Special Occasions & Holidays

Sunday, April 1, 2018

Charcuterie display – With Pâté, Sliced Meats, Sausages, Artisan Cheese, served with Country Breads, Stone Ground Mustards, and Chutneys
Seafood display – House-smoked scottish salmon, gravlax, pepper-cured Salmon, with Onion, Eggs, Lemon, and Capers
Shrimp cocktail – With traditional garniture
Artisan cheese display

Salads

Gathered baby greens with assorted toppings and vinaigrettes
Shaved fennel with haricot verte and hazelnut
Grilled marinated spring asparagus with asiago and extra virgin olive oil
Baby heirloom tomatoes with balsamic and goat cheese

Carving Station

Rack of spring lamb persillade
Roast New York strip loin – with mini rolls and Bordelaise sauce
Smoked Virginia pit ham – with stone ground mustard and pineapple chutney

Entrée Buffet

Scottish salmon with spring pea tendrils and meyer lemon butter
Roast chicken breast with morels and ramps
Tri-color romanesco with caramelized cippolini onion confit
Mashed yukon gold potatoes with boursin cheese and chives
Roasted asparagus and hollandaise
Butternut squash with apricot, apples, and quinoa
Seafood paella

Deluxe pastry display

Dessert Display – Chocolate Specialties, Petit Fours, Tortes, and Artisan Pastries

Sunday, May 13, 2018

Assorted Rolls and Sliced Breads
Egg Anyway Station – Scrambled, Fried, or Poached
Omelet Station – With choice of Ham, Mushrooms, Onion, Spinach, Tomatoes, Bell Peppers, Cheddar Cheese, and Feta Cheese
Smoothie Station – Featuring a choice of Bananas, Blueberries, Strawberries, Coconut, and Orange
Cheese and Fruit Display – Assortment of Local Cheeses, Fresh Fruits, and Berries
Chef Salad Action Station – Caesar Salad
Crab Cake and Blini Station – Served with Spicy Tartar Sauce and Sliced Lemons
Salad Bar – With choice of Spinach, Baby Kale, Arugula, Artisan Lettuce, Croutons, Grape Tomatoes, and Sprouts. italian dressing, creamy balsamic, sherry shallot vinaigrette

Soups

Clam Chowder
Tomato Mushroom Soup

Carving Station

Roasted Prime Rib
Roasted Leg of Lamb
Herb Roasted Pork Loin – With Stone Ground Mustard, Mushroom Ragout, Horseradish Cream Sauce, Gooseberry Jam, and Chimichuri Sauce

Vegetarian Entrée

Roasted Butternut Squash Quinoa Pilaf with Stir Fry Tofu

Savory Crepe Station

Lobster and Shrimp with Cognac Cream Sauce

Waffle and Pancake Stations

Crispy Waffles and Fluffy Pancakes – Topped with choice of Maple Syrup, Whipped Cream, Whipped Local Butter, Local Honey, Fresh Berries, House Jams, and Powdered Sugar.

At The Buffet

Lavender and Honey Roasted Chicken
Seared Scottish Salmon
Mashed Yukon Gold Potatoes
Roasted Asparagus, Tri Color Cauliflower

Ramen Station

Featuring Seared Pork Belly, in Pork Broth, Petite Radishes, Soy Marinated Egg, Green Onions, Caramelized Onions, and Sliced Cucumbers

Pasta Bar

Fresh House Made Pasta with choice of Spicy Tomato Sauce, Chopped Pesto Sauce, Braised Octopus Ragu with Aged Parmesan, and Crushed Red Pepper Flakes

Seafood Display

Smoked Salmon, Cocktail Shrimp, and Seafood Ceviche – With Red Onions, Capers, Dill Cream, Lemons, Chives, and Cocktail Sauce
Fresh Shucked Oysters on the Half Shell Served with Mignonete Sauce and Sliced Lemons

Deluxe Dessert Display

Featuring NY Style Cheesecake, Sacher Torte, Vanilla Panna Cotta, Chocolate Ganache Tart, and Passion Fruit Curd Tart
Assorted Cookies and Petit Fours
Ice Cream Station
Build-Your-Own Cupcakes

Sunday, June 17, 2018

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Thursday, November 22, 2018

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