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Specialty Stations (Minimum of 35 Guests)
Pasta Station
~Choice of Two Pastas & Two Sauces~
Farfalle, Penne, Cheese Tortellini or Chef’s Choice Ravioli
Prepared with Fresh Tomato Basil, Alfredo, Pesto or Garlic & Oil, Freshly Grated Parmesan Cheese & Garlic Bread
Risotto Station
Imported Arborio Rice Prepared with Parmesan Cheese, Mushrooms,
Sun-Dried Tomatoes, Scallions and Vegetables
Asian Stir Fry Station
Choice of Sesame Chicken or Teriyaki Marinated Beef Strips Stir Fried with
Oriental Vegetables Accompanied by Lo-Mein Noodles.
With Shrimp –additional fee
Mediterranean Station
Crostini and Pita Triangles with Hummus, Roasted Eggplant Spread, White Bean Dip with Rosemary and Olive Oil, Diced Tomato & Basil Marinated in Olive Oil & Balsamic,
Tapenade and Tsaziki Spread
Southwestern Station
Spicy Marinated Strips of Chicken and Beef Seared with
Bell Peppers & Onions accompanied by Flour Tortilla Shells,
Monterey Jack Cheese, Salsa, Sour Cream & Guacamole
Sushi Station
California and Vegetable Rolls accompanied by sauces
Stations must be ordered for the total guaranteed number of guests.
Maximum serving time of 1 ½ Hours applies.
Chef attended stations apply a fee per chef
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Fresh Seafood
(Priced per 50 Pieces)
Little Neck Clams on Crushed Ice with Lemon & Cocktail Sauce
Jumbo Shrimp with Cocktail Sauce & Lemon
Cracked Jonah Stone Crab Claws ~ Market Price
Oysters on the Half Shell (Shucked to Order ~ Chef Fee)
Carving Stations
(All Carved Meats served with appropriate Condiments & Rolls)
Prime Rib of Beef Au Jus
Serves 30
Herb Roasted Breast of Turkey
Serves 30 ~ 40
Baked Vermont Maple Glazed Ham
Serves 40
Rosemary Crusted Loin of Pork
Serves 25 ~ 35
Roasted Pepper Crusted Strip Loin
Serves 30
Steamship Round of Beef
Serves 150 ~ 175
Oven Roasted Tenderloin of Beef
Serves 20 ~ 25
Artichoke Crusted Loin of Salmon
Serves 15 ~ 20
Servings are approximated
Chef Fee per Station Required
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