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SPECIAL EVENT

Open Bar
Frozen Margaritas, Piña Coladas, Mojitos, Bellinis, Premium Cocktails, Champagne

Warm Up
(Passed Hors d’oeuvres)
Tender Crab Cakes with Remoulade Drizzle
Gulf Shrimp Shots with Spicy Cocktail Sauce
Bay Scallop Ceviche
Smoked Salmon with Crème Fraiche on Pumpernickel Rounds
Chicken Satay Skewers with Thai Peanut Dipping Sauce
Beef Frankfurters in Flaky Puff Pastry with Hot Honey Mustard Dip
Singapore Beef Kebobs
Beef Tenderloin Crostini with Horseradish Relish
Savory Pork Riblets with Mango Sauce
Beef Picadillo Empanadas with Chimichurri Sauce
Crisp Bruschetta with Savory Chopped Tomato and Basil
Sizzling Potato Pancakes with Maple Glazed Apples
Chilled Belgian Endives with Boursin Cheese and Roasted Peppers
Roasted Vegetable or Smoked Turkey Pinwheels
Spanikopita with Yogurt Cucumber Sauce
Strawberries stuffed with Ripe Brie
Grilled Baby Lamb Chops with Mint and Citrus Jam (add $4.00 pp)

Bountiful Marketplace Table
(Included)
Crisp Seasonal Vegetables in a Basket with Creamy Dip
Farmstead Cheeses with Flat Breads
Marinated olives and vegetables
Tropical Fruit dusted with Toasted Coconut
Grape Tomatoes, Basil and Boconcini Salad
Country Mousse Pate with Cornichons in Crusty Bread Boule
Chilled Vegetable Couscous with Citrus Dressing
Whole Poached Salmon with Cucumber Dill Sauce (add $3.00 pp)
Tower of Jumbo Shrimp with Spicy Cocktail Sauce (add $6.00 pp)

Sit Down Service
Warm Biscuits, Brioche Rolls
Herbed Butter Medallions & Whipped Strawberry Butter

First Course
(Choice of One)
Penne Bolognese with Fresh Ricotta Cheese Dollop
Seafood Ravioli with Lobster Cream Sauce
Butternut Squash and Apple Soup with Toasted Almond Slivers
Hearty Vegetarian Vegetable Soup with Pumpernickel Croutons
Tropical Fruit with Toasted coconut and Honey Lime Drizzle
Ripe Melon with Imported aged Prosciutto (add $2.00 pp)

Second Course
(Choice of One)
Belgian Endive, Ripe Pears, Goat Cheese and Toasted Walnut Salad
Traditional Caesar Salad with Shaved Parmesan and Toasted Garlic Croutons
Mediterranean Antipasto Salad with Artichokes, Roasted Peppers and Olives
with Lemon Zest Vinaigrette Dressing

Third Course
Grilled Flank Steak with Wild Mushroom Salsa
Sliced London Broil with Pan Juices
Citrus Marinated Chicken Paillard
Chicken with Pommery Mustard Sauce
Bone-in-Breast of Chicken with Wild Mushrooms in Natural Pan Juices
Mango Glazed Salmon Filet
Roasted Sole Stuffed with Julienne Vegetables
Roasted Cod with Soy Miso Glaze
Freshly Shucked Corn, Wild Mushroom and Spinach Risotto
Roasted Veal with Bourbon Applesauce Glaze (add $3.00 pp)
Pan Seared Lamb with Wild Mushroom Duxelle (add $3.00 pp)
Roasted Loin of Beef in Port Reduction with Broiled Mushroom Caps (add $3.00 pp)
Prime Ribs of Beef Au Jus (add $5.00 pp)
Filet Mignon with Butter Poached Lobster Tail (add $12.00 pp)

On the Side
(Choice of One)
Roasted Garlic Whipped Potatoes
Twice Baked Potatoes with Roquefort Cheese
Hand Turned Roasted Red Bliss New Potatoes
Roasted Rosemary Yukon Gold Potatoes
Parsley Herbed Spaetzle
Lemon Zest Rice Pilaf
Pecan Wild Rice with Golden Raisins
Butter Roasted Asparagus
Maple Glazed Carrots
Sautéed Snow Peas with Water Chestnuts and
Ginger Drizzle
Baked Plum Tomatoes Au Gratin
Sautéed Zucchini with Red Peppers
Caramelized Baby Onions

Sweet Endings
(Choice of One)
New York Creamy Cheesecake with Raspberry Puree
Haagen Dazs Ice Cream served in a Crispy Cinnamon Shell
Warm Fruit Cobbler served with French Vanilla Ice Cream
Poached Ripe Pears in Port Wine Sauce
Tropical Fruit Salad with Toasted Coconut
or
Special Occasion or Tiered Wedding Cake

Estate Coffees and Herbal Teas