Omlette Station

Bacon & Sausage
Homemade Lemon poppy seed muffins - Sticky Buns


Double Carving Station

Carving Station with Baked Ham
Roast Turkey
Prime Rib au Jus in small warmer
cranberry sauce
horseradish cream

Hot Buffet Line

Honey & Dijon Steak Tips - Home Fried Potatoes
Baked Stuffed Shrimp with lobster cream sauce
Seafood Newburg in Choux Pastry - Rice Pilaf
Chicken Cordon Bleu with Supreme Sauce
Sliced Pork Loin with wilted Vidalia onions & grape tomatoes in sweet Vermouth demi-glace
Yukon Gold Garlic Mashed Potatoes
Grilled zucchini, Summer squash & roasted red pepper
Smoked mozzarella & basil ravioli in Pesto cream sauce
Eggplant Parmesan - Buttered Pasta
Macaroni & Cheese

Soup and Salad Station

Lobster & Corn Chowder
Tomato, Cucumber & Red Onion salad with Feta
Tomato& Mozzarella & fresh Basil Salad
Smoked Salmon with diced onions, capers and cream cheese with mini Bagels
Assorted Dinner Rolls, Parmesan Bread Sticks, Cinnamon Nut Bread

Dessert Table

Banana Maple Walnut Bread Pudding - Apple Crisp
Assorted Mini Desserts (BJS) - Big Bowl of Chocolate Mousse
Fresh Fruit Bowl - Whole Strawberries
Cheesecake-Key Lime Pie
Pineapple Upside Down Trifle, Congo Bars, Coconut Crème Pie
Chocolate Chip Cookies - and other good stuff

Second Course

Pan Seared Diver Scallops with whipped Okinawa sweet potatoes
and Caviar beurre blanc

Beringer, Chardonnay, Private Reserve `05



Third Course

Risotto with leeks, Shiitake mushrooms and Truffle oil

Beringer, Knights Valley, Alluvium Red `04

Fourth Course

Empanada of braised Short Rib paired with sliced Filet Mignon, French green beans, oven roasted Roma tomatoes, Yukon Gold potato puree and garlic-Cabernet reduction

Beringer, Cabernet Sauvignon, Private Reserve `02

Fifth Course

Nightingale Cheese cake with Summer Berries

Beringer, Nightingale `03