Passed Hors d'Oeuvres
Thai Shrimp Purses with a Ginger Soy Dip

Grilled Beef Rolls with Colorful Peppers and Scallions

Maryland Crabcakes with a Horseradish Dill Sauce

Mini Brie Purses served in a pool of Cranberry Chutney

Shrimp Cocktail with a Zingy Sauce and Lemon Wedges

Stationary Hors d'Oeuvres for Adults
Combination Platter with Baked Brie En Crute, Cherry Tomatoes, Artichoke Hearts, Baby Carrots, Celery, Kalamata Olives, Curry Dip, Herbed Cheese Spread, Blanched Asparagus & Broccoli, Marinated Mushrooms and Cubed Havarti Dill

Stationary Hors d'Oeuvres for Kids
Pita Chip and Nacho Platter with Salsa Rojo, Sour Cream and Cheese Dip

Pigs In Blankets with Ketchup and Honey Mustard

Peking Ravioli with a Soy Chive Dip

Seated Buffet for Adults
Salad Course
Assorted Rustic Rolls, Sliced Breads and Seeded Crackers with Butter Roses

New England Dried Cranberry Salad with Cherry Tomatoes, Gorgonzola And Walnuts served with Balsamic Vinaigrette

Dinner Course
Roasted Sirloin rubbed with Garlic and served with a Brandied Hoisin Sauce

Confetti Corn Salad

Roasted Sesame Broccoli

Wild Rice Pilaf with Chopped Garden Vegetables

Dinner Buffet for Kids
Chicken Fingers with Blue Cheese Dip

Shoestring French Fries

Caesar Salad with Creamy Dressing and Homemade Croutons

Beverages and Dessert
Fresh Fruit Salad

Ice Cream Bar with Hot Fudge, Caramel, Strawberries, Oreos, Reeces, M&M’s, Gummi Bears, Sprinkles, Nuts and Whipped Cream

Coffee, Decaf and Assorted Teas with Milk and all the Condiments

Service for 8 Hours
4 Chef
11 Waitstaff