Sample Menus

SPRING WEDDING BUFFET
(based upon 100 guests)

$27.00 per person

Cocktail Hour:
Stationary –
Fresh Fruits and Assorted Imported and Domestic Cheeses with Crackers (for 60)

Passed –
Rosemary Skewered Marinated Cocktail Shrimp
with Traditional Tomato-Horseradish Dipping Sauce (1 per person)
Blanched Snow Peas piped with Boursin and Papaya (1 per person)
Petite Sweet Potato Biscuits filled with Country Ham and Apple Chutney (1 per person)

Buffet Dinner:
Grilled Spice Rubbed Pork Tenderloins, served sliced with Mango Chutney Aioli (for 70)
Grilled Citrus Brined Chicken Breasts, served sliced
with Caramelized Vidalia Orange and Lemon Mojo Sauce (for 70)

Roasted Sweet and New Potato Salad tossed with Lemon and Scallions (for 80)
Herbed Basmati Rice with Sautéed Assorted Peppers (for 50)

Grilled Asparagus Spears with Tangerine-Ginger Drizzle (for 80)
Sugar Snap Peas, Snow Peas, Baby Peas, Carrots and Mint (for 40)

Mixed Baby Greens Salad, Strawberries, Shaved Manchego,
Sliced Almonds and Balsamic Vinaigrette (for 70)
Assorted Breads and Rolls with Butter Crocks (for 80)