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Package Menu #1 – $26.00 pp

Passed Appetizers

Mini Beef Empanadas with  salsa verde

Cucumber Rounds with a Smoked Salmon Mousse

Mini Orange Muffins filled with Smoked Turkey and a Cranberry Chutney

Salad

Fresh Field Greens, Baby Spinach, Roma Tomatoes, Mandarin Oranges, Feta Cheese, Toasted Almonds, Cucumbers, Dried Cranberries with a Lemon Dijon Vinaigrette and Spiced Ranch Dressing.

All Tables will be served with a basket of Homemade Breads, Cottage Dill, Rosemary Rolls, Focaccia Bread and Whipped Butter.

Main Course

Spinach Stuffed Chicken Breast roasted and drizzled with a Pepper Reduction

Citrus Grilled Salmon Filet with a Lemon Caper Sauce

Sautéed Asparagus and Carrots

Yellow rice

 

 

 

Package Menu #2 – $27.00 pp

Passed Appetizers

Coconut Shrimp with a Lemon Remoulade sauce

Bruschetta topped with Brie and Apricot Preserves

Mini Quiche Lorraine

Salad

Tender Baby Arugula with Shaved Parmesan, topped with Dried Cherries and a Pesto Vinaigrette

All tables will be served with a selection of fresh Sourdough Breads and Rolls.

Main Course

Honey Bourbon Herb Rubbed Beef Tenderloin

Chicken Piccata with a Lemon Caper Sauce

Wild Rice Pilaf

Carrot Soufflé

Sautéed fresh Green Snap Beans and julienne Bell Peppers

 

 

Package Menu #3 – $25.00 pp

Appetizer
Mini Lump Crab Balls w/a basil remoulade
Vegetable Egg rolls with a sweet-n-sour sauce

Salad Selection – choose one
Fresh Spring Mix, Baby Tomatoes, cucumbers, mandarin oranges, feta cheese, toasted almonds, topped w/sweet dried cranberries. With a homemade honey balsamic vinaigrette and ranch dressing.

Crisp Baby Arugula, roasted red peppers, toasted pine nuts, sliced sweet onion, Shaved parmesan cheese. With a light lemon caper vinaigrette.

Meat
Chicken Picata with a Lemon Dill Sauce
Citrus Grilled Salmon with a Citrus Dill sauce

Side Items- Choose three

  • Grilled vegetables, squash, zucchini, asparagus, eggplant, mushrooms & bell peppers
  • Fresh Green snap Beans & Crunch carrots w/a lemon butter sage sauce
  • Herb Roasted Potatoes
  • Rice Pilaf
  • Pasta primavera with shallot, garlic and fresh basil
  • Squash Casserole
  • Root roasted Potatoes
  • Creamy Garlic Mashed potatoes
  • Candy Yams
  • Vegetarian Lasagna
  • Signature Mac-n- cheese
  • Braised Greens, with mushrooms, potatoes and carrots

 

 

Package Menu #4 – $27.00 pp

 Passed Hors D’oeuvres – Choice of three

  • Mozzarella Caprese Kabobs
  • Spinach and Feta in Phyllo Triangles
  • Coconut shrimp with a spicy Mandarin Sauce
  • Chicken Satay with a peanut dipping sauce

 

GRAND BUFFET – Chef Carved – Choice of 2 meats

  • Rosemary Scented Roast Leg of lamb
  • Whole Roasted Turkey Breast
  • Herbed Encrusted Prime Rib of Beef
  • Rotisserie Chicken
  • Five Spice Pork Loin
  • Citrus Glazed Salmon

 

Entrée Accompaniment – choice of 3 sides

  • Potatoes Au Gratin with Roasted Garlic
  • Creamed Spinach Souffle
  • Green Beans with Mushrooms
  • Coconut Rice Pilaf
  • Roasted Root Potatoes
  • Vegetable Medley
  • Carrot Souffle
  • Grilled Asparagus Spears
  • Confetti Rice
  • Snap Beans and Carrots
  • Summer Squash and peppers
  • Wild Rice Pilaf
  • Creamy Mashed Potatoes

 

SALAD SELECTION – choose one

  • Spring mixed Salad
  • Caesar salad
  • Bibb lettuce & Belgian Endive
  • Step By Step Signature Salad
  • Greek Salad
  • Tropical Fruit & Spinach Salad
  • Arugula Parmesan Salad

Alongside Assorted Baked Fresh rolls & whipped Butter