the buffet
• Customized sheet cake

Refreshments

• Freshly brewed coffee, decaffeinated coffee, and tea
• Assorted soft drinks

Appetizer
Select one

• Martini caprese: juicy grape tomatoes and fresh mozzarella in garlic basil pesto, served in a petite-stem cocktail glass
• Portobello Napoleon: sautéed baby spinach and roasted red bell peppers baked into the center of a large portobello mushroom, with melted mozzarella cheese and caramelized onions, on a bed of greens infused with balsamic vinaigrette
• Roasted vegetables in puff pastry: over field greens with walnuts, cranberries, and a raspberry vinaigrette
• Butternut squash ravioli in a brown butter sage sauce

Salad
Select one

• Classic Caesar salad
• Mesclun greens with red wine vinaigrette
• **Beet salad: red and yellow roasted beets, goat cheese, pine nuts, and pea shoots, with a shallot vinaigrette – additional cost per person
• **Shrimp and crab orzo: (served chilled or warm) baby shrimp, lump crab, fire roasted red peppers, asparagus spears, and fresh herbs blended with orzo, over arugula – additional cost per person

Entrées
Select two

• Filet of Sole Stuffed with Lobster + Lump Crab with a citrus butter sauce and fresh lemon
• Ginger-Infused Salmon with a honey teriyaki glaze
• Breast of Chicken Topped with Lump Crab in a roasted tomato béarnaise sauce
• Herb Roasted French Breast of Chicken in a sherry reduction
• Roulade of Chicken Florentine with spinach and Boursin cheese, charred tomato velouté sauce
• Slow Roasted Prime Rib of Beef au jus, with a side of spicy horseradish sauce
• Sliced roasted NY strip steak with wild mushroom sauce
• Penne pasta in a vodka blush sauce
• **8 oz. Center-Cut Filet Mignon – additional cost per person paired with a port wine demi glace (Add two rosemary grilled butterfly shrimp on top of the filet for an additional cost per person)
• **Filet of Mahi Mahi with mango salsa fresca – additional cost per person
• **10 oz. cowboy cut pork chop with an apple bacon demi glace – additional cost per person

All entrées served with chef’s selection of accompaniments, freshly baked rolls, and butter

Desserts
Dessert pedestal: three sweet tiers of petit indulgences served at each table: strawberries dipped in dark chocolate, cream puffs, éclairs, Napoleons, and freshly filled cannolis

Refreshments

• Freshly brewed coffee, decaffeinated coffee, and tea
• Assorted soft drinks

COCKTAIL HOUR

Fruits + Fromage
Perfect paired cheeses, fruits, and artisan breads

• CHEESE wedges of artisan walnut pecorino, peppercorn pecorini, piacentinu with saffron, and caciocavallo ragusano cheese, wheels of garlic and herb boursin, gouda, morsels of havarti, cheddar, Muenster, and bleu cheese, accented with fresh berries and grapes
• ARTISAN BREADS olive and rosemary loaf, semolina twist, marble rye, French baguettes, medley of crackers, whipped butter, and infused oils

Hot + Cold Hors D’oeuvres
Passed on silver trays by uniformed servers. Including but not limited to:

• Arancini (Italian rice balls)
• Assortment of perogies
• Brie and apricot puff
• Bruschetta
• Chicken and lemon grass spring roll
• Cocktail franks
• Crudite shooters
• Mac and cheese triangles
• Mini calzones
• Mini reubens
• Mozzarella triangles
• Philly cheese steak spring rolls
• Spanakopita

Choice of Display
Select one

• Fresh seasonal fruits: sliced cantaloupe, honeydew melon, watermelon, pineapple, strawberries, and seasonal berries
• Grilled marinated veggies: a savory harvest of fresh produce marinated and grilled to perfection

BUFFET DINNER RECEPTION

Salads

• Mesclun greens with red wine vinaigrette
• Classic Caesar salad
• Greek salad: cucumbers, tomatoes, red onion, kalamata olives, Feta, and Greek dressing (no lettuce)

Buffet Entrées
Select four

• Grilled lemon chicken
• Chicken francaise or Marsala
• Chicken saltimbocca
• Sesame chicken
• Southern fried chicken tenders
• Boneless BBQ beef ribs
• Filet of beef strips with caramelized onions, bell peppers
• Swedish or Italian meatballs
• Italian sausage with peppers, sweet onions, tomato basil
• Ginger-infused salmon with a honey teriyaki glaze
• Eggplant rollatini
• Fried ravioli
• Gourmet mac and cheese
• Penne pasta in a vodka blush sauce
• Ricotta stuffed shells
• Spanish paella
• Fried calamari
• Seafood scampi
• Steamed mussels with a choice of tomato garlic broth or white wine, garlic, and shallot broth

All entrées served with chef’s selection of accompaniments, freshly baked rolls, and butter

Dessert
Chef’s selection of petite desserts to be served on the buffet

Refreshments

• Premium open bar
• Freshly brewed coffee, decaffeinated coffee, and tea
• Assorted soft drinks

COCKTAIL HOUR

Fruits + Fromage
Perfect paired cheeses, fruits, and artisan breads

• CHEESE wedges of artisan walnut pecorino, peppercorn pecorini, piacentinu with saffron, and caciocavallo ragusano cheese, wheels of garlic and herb boursin, gouda, morsels of havarti, cheddar, Muenster, and bleu cheese, accented with fresh berries and grapes
• ARTISAN BREADS olive and rosemary loaf, semolina twist, marble rye, French baguettes, medley of crackers, whipped butter, and infused oils

Hot + Cold Hors D’oeuvres
Passed on silver trays by uniformed servers. Including but not limited to:

• Arancini (Italian rice balls)
• Assortment of perogies
• Brie and apricot puff
• Bruschetta
• Chicken and lemon grass spring roll
• Cocktail franks
• Crudite shooters
• Mac and cheese triangles
• Mini calzones
• Mini reubens
• Mozzarella triangles
• Philly cheese steak spring rolls
• Spanakopita

Choice of Display
Select one

• Fresh seasonal fruits: sliced cantaloupe, honeydew melon, watermelon, pineapple, strawberries, and seasonal berries
• Grilled marinated veggies: A savory harvest of fresh produce marinated and grilled to perfection

SIT-DOWN DINNER RECEPTION

Appetizer
Select one

• Martini caprese: juicy grape tomatoes and fresh mozzarella in garlic basil pesto, served in a petite-stem cocktail glass
• Portobello Napoleon: sautéed baby spinach and roasted red bell peppers baked into the center of a large portobello mushroom, blanketed with melted mozzarella cheese and caramelized onions, on a bed of greens infused with balsamic vinaigrette
• Roasted vegetables in puff pastry: over field greens with walnuts, cranberries, and a raspberry vinaigrette
• Butternut squash ravioli in a brown butter sage sauce

Salad
Select one

• Mesclun greens with red wine vinaigrette
• Classic Caesar salad
• **Beet salad: red and yellow roasted beets, goat cheese, pine nuts, and pea shoots, with a shallot vinaigrette – additional cost per person
• **Shrimp and crab orzo: (served chilled or warm) baby shrimp, lump crab, fire roasted red peppers, asparagus spears, and fresh herbs blended with orzo, over arugula – additional cost per person

Entrées
Select three (pre-count due 10 days prior to event)

• Filet of Sole Stuffed with Lobster + Lump Crab with a citrus butter sauce and fresh lemon
• Ginger-Infused Salmon with a honey teriyaki glaze
• Breast of Chicken Topped with Lump Crab in a roasted tomato béarnaise sauce
• Herb Roasted French Breast of Chicken in a sherry reduction
• Roulade of Chicken Florentine with spinach and Boursin cheese, charred tomato velouté sauce
• Slow Roasted Prime Rib of Beef au jus, with a side of spicy horseradish sauce
• Sliced roasted NY strip steak with wild mushroom sauce
• Penne pasta in a vodka blush sauce
• **8 oz. Center-Cut Filet Mignon paired with a port wine demi glace (Add two rosemary grilled butterfly shrimp on top of the filet for an additional cost per person) – additional cost per person
• **Filet of Mahi Mahi with mango salsa fresca – additional cost per person
• **10 oz. cowboy cut pork chop with an apple bacon demi glace – additional cost per person

All entrées served with chef’s selection of accompaniments, freshly baked rolls, and butter

Dessert
Dessert pedestal: three sweet tiers of petit indulgences served at each table: strawberries dipped in dark chocolate, cream puffs, éclairs, Napoleons, and freshly filled cannolis

Refreshments

• Premium open bar
• Freshly brewed coffee, decaffeinated coffee, and tea
• Assorted soft drinks