~ Artistically Decorated Cold Food Presentations ~


Farmer’s Display of Chilled, Fresh Sliced Fruit
Seasonal Fresh Fruit and Berries, Beautifully Displayed
Along with Hand Carved Melon Sculptures


Mirror Display of Imported and Domestic Cheese
Havarti, Boursin, Montrachet, Pepper Jack & Smoked Gouda
Assorted Crackers, Flat Breads, Breadsticks and Wafers


Wicker Baskets of Crudités and Dip
Sliced, Raw Farm Stand Vegetables Presented in Wicker Baskets
Creamy Ranch and Dijon Mustard Dipping Sauce


Sushi Rolls, Rolls, Rolls
Featuring California, Tekka-Maki, Spicy Tuna, Kappa-Maki...
Served with Sliced Ginger, Wasabi Mustard and Soy Sauce


Assorted, Fresh Seasonal Salads
Mixed Seafood Cerviche, Szchuan Mussels
Balsamic Marinated Baby Mushrooms, Mediterranean Orzo
California Style Seafood with Dill, Antipasto Vinaigrette
Grilled, Cajun Chicken Breast atop a Louisiana Slaw

~ Silver Chafing Dishes ~
To Include

~ Chef’s Specialty Stations ~
Please Select Two

Stir Fry Wok Station
Asian Vegetables of Baby Corn, Oyster Mushrooms, Scallions, Bok Choy
Water Chestnuts, Broccoli, Snap Peas, Bean Sprouts and Ginger
Quickly Stir Fried and Served with Fried Rice


Bistro Style Pasta Table
Penne Pasta Sautéed with Two Gourmet Sauces
Long Island Tomato Marinara and a Vodka Sauce
Grated Parmigiano Reggiano, Sun Dried Tomatoes, Crushed Red Pepper Flakes

Open Air Charcoal Grill
London Broil, Dry Rubbed Loin of Pork, Farm Stand Vegetables
Marinated in Herb Infused Oils, Served with Focaccia Breads

Butcher Block Carving Board
Roast Turkey Breast, Honey-Glazed Pit Ham, Herb Crusted Top Sirloin of Beef
Carved to Order, Served with Horseradish Aioli and Grilled Vegetables

Southwest Fajita Station
Grilled Chicken Breast, Cilantro, Chiles and Adobo Spices
Wrapped in Warm Flour Tortillas
Finished with Sour Cream, Guacamole, Pico De Gallo and Chips

Dinner Reception
Your White Gloved, Dinner Begins in Our Grand Ball Room

~ Chilled Champagne Toast ~

First Course
Please Select One

Penne Pasta ala Vodka
Penne Pasta Cooked Al Dente’, Served with a Vodka Sauce

Montage of Fresh Fruit and Berries
Vine Ripened Fresh Seasonal Fruits, Fanned Presentation

Chicken Crepe, Sauce Veloute’
Petit Crepe Shell Filled with Sautéed Chicken and Mushrooms

Fresh Mozzarella & Tomato Napoleon
Layered Mozzarella Cheese, Vine Ripened Tomato, Roasted Red Peppers

Second Course
Please Select One

Mesculin Field Greens, Herb Vinaigrette Dressing

Traditional Greek Salad, Served with Feta Cheese and Black Olives

Classic Caesar Salad Tossed with Homemade Toasted Croutons

Combination Course
In Lieu of First and Second Course

Fresh Mozzarella, Vine Ripened Tomato, Roasted Red Peppers,
Grilled Portabella Mushroom, Atop Mesculin Greens
Pesto Oil Drizzle, Balsamic Reduction, Toasted Crostini Garnish

~ Dinner Reception ~

~ Guests’ Choice of Four Entrees ~


Chateau Briand of Filet Mignon, Bordelaise
Sliced Tenderloin of Beef Served with a Red Wine Reduction

Panko Crusted, Stuffed Breast of Chicken, Florentine
Braised Spinach, Ricotta & Fontina Cheese, Served with a Brandy Sauce

“Market Fresh” Filet of Fish in Season
Salmon, Mahi-Mahi, Red Snapper, Tilapia, Orange Roughy, Yellow Fin Tuna

Vegetarian Cannelloni, Pomodoro
Sautéed Vegetables, Rolled in Pasta Sheets, Finished with a Chunky Tomato Marinara

Roasted Bliss Potatoes & Bundled Garden Vegetables
Fresh Baked Tuscan, Rustic Rolls and Creamery Butter


~ Silver Tray Service of Second Tastings ~