Entrées

Roasted Black Forest Ham with Caramelized Costa Rican Pineapples

and Black Zante Grape Currants

Char Grilled Organic Chicken with Roasted Mediterranean Ratatouille

and Mascarpone Cream

Pan Roasted Shrimp and Jumbo Lump Crab over Provolone and Prosciutto di Parma Tortelloni with a Light Garlic Cream, Spring Peas and Sun Dried Tomatoes

Baked Atlantic Salmon with Melted Leeks, Toasted Wild Rice Pilaf

and Pink Peppercorn Sauce

Applewood Smoked Bacon and Vermont Maple Sausage

French Style Cheese Blintz with Fresh Berry Compote

Whipped Yukon Gold Potatoes with fresh Herbs and Montrachet Chevre

Sautéed Pole Beans with Bermuda Onions, Pan Roasted Almonds

and Herb au Provence Buerre Blanc

Cold Stations

Marinated Watermelon Tomato Salad

Point Reyes Blue Cheese, Fresh Basil and Aged Balsamic

Roasted Sweet Corn and Black Bean Salad with

Fresh Cilantro, Toasted Cumin Seeds and Crisp Tortilla Crisps

Salad of Baby Field Greens

with Oven Dried Tomatoes, Roasted Artichoke Hearts and Candied Pecans

Mediterranean Fregola Sarda

with Saffron, Feta Cheese, and Hydro Mache

Tropical Fruit Display

with Star Fruit, Mango, Papaya and Dates

Array of Imported and Domestic Cheeses

Assorted Breakfast Pastries

Made-to-Order Omelet Station

Chilled Seafood Display

Spiced Shrimp, Fresh Oysters and Clams on the Half Shell

Smoked Seafood Display

Nova Scotia Salmon, Cold Water Trout and Cedar Smoked Scallops

Carving Stations

Slow Roasted Prime Rib

with Rosemary Scented Au Jus and Horseradish Chantilly

Herb Rubbed Roasted Pork Loin

with Tomato Red Pepper Marmalade

Dessert Display

Pies, Tortes, Cheesecakes, Petite Fours and Assorted Mini French Pastries