Summer Buffet Dinner

 

APPETIZER STATION

Individual Vibrant Crudités | Creamy Lemon Parmesan Dip

Specially Selected Imported and Domestic Cheeses  

Vermont Cheddar | Fruit-Topped Brie | Sharp Provolone | Blue Cheese Roulade 

Mediterranean Hummus | Crumbled Feta | Cucumbers | Tomatoes | Kalamata Olives 

Sliced Carrots | Cucumbers | Crackers | Flatbreads

Local Honey | Seasonal Jams | Fresh Fruits

 

HORS d ’OEUVRES PASSED TO YOUR GUESTS

Olde Bay Crab | Parmesan Stuffed Mushrooms

Mini Hot Buttery Lobster Rolls | Fresh Lemon

Sweet Pea Hummus in a Cucumber Cup | Radish Decor

Watermelon Feta Skewers | Basil Chiffonade | Balsamic Drizzle

Pulled Pork Sliders | Rainbow Slaw

 

MAIN COURSE

Baby Greens | Dried Cranberries | Apples | Shaved Parmesan Cheese | Candied Pecans

Lightly Dressed in Honey Balsamic Vinaigrette

Sautéed Green Bean | Blistered Tomatoes 

Smashed Whole Roasted Yukon Potatoes | Chives

Tender Chicken Marsala | Sautéed Mushrooms

Shrimp and Scallop Stuffed Sole | Lobster Cream Sauce

Parker House Rolls | Whipped Butter

 

SWEET SPOT 

 A Beautifully Decorated Buttercream Tiered Wedding Cake 

Freshly Brewed Coffee | Selection of Harney and Sons Teas