STATION PARTY #2
- Butler-style passed hors d'oeuvre:
- Grilled shrimp skewers wrapped in prosciutto with pommery mustard sauce
- Mini-Maryland crab cakes with spicy rémoulade
- Fresh Maine lobster canapé with tarragon aïoli
- Roquefort crouton with smoked duck
- Chili BBQ chicken tortilla
- Spoons with spinach mousse
- Spoons with smoked salmon mousse
DISPLAYED: SURROUNDING ICE SCULPTURE
- Scallop seviche (on the half shell)
- Cold poached mussels with herbed orzo and lemon vinaigrette
- Chilled jumbo shrimp
- Assorted frozen vodkas
ANTIPASTO DISPLAY:
- Italian meats (imported prosciutto, soprasetta, pepperoni,) and cheeses (asiago, aged provolone, gorgonzola), a selection of imported olives
- Tuscan bean salad, marinated eggplant, grilled red peppers, grilled fennel, assorted breads, fresh calamari salad, focaccia and crackers
ORIENTAL STATION:
- Assorted sushi rolls with pickled ginger, wasabe and ponzu sauce
- Steamed crab dumplings
- Spring rolls with fish sauce and peanut sauce
- Citrus ginger rice salad
CARVING STATION:
- Loin of pork with spinach, fontina and roasted red pepper served with roasted sweet garlic sauce
- Tenderloin of beef with rosemary mustard aïoli
- Small French rolls
- Grilled asparagus
PASTA STATION:
- Homemade cheese and fresh herb ravioli with wild mushroom cream
- Caesar salad wrapped in Mediterranean flatbread
- Fresh mozzarella and prosciutto crostini
- Assorted homemade breads and rolls with seasoned olive oil
DESSERT STATION:
- Traditional and chocolate shortcake
- Fresh fruit, to include: Raspberries, blueberries, strawberries, peaches and whipped cream
COFFEE SERVICE:
- Regular, decaffeinated and tea
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