Cocktail Hour
Sumptuous Butlered Hors d’oeuvres and Cold Canapés

Captain Stations
Including Pasta, Carving, Vol-au vent, and Scampi to order
Selections of Hand Crafted Cold Displays

Appetizers
Ravioli Sampler
Stuffed Fresh Mozzarella, served with
Fresh Balsamic Pesto Vinaigrette
Carpaccio of Beef, Cous Cous,
Romano Cheese and Garlic Crustini
Warmed Brie and Raspberries in Puff Pastry,
served over Seven Leaf Salad
Exotic Fruit Medley of Papaya, Sweet Pineapple, Mango, Berries
Boston Bibb Salad

Entrees
Beef Tournedos Ala Rossini
sauteed Round Slice of Gooseliver and Truffle Slice
covered with madeira Sauce with Truffle Essence
Ginger Glazed Breast of Duck with Stoned Fruit Relish
Pan Seared Salmon
crusted with Black Peppercorn, Cous Cous,
Bay Scallops, Veloute Sauce
Fire Roasted Sliced Chateaubriand
ala Sauce Bernaise, Bourguignonne or Porcini

Desserts
Custom Occasion Cakes