Cold Buffet Items

Arugula Salad with Parmesan Cheese, Fennel, Pine Nuts and Red Pepper Dressing

Garden Potato Salad with Cilantro Vinaigrette

Baby Spring Lettuces

Smoked, Poached and Cured Fish Display with Traditional Garnishes

Grilled Vegetable Display

Jumbo Shrimp and Jonah Crab Claw Display

Fresh Mozzarella and Beefsteak Tomato Display with Aged Balsamic Vinegar

Italian Antipasto Display

Domestic and Imported Cheese Display

Fresh Seasonal Fruit and Berries Display

Pastries, Bagels, Croissants, Coffee Cake and Muffins

“Eggs Any Way” Omelet Station

Fresh Belgian Waffles with Whipped Cream, Hot Maple Syrup and Fresh Berries

Hot Buffet items

Eggs Benedict with Hollandaise Sauce

Wild Berry Crepes with Cinnamon Maple Crème Fraiche

Smoked Bacon and Garlic Sausage

O’Brien Potatoes

Classic Chicken Francaise with Fresh Lemon and Parsley Sauce

Teriyaki Glazed Mahi Mahi with Charred Pineapple and Scallion Relish

Rigatoni Primavera with Sun-Dried Tomato Cream

Chef’s Medley of Vegetables and Harvest Blend Wild and Long Grain Rice

Carving and Soup Station

Prime Rib of Beef with Horseradish Sour Cream and Natural Juices

Roast Turkey Breast with Sage Pan Gravy and Orange Cranberry Sauce

Soup – Cream of Asparagus Soup

Children’s Buffet

Penne Vodka, Chicken Fingers and French Fries

Chef’s Selection of Pastries and Desserts

Viennese Desserts, Fruit Tarts, Carrot Cake, Strawberry Short Cake, Lemon Tart, Assorted Mousses in Chocolate Cups, Mini-Crème Brulee, Chocolate Fondue