Fresh Floral Arrangements
6 Hours of Unlimited Premium Liquor, Champagne, Beer, Wine
1 Hour of Cocktails and Hors D’Oeuvres
Hot Seafood Station
Grilled Baby Calamari with Balsamic Glaze • Baked Clams Oregenato
New Zealand Mussels with Red Sauce • Vongole with Prosciutto
Fried Calamari and Shrimps
Asian Station
Hand Rolled Sushi Display • Pan Fried Vegetable and Pork Dumplings
Egg Rolls • Fried Rice • Lo-Mein
Pasta Station
Wild Mushrooms Risotto • Cavatelli with Sun-dried Tomatoes
Broccoli and Sausage • Stuffed Rigatoni with Light Tomato Sauce
Specialty Ravioli with Lobster Cream Sauce
Latino Station
Lime-Garlic Cilentes Rubbed Suckling Pig • Traditional Paella
Fried Plantains with Black Bean Salsa
Mini Pressed Cuban Sandwiches • Quesadillas
Cold Station
Foccacia • Bruscetta • Mixed Grilled Vegetables
Fresh Mozzarella and Tomatoes • Caponatina Salad
Marinated Mushrooms and Artichoke Hearts • Gourmet Cheese Display
Flavored Oils and Vinegars
Russian Caviar Station
Assorted Russian Vodkas • Assorted Caviar and Traditional Garnishes
Cold Seafood Station
Italian Station
Ice Carving
First Course
Tequila-Lime marinated grilled Mango Shrimp and Crab Cocktail
Second Course
Seared Lobster and Roasted Acorn Squash Soup with
Cognac Cream Sauce or Gemeli with Wild Mushrooms and
Port Wine Demi-Glace Sauce
Third Course
Mesclun Salad with Spiced Walnuts and Grilled Granny Smith Apples
Melange (Includes all Four)
Grilled Medallion of Filet Mignon with Crabmeat Reduction Sauce
Pan Roasted Lamb Chop with Sundried Tomato-Calamatta Tapenade
Peanut Crusted Brazilian Lobster Tail
Papaya Glazed Mallard Duck Breast with Balsamic-Papaya Gastrique Sauce
(All served with Roasted Garlic mashed Peruvian Purple potatoes and Medley of Baby Vegetables)
Viennese Hour
Flambe Cherries Jubileé • Ice Cream Bar • Fondue Station
Tiramisu • Fruit Display • Assorted Cookies • Pastries and Cakes
