Passed Hors d’ Oeuvres
Mini Lobster Rolls with Lemon and Dill
Short rib Mac and Cheese Bite
Crack Chicken Rangoon’s
Wild Mushroom Flatbread with Goat Cheese and Thyme
Sweet Potato Quinoa Tots with Cajun Aioli
Buffet
Slow Roasted Beef Tenderloin with Chimichurri and Charred Tomato Compote
Whole Roasted Organic Salmon Filet, Citrus and Pink Peppercorn Salas
Roasted Winter Vegetables-Heirloom Squashes, Rainbow Baby Carrots and French Beans
Olive oil Poached Pee Wee Potatoes with Rosemary and Sea Salt
Wild Green Salad with Great Hill Blue Cheese, Candied Walnuts, Cranberries and Port Wine Vinaigrette
Warm Artisan Rolls and Butter
Dessert
Warm Chocolate Croissant Bread Pudding
French Macaroons