Passed Hors d'Oeuvres
Fried Lobster Ravioli with Marinara Dipping Sauce

Teriyaki Beef Skewers with Black and White Sesame Seeds

Stationary Hors d'Oeuvres
Custom Cheese Platter with Brie En Crute, Havarti Dill, Cubed Swiss, Great Blue Hill, Mustard seed Gouda, Irish Cheddar, and Derby Sage served with Assorted Crackers, Red Grapes and Strawberries

Hot Spinach and Artichoke Dip served with Sliced Baguettes and Tortilla Chips

Veggie Basket - Assorted Fresh and Blanched Garden vegetables with Roasted Garlic Hummus and Ranch Dip

Salad Station
Caesar Salad with Creamy Dressing and Homemade Croutons

Classic Salad with Tomatoes, Carrots, and Cucumbers served with Balsamic Vinaigrette

Pasta Station
3 Cheese Tortellini or Penne

Sauces - Pesto Cream, Marinara, Oil and Garlic

Toppings - Grilled Chicken, Sausage, Broccoli, Red Pepper, Mushrooms, Artichoke Hearts, Olives and Parmesan Cheese

Carving Station
Roasted Beef Tenderloin with a Brandy Hoisin Sauce

Mashed Red Bliss Potatoes

Dessert
Fresh Fruit Fondue with Italian Chocolate Dipping Sauce

Assorted Miniature Pastries

Service for 6 Hours
1 Chef
3 Waitstaff
1 Bartender
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