Our buffet dinner is offered to enhance the quality of your event and is available for 200 to 1,200 guests. In addition
to one hour of inventive passed hors d’oeuvres, we provide three stations for three hours of service from your choice
of seven culinary options. We will also include a desert station to complement this reception. In addition to our
four-hour Premium Bar featuring select wines, your guests will be treated to passed champagne. The selection of
tables, chairs, and linens will reflect the high quality of this option, and will further enhance the style of your event.

Includes A Selection Of Eight Passed Hors D’oeuvres

Mini Tournedo of Beef on Toast with Cognac Mayonnaise
and Fried Shallot

Petit Hamburger on Brioche with Red Onion Marmalade

Grilled Lamb Loin with Apricot Tomato Chutney on Pita Round

Lamb Tenderloin with Black Trumpet Mushrooms
and Tomato Concasse on Leek Cake

Peking Duck Roulade with Scallion and Hoisin Dipping Sauce

Roast Chicken with Preserved Lemon and Green Olive
in Cumin Cone

Curried Chicken Tartlet with Toasted Coconut and Almond

Seared Tuna on Sugarcane Pick with Coconut Milk
and Sweet Chili Sauce

Tuna Tartar on Potato Gaufrette

Miniature Red Snapper Taco

Smoked Salmon and Salmon Caviar in Parsley
Crepe Beggar’s Purse

'Croque Salmon' Smoked Salmon with Melted
Gruyere on Brioche

Coconut Shrimp on Plantain Chip with
Barbeque Wasabi Sauce

Lemon Basil and Coriander Shrimp with
Thai Green Curry Sauce

Caribbean Crab Cake with Corn Chutney Sauce

Green Pea Blini with Crème Fraiche and Caviar

Raclette Cheese Puff with Parmiggiano-Reggiano & Truffle

Vegetable Samosas with Ginger - Coriander Chutney

Warm Brie with Sautéed Apple Vol au Vent

Wild Mushroom Strudel with Porcini Cream

DINNER STATIONS - Select three stations

CARVING STATION

Roast Turkey Breast with Cranberry-Orange Relish and Honey Mustard

Honey Glazed Virginia Ham with Honey Mustard and Apple Raisin Compote

Pepper Crusted Sirloin Of Beef with Horseradish Pommery Mustard Sauce

Roast Leg Of Lamb with Preserved Lemon Yogurt Sauce and Mint Jelly

accompanied by

Assorted Rolls, Breads and Biscuits

Home - Style Coleslaw

Fingerling Potato, Artichoke and Asparagus Salad with
Chianti Vinaigrette

FRENCH POTPOURRI STATION

Capon Ballotine with Mushroom,
Sundried Tomato and Spinach with
Warm Madeira Sauce

Potato and Truffle Gratin

Haricots Verts and Baby Carrots with Cracked Pepper and Lemon Zest

Provencal Tart with Zucchini, Heirloom
Tomatoes and Yellow Squash

Endive, Radicchio and Frisee Salad
with Crumbled Chevre and Light
Sherry Vinaigrette

PAN ASIAN STATION

Peking Duck Made to Order with
Sliced Roast Duck, Scallion and
Hosin Sauce in Pancake

Thinly Sliced Szechwan Tuna with Crunchy Cress Salad

Soba Noodle Salad with Asian Vegetable Julienne and Soy Mustard Dressing Assorted Steamed Dumplings with Sesame - Soy Dipping Sauce

Fried Vegetable Spring Rolls with
Plum Dipping Sauce

Salad of Napa Cabbage, Bean Sprouts and Orange Segments with
Blood Orange Vinaigrette

TEX MEX STATION
select two carved items

Char - Grilled Skirt Steak
with Chimichurri Sauce
and Smoky - Spicy
Chipotle Sauce

Roasted Corn, Black Bean
and Red Pepper Salad
with Cilantro

Chicken, Caramelized Onion and Jack Cheese Quesadilla

Black Bean, Roasted Pepper and Cheddar Cheese

Tortilla Crabmeat and Goat Cheese Grilled Flatbread

accompanied by

Blue and Gold Corn Tortilla Chips with Mild, Spicy and Mango Salsas and Chunky Guacamole

PASTA STATION
select two pastas

Orecchiette with Escarole, Calamata
Olives and Plum Tomatoes

Agnolotti with Wild Mushrooms and Truffle Oil in a Creamy Mushroom Sauce

Rotelle with Shallots, Basil and Broccoli

Pumpkin Ravioli with Saffron Sauce

Penne ala Vodka with
(or without) Prosciutto Orecchiette ala Puttanesca with Tomatoes, Capers,
Olives and Garlic

Cheese Ravioli in Bolognese Sauce

accompanied by

Ceasar Salad
Herbed Bocconcini and Teardrop Tomatoes
Marinated Olives, Italian Breads and Shaved Parmiggiano - Reggiano

A TASTE OF ATHENS

Table Carved Leg Of Lamb on Baby Pita
with Lemon
Yogurt Sauce

Chicken Brochette with
Green Olive and
Preserved Lemon

Spanikopita with Spinach and Feta in Phyllo

Greek Salad with Feta
Cheese and Stuffed
Grape Leaves

Marinated Cracked Olives

Baskets of Peasant Breads

SOUTHERN BARBECUE

Barbecued Boneless
Shortribs of Beef on
Toasted Brioche

Pecan Crusted Chicken
with Peach Chutney

Classic Macaroni
and Cheese

Green Apple and
Horseradish Coleslaw

Buttermilk Biscuits

DESSERT STATION

please select two of the following to accompany your dinner selections
Additional station for the last 45 minutes of the event

Rum Raisin Gingerbread Cakes with Chocolate Glaze and Cinnamon Whipped Cream

Chocolate - Dipped Waffle Sundaes with Guests' Choice of Walnut or Vanilla Bean Ice Cream

Warm Apple Tart in Puff Pastry with Apple Cinnamon Compote and Cinnamon Whipped Cream

Chocolate Fudge Cake with Warm Stewed Winter Fruits and Whipped Cream

accompanied by

Stone Fruit Biscotti (with and without nuts)
Assorted Chocolate Truffles
Honey Nutmeg Madelines
Mulled Spice Pate de Fruit on Butter Cookie
Brown Sugar Pecan Shortbread Dipped in Chocolate
Platters of Fresh Fruit

French Roast Coffee, Decaffeinated Coffee, Assorted Regular and Herbal Teas