Petite Crab Cakes with Chipolte Aioli

Toasted Crostini with Goat Cheese, Roasted Shallots and Fig Puree

Bruschetta with Roast Duck and Blackberry Compote

Smoked Salmon Pate on Cucumber with Fresh Dill

Scallops Wrapped in Bacon with Teriyaki

Crostini with Vine Ripe Tomato, Fresh Mozzarella and Basil

Thai Beef, Chicken or Shrimp Satay with Peanut

California Sushi Roll with Soy, Pickled Ginger and Schiracha Sauce

Jumbo Shrimp Cocktail with Smoked Tomato Cocktail Sauce

Roasted Pepper and Goat Cheese Crostini

Grilled Flatbread Pizzetta with Caramelized Onion, Sweet Italian Sausage, Fresh Herbs and Gorgonzola Cheese drizzled with a Balsamic Reduction

Spinach and Crab Stuffed Mushroom Caps

Curried Chicken Salad with Major Grey Chutney on Endive Spears

Lobster Salad in Puff Pastry Bouches with Fresh Chive

Ahi Tartare Tossed with a Hot and Sour Sesame Dressing served in a Cucumber Cup with Wasabi Aioli and Toasted Sesame Seeds

PEI Steamed Mussels stewed in saffron, ginger, and lemongrass broth with chopped tomatoes and jalapeños served with grilled ciabatta

Baked Spinach, artichoke and gorgonzola cheese dip served with homemade pita and bagel chips

Baked Crab Dip with corn, peppers, scallions, black beans, jalapeño jack and Velveeta cheese served with fried flour tortilla chips

International and domestic Cheese Board with fresh fruit and homemade crackers

Baked whole cream Brie layered with preserves and wrapped in puff pastry served with homemade crackers

Mediterranean Hummus served with cumin pita chips, celery, carrot and cucumber

Cape Cod Oysters on the half shell with lemon, Tabasco cocktail sauce and flavored mignonettes

Herbed Boursin cheese spread served with toasted bagel chips and crudité vegetables

Antipasti Platter with marinated olives, artichokes, roasted peppers, stuffed cherry peppers, portabella mushrooms, feta cheese, aged meats and grilled vegetables drizzled with balsamic syrup served with crostini

Salsa Fresca of vine ripe tomatoes, black beans, bell peppers, avocado and scallions with fresh lime, cilantro, cumin and chili powder served with blue corn and tortilla chips

Baked Haddock Picatta served with lemon caper butter and white wine sauce

Ginger and soy glazed Salmon served on wilted spinach

Sole Oscar stuffed with lobster and asparagus, citrus basil beurre blanc

Shrimp and Scallops with stir-fry vegetables, Ponzu sauce served over sticky rice

Citrus marinated Grilled Chicken with mango and red pepper salsa

Lemon and herb Roasted whole Chicken with pan dripping au jus

Roast Pork tenderloin with Asian barbeque sauce

Grilled double Pork Chop with grilled apple and pear chutney

Grilled Petite Filet Mignon with roasted shallot and port wine bordelaise

Vegetarians stuffed Portabella mushrooms with grilled tomato, spinach and goat cheese

Select variety of Fish available, grilled or pan seared served with multiple sauces of choice

Chilled Maine Lobster Salad served with shredded lettuce and finger rolls

Thai Noodle Salad with julienne vegetables and grilled shrimp

Israeli Salad of balsamic marinated cucumber, tomato, red onion, roasted pepper and kalamata olives with feta cheese and fresh oregano

Rare Seared Yellow Fin Tuna Nicoise Salad of haricot verts, Yukon gold potatoes, tomato, boiled egg, olives and Bermuda onion, drizzled with lemon herb vinaigrette

Potato Gratin of Yukon gold, red bliss and sweet potatoes, sliced thin and layered with cream, garlic and gorgonzola cheese baked to a golden brown

Tossed Antipasti Salad of Genoa salami, provolone cheese, cherry tomatos, green beans, fingerling potatoes, Vidalia onion, tossed with fresh herbs and extra-virgin olive oil

Grilled Chicken Pasta Salad with julienne vegetables, tossed in a sun dried tomato and bail vinaigrette

Grilled Summer Vegetables of Sunburst squash, zucchini, red peppers, portabella mushrooms, asparagus, beefsteak tomatos and Vidalia onions drizzled with port wine, garlic, fresh marjoram and virgin olive oil

Santa Fe Chicken, corn and black bean salad with bell peppers and scallions, marinated in a chili lime cilantro dressing

Asian Chicken and Shrimp Salad with bok choy, snow peas, cucumbers, carrots, red peppers and scallions tossed in a hoisin, ginger and chili garlic sauce

Oven Roasted Fall Vegetables of carrots, eight ball zucchini, turnips, parsnips, onions, delicasa squash and tomatoes

Any steamed season a vegetable and multiple starch ideas can be discussed accordingly.

Buffet stations are customizable for your special event. Discuss one-on-one with Stephen.

#1 Pasta Stations

Ricotta cheese and scallion Ravioli with Maine Lobster in a shitake mushroom and sherry cream sauce

Soba Noodles with shrimp and stir-fry vegetables in a Chu chee curry sauce

Tri Color Cheese Tortellini with Chicken, baby spinach, sun dried tomatoes, roast yellow peppers in white wine, basil and roast garlic sauce

Shrimp Scampi with tomato, green onion and capers served with angel hair pasta
All pasta stations come with a bread display, whipped butter and herb garlic olive oil.

#2 Seafood Stations

Hot Smoked Atlantic Salmon with Fire and Ice sauce
Thai Green Curry Steamed Mussels with crusty breads, boiled shrimp with smoked tomato cocktail sauce Blue Point Oysters with horseradish and curry apple mignonette sauce

Sushi Station – Vegetarian Sushi rolls and California rolls with seared rare tuna, soy, wasabi, pickled ginger and Pontus sauce
Option of Chef Attendant

#3 Carving Stations

Roast Kinnealy Beef Tenderloin carved by a chef, with caramelized onions, horseradish sauce and silver dollar rolls

Prime Rib, Sirloin or Skirt Steak can be substituted for the Beef Tenderloin

Roasted Turkey Breast carved by a chef, with herb remoulade, whole grain mustard and cranberry sauce served with button rolls

#4 Lobster Bake