BUFFET Seafood
Tossed Salad, Dressings, Rolls & Butter
Cucumber Shrimp Salad
New England Clam Chowder
Stuffed Sole with Crab & Scallops, draped Chardonnay Cream Sauce
Seafood Gumbo, Oysters Bienville
SHRIMP COCKTAIL BAR Poached Jumbo Shrimp,
Red Beans & Rice
Garlic Roasted Green Beans
Classic Cocktail Sauce, Avocado Crema, Remoulade, & Fresh Lemon Wedges
Dessert Display
SELECTIONS Carving Station
Coffee, Iced Tea, Hot Tea, & Ice Water
CHEF’S ACTION STATION Fresh Arugula Salad with Roasted Beets, Goat Cheese Crumbles, Toasted Pumpkin Seeds, & Lemon Balsamic Vinaigrette Carved Tenderloin of Beef with Red Wine Demi-Glace, Horseradish Sauce, Horseradish Crème Sauce
Chef attended Carving Station Slow Roasted Top Prime Rib, Roasted Turkey Breast, Bourbon Glazed Ham,
Herb Crusted Pork Loin CARVED WITH CONDIMENTS
Warm Dinner Roll Assortment
TOP SHELF SELECTIONS Roast Tenderloin of Beef, Roast New York
Sautéed Station with Paillard of Chicken with Lemon, Garlic & Herbs
Sirloin, Roast Leg of Lamb CARVED WITH CONDIMENTS
Yukon Gold Mashed Potatoes, Honey Glazed Carrots
Petite Dessert Assortment
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VEGAN VEGETARIAN GLUTEN FREE
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