• SMALL BITES
• DISPLAYED HORS D'OEUVRES
• INTERACTIVE STATIONS
• THE CUTTING EDGE
• SMALL PLATES
• PLATED MEALS
• BREADS
• THE BUFFET
• SIDES
• DESSERTS

BUFFET SALADS

Mixed Citrus Platter
fresh Valencia oranges, ruby grapefruits, blood oranges and candied kumquats

Twisted Waldorf
Belgium endive, Danish blue cheese, apples, toasted walnuts and housemade dressing

Seared Duck Breast Salad
with wild greens, dried cranberries, toasted pecans, red onion,
goat cheese, crispy duck cracklings and red wine vinaigrette

Winter Green Salad
fried shallots, gorgonzola and panettone croutons
tossed in a whole grain mustard vinaigrette

Spinach Salad
egg, mushroom, bacon, and sliced red onion
with honey mustard poppy seed dressing

THE BUFFET

Braised Beef Brisket
with pearl onions, tri-colored carrots, celery and red wine demi-glace

Beef Roulade
rolled with roasted garlic and Italian parsley pesto
simmered in a red wine tomato cream sauce

Stuffed Loin of Pork
with pomegranate and brie
topped with oregano cream sauce

Chicken Marsala
winter mushroom and red wine

Five Peppercorn Roulade
rolled with French Dijon and sage
sliced and served with a creamy peppercorn brandy demi-glace

Colossal Stuffed Shells
filled with pumpkin, butternut squash, sweet potatoes,
Parmesan Reggiano and fresh mozzarella
simmered in a pesto cream sauce

Click here for a downloadable Buffet menu

Click here for a downloadable full Custom Seasonal menu