Salads

Classic Caesar with Shaved Parmesan and Herb Croutons
Shrimp Salad with Cavatappi, Roasted Peppers, Capers and Fresh Basil
Chefs Choice Fresh Fruit Platter
Spinach Salad with Raspberry and Bacon Vinaigrette

Cold Items

Shrimp Cocktail served with lemon Wedge and House made Cocktail Sauce
Smoked Salmon with Mini Bagels

Breakfast Items

Apple wood Smoked Bacon
Chicken Apple Sausage
Scrambled Eggs with Roasted Peppers and Herbs

Carving Station

Petite Beef Tenderloin with a Pinot Noir, Chanterelle and Fresh Truffle Sauce
Honey and Brown Sugar Baked Ham

Delectable Side Dishes

Wild –Mushroom Bread Pudding
Caramelized-Shallot Mashed Potatoes
Savory Artichoke, Spinach and Sausage Dressing

Vegetables

Roasted Butternut Squash
Broccolini with Garlic Brown Butter
Roasted Heirloom Carrots with a Honey Glaze

Entrée

Roasted Chicken with Herb Dijon Mustard Sauce

Desserts

Assorted Dessert
Gingerbread Cake with Cream cheese & Peppermint Frosting / Almond Cranberry Cake with Mascarpone Frosting
Coconut Cake
Pumpkin Cheesecake