Crudite and Hors d'Ouvres

Chicken Liver Pate - A classic hors d'ourvres served with assorted toasts and crackers.

Andouille Sausage en Croute - Chunks of spicy sausage and stone ground mustard are wrapped in puff pastry and baked golden brown.

Lobster Rolls - Cold-water lobster is blended with cream cheese and diced vegetables, then wrapped in a flaky phyllo dough.

Crab Stuffed Mushrooms - Button mushrooms are stuffed with blue crab, garlic and bell peppers, then topped with Parmesan cheese and oven-roasted.

Fresh Fruit and Vegetable Tray - The freshest seasonal vegetables and fruits are served with blue cheese dressing and lemon-caper sour cream for dipping.

Fresh Fruit, Vegetable and Cheese Platter - The same fresh seasonal fruits and vegetables as above with the addition of havarti, cheddar and smoked gouda cheeses.

Main Course

Seafood Pasta - The freshest local seafood simmered in a light lobster cream sauce and served over warm fettuccine pasta.

Stuffed Chicken - Fresh sweet basil and mozzarella are stuffed into a tender chicken breast seasoned with Italian bread crumbs, oven baked to golden brown, and served in a sundried tomato and pesto cream sauce.

Fresh Atlantic Salmon - Hand-cut fillets of salmon are oven roasted and topped with Bailey’s Irish Cream beurre blanc.

Parisienne Pork Tenderloin - Pork tenderloins are rolled in seasoned breadcrumbs, baked golden brown, cut on the bias and served over a rich Boursin cheese sauce.

Filet Mignon - Thick and tender filets are grilled to perfection, then served on a bed of caramelized onions and topped with a smoked Gouda cream sauce.

Paella - Fresh seasonal seafood and vegetables are grilled, and combined with sautéed clams, chorizo sausage and crawfish then simmered in a flavorful stock with saffron rice.

Starches