Afternoon Delight Buffet

Passed Hors d’oeuvres on Garnished Silver Trays
Skewered Teriyaki Chicken

Plum Tomato & Feta Bruschettas

International Breads, Cheeses & Spreads Station
Toasted Garlic Baguettes, Italian Bread Sticks,
Jalapeno Cheddar, Black Olive & Marble Rye Breads,
Asian Cucumber Dip & Mediterranean Spinach Dip,
Cheese Board including Cheddar, Swiss, Provolone,
Smoked Gouda & Peppered Monterey Jack Cubes & Slices
with Fresh Fruit Garnish & Assorted Crackers

Chef Attended Carving Station
Smithfield Baked Virginia Ham served with Soft White & Molasses Wheat Button Rolls, Relish Tray, Honey Mustard & Herbed Mayonnaise

Roast Turkey served with Soft White & Molasses Wheat Button Rolls,
Cheese Tray, Herbed Mayonnaise & Cranberry Chutney

Pasta
Ziti with Roasted Vegetables in a Basil Alfredo Sauce

Penne Pasta with Pancetta, Red & Yellow Bell Peppers, Caramelized Onions and Oregano topped with Reggiano Cheese

Gremelli Pasta with Fresh Spinach, Sun-dried Tomatoes and Roasted Garlic Mushroom Sauce

Seafood
Smoked Salmon Spread baked as a Cheesecake with a Dill & Cream Cheese Lattice with Mini Stone Ground Crackers

Shrimp & Crab Fondue with French Bread Cubes

Vegetables
Stuffed Red Jacket New Potatoes with Cream Cheese,
Crisp Bacon Bits and Fresh Chives

Al Dente Marinated Vegetable Platter of Asparagus,
Blue Lake Green Beans, Summer Squash, Roma Tomatoes,
Sugar Snaps & Purple Onions

Fruits
Fresh Seasonal Fruit Bowl on Ice with Amaretto or grand Marnier Custard

Almond Cheese Mold served with Ginger Snaps & Strawberries