__UPGRADES AND EXTRAS_______

appetizers    hor'dourves
pasta    salads    desserts
~~

appetizers

melon & prociutto

soup (chicken egg drop)

soup (shrimp bisque or crab)

salad (antipasta, mediterranean or caesar)

shrimp cocktail

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hor’dourves

marinated grilled baby lamb chops

stuffed mushrooms with crabmeat

eye round of beef on garlic toast with horseradish cream sauce

smoked salmon on belgium endive with fresh dill

smoke salmon with sundried tomato dip on crackers

seafood table (clams, oysters, shrimp, & crab cocktail fingers)

filet migon tips

miniature jumbo lump crabcakes

shrimp cocktail

scallops wrapped in bacon

mushrooms stuffed with sausage or broccoli rabe

sesame chicken skewers

chicken wings

lump crabmeat dip

crabmeat mousse piped on crackers

grilled vegetable tray

intermezzo (italian ice)

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pasta

pasta station (chef preparing 3 pasta in 3 different sauces)

family style pasta (gnocchi, ravioli, bowties, fettuccini,
rigatoni’s, or orrchiette
in your choice of sauce: alfredo, marinara, vodka, or bolognese)

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salads

antipasta table (assorted greens, imported cheeses and meats)

caesar salad

fall mix (baby greens, poached pears, walnuts topped with goat
cheese tossed with a raspberry vinegarette dressing)

chopped antipasto (family style)

mediterranean salad (romaine lettuce with shrimp & lump
crabmeat in a balsamic dressing)

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desserts

international table (coffee, espresso, chocolate cordial cups,
italian cookies, and imported ordials)

banana foster

miniature italian pastries

sweet table (includes all the above and assorted cakes)

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return to ballroom menus