|
|
|
|
|
|
|
|
The Dinner Menu
Hors d'ouvres
Crudite Landscapes
Traditional Crudites Assortment
Crispy Carrot and Celery Sticks, Button Mushrooms, Broccoli and
Cauliflower Florets, Red and Yellow Peppers
- served with
-
Herbed Sour Cream Dip
International and Domestic Cheeses
Vermont Cheddar, Creamy Marion Bleu Cheese, Goat Cheese
Logs with Fresh Herbs and Dill Havarti with Fresh Seasonal Fruits
-
served with -
Fancy Crackers, Wafers and Hearth Baked
Breads
Seafood Landscapes
Floribbean Shrimp Station
Shrimp with Rum and Mint
- A Floribbean Scampi
-
Buffalo Shrimp with Roquefort
Cheese Dip
Real Coconut Shrimp
-
made with Fresh Ground Coconut and served with Apricot Horseradish Sauce
-
New England Raw Bar
Fresh Baby Littlenecks and Chatham
Oysters
- offered with -
Tangy Cocktail Sauce,
Tabasco Sauce, Mignonette Sauce, Worcestershire Sauce, Horseradish, Fresh
Lemons and Oyster Crackers
Main Course
Boston Lettuce, Romaine, Frisee and Artichoke Hearts, Julienne Yellow Peppers with a Champagne Vinaigrette
Basket of Warm Rolls with Butter Florets
Roast
Sirloin of Beef with Brandy Mushroom Sauce
Chicken Castillian
Scrod
with Lemon Crumb
Oven Roasted Red Bliss Potatoes
Sugar
Snap Peas with Red and Yellow Peppers
Dessert
Wedding
Cake
Vanilla Ice Cream
Freshly Brewed Columbian Coffee,
Decaffeinated Coffee and Tea