Passed Hors d'Oeuvres
Savory Mushroom Profiteroles

Chicken Quesadillas with Salsa Rojo

Crispy Coconut Shrimp

Vegetarian Potstickers with Soy Chive Dip

Stationary Hors d'Oeuvres
Vegetable Basket with Roasted Red Pepper Hummus and Green Goddess Dip

Ducktrap Smoked Salmon Filet with Chive Cream Cheese, Capers, Lemons, Minced Red Onion and Mini Pumpernickel Slices

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

Assorted Rustic Rolls and Sliced Breads with Butter Roses

Pasta Station
Garden Veggie Ravioli and Wild Mushroom Ravioli tossed with a Crushed Tomato, Cream, Garlic and Red Pepper Sauce

Carving Station
Roasted Turkey Roulade Stuffed with Spinach, Mushrooms and Vidalia Onions

Herb Grilled Sea Bass topped with a Caper Salsa Verde

Salad and Sides Station
Autumn Harvest Rice

Roasted White Creamer Potatoes rubbed with Salt and Garlic

Dessert and Beverages
Cake: Client

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

Service for 8 Hours
1 Chef
1 Floor Manager
4 Waitstaff
1 Bartender