About Us Elegant Dining Catering Weddings Bat/Bar Mitzvahs Reciprocal Clubs
 
Cold Buffet Items
• Grilled Asparagus, Roasted Onions and Artichokes with Lemon Rosemary Vinaigrette
• Israeli Cous Cous Salad with Apricots, Cherries, Sliced Almonds and Citrus Dressing
• Baby Spring Lettuces with Blue Cheese and Balsamic Dressing
• Smoked Fish Display with Traditional Garnishes
• Grilled Vegetable Display
• Shrimp Cocktail and Jonah Crab Claw Display
• Italian Antipasto Display
• Fresh Mozzarella and Marinated Roasted Pepper Display
• Domestic and Imported Cheese Display
• Fresh Seasonal Fruit and Berries Display
• Pastries, Bagels, Croissants, and Muffins
“Eggs Any Way” Omelet Station
• Fresh Belgian Waffles with Whipped Cream, Hot Maple Syrup and Fresh Berries

Hot Buffet Items
• French Toast Soufflé with Roasted Bananas and Chocolate Chips
• Scrambled Eggs with Cabot White Cheddar and Spinach
• Smoked Bacon and Garlic Sausage
• Caramelized Onions and Potatoes
• Pan Roasted Chicken Breast with Braised Leeks and Port Wine Jus
• Rigatoni with Roasted Tomato, Cognac and Pancetta Cream
• Pesto Crusted Wild Salmon with Meyer Lemon Beurre Blanc
• Chef’s Medley of Vegetables and Saffron Rice
Carving and Soup Station
• Roast Turkey Breast with Sage Pan Gravy and Orange-Cranberry Sauce
• Honey Baked Pennsylvania Ham with Fig Cranberry Compote and Dijon Mustard Jus
• Potato Leek Soup
 
Children’s Buffet
• Macaroni and Cheese, Chicken Fingers and French Fries
 
Chef’s Selection of Pastries and Desserts with Chocolate Fondue
• Viennese Desserts, Fruit Tarts, Carrot Cake, Strawberry Short Cake, Lemon Tart
• Assorted Mousses in Chocolate Cups
• Mini-Crème Brulee
• Hot Dessert – Wild Berry Clafoutis
 
We understand that some of our Members have dietary needs or particular preferences. Please do not hesitate to bring these to our attention. We will attempt to accommodate your requests whenever possible.
~ Executive Chef, Arnold Kruck & Staff ~
 
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