Passed Hors d'Oeuvres
French Potato Latkes with Crème Fraiche and Caviar

Lobster Bon Bons with Citrus Vodka Sauce

Tenderloin Crustini with a lite Horseradish Sauce

Buttermilk Bisquits with Warm Black Forest Ham, Arugula and Honey Mustard

Thyme Roasted Duck Phyllo Triangles with Apricot Ginger Dip

Stationary Hors d'Oeuvres
Cheese Platter with Stuffed Brie En Crute, Italian Crucolo, Great Hill Blue, Herbed Cheese Spread and Irish Cheddar served with Red Grapes, Strawberries and Assorted Crackers

Dinner Buffet
Roasted Prime Rib Eye

Turkey Breast basted with White Wine and Apricot Served with Cranberry Chutney

Puff Pastry Shells with Creamy Clam Chowder

Caesar Salad with Creamy Dressing and Homemade Croutons

Roasted Potato and Veggie Medley: Creamers, Sweet Potatoes, Parsnip, Carrot, Eggplant, Peppers, Zucchini, Squash, Broccoli, Asparagus and Onion

Assorted Rustic Rolls and Sliced Breads with Butter Pats

Dessert
Berry Bowl: Raspberries, Blueberries, Strawberries and Blackberries

Full Sheet Pan Cake: Chocolate Rhapsody with Chocolate Ganache Frosting

Opera Cake Bites

Coffee, Decaf and Tea with Milk and Condiments

Service for 6 Hours
2 Chef
10 Waitstaff
3 Bartender
Liquor Liability Insurance

Price:
$72 per guest (price does not include rentals)