Passed Hors d'Oeuvres
Fried Pumpkin Ravioli with a Sage Butter Dip

Scallops wrapped with Bacon

Chicken Satay Skewers

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, Strawberries and Fine Crackers

Hot Artichoke and Spinach Dip served with Sliced Baguettes and Colorful Tortilla Chips

Salad Course
New England Dried Cranberry Salad with Candied Walnuts, Goat Cheese, And Cherry Tomatoes with a Maple Dijon Vinaigrette

Assorted Rustic Rolls, Sliced Breads and Butter Pats

Dinner
Green Bean Almondine

Roasted Cubed Butternut Squash with Sage and White Pepper

Roasted Red Bliss Potatoes with Vidalia Onions, Sea Salt and Paprika

Turkey Roulade stuffed with Apple, Cranberry and Basmati Rice Served with Cranberry Chutney

Roasted Sirloin rubbed with Rosemary and Garlic and served with Mushroom Burgundy Sauce

Beverages and Dessert
Tiered Cupcakes: Vanilla, Chocolate, Carrot and Pumpkin Cupcakes With Buttercream and Cream Cheese Frosting

Passed Warm Cranberry and White Chocolate Chip Cookies with Milk Shots

Berry Raspberry Lemonade

Homemade Iced Tea with Lemons and Honey

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

Service for 8 Hours
1 Chef
5 Waitstaff
1 Bartender