Beginnings

Ice Carving Station with Shrimp Cocktail and Jonah Crab Claws

 Sweet Potato, Caramelized Onion and Apple Cider Soup

 Fall Greens Salad Bar

 Sliced Fall Fruits, Melons and Berries

 Assorted Pâtés and European Cold Cut Mirror

 Home Smoked Seafood and Poached Salmon Display

 

Salads

Roasted Pepper, Broccoli and Orecchiette Pasta Salad

 Fresh Mozzarella and Tomato Salad

 Asparagus and Orange Salad with a Raspberry Vinaigrette

 Blackberry and Spinach Salad

 

Entrees & Vegetables

Roast Tom Turkey with Giblet Gravy and Traditional Sage Stuffing

 Roast Prime Ribs of Beef with a Shiraz Lie

 Sliced Pork Loin Glazed in Maple with Apples and Sweet Onions

 Sautéed Crab Cakes with a Cajun Remoulade

 Sundried Tomato Crusted Salmon Fillet with Basil Cream

 Sautéed Chicken Breasts with Pecans and Bourbon Glaze

 Baked Grouper with Bay Scallops and Corn Cream 

Sliced Smoked Ham with an Orange Champagne Sauce

 Candied Sweet and Mashed Potatoes

 Seasonal Vegetables

Vegetarian Ravioli with Garlic Oil, Peas, Broccoli and Eggplant

 Tortellini “Fruit De Mer” in a Parmesan Cream

 Penne Pasta, Wild Mushrooms & Pomodoro

 

Desserts

Chocolate Fountain with Strawberries, Pineapple and Melon Cubes

 Pumpkin and Fruit Pies

 French Pastries, Petit Fours, Cakes and Tarts