Guests choose their own entreés in a banquet setting. More elegant than the casual buffet. An option designed to satisfy individual tastes and preferences.
1. The planner chooses the appetizer, salad and dessert in advance.
2. A custom printed menu is provided for each guest.
3. Specially trained servers take your guests’ order as they are seated.

Fresh Baby Hearts of Romaine, Shaved Parmesan Cheese, Ciabatta Crouton with Chive Oil, Creamy Caesar Dressing

Roasted Beets and Local Greens
Brûlée Goat Cheese Bucheron, Tarragon Oil, Pickled Raspberry Mustard Seed
Lake Meadow Naturals Smoked Honey Vinaigrette

Lightly Wilted Baby Spinach, Warm Bacon Balsamic Vinagrette with Carmelized Cipollini Onion, Bacon Lardons, Spiced Pecan Crumble, Cranberries, Stilton

Red Wine Poached Pear with Kale, Manchego, Marcona Almonds and Pomegranate Dressing

Seared Natural Breast of Chicken, Wild Mushroom Sauté, Sour Cherry Gastrique

Seared Cedar Plank Roasted Skuna Bay Salmon, Maple Syrup Glaze

Seared Florida Grouper Topped with Orange Segments, Olive Tapenade and Marinated Onions

Grilled Beef Tenderloin, Brandy Cream Sauce

Petite Beef Filet Mignon, Herb and Black Pepper Crust, Roasted Garlic Red Wine Sauce

Natural NY Strip Steak, Heirloom Tomato Salsa and Chimichurri Sauce

Cauliflower Steak, Carrot Puree, Pickled Red Cabbage, Chermoula Drizzle

Roasted Tomato Soup with Crab and Avocado

Pan Seared Scallop with Pea Puree, Bacon Lardon, Pea Sprouts and Nduja Vinegrette

Pan Seared Pork Tenderloin Medallion with Fall Spiced Pumpkin Puree, Topped with Sage Butter and Pinenuts

Pistachio Crusted Lamb Loin, Farro, Acorn Squash Puree, Pomegranate Mint Sauce

Carpaccio of Lightly Seared Beef Tenderloin, Beech Mushrooms, Caper and Cornichon Relish, Dijon Aioli

Brûléed Goat Cheese Crusted with Hazlenuts, Baby Beets, Tarragon Oil and Brûléed Blood Orange

Chilled Jumbo Lumb Crab Cake, Classic French Remoulade, Focaccia Crouton, Fresh Picked Herbs

Nutella and Chocolate Tart Topped with Maple Mousse and Fresh Berry Sauce
OR
Sweet Heat Strawberry Tart with Baked Streusel