Cocktail Hour
Hot Chafing Dishes
Veal Francaise * Fillet Tips Au Poivre * Seafood Newburg
Veal Marsala * Sesame Beef * Steak Pizzaola
Chicken Dijon * Seafood Jamboree * Chicken Sorrentino
Baked Fish/Walnut Crust * Roast Peking Duck./Cassis Sauce
Medallions of Pork in Plum Sauce
Passing Hors d’oeuvres
Miniature Maryland Crabcakes
Chicken Fillet in a Pistachio Nut Crust * Beef and Mushroom Turnovers
Scallops Wrapped in Irish Bacon * Baby Lamp Chops
Seafood Fritters * Skewered Chicken Tenders – Dipping Sauce
Pinwheels of Veal Cordon Bleu * Beef Saté – Peanut Sauce
Carvings
Smoked Turkey Breast * Prime Rib * Poached Whole Salmon
Honey Glazed Corned Beef
Champagne Toast
Appetizers - Choice of 1
Trout Almondine * Shrimp Cocktail
Two Melons with Seasonal Berries with Lemon and Lime
Soup * Salad
Intermezzo
Fruited Sorbet with Green Creme de Menthe
Entrees - Choice of 3
Sliced Chateau Briand/Bernaise Sauce
Broiled Stuffed Jumbo Lobster Tail Stuffed with Crabmeat
Broiled Filet Mignon * Capon Wellington
Broiled Norwegian Salmon Filet with Dill Sauce
Broiled Fresh Swordfish Steak w/Mornay Sauce
Stuffed Breast of Chicken with Fontina Cheese,
Sundried Tomatoes & Pine Nuts
Roast Long Island Duckling/Macadamia Nut Honey Glazed
Entrecote – Roast Sliced Shell of Beef
Vegetable * Potato
Finale
Occasion Cake * Coffee * Brewed Decaffeinated * Tea
Demitasse * Cordials * Aperitifs * International Coffee Bar
Ice Cream Sundae Bar with all the Toppings
