RECEPTION DISPLAYS

Chilled Seafood Display

Oysters on the Half Shell | Shrimp Cocktail | Poached Lobster | Mignonette Sauces (6,000 cal.)

Cedar Plank Roasted Salmon

Basil Pesto | Vine Ripe Tomatoes (2,170 cal.)

Artisan Cheese Display

Crackers (8,890 cal.)

Chef’s Seasonal Fresh Fruit Platter

(1,240 cal.)

Fresh Market Vegetable Crudité

Ranch (1,830 cal.)

Vine Ripe Tomato Bruschetta Station

Basil | Extra Virgin Olive Oil | Balsamic Reduction (2,080 cal.)

Chef’s Miniature Desserts

(9,700-11,500 cal.)

Oysters Rockefeller

Spinach | Bacon | Pernod | Hollandaise (2,840 cal.)

Parmesan Pesto Oysters

(1,010 cal.)

Roast Breast of Turkey

Cranberry Sauce | Herb Mayonnaise (6,590 cal.)

New York Striploin

Horseradish Cream | Roasted Garlic Aioli (14,690 cal.)

Herb-Crusted Pork Loin

Apple-Cherry Chutney | Dijon Aioli (11,500 cal.)