Chef's Choice Passed and Displayed Hors d' Oeuvres

FIRST COURSE

Antipasto Plate
An assortment of Domestic and Imported Meats and Cheeses, drizzled with a Basil Pesto Balsamic Reduction

Boston Bibb Salad
Leafy Greens tossed with Red & Yellow Peppers, Radishes, Chick Peas, Tomato Concasse and Crumbled Gorgonzola in a Parmesan Vinaigrette

Lobster Bisque
Rich Lobster simmered in Butter and Cream, blended with a touch of Sherry

Argentinean Scallops
Atlantic Sea Scallops, Gulf Shrimp and Blue Crab baked with Creamy Spinach and Au Gratin Parmesan Cheese

MAIN COURSE

Tuscan Chicken
Pan-seared Chicken Breast and Fresh Herbs, layered with a tangy blend of Sun-dried Tomato and Cheeses, served with a Vegetable Orzo and Sautéed Swiss Chard

Syrah Braised Center Cut of Beef
Tender cut of Beef slow roasted with a Savory Red Wine Demi-Glace and accompanied by White Truffle Mashed Potatoes and Fresh Seasonal Vegetables

Seafood Ravioli Gratinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Parmigiano-Reggiano Cheese and Pomodoro Ragu

Boneless Pork Chop
Grilled Boneless Pork finished with a Lemon Rosemary White Wine Reduction served with Double Baked Cheddar and Bacon Yukon Gold Potatoes

Haddock Almandine
Fresh New England Haddock baked to perfection with Dijon & Almond flavors, accompanied by Wild Rice and Brown Butter Glazed Green Beans

Mediterranean Vegetable Purse
Israeli Couscous, Roasted Vegetables and Imported Cheese in a Whole Wheat Pastry Bundle served on a bed of Eggplant Confit, Grilled Baby Carrots and Asparagus, all finished with Fire Roasted Red Pepper Puree

DESSERT

Chef's Choice of Seasonal Pastries and Petit Fors
Chocolate Fountain and Assorted Fruits and Cookies