Hors D'oeuvres - Cocktail Hour

 

italian antipasto & crudite display with accompaniments

 

seasonal fresh fruit & berries display

 

assortment of imported & domestic cheeses with accompaniments

 

duck confit crostini with a dijon slaw 

 

cajun shrimp on a polenta cake with tomato jam

 

warm brie & raspberry in a phyllo shell

 

Dinner Menu

 

 

Salads:

 

spinach, applewood smoked bacon, julienned red onion, dried cherries, candied walnuts & feta cheese with pomegranate champagne vinaigrette

 

romaine greens, avocado, cherry tomatoes, vermont white cheddar cheese & tortilla crisps with creamy toasted corn & red pepper dressing

 

freshly baked local shadeau breads

 

Pastas

 

roasted vegetables & penne pasta tossed in a white wine sauce, topped with fresh

basil & shaved parmigiano reggiano cheese (prepared tableside)

 

seafood linguini pasta with shrimp & scallops tossed in a lobster cream sauce, topped with fresh basil & shaved parmigiano reggiano cheese (prepared tableside)

 

Entree

 

marinated italian vegetables with extra virgin olive oil & balsamic reduction

 

roasted garlic & chive mashed potatoes

 

carved prime rib with horseradish cream sauce, humboldt fog blue cheese cream sauce & cabernet demi-glace (carved tableside)

 

 

Dessert

 

Chocolate Cake  -  Vanilla Cake  -  Red Velvet Cake  -  Carrot Cake

 

Beverages 

 

Beer -  Wine  -  Liquor