Cuisine...Space...Service...Without Equal

AN ELABORATE DINNER BUFFET

OFFERED AS YOUR GUESTS ARRIVE…

STATIONARY HORS D’OEUVRES…

BAKED LOBSTER AND CRAB GRATINÉE
SERVED WITH TOASTED CROSTINI

A PRESENTATION OF ARTISAN CHEESE AND FRESH FRUIT TO INCLUDE:
SOFT PROVOLONE WEDGES
AGED WISCONSIN CHEDDAR
DOUBLE CREAM BRIE
SEEDLESS RED GRAPES
FRESH STRAWBERRIES
SMOKED ALMONDS
ENGLISH TABLE WATER CRACKERS

PASSED TO YOUR GUESTS…

TRUFFLED PORTOBELLO MUSHROOM TARTS

BEEF TENDERLOIN BROCHETTES FRAGRANCED WITH ROSEMARY

POLENTA CRUSTED ARTICHOKE HEARTS CHÈVRE

BRUSCHETTA WITH MOZZARELLA AND TOMATO BASIL SALAD

PETITE NEW ENGLAND CRAB CAKES WITH SPICY RÉMOULADE

ADJOURN TO THE BALLROOM FOR DINNER…

A CARVING STATION…

MUSTARD SEED CRUSTED RIB ROAST
SERVED WITH CHARDONNAY HORSERADISH AND JUS
AND
ROASTED ROSEMARY TURKEY BREAST
SERVED WITH LEMON THYME MAYONNAISE

GOAT CHEESE MASHED POTATOES WITH ROASTED SHALLOTS

OVEN ROASTED WHOLE GREEN BEANS WITH SHALLOT AND SUNDRIED TOMATO

BASKETS OF FRESHLY BAKED BREADS

A PASTA STATION…

BLACK PEPPER PENNE IN A RICH ALFREDO
STUDDED WITH SAUTÉED SPINACH AND CARAMELIZED ONION

TRADITIONAL CAESAR SALAD
CRISP ROMAINE LETTUCE TOSSED IN CLASSIC CAESAR DRESSING
WITH HOUSE MADE CROUTONS AND PARMESAN CHEESE

FOCACCIA AND HERBED BREADSTICKS
BASIL MASCARPONE

AND FOR DESSERT…

NEW YORK STYLE CHEESECAKE
SERVED WITH
DARK CHOCOLATE GANACHE, RED RASPBERRY COULIS, CHOCOLATE CHIPS, FRESH SEASONAL FRUIT

DELUXE COFFEE BAR…

IMPORTED COLOMBIAN REGULAR AND DECAFFEINATED COFFEES
WITH ITALIAN COFFEE SYRUPS AND FRESH CREAM
AS WELL AS A VARIETY OF HERBAL, TRADITIONAL, AND FR