Passed Appetizers

Grilled Shrimp Salad
on English cucumber rounds

Mini Sausage Biscuits
homemade biscuits studded with sausage and served with Pepper Cream Gravy

Crostini Provençal
tomatoes, Kalamata olives, onions, capers and basil simmered in white wine
and served on cracked pepper crostini

 

Plated Salad

Chopped Salad
finely diced lettuces, sweet peppers, celery, cucumbers, onions, hearts of palm,
and crumbled fresh Farmer’s cheese tossed in Creamy Buttermilk-Herb Dressing

Family Style Dinner

Lobster Mac n Cheese
shell pasta cooked in lobster stock, then tossed with chunks of fresh lobster, parsley,
cream and Cheddar, Jack and Mozzarella cheeses and finished with fresh bread crumbs

 Grilled Marinated Flank Steak
cooked medium rare and sliced thinly, with Ginger Chimi Churri Sauce

Stewed Tomatoes and Onions
with fresh oregano

Country-style Haricot Verts
tiny French green beans cooked with smoked ham hocks, onions, and garlic

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Family Style Menu Two

Passed Appetizers

Apple-Brie Melts
Granny Smith apples topped with warm Brie, on garlic crostini

Smoked Salmon Mousse
with Pepper Vodka and fresh dill on English cucumber rounds

Jerk Chicken Salad
Jamaican-seasoned chicken with scallions and golden raisins,
on Belgian endive (only slightly spicy)

  

Plated Salad

“Blue” Salad
baby spinach, blue cheese, blueberries, buttermilk soaked red onions,
 and toasted pecans with Blueberry Vinaigrette

 

Family Style Dinner

Grilled Bistro Tenderloin
with Classic Horseradish Sauce

Pan-seared Tilapia
with Tomato-Basil Relish

 Shrimp Carbonara
giant shrimp tossed and rotini pasta and Alfredo sauce with peas and bacon

 Sautéed Broccolini
with pinenuts and lemon butter