Our Bride’s Favorite Buffet
LIGHT HORS D’OEUVRES
A Bountiful, Cascading Tabletop Display of
Beautiful Garden Fresh Petite Vegetables with
Country Herb Ranch & Honey Dijon Dip
Roquefort Grapes ~ Mini Clusters of Green Grapes Rolled in Blue Cheese/Cream Cheese Mixture and Coated with Pistachios
Crispy Wonton Cup Filled with Cashew Chicken Salad
MENU
| Carved Beef Tenderloin Station Chef Attended Carving Station, accompanied by Stone Ground Mustards, Horseradish Cream, and Au Jus | Pasta Bar Choice of Two: Penne, Fettuccini, Spaghetti or Cheese Tortellini Choice of Two Sauces: Sundried Tomato Pesto Cream, Italian Marinara, Lobster Cream Sauce, Zesty Meat Sauce, Garlic Alfredo or Basil Tomato Cream Sauce |
| Chicken Vierge Grilled Chicken Breast with Sauce Vierge: Vierge Sauce/fresh lemon, olive oil, capers, tomatoes, herbs & kalamata olives | A Medley of Grilled and Roasted Vegetables with Asparagus |
| Tomato, Basil and Fresh Mozzarella Cheese Salad Baby Spinach with and Olives Drizzled with Extra Virgin Olive Oil and Balsamic | Traditional Caesar Salad with Shredded Parmesan Cheese and Garlic Croutons |
| Italian Antipasto Salad Italian Dry Salami, Olives, Marinated Peppers, Prosciutto, Assortment of Cheese Cubes and Tossed with Garlic and Herb Vinaigrette |
Dinner Rolls: Fresh Baked Roll with Sweet Butter