Spring Stations

A bountiful celebration menu

Passed Hors d’oeuvres

  • Spinach Pekoras with Mint Chutney
  • Asparagus and Smoked Salmon Wraps
  • Saga Bleu Crisps with Honeyed Walnuts
  • Artichoke Brie and Leek Toasts
  • Rosemary Shrimp with Roasted Red Pepper
  • Smoked Chicken and Grilled Zucchini Quesadillas with Guacamole

Stations

Steakhouse

  • Balsamic Thyme Seared Sirloin of Beef with Fig and Caramelized Shallot Reduction
  • Sweet and Yukon Gold Pommes Dauphinoise
  • Caesar Salad
  • Country Rolls

East West Bistro

  • Ginger and Tamari Day-Boat Chatham Cod with Sherry Fumé
  • Baby Bok Choy Sautéed with Red Peppers
  • Basmati Brown Rice with Cranberries and Pecans
  • Seven-Grain Health Bread and Sweet Butter

Wild Mushroom Sauté

  • Portabello, Crimini, Shitake, and Porcini Mushrooms
    Sautéed to Order with Madeira, Shallots, Crème Fraîche, and Chives
  • Chicken Verdiccio with Artichoke Hearts and Button Mushrooms served on Polenta Toasts

Dessert Buffet

  • Torta Cioccolata
  • Frozen Lemon Mousse with Strawberries
  • Best Chocolate Chip Cookies
  • Coffee, Tea, Decaf