Seasonal Menus

Passed Hors d’oeuvres

Sliced Beef Tenderloin with Creamy Horseradish on Foccacia
Curried Chicken Salad and Champagne Grape on Crispy Wonton
Fresh Tomato and Basil Bruschetta on Toasted French Baguette

Stationary Display

Artisan Cheese Board: A Selection of Imported Cheeses from All over the World, Served with Assorted Crackers, Baguette, and Seasonal Fresh Fruit

Salad

Mesclun Greens with Julienne Apple, Crumbled Goat Cheese, Dried Cranberry, and Raspberry Vinaigrette

Entree

Baked Stuffed Maine Lobster with Wild Mushroom Risotto and Grilled Asparagus

Dessert

Warm Belgium Chocolate Lava Cake with French Vanilla Ice Cream

Passed Hors d’oeuvres 

Roasted Purple Eggplant with Fresh Parsley on Toasted Crostini
Fresh Mozzarella and Yellow Pear Tomato Skewer with Basil Oil
Broiled Sea Scallops Rolled in Prosciutto, Drizzled with Vermont Maple Syrup 

Ravioli Station

Freshly Cooked Lobster Ravioli with a Sweet Cherry Cream Sauce
Hand-Picked Wild Mushroom Ravioli with Garlic and Fresh Herbs Sauce

Salad

Baby Spinach with Roasted Cherry Tomato, Bacon Bits and Blue Cheese Dressing

Entrée

Grilled Black Angus New York Sirloin Steak with Caramelized Onion Sauce
Roasted Fingerling Potatoes with Fresh Rosemary and Grilled Baby Carrots

Dessert

Traditional Italian Panna Cotta with Fresh Raspberry and a Crispy Finger Cookie

Passed Hors d’oeuvres

Grilled Asparagus Tips Wrapped in Prosciutto di Parma
Herb Crusted Lamb Lollipops, Fresh Raspberry Jelly
Grilled Shrimp Skewers with Fennel Confit

Wood Grilled Vegetables Platter

Chef’s Hand Picked Seasonal Vegetables with Homemade Humus and Basil Aioli

Salad

Baby Arugula Salad with Grilled Portobello and Bacon Vinaigrette

Soup

Spicy Pumpkin Bisque in its Shell

Entree

Grilled Filet Mignon Tournedos with Truffle Demi-Glaze
Garlic Red Bliss Mashed Potatoes and Steamed Broccolini

Dessert

Trio of Crème Brulee, Dark Belgium Chocolate, Columbian Coffee and Madagascar Vanilla

Passed Hors d’oeuvres

Creamy New England Clam Chowder in Demitasse
Freshly Baked Beef Wellington in Puff Pastry
Braised Short Ribs on soft Polenta Served in Cosmo Glass

Mashed Potato Station

With Caramelized Onion, Sautéed Mushroom, Sour Cream, Stilton Cheese, Garlic Confit and Crispy Bacon Bits

Appetizer

Warm Roasted Lobster with Grapefruit and Micro Green Salad Citrus Vinaigrette

Entree

Braised Atlantic Turbot Steak with Red Cabbage and Apple Smoked Bacon Confit

Dessert

Pyramid of Chocolate Mousse with Fresh Mandarin Orange Syrup