Winter Reception

Passed Hors d'oeuvres

  • Potato Rosetti with Caviar and Creme Fraiche
  • Curried Chicken Skewers with Mango Chutney
  • Teriyaki Day Boat Scallops with Applewood Bacon
  • Cremini Mushrooms with Pignoli Nuts, Baby Arugula and Sweet Peppers

Stationary Appetizers

  • Swedish Meat Balls with Lingonberries
  • Spicy Szechwan Chicken Wings with Scallions and Sesame Seeds
  • Grilled Danish Baby Back Ribs with Chipotle Citrus BBQ Sauce

Buffeted Entrees

  • Sliced Roast Filet of Beef Tenderloin with Port Garlic Sauce
  • Grilled Alaskan King Salmon with Pinot Grigio and Fresh Herbs

Buffeted Sides

  • Potato Gratin with Chevre
  • Haricots Verts Almandine
  • Glazed Baby Carrots with Maple Syrup