DINNER BUFFET
DINNER BUFFET
HORS D’OEUVRES
Large antipasto with imported meats and cheeses, roasted and fresh vegetables, skewers of Mozzarella and tomatoes, skewers of Provolone wrapped in Prosciutto,
Ciabatta with roasted zucchini and yellow squash with Romano cheese, breads and crackers
Asian meatball with Hoisin dipping sauce
Warm jumbo lump crab meat and artichoke crostini
DINNER
Caesar salad with homemade dressing and croutons
Pork barbecue served on Corn bread topped with choice of Cheddar cheese, sautéed peppers and onions, coleslaw, and hot peppers
Smoked beef brisket
Southern fried chicken
Four Cheese Macaroni and cheese
Black beans, sweet corn, grape tomatoes, cilantro, and fresh lime vinaigrette
Roasted asparagus and roasted organic carrots
Rustic breads and soft rolls with butter
STATIONS
STATIONS
HORS D’OEUVRES
Slider station~ Buffalo chicken; roasted zucchini and tomato; Southern biscuits with ham, Swiss and honey mustard
Andulucian gazpacho with mini grilled cheese
Crab and artichoke bruschetta
STATION ONE
Chicken and sausage cacciatore over penne pasta
Marinated vegetables - broccoli, red, yellow and orange peppers, snow peas, garbanzo beans, and olives
STATION TWO
Smoked beef brisket
Tuscan potatoes with sweet corn, celery, and red onion
Panzanella with roasted asparagus, red, yellow, and orange tomatoes, spinach, croutons, Romano, and Caesar vinaigrette
Rustic breads and butter
STATION THREE
Salmon, Au Poivre, with caper-Dijon mayo and lemon sauce
Orzo with roasted asparagus, eggplant, carrots, tomatoes, zucchini, and yellow squash
Foccacia topped with caramelized onions and Calamata olives
.FAMILY STYLE
.FAMILY STYLE
HORS D’OEUVRES
Bruschetta bar~ traditional tomato and basil; guacamole; roasted zucchini and Romano;
white bean and hot peppers; and Caprese skewers
Fresh vegetables, baguette toasts, and crackers
Cheesesteak dumplings with siracha ketchup
Buffalo Chicken Meatball with blue cheese and celery
Warm jumbo lump crab meat and artichoke crostini
SALAD COURSE
Mixed greens with raspberries, blackberries, candied pecans, French Feta, and citrus
vinaigrette
DINNER
Bruschetta chicken
Beef tenderloin served with horseradish sauce and blueberry barbecue sauce
Orzo with asparagus, broccoli, red and yellow peppers, zucchini, sun-dried tomatoes, and fresh basil
Roasted brussels sprouts with dried cranberries and pecans
Rustic breads and rolls with Amish butter