Buffet Dinners - Gold

Passed Hors d’oeuvres
(One piece of each hors d’oeuvre per person.)
Miniature Beef Wellington
Cherry Tomatoes Stuffed with Goat Cheese Mousse and Calamata Olives
Chicken Satay, Spicy Peanut Sauce
Shrimp Wrapped in Prosciutto with Pesto

Displayed Hors d’oeuvres
House-Cured Gravlax with Honey Mustard, Dill and Buttered Bread
Imported and Domestic Cheeses, Crackers, and Fruit Garnish
Vegetable Crudite with Hummus

Dinner
Carving Station with Choice of:
Roasted Vermont Turkey, Steamship Round of Beef or Baked Virginia Ham
Orange and Honey Glazed Chicken Breast, Almond Couscous
Steamed Halibut with Corn and Shrimp Fricassee
Roasted Red Bliss Potatoes
Vegetable Medley
Spinach Salad with Crumbled Goat Cheese, Air Dried Cherries, Caramelized Walnuts, Citrus Vinaigrette
Szechwan Noodles with Cashews and English Cucumbers
Blue Lake Beans with Artichokes, Shiitake and Aged Balsamic Vinaigrette
Freshly Baked Rolls and Butter
Freshly Brewed Coffee, Decaffeinated Coffee and Tea Selections

Other Buffett Dinners:

• Platinum
• Silver

Menu items subject to change.