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