Question 1

A SELECTION OF PASSED HORS D’OEUVRES…

Accepted Answer

PETITE NEW ENGLAND CRAB CAKES WITH RED PEPPER COULIS POLENTA CRUSTED ARTICHOKE HEARTS WITH CHEVRE FIG AND MASCARPONE BEGGARS PURSE PORTABELLA MUSHROOM TARTS IN A ROASTED GARLIC FLAN VEGETARIAN SPRING ROLLS WITH MANGO MUSTARD DIPPING SAUCE (SEE HORS D’OEUVRES MENU IDEAS)

Question 2

A STATIONARY HORS D’OEUVRE PRESENTATION OFFERED AS YOUR GUESTS ARRIVE BY THE FIREPLACE…

Accepted Answer

IMPORTED AND LOCAL DOMESTIC CHEESE BOARD TO INCLUDE: STATESBORO BLUE CHEESE THOMASVILLE TOMME GREEN HILL SMOKED PROVOLONE GEORGIA GOLD CHEDDAR LA BONNE VIE BLACK PEPPERED BRIE DOUX SOUTH SWEET PEPPER RELISH SERVED WITH FRESH FRUIT, NUTS AND DRIED FRUITS FRESH BAKED SEASONAL BREADS AND CROSTINI SIGNATURE CRAB IMPERIAL SERVED WITH TOASTED CROSTINI

Question 3

SIGNATURE COCKTAILS…

Accepted Answer

FROSTED CRANBERRY COSMOPOLITAN SPICED AMARETTO SOURS OR LATE HARVEST BLACKBERRY SANGRIA

Question 4

ADJOURN TO THE BALLROOM FOR DINNER - AT THE CARVING BOARD…

Accepted Answer

PRIME ANGUS STRIP LOIN PREPARED MEDIUM TO MEDIUM RARE AND SERVED WITH HORSERADISH CREAM  ROASTED BREAST OF CHICKEN WITH LEMON CITRUS AIOLI FRESH SALMON MEDALLIONS WITH HOISIN AND BLACKENED SESAME SEEDS GARLIC RED SKIN MASHED POTATOES FRESH GREEN BEANS WITH SHALLOT BUTTER WARM FRESHLY BAKED BREADS WITH BUTTER TO THE SIDE

Question 5

A MEDITERRANEAN STATION…

Accepted Answer

PASTA FLORENTINE WITH TORTELLINI AND BLANQUETTE OF CHICKEN BREAST PENNE WITH ROASTED GARLIC MARINARA AND A CHIFFONADE OF FRESH BASIL CLASSIC CAESAR SALAD WITH HOUSE-MADE CROUTONS AND REGGIANO PARMASEAN HERBED FOCACCIA AND BREADSTICKS WITH BLACK PEPPER AND CIPPOLINI ONION MASCARPONE TO THE SIDE

Question 6

AND FOR DESSERT...

Accepted Answer

A SELECTION OF FULL SIZED CAKES, PETITE BITES, AND HOLIDAY SWEETS TO INCLUDE BUT NOT LIMITED TO: PEPPERMINT CHOCOLATE COOKIES GINGER SPARKLER COOKIES PECAN PIE PEPPERMINT CHEESECAKE WARM BREAD PUDDING MACARONS ESPRESSO TORTE RASPBERRY TRUFFLES ASSORTED PIE SHOTS.

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