Passed Hors d'Oeuvres
Scallops wrapped with Bacon

Mushroom Caps stuffed with Bread Crumbs, Mozzarella and Fresh Herbs

Chicken Teriyaki Skewers with Black and White Sesame Seeds

Stationary Hors d'Oeuvres
Custom Cheese Platter with Baked Brie En Crute, Italian Crucolo, French Morbier, Danish Blue and Irish Cheddar served with Red Grapes, Sliced Figs, Assorted Roasted Nuts, Strawberries and Fine Crackers

Raw Bar/Ice Sculpture:
Well Fleet Oysters on the Halfshell
Shrimp Cocktail
Zingy Cocktail Sauce, Horseradish, Lemon Wedges
Decorative Ruskus, Shells and Seaweed

Soup Course
Chilled Gazpacho

Assorted Rustic Rolls and Butter Roses

Salad Course
New England Dried Cranberry Salad with Cherry Tomatoes, Walnuts And Gorgonzola with a Cranberry Vinaigrette

Dinner
Roasted New York Strip rubbed with Scallions and Garlic and served with a Reduced Red Wine Sauce

Panko Crusted Chicken served with a Honey Mustard and Pepper Sauce And a Pomagranate Molasses

German Potato Salad served at Room Temperature

French Green Bean Salad with Roasted Red Bliss Potatoes, Grape Tomatoes, Kalamata Olives and Capers

Roasted Zucchini, Sweet Onion, Summer Squash and Tomato Terrine with Olive Oil and Fresh Thyme

Penne Pasta Primavera

Beverages and Dessert
Ice Cream Sundae Bar with Homemade Hot Fudge and Caramel, Merechino Cherries, Roasted Nuts, M&M's, Homemade Whipped Cream and Fresh Strawberries

10” Token Wedding Cake – Chocolate Grasshopper with White Buttercream

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

Service for 8 Hours
2 Chefs
1 Floor Manager
11 Waitstaff
3 Bartenders