Passed Hors d'Oeuvres
Curried Chicken and Walnut Phyllo Triangles

Poached Pear Canapes with Gorgonzola Spread

Mushroom Caps stuffed with Brie and Herb

Lobster Bon Bons with a Lemon Aioli

Stationary Hors d'Oeuvres
Antipasto Platter with Prosciutto, Salami, Marinated Mozzarella Balls, Marinated Mushrooms, Artichoke Hearts, Roasted Red Pepper, Kalamata Olives, Pepperoncinis, Vine Tomatoes and Asparagus

Shrimp Cocktail with Zingy Sauce and Lemon Wedges

Appetizer Course
Maryland Crabcakes on a bed of Field Greens with Horseradish Dill Sauce and Shoe String Red Peppers

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

Assorted Rustic Rolls and Sliced Breads with Butter Roses

Dinner
Choice of:
Roasted Beef Tenderloin with a Caper and Olive Tapenade

Chicken Breasts stuffed with Orzo, Mushrooms and Spinach and served with a Cranberry Chutney

Sides:
Wild Rice Pilaf with Chopped Mixed Garden Vegetables

Trio Vegetable Plate with Roasted Root Vegetables, Roasted Sesame Asparagus and Pan Seared Vegetables

Beverages and Dessert
A Four Tier Wedding Cake; White Chocolate Mousse and Chocolate Rhapsody

Assorted Miniature Pastries

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

Service for 8 Hours
3 Chefs
1 Floor Manager
9 Waitstaff
No Bartender Necessary