HOLIDAY PARTY

DINNER BUFFET
Fall Field Green Salad – greens with sliced apples, shredded cheddar, pistachio nuts,
    cranberries and red onions in an orange vanilla dressing
Sliced Herb Crusted Beef Tenderloin duo of béarnaise and horseradish sauces
Roasted Free Range Turkey Breast served with a cranberry relish
Maple Glazed Spiral Ham with a honey mustard sauce
Salmon Filet en Croute salmon filet topped with artichoke hearts and eggplant wrapped
    in puff pastry and served with a lobster brandy sauce
Penne Pasta with chopped tomatoes, basil and spring peas topped with shredded
    parmesan cheese

DESSERT and COFFEE
Butlered Dessert Bites petit fours packages, lemon squares, brownies, éclairs and cheesecakes
Raspberry and Chocolate Yule Logs
Coffee Service and Assorted Teas

COLD LUNCHEON

BUFFET
Imported Cheese Display with dried and fresh fruit, nuts and crackers
Antipasto Display Roasted Peppers, Grilled Portobello Mushrooms, Mediterranean Olives,
    Aged Provolone, Mild Soprasata, and Eggplant Bruschetta
Salad Station
Tuscan White Bean Salad with blue cheese and light vinaigrette
Caprese Salad with sliced tomatoes and fresh mozzarella with balsamic glaze
Martha's Vineyard Salad with cranberries, goat cheese, red onion and pine nuts
Petite Sandwiches on stiratto roll
  Sliced Beef Tenderloin with béarnaise
  Ginger Soy Glazed Pork Loin with orange chutney
  Grilled Chicken with basil pesto
Sweets Cookies, Lemon Squares and Brownies

DINNER

BUFFET
Bowl of Fall Salad field greens with dried apricots, blue cheese, walnuts and red onion
    balsamic vinaigrette
Roasted Vegetables seasonal vegetables roasted with extra virgin olive oil
Buttered New Potatoes with Fresh Chives
Salmon Provencale seared salmon with shallots, black olives, artichoke hearts and
    chopped tomatoes in a white wine sauce
Hand Carved Herb Crusted Beef Tenderloin tenderloin in a rosemary thyme jus
Cheese Ravioli with lemon oregano sauce
Rustic Rolls
Sweet Tray chocolate cups with chocolate mousse and garnished with berries,
    lemon squares, brownies and cookies

COCKTAIL PARTY

FRENCH TRAY of BUTLERED HORS D'OEUVRES
Petite Lamb Chops
Skewered Chicken Marinated in Rosemary and Fennel
Warm Croustade with Brie
Grapes Rolled in Blue Cheese and Walnuts
Olive Tapenade in Cherry Tomatoes
Crostini with Montrachet and Caramelized Fig
Asparagus Tips Wrapped in Proscuitto

PAN ASIAN TRAY of BUTLERED HORS D'OEUVRES
Vietnamese Vegetable Spring Roll
California Roll
Seared Tuna on Seaweed Cracker with Wasabi Topping
Pork Dumplings with Hoisin Sauce
Chicken Wonton with Apricot Dipping Sauce
Peking Glazed Duck in Moo Shu Wrap
Grilled Pineapple and Leechee Skewers

DESSERT
Fruit Tarts
Assorted Petite Cheesecakes

SUMMER PIG ROAST

HORS D'OEUVRES
French Mediterranean Display saffron shrimp skewers, rosemary chicken skewers,
    roasted artichokes, olive tapenade, aioli white bean spread, goat cheese with herbs
    served with sliced baguette
Imported Cheese Display beautiful assortment of imported cheese arranged
    with fresh and dried fruits and nuts served with crackers and crostini

BUFFET
Roasted Pig Display Chef will slice and serve the meat to guests
Poached Salmon with mango salsa
Tuscan Bean Salad with blue cheese and vinaigrette
French Lentil Salad with caramelized shallots and apple cider vinaigrette
Jersey Tomatoes and Fresh Mozzarella Salad with sliced basil and drizzled
    with balsamic glaze
Summer Salad bibb lettuce with jicama, grape tomatoes, chopped cucumbers, oranges,
    goat cheese and pine nuts in a lemon oregano dressing
Rustic Rolls

DESSERT
Peach and Blueberry Cobbler with vanilla ice cream
Strawberry Shortcake

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