Gourmet Stations 

Your guests will enjoy abundant displays of specialty food stations, dining in subtle elegance with this festive alternative to traditional sit-down dinners. Stations are offered for up to 150 guests only.

                 Please Select Three Stations:

                                                      *Stations for up to 150 guests only.

Pasta Station

Please select two items:

Bowtie Pasta with Artichoke Hearts, Sundried Tomatoes and Roasted Pine nuts in a Light Garlic Cream

Fusilli tossed with Prosciutto, Button Mushrooms, Baby Peas, Imported Parmesan Cheese and Sweet Cream

Tomato and Spinach Striped Tortellini with a Wild Mushroom Ragout

Penne Pasta with your choice of one of the following sauces: Marinara, Bolognese or alla Vodka

Shells tossed with Baby Spinach, Sweet Italian Sausage, Capers and Kalamata Olives

Served with Freshly Baked Garlic Bread

Carving Station

Please select two items:

Roast Turkey Breast with Cranberry Chutney

Wood Smoked Tenderloin of Beef in a Peppercorn Crust with Béarnaise Sauce

Smoked Pork Loin Glazed with Bourbon and Brown Sugar

Apricot Glazed Corned Beef Brisket  

Roast Sirloin Strip with Choron Sauce

Honey Mustard Glazed Ham

Leg of Lamb with a Mint Jus Lie

All Hand Carved and Served with Condiments and Silver Dollar Rolls

Risotto Station

Please select two:

Garden Vegetable Risotto- Seasonal Vegetables, Fresh Herbs, Aborio Rice, Vegetable Nage & Parmigiano Reggiano

Forest Mushroom Risotto- Wild Mushrooms, Pearl Onions, Asparagus and San Daniele Prosciutto

Shrimp Risotto- Gulf Shrimp, Sundried Tomatoes, Snipped Chives, Sweet Peas and Lobster Essence

Smoked Chicken Risotto- Smoked Chicken, Roasted Garlic, Tomato Cancase, Saffron and Broccoli Florets

 

Entrée Station

Please select one item:

Fillet of Sole with Lemon Beurre Blanc

Scrod Francaise with Sundried Tomatoes and Capers

Breast of Chicken Filled with Baby Spinach and Goat Cheese fFnished in a Roasted Red Pepper Beurre Blanc

Breast of Chicken Dipped in Egg Batter with Asiago Cheese, Lightly Sautéed and Finished with Lemon and Capers

Pan Roasted Halibut with a Champagne Saffron Sauce

Breast of Chicken with Shitake Mushrooms and Thyme Infused Red Wine Demi-Glaze

Pan Seared Salmon Served with a Honey Citrus Beurre Blanc

Served with Fresh Vegetable of the Season and a Chef's Choice of Starch.

Tossed Field Green Salad Served with Either Pasta Station or Risotto Station

Coffee, Tea and Decaffeinated Coffee