Buffet Package

Stationary Table

Display of Domestic and Imported Cheeses, Tapas, skewered antipasti, and dips

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Passed Hors D’oeuvres

Steak au Poivre Tips with Roasted Shallots on Brioche Crisps
Chicken Roulade with Proscuitto and Pesto
Maryland Crab Cake with Tomato Ginger Jam
Grape Tomato, Fresh Mozzarella and Basil Skewers with Lemon Olive Oil Drizzle
Mascarpone Canapé with Proscuitto and Parisian Melon

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Dinner Buffet

Salad of Fresh Greens with chosen variety of vegetables, nuts, and cheeses
Choose any 2 entrees with 3 side choices:
N.Y. Sirloin wit Bordelaise
Roasted Tenderloin of Beef Platter with HorseradishCream
Sauteed Boneless Chicken Breast Medallions, Stuffed Roulade of Chicken, or Grilled Breast with choice of sauces: Lemon Butter, Roasted Pepper Veloute, or Herbed Mornay
Herb Roasted Halibut with Lemon and Cracked Pepper
Nut Crusted Salmon with Sweet Glaze
Wild Mushroom Risotto with White Truffle Oil
Pasta Primavera red or white.

Sides

Roasted Carot with Tomato and Cucumber Roasted Trio of Potatoes
Roasted Vegetable Platter Creamy Parmesan Risotto
Grilled Asparargus with Lemon Zest Chef’s Choice Pasta Salad
Gingered Beets with Apples Roasted Sweet Potatos
Fresh Fruit Platter Mixed Grain Salad with Cranberry

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Dessert

Assorted Mini Pastries, Cookies, Lemon Berry Trifle, Coffee, and Tea

Buffet Package is $39.00 per person.
Open Bar @ $15.00 Per Person which includes beer , red and white wine varieties, sodas and waters, assorted top shelf liquors with mixes and garnishes
Labor includes 1 captain, 2 chefs, 2 wait staff, 1 bartender, and 1 utility per 25 guests:
approximately $1400.00 for 6 hour shift
20% gratuity added to invoice