Buffet Style Service Suggested Menu for 12 - 30 Guests

Main Entrée

• Cracked Pepper & Herb Crusted Tenderloin, Served with Horseradish Crème Sauce
• Boneless Center-cut Pork Loin Roast with a sweet savory stuffing filled with apricots, cranberries, mushrooms & herbs, Served with an au jus or Blackberry Sauce
• Baked Scrod/Haddock with a Herb Cracker Crust
• Parmesan-Crusted Boneless Breast of Chicken
• Baked Teriyaki Salmon
• Smoked Turkey Breast dressed in rich brown sugar cure with garlic
• Spiral-Sliced Ham with Maple-Bourbon Glaze

Vegetable -Choose Two

• Sautéed Snow Peas & Carrots
• Green Beans with Caramelized Onions or Silvered Almonds
• Broiled Asparagus drizzled with Balsamic
• Medley of Seasonal Vegetables – Chef’s choice

Starch -Choose One

• Leek Mashed Potatoes
• White Cheddar Mashed Potatoes
• Roasted Garlic Mashed Potatoes
• Basmati Rice
• Risotto OR Orzo

Salad -Choose One

• Watercress, watermelon cubes & sliced Cherry tomatoes
  Seasoned & Tossed in Grape Seed oil & Lemon Juice
• Mesclun Greens, Frisee, Dried Cranberries, Pine Nuts
  Seasoned & Tossed with Olive Oil & Lemon Juice
• Arugula, Radicchio & Endive
  Dried CherriesTossed with Olive Oil & Honey-Lemon Juice

• Vine-Ripened Tomato, Buffalo Mozzarella, Fresh Basil drizzled with Balsamic Reduction & Olive Oil

Dinner Rolls & Butter

Dessert

• Blueberry, Raspberry, Strawberry Cobbler with vanilla Ice Cream– Summer
• Apple-Cranberry Crisp with vanilla Ice cream–Winter menu
• Raisin Cinnamon Bread Pudding –Served with a Warm Custard Sauce–Winter

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