1st Courses

Belgian endive, argula and oranges with walnut vinaigrette

Field green salad with strawberries, gorgonzola and balsamic vinaigrette

Baby spinach salad with gorgonzola and warm cranberry bacon vinaigrette

Grilled asparagus and quinoa salad with goat cheese

Caprese salad of heirloom tomatoes, bufala mozzarella, fresh basil, aged balsamic and olive oil

2nd courses

Butternut squash orzo with seared diver scallops and apple cider burre blanc

Artichoke and Mascarpone ravioli with shaved parmesan

Roasted tomato soup with basil oil and mini grilled cheese

Sweet Maine lobster bisque with aged Cognac

3rd courses

Filet Mignon with Tawny port wine mustard sauce and parmesan orzo

Orange and horseradish crusted sea bass with wild rice pilaf and grilled summer squash

Shallot and thyme crusted rack of lamb, drizzled with balsamic reduction and served with blue cheese potato gratin

Veal medallions with red onion marmalade and roasted garlic potato puree

Roasted chicken breast with goat cheese, garlic and lemon served with garlic potato puree and grilled asparagus

Red wine braised beef shanks with soft polenta, caramelized shallots, mustard and thyme

Yucca crusted seared Ahi tuna with coriander white wine reduction, peanut-lime jasmine rice garnished with coarse ground toasted peanuts

Pan seared pork medallions with apple cider glaze with root vegetable hash of butternut squash, parsnip and celery root topped with maple butter

Desserts

Raspberry almond cakes

Apple tart-tatin - berry tartletts

Warm Valrhona chocolate cakes

White chocolate covered strawberries

Profiteroles with chocolate sauce

Freshly Baked Pastry Basket

Blueberry, white chocolate raspberry and apple cinnamon scones

Assorted muffins, cinnamon rolls and butter croissants

Whipped sweet creamery butter and strawberry butter rosettes

Citrus Salad

Orange and grapefruit segments, carrot ribbons, jicama batons and toasted walnuts on a bed of mixed greens tossed with our homemade raspberry vinaigrette and garnished with fresh raspberries

Frittatas

Roasted vegetable and goat cheese

Sausage, white cheddar and chives

Served with homemade salsa and warm ratatouille

Curried Couscous Salad

with dried cranberries and walnuts

Mediterranean Chicken Salad

Roasted chicken breast with artichoke hearts, toasted pine nuts, and roasted red peppers tossed in homemade balsamic vinaigrette

Applewood smoked spiral cut ham

 with honey mustard sauce

Smoked salmon display

Accompanied by sliced roma tomatoes, cucumbers and red onions and mini bagels

Chicken crepes

Served with wild mushroom cream sauce

Chardonnay poached whole salmon

with dill crème fraiche

French toast casserole with warm maple syrup

Chicken Hash

Roasted chicken, yukon gold potatoes, red and yellow peppers, mushrooms, and onions sautéed with a fresh parsley and topped with a chiffonade of basil

Fresh fruit display

Sliced watermelon, cantaloupe, honeydew, red and green grapes, strawberries, and kiwi served with raspberry yogurt sauce

Dessert Display of Minis

Bread puddings with cranberry and white chocolate with caramel sauce

Fresh fruit tarts

Éclairs

White chocolate mousse cream puffs

Chocolate covered strawberries