Passed Hors d'Oeuvres
Blackened Chicken Canapes with Sundried Tomato Spread

Lobster Bon Bons with Vodka Citrus Dip

Coconut Shrimp

Mushroom Caps with Brie and Herbs

Stationary Hors d'Oeuvres
Sushi Platter with Pickled Ginger, Soy and Wasabi

Cheese Platter with Brie En Crute, Crucolo, Great Hill Blue, Huntsman , Tommes and Havarti Dill served with Red Grapes, Strawberries and Fine Crackers

Salad Course
New England Dried Cranberry Salad with Cherry Tomatoes, Gorgonzola and Walnuts Served with Balsamic Vinaigrette

Roma Salad with Buffalo Mozzarella and Basil with Balsamic Reduction

Family Style Dinner
Steamed Lobster Tails with Parsley Butter
Baked Stuffed Shrimp

Roasted Beef Tenderloin with a Pinot Noir Beurre and Creamy Au Jous

Broccoli Au Gratin

Roasted Red Bliss Mashed Potatoes wih Garlic, Sour Cream and Gravy

Maple Glazed Carrots

Confetti Corn Salad

Dessert and Coffee
Tiramisu Classica

Chocolate Viennese

Coffee, Decaf and Teas with Milk and all the Condiments

Service for 6 Hours
1 Chef
2 Waistaff