Passed hors d’oeuvres
Mini grilled vegetable pizza
Skewered duck breast with plum wine sauce
Vegetable spring roll with Thai dipping sauce
Crab cakes with cilantro cream
Crab and avocado California roll served with wasabi soy sake dipping sauce
Tuna maki with with wasabi soy sake dipping sauce
Risotto cake with grilled shrimp and pesto

Stationed Buffet
THE DINER
Baby burgers served with grilled onions, crumbled bacon and american cheese
Traditional macaroni and cheese
Lucille’s homemade chili
Crispy nicely seasoned onion rings and French fries
Bowls of mustard, ketchup and relish

THE MINI HOT DOG CART WITH ALL THE FIXINS
Mustard, ketchup, relish, chopped sweet onions and sauerkraut

THE 2002 BUFFET
Grilled skin-on chicken breast served with jalapeno chutney and spring fruit chutney
Pan seared herb crusted Striped Bass served with pineapple mango salsa
Roasted garlic mashed potatoes with caramelized onions
Platters of warm arranged grilled sweet potatoes, yellow squash, zucchini, yellow and red Holland peppers, broccolini, eggplant, bermuda onions and asparagus marinated with balsamic, olive oil and cracked black pepper
Baskets of assorted hearty Boston breads and sweet butter

Dessert Station
Make your own ice cream sundaes
Vanilla bean ice cream, chocolate indulgence ice cream and coffee frozen yogurt
Candy toppings of m&m’s plain, m&m’s peanut, reeses pieces, chocolate chips, white chocolate chips, peanut butter chips, heath bar pieces, mini marshmallows and colorful jimmys
caramel sauce, hot fudge sauce, whipped cream, cherries and walnuts
Warm blueberry & peach cobbler
Assorted mini chocolate chip cookies, oatmeal raisin cookies and mini old fashioned peanut butter cookies

Columbian roast coffee, house blend decaffeinated coffee and assorted herbal teas