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Passed hors d'oeuvres

Dinner: (to be set in stations & each to be chef attended)

Salad:
Mixed green salad consisting of red onion, Gorgonzola cheese, mandarin oranges, roasted almonds tossed in balsamic vinaigrette

Beefsteak Tomato & Buffalo Mozzarella salad finished with basil and drizzled with a balsamic vinagrette

Accompanied by sourdough rolls

Seafood Station:
Freshly cracked Maine lobster tails & claws, steamed littleneck clams and native mussels, accompanied by drawn butter

Grilling Station:
Filet of Beef served with a mango chutney or horseradish sauce

Marinated Lemon Herb Chicken accompanied by Wild Maine blueberry chutney

Vegetable Kabobs

Pasta Station :
Penne pasta with choice of marinara or pesto sauce.  
Accompaniments: fresh tomatoes, spinach, scallions, mushrooms, red pepper, artichokes, sausage, garlic, freshly grated Parmesan cheese and served with Italian loaf

Coffee & Dessert Station