Best of Atlanta - Sit Down Buffet Dinner

Gloved Butler Passed Hors d’oeuvres
on Garnished Silver Tray
Tomato & Feta Bruschettas
Cream Cheese Bruschettas
Skewered Shrimp
Gulf Crab Cakes with Remoulade Sauce

Assorted Hot & Cold Hors d’oeuvres
Shrimp & Crab Fondue with French Bread Cubes

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

Savannah Shrimp Spread with Cream Cheese, Cocktail Sauce, Shrimp & Tri-Colored Peppers topped with Shredded Monterey Jack Cheese & accompanied by a Cracker Medley

Flaky Vegetable Strudel with Roasted Red & Green Peppers, Eggplant & Tomatoes

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

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

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

Carving Station
Carving Station of Beef Tenderloin, Roast Turkey or Smithfield Baked Virginia Ham with Molasses Wheat & White Button Rolls, Relish Tray, Horseradish, Mustard & Herbed Mayonnaise

Main Course
Tenderloin Tips with Pearl Onions & Field Mushrooms in
Stroganoff or Burgundy Sauce

Southwest Chicken with Mango Salsa

Cajun Chicken Tenders with Creole Sauce or Honey Mustard Sauce

Sautéed Chicken in a Sweet Roasted Garlic Sauce

Pommery Mustard & Honey Glazed Chicken

Grilled Vegetable Ratatouille over Cheese Polenta topped
with Baked Polenta Stars

Pasta
Herb Roasted Chicken Medallions on Bow Tie Pasta in a Fettuccini Sauce

Penne Pasta with Pancetta, Red & Yellow Bell Peppers, Peas, Caramelized Onions & Oregano topped with Asiago Cheese

Penne Pasta with Wild Mushrooms, Plum Tomatoes, Spinach & Feta Cheese

Gemelli Pasta with Smoked Salmon, Leeks & Fresh Tarragon

Tri-Colored Tortellini with Lemon-Herb Cream Sauce

Fruit
Baked Brie with Apricot Almond or Pecan Kahula Glaze with Gingersnaps

Fresh Seasonal Fruit Bowl on Ice with Amaretto or Grand Marnier Custard

Almond Cheese Mold served with Gingersnaps & Strawberries