BUFFET DINNER SUGGESTIONS
Classic Elegance
Tuna Niçoise
Traditional Cobb Salad
Mixed Garden Greens, Cherry Tomatoes, Blue Cheese Crumbles,
Hearts of Palm, Balsamic Dressing
Sliced Vine Ripe Tomatoes and Fresh Mozzarella,
Caramelized Shallot and Black Pepper Vinaigrette
Mussel Salad Mignonette Style, Shaved Fennel
Assorted Breads and Rolls
Uniformed Chef to carve:
Blackened Beef Tenderloin, Old Fashioned Béarnaise Sauce
White Truffle Mashed Potatoes
Rosemary Crusted Rack of Lamb with Mustard Jus
Ratatouille
Wild Mushroom Risotto
Salmon en Croute with Dill Vin Blanc
Buttered Asparagus
Raspberry Napoleon
Chocolate Mousse Walnut Cake
Crêpes Suzette
Crème Brûlée
Chef to prepare: Bananas Foster with Vanilla Ice Cream
Apple Fritters with Golden Syrup
Coffee, Tea, Decaffeinated Coffee
Upgrade with Addition of Limitless Seafood Raw Bar Down East Lobster Feast
Mesclun of Seasonal Greens, House Dressing
Red Bliss Potato Salad
Fresh Mozzarella with Yellow and Red Tomatoes
Spinach Tortellini with Smoked Salmon, Apple Cider Cream
Chilled Poached Asparagus with Granny Smith Apple Vinaigrette
Chef to prepare and remove from shell: Whole Maine Lobster served from Kettles of Old-fashioned Court Bouillon
Chef to grill and carve: Pepper Crusted Skirt Steak, Wild Mushroom Ragoût
Herb Basted Seasonal Vegetables
Chef to prepare:
Crispy Fried Shrimp with Assorted Dipping Sauces
Jonah Crab Pancakes, Buffalo Style Papaya Cream
Citrus Spiked Chicken Breast, Basil, Tomato and Olive Salad
Smoked Pepper and Jack Cheese Hush Puppies
Sweet Cream Steeped Corn on the Cob
Assorted Breads and Rolls
S’mores
Spiced Apple Crumble, Cinnamon Chantilly
Chocolate Cake, Strawberry Compote, Vanilla Chantilly
Traditional Key Lime Pie, Banana Honey Meringue Tart
Chef to prepare: Open Faced Ice Cream Sandwich, Warm Chocolate Sauce
Coffee, Tea, Decaffeinated Coffee
Americana
New England Clam Chowder
Jonah Crab and Corn Spoon Bread with Brandy Lobster Sauce
Calamari, Chorizo and Pepperoncini Salad
Baked Beans
Crab Cakes with Tartar Sauce
Watercress, Orange and Vine Ripe Tomato, Honey Poppy Seed Vinaigrette
Mixed Greens, Avocado, Jicama and Watermelon, Ginger-Lime Dressing
Spinach, Shaved Pear, Shitake Mushroom and Apple Wood Smoked Bacon,
Warm Fig and Brie Dressing
Chicken Fajitas with Warm Flour Tortillas, Shredded Lettuces,
Salsa, Cheddar Cheese, Sour Cream, Guacamole, Black Olives and Sliced Jalapeños
Shrimp, Green Chili and Cheese Quesadillas
Spiced Black Beans
Tomato and Olive Rice scented with Oregano
Chef to sear: Cornmeal Dusted Trout with Almond Brown Butter Hollandaise
Meat Loaf with Creole Sauce
Green Bean Casserole
Baked Potato Bar with Sour Cream, Chives, Bacon Bits, Cheddar Cheese
New York Cheesecake, California Carrot Cake,
Florida Key Lime Pie,
Mississippi Mud Pie, Georgia Peach Cobbler
Coffee, Tea, Decaffeinated Coffee
Upgrade with the addition of Whole Roasted Prime Rib of Beef
FIVE COURSE DINNER SUGGESTIONS
Silk Champagne and Ginger Pickled Oysters
Cucumber Spaghetti and Ocietra Caviar
Rolls and Butter
Terrine of Foie Gras and Free Range Chicken
Cèpe and Oxtail Jelly
Butter Braised Lobster
with Tortellini of Tarragon and Sweetbreads
Israeli Couscous Bouillabaisse
Individual Baked Beef Wellington
with Spinach and Mushroom Duxelles
Truffled Celeriac and Shallot Confit
Pre-Dessert Chocolate Fondant
with Passion Fruit Cream and Rice Sorbet
Warm, Liquid Center Chocolate Cake
Toffee Ice Cream
Hazelnut Tuile, Chilled “Bailey’s”
Coffee, Tea, Decaffeinated Coffee
FOUR COURSE DINNER SUGGESTIONS
Enterprise
Wild Mushroom Phyllo Purse on Basil Polenta
Roasted Tomato and Kalamata Olive Provençale
Wilted Young Spinach
Rolls and Butter
Carpaccio of Smoked Salmon and Vanilla Scented Crab
Green Apple Salad
Horseradish and Boursin Cheese Spring Roll
Apple Cider Vinaigrette
Grilled Filet of Beef
Paired with Maine Lobster
Tempura Claw, Lobster Risotto, Butter Poached Tail
Glazed Asparagus
Tarragon Mustard Bordelaise
Dessert Tasting
Select Three of the Following:
Lemon Meringue Tart, Citrus Anglaise
White Chocolate Cheesecake, Strawberry Compote
Coffee Tiramisu, Toasted Almond Meringue
Vanilla Crème Brûlée with Coconut Macaroon
Warm Chocolate Cake, Grand Marnier Liquid Center
Rich Chocolate Tart, Passion Fruit Syrup, Dark Chocolate Sauce
Coffee, Tea, Decaffeinated Coffee
The Classic
Jumbo Shrimp Cocktail
Horseradish Cocktail Sauce
Caesar Salad with Focaccia Croutons
Black Pepper and Parmesan Crisp, Olive Crostini
Rolls and Butter
8-ounce Grilled Filet Mignon, Béarnaise
Horseradish Soufflé Potatoes
Creamed Spinach, Oven Toasted Tomato
Baby Watercress Salad, Caramelized Pearl Onions
Bananas Foster in a Brandy Snap Sugar Basket
Vanilla Bean Ice Cream
Coffee, Tea, Decaffeinated Coffee
THREE COURSE DINNER SUGGESTIONS Arcadia
Chilled Tian of Lump Crab, Avocado and Mango
Marinated Long-stem Artichokes
Passion Fruit Drizzle
Avocado Coulis
Free Range Breast of Chicken, Herb Roasted Shrimp
Sweet Corn and Scallion Potato Mash
Glazed Asparagus Tips
Lobster and Tarragon Cream Sauce
Rolls and Butter
Key Lime Pie Topped with Whipped Cream
Fruit Compote
Coffee, Tea, Decaffeinated Coffee
Ciao Bella Oven Roasted Tomato Salad
Buffalo Mozzarella, Toasted Pine Nuts, Basil Pesto
Parmesan Tuile, Micro Basil Salad
Grilled Filet of Beef Topped with Onion Marmalade
Lemon Glazed Swordfish
Portobello Mushroom Risotto
Asparagus Tempura, Wild Mushroom Turnover
Shallot Confit Sauce
Rolls and Butter
Warm Chocolate Cake
Grand Marnier Liquid Center
Coffee, Tea, Decaffeinated Coffee