Our Bride’s Favorite Buffet


A Bountiful, Cascading Tabletop Display of
Beautiful Garden Fresh Petite Vegetables with
Country Herb Ranch & Honey Dijon Dip
Roquefort GrapesMini Clusters of Green Grapes Rolled in Blue Cheese/Cream Cheese Mixture and Coated with Pistachios
Crispy Wonton Cup Filled with Cashew Chicken Salad


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