Dinner Buffet Menu

Wedding Buffet Package Includes: Rolls, Butter, Coffee and Water Service

Passed Hors d’oeuvres Selection of four (4) from our list

Salads

Select two (2) from the following

• Mixed Green with Goat Cheese Soufflé, Croutons, Toasted Walnuts, Spanish Sherry Vinaigrette
• Meslcun Greens, Blackberries, Red Onion and Gorgonzola with Papaya Ginger Vinaigrette
• Arugula & Frisee, Shitake Mushroom, with Armagnac Poached Pears, Hazelnuts, with Honey Pear Vinaigrette
• Hearts of Romaine, Yellow Tomatoes, Garlic Croutons with Shredded Parmesan Caesar Dressing
• Baby Lettuce & Red Oak Leaves Dressed with Apple Cider Ranch, with Fried Camembert Croutons
• Spinach Salad with Japanese String Beans, Julienne Yellow Peppers, Crisp Wonton, Red Onion, Julienne Yellow Pepper, White & Black Sesame Seeds and a Mirin Soy Vinaigrette

Featured Entrées from the Buffet

Select three (3) from the following:

• Oak Smoked Turkey with Apple and Sausage Stuffing, Caramelized Shallot Sauce
• Peppercorn Crusted Tri Tip of Beef with a Creamy Horseradish Sauce
• Slow Roasted Short Ribs of Beef with a Hickory Smoked Tomato Ragout
• Hoisin Plum-Glazed London Broil Encrusted with Black Tellicherny Peppercorn Accompanied by Crispy Vegetable Chips
• Roulade of Chicken with Spinach, Brie, and Mirabelle Plums
• Roasted Breast of Chicken Filled with Walnuts and Brie with a Walnut Pesto Sauce
• Chicken and Italian Sausage Giambotta with Vesuvio Potatoes, Peppers and Onions
• Mustard Molasses Glazed Country Ham with Golden Raisins and Winter Berry Sauce
• Caraway Crusted Pork Tenderloin with Herbed Bread Dumplings and Smokey Savoy Cabbage Paella Vencia
• Chilean Sea Bass Filet in a Sun-dried Tomato with Herb Crust
• Wild Mushroom and Spinach Lasagna with Pecorino Sauce
• Baked Ziti Pasta with Plum Tomato Sauce, Herbed Ricotta, Mozzarella and Parmesan Cheese sauce

Accompaniments from the Buffet

Select three (3) from the following:

• Mixed Rice with Artichoke, Hearts of Palm, Tomato Asiago Cheese
• Mixed Grilled Vegetable Assortment
• Green Beans, Sweet Red Peppers with Sautéed Shallots
• Potato Leek Gruyere Mushroom Gratin
• Cous Cous with Feta, Sun-dried Tomato, Basil, Toasted Green Onions, Pine Nuts
• Brussel Sprouts with Nutmeg and Shallot Sauce
• Organic Corn and Herb Sauté
• Mediterranean Orzo
• Baked Potato-Sage Pancakes
• Asparagus and Wild Mushroom Sauté
• Baby Carrots and Parsnips with Orange and Ginger
• Smashed Potatoes with Boursin Cheese and Chives
• Oven Roasted New Potatoes with Pancetta and Rosemary
• Pan Cooked Fennel Root and Radicchio with a Touch of Orange and Basil