Seasonal Buffett

Passed Hors D'oeurves

Grilled New Zealand Baby Lamb Chops, Pesto Drizzle
Slow Roasted Tomato Garni

Chicken, Corn & Zucchini Cakes
Tarragon Aioli, served on Grilled Zucchini

Popcorn Chicken served in Mini Paper Cones

Classic Pigs in a Blanket
Honey-Mustard & Herbed Dijonaise

Potato Latkes with Cranberry Chutney

Sesame Crusted Rare Tuna on Cucumber Rounds,
Wakakame Seaweed & Wasabi Tobiko

Lobster Spring Rolls, Minted Ponzu Dipping Sauce

Crispy Fried Oysters, Classic Remoulade

Belgian Endive with Curried Cream Cheese,
Garnished with Candied Walnuts

Torchon of Fois Gras, Fig Jam
Raisin Crostini, White Truffle Oil

Stationary Hors D'oeurves

Raw Bar with:

Freshly Shucked Sweet Neck Oysters

Local Littleneck Clams

Traditional Mignonette & Cocktail Sauces

Platters of Clams Casino

Plated First Course

Individual Artichoke, Prosciutto & Aged Gouda Tartlett
Petit Shot of Summer Gazpacho
Served with Micro Greens Salad & Lemon Vinaigrette
Garnished with Edible Nasturtium

Buffett Dinner

Foccacia, Bread Sticks & Savory Cheese Twirls
Extra Virgin Olive Olive, Parmesan, Hot Pepper Flakes
Served on Tables

Striped Bass Baked in Phyllo Pastry Purses,
Juilienne Leeks, Fresh Herbs, White Wine & Garlic Butter

Lemon Zest, Cracked Pepper & Rosemary Rubbed Organic Chicken Breast, Grilled and served Charred Lemons, Grilled Asparagus & Roasted Garlic

Pan Roasted Provimi Veal Rib Chops
Sauce Au Poivre

Orrechiette (Little Ears) "Carbonara"
Spinach, Asiago, Apple Smoked Bacon Lardons

Short Stacks of Heirloom Tomatoes
Marinated Buffalo Mozzarella Calamata Olives, Basil Chiffonade & Balsamic Vinaigrette

Butter & Sugar Corn Relish

Salad of Assorted Beets Candy Striped
Golden & Chioggia Tossed in Raspberry Vinaigrette, Cracked Pepper & Fresh Thyme

Dessert Buffett

Pots of French Roast Pressed Coffee

Cotton Candy

S'mores

Chocolate Peanut Butter Cupcakes

Ginger Scones with Seasonal Berries & Chantilly Whipped Cream