Reception

• Plan for 6 pieces of hors d'oeuvres per person

Stationary:

• Spinach and Artichoke dip served wtih tortilla chips
• Cheese and Fruit platter

Passed:

• Pear and Blue Cheese Puffs
• Sweet potato and Coconut Chicken Tenders
• Roasted Vegetable Tarts
• Crab and Mango Crostini

Beverages:

• Bar Set-up with beer, wine, soda and water
• Bar service will require a public safety officer present
• Passed food items and bar service will require waitstaff

Hot Dinner / Lunch

• Always include a vegetarian option

Buffet Style

• Disposable or China
• Artichoke Chicken - 1 piece per person
• Vegetable Napoleon - 1/2 piece per person
• Accompanied by fresh rolls and butter, basil orzo and baby carrots
• Add: Tossed garden salad and angel food cake with seasonal berries

Waited China Service

• Chicken Scaloppini Marsala - 1 serving per person
• Chevre, Orzo and Basil stuffed Portabella - 10% of guests
• Accompanied by fresh rolls and butter, oven roasted garlic potatoes and asparagus spears
• Add: Buffalo Mozzarella Salad and Chocolate Lovin' Spoon Cake