| |
|
|
| |
 |
| |
|
| |
 |
| |
 |
smoked
salmon platter with traditional garnishes |
| |
|
whole
wheel of baked brie in puff pastry with
fresh fruit and
|
| |
|
assorted crackers and crostini |
| |
|
|
| |
 |
| |
|
asparagus wrapped with fresh prosciutto |
| |
|
fresh
Maine crabcakes with remoulade sauce |
| |
|
marinated grilled shrimp with thai-peanut
dipping sauce |
| |
|
wild
mushroom phyllo turnovers |
| |
|
bruschetta with fresh basil, garlic,
tomatoes, and shaved
parmesean |
| |
|
poached
lobster claw skewers with virgin olive oil
and lemon |
| |
|
dipping
sauce (add $5.00) |
| |
|
|
| |
 |
| |
|
| |
 |
| |
|
wood
grilled beef tenderloin with roasted garlic
demi-glace |
| |
|
grilled
sides of native striped bass served with a
tomato, corn, and |
| |
|
fresh
basil pico de gallo |
| |
|
orzo
with spinach, roasted yellow tomatoes and
pinenuts |
| |
|
sautèed
sugar snap peas with sweet yellow pepper |
| |
|
assorted grilled summer vegetables |
| |
|
homemade french bread with creamery butter
|
| |
|
|
| |
 |
| |
|
regular
and decaffeinated coffee |
| |
|
your
cake, sliced to order
|
| |
|
| |
$62.00 per person 5% meals tax /
$195.00 per staff
(1 server per 15 guest; 2 kitchen staff per
100 guest) |
| |
|
| |
 |
 |
