DINNER IDEAS
AN OFFERING OF PASSED HORS D’OEUVRE PRESENTED BY THE FIREPLACE…
PETITE NEW ENGLAND CRAB CAKES WITH RED PEPPER AIOLI
CHICKEN AND VEGETABLE QUESADILLAS SERVED WITH CUMIN SCENTED SOUR CREAM
SAVORY WILD MUSHROOM TARTS
SIGNATURE COCKTAIL RIPE RASPBERRY COSMOPOLITAN
ADJOURN TO THE BALLROOM - GRAND BUFFET LUNCHEON
WHISKY RUBBED STRIP LOIN PREPARED MEDIUM RARE AND CARVED BY AN ATTENDANT
CITRUS AND HERB ROASTED BREAST OF CHICKEN WITH LEMON THYME AIOLI
FRESH HERB AND GARLIC FRAGRANCED SALMON MEDALLIONS
NEW AND RED POTATO AU GRATIN DAUPHINOISE
PERFECTLY COOKED ORZO PASTA FRAGRANCED WITH ROASTED GARLIC AND CARAMELIZED SHALLOT, SERVED IN A WHITE WINE AND VEGETABLE JUS REDUCTION
WHOLE GREEN BEANS ROASTED WITH SMOKED ALMONDS
TRADITIONAL CAESAR SALAD
LUNCHEON IDEAS
AN OFFERING OF PASSED HORS D’OEUVRE PRESENTED BY THE FIREPLACE…
PETITE NEW ENGLAND CRAB CAKES WITH RED PEPPER AIOLI
CHICKEN AND VEGETABLE QUESADILLAS SERVED WITH CUMIN SCENTED SOUR CREAM
SAVORY WILD MUSHROOM TARTS
SIGNATURE COCKTAIL RIPE RASPBERRY COSMOPOLITAN
ADJOURN TO THE BALLROOM - GRAND BUFFET LUNCHEON
WHISKY RUBBED STRIP LOIN PREPARED MEDIUM RARE AND CARVED BY AN ATTENDANT
CITRUS AND HERB ROASTED BREAST OF CHICKEN WITH LEMON THYME AIOLI
FRESH HERB AND GARLIC FRAGRANCED SALMON MEDALLIONS
NEW AND RED POTATO AU GRATIN DAUPHINOISE
PERFECTLY COOKED ORZO PASTA FRAGRANCED WITH ROASTED GARLIC AND CARAMELIZED SHALLOT, SERVED IN A WHITE WINE AND VEGETABLE JUS REDUCTION
WHOLE GREEN BEANS ROASTED WITH SMOKED ALMONDS
TRADITIONAL CAESAR SALAD
