Reception & Party Menu
Station Buffet

Carved Station
Served with House Demi Rolls,
and Assorted Condiments

Select two:
Grand Marnier Ham

Pork Loin
Stuffed with Sage Bread Crumbs, an Apple Curry Stuffing or Seasoned with Rosemary and Garlic

Turkey Breast
Pepared with Lincklaen Spices

Beef Tenderloin
Choice of Hazelnut Encrusted
or Cracked Peppercorn Encrusted.


Starch & Vegetable Station

Choice of two:

Chantilly Potatoes

Country Potatoes

Roasted Potatoes

Garlic Mashed Potatoes

Sweet Potatoes

Risotto

Rice Pilaf

Grilled Seasonal Vegetables

Wild Mushroom Ragout served in a
Port Wine, Herb and Garlic Sauce

Spinach

Sauteed Vegetables

Freshly Steamed Broccoli
served in a Butter Sauce

Ratouille: Eggplant, Tomatoes, Zucchini,
and Yellow Squash, stewed with Fresh Herbs

Pasta Station

Choice of two:

Penne, Bowtie, Rotini or Cheese Tortellini

Sauce Choices
Chipotle Vegetable Cream
Tomato Basil
Pesto Oil
Alfredo
Putanesca
Garlic White Wine
Traditional Meat Sauce
Mushroom Alfredo
Vegetable Marinara Fradiavolo
Smoked Gouda Alfredo Cream Sauce
Vodka Cream

Salad Station

Caesar Salad

Wild Greens Salad
Mixed Greens with Grapes
and Sunflower Seeds

Green Bean Salad
Green Beans tossed with Roasted Peppers, Romaine Lettuce,
Olives, and an Italian Herb Vinaigrette

Spinach Salad
Bacon, Mandarin Oranges, and
Honey Mustard Dressing tossed in Spinach

Tomato & Mozzarella
Tomato, Mozzarella and Basil Salad tray
topped with a Basil Caper Dressing

Salad Niscois
Tarragon Potato and Pasta Salad with your
choice of Vinegar or Mayonnaise


Panned Entrées

Chicken
Vegetable Chicken Roulade served with a Béchamel Sauce

Pan Seared Chicken smothered with Wild Mushroom Velouté

Grilled Chicken topped with Spinach, Mandarin Oranges,
Almonds & Red Onions

Pan Seared Chicken Marsala,
served with Rice

Beef
Shaved Barbeque Beef

Sliced Prime Rib or Beef Tenderloin with Bernaise Sauce or Au Jus

Pork
Pork Pizziaola simmered in tomatoes, peppers, herbs and melted cheese

Asian barbequed glazed sliced Pork Loin, served with Rice Pilaf

Seafood
Baked Salmon Piccata served over Seared Greens

Horseradish and Cracker encrusted Salmon Filet with a Niso Dijon

Baked Salmon Filet topped with a Dill Beurre Blanc

Parker House Cracker Encrusted Scrod,
served with Lemon and Seared Greens

Scrod Francaise topped with a Lemon, Garlic and Herb White Wine Sauce

Shrimp and/or Scallops Stir Fry with Asian Vegetables, and
Lomein Noodles


Shrimp and/or Scallops Pan Seared with a Fennel
and Pepper Anisette

Salmon Filet wrapped in a puff Pastry


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