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STATIONS MENUS


STATIONS


* Indicates Additional Charge
Includes:
Small Plates ~ Mix of 7.5” and 8” White Square ~ Tables Pre-set with Knives, Forks, Event Cloth Napkin, Water Tumbler/Goblet and Decorations of Hosts, or Stand-Up Table Concept with Limited Seating
Add an additional Staff Member when a Buffet Chef is Required @ $275.00 per staff member
Not all may be indicated

Download a printable version

(Buffet Chef Required)
Roast Butternut/Acorn Squash and Green Apple Bisque (Demitasse) ~ Vegetarian
Mini Apple Muffin or Mini Zucchini Bread
Epicurean Greens, Cranraisins, Toasted Walnuts, Fried Chèvre Medallions, Crispy Leeks ~ Honey Balsamic Vinaigrette

Please Select (3) of the Following:
Classic Caesar Salad
Greek Salad ~ Crisp Greens, Mediteranean Olives, Bell Pepper, English Cucumber, and Feta Lemon Thyme Vinaigrette
Irish Salade ~ Watercress, Arugula, Spinach, Toasted Walnuts, Chèvre, Avocado, Snipped Chives ~ Apple Cider Mustard Vinaigrette
Malament Salade ~ Watercress, Arugula, & Baby Romaine Dressing with Honey Apple Cider Mustard Vinaigrette Filled into an English Cucumber Band
Epicurean Greens, Cranraisins, Toasted Walnuts, Fried Chèvre Medallions, Apples and Pears, Crispy Leeks ~ Honey Balsamic Vinaigrette
Mini Apple Muffin or Mini Zucchini Bread
Plain Hummus & Roast Red Pepper Humus ~ Pita Crisps
Grilled Mediteranean Vegetables ~ Eggplant, Red Onion, Tomato, Fennel, Green Zuicchini, Portabello Mushroom, & Yellow Zucchini ~ Balsamic Drizzle

(Served By a Buffet Chef to Guests’ Plates) Caesar Salad
Crisp Heads of Romain Ready to be Cut on Thick Wood Cutting Boards
Crocks of Caesar Dressing & Shredded Parmesan Cheese ~ Basket of Savory Seasoned Croutons ~ Large Wood Salad Bowl to Mix
Additional Toppings: Add $3.50 per person* Shredded Parmesan Cheese ~ Spanish Anchovies ~ Grilled Seasoned Chicken Tenders ~ Grilled Strips of Pink Flank Steak ~ Blackened Salmon Chevrons

Chicken Scaloppini Milanese
Thin Fork Tender Chicken Medallions Sandwiched with Sauté of Fresh Spinach, Sundried Tomatoes, Mediterranean Olives and Mushrooms
Syrupy Thick Rich Chicken Broth Reduction with Cream Sherry and Madeira
&
Wild Rice Pilaf with Petite Jewels of Diced Apricot, Cranraisins, and Pistachios or Pumpkin Seeds
Mini Crusty Rolls, Grain Boules, Baguettes and Salted Butter

Mini Southern Pan Fried Chicken Pieces and Crispy Waffles
Peach Syrup ~ Poached Peaches ~ Wilted Kale With Vinegar Mustard

(Buffet Chef Required)
Great American Hot Dog
Hebrew National Frankfurters Grilled at Buffet by Buffet Chef
Fitted into a Soft Martin’s Hot Dog Roll with the Following Toppings:
Dijon Mustard, Yellow Mustard, Heinz Ketchup, Sweek Pickle Relish, Warmed Sauerkrout, Mayonnaise, Beef Chili, Cole Slaw, Diced Onions, Carmelized Onions & Grilled Bell Peppers

Tender Filet of Beef Kebabs ~ Onions, Peppers, Artichoke, & Mushrooms
Wild Rice Pilaf
OR
Classic Scallop Potatoes
OR
Cauliflower Potato Mash
OR
Chive Potato Stuffed Potatoes
Garlic Toasted Baguettes

Caesar Crusted Fresh Salmon
Fresh Green Asparagus with Noisette Butter ~ Dilled Roll

(Buffet Chef Required)
Select (3) from the following:
Sliders ~ Burgers, Chicken, Beef Brisket/Corned Beef, or Lamb
Small Rolls, Ketchup, Kosher Pickle Slice, Onion, Chutney
Select (1) Potato
Stuffed Potato Skins with Cheddar
OR
Crispy Oven Fries OR
Crispy Potatoes or Cheddar Filled Mini Redskin Potato Cups
Creamy Cole Slaw or Maryland Old Bay Cabbage Coleslaw

(Buffet Chef Required)
Risotto
Green Asparagus Risotto & Woodland Mushrooms Risotto
Wild Mushrooms and Champagne Risotto And Green Aspragus Risotto
Arborio Rice simmered with Champagne, Vegetable Stock, and Woodland Mushrooms
Seasoned with Thyme and Parmesan in Small Squat Martini Glasses
Prepared by a Buffet Chef ~ Martini Glasses ~ Parmesan Cheese, Mediterranean Grilled Vegetables, Leeks, Green Peas, Asparagus, Artichoke, & Butternut Squash

(Buffet Chef Required)
Classic Cheese Fondue
Creamy Gruyere Cheese, White Wine and Kirshwasser Warmed Sauce
Skewered Crusty Bread Cubes: Baguette, Multigrain, Cranberry Walnut, Pumpernickel for Dipping
Veggies ~ (add $2.50 per person) when added to Fondue*
Lightly steamed vegetables: Broccoli, Cauliflower, Green Asparagus, Brussels Sprouts, Zucchini, Roasted Artichoke Hearts

(Buffet Chef Required)
Hotcake Bar ~ Savory
Chili Bacon Corn Cakes with Salsa, Potato Latkes with Chunky Warm Apple Sauce and Sour Cream

(Buffet Chef Required)
Select (1) Beef to Carve
Filet of Beef Tenderloin Scaloppini
OR
Seared New York Strip Sirloin
Either Carved at Buffet
Green Peppercorn Brandy Cream/Bordelaise Sauce
Pesto Small Pasta
OR
Fettuccini al Burro or Spaetzle
Black Bread ~ Salted Butter

(Buffet Chef Required)
Sushi Bar ~ Plan 560 pcs ~ Chop Sticks, Small Plates
Nigiri
Tuna, Salmon, Yellowtail, Octopus, Squid, and Shrimp
Maki (Rolls)
Yellowtail-Scallion, Tuna, Eel-Avocado, Cucumber-Sesame, and California
Soya, Pickled Ginger, & Wasabi

(Buffet Chef Required)
Pasta Station: 9” White Pasta Plates
Pasta
Fettuccine, Wheat, Spaghetti Squash, & Shoestring Zucchini
Sauce Marinara, Pesto, Alfredo, Al Brurro with Herbs
Shredded Parmesan Cheese
Italian Bread Sticks ~ Salted Butter
Italian Beef Meatballs ~ Add $2.00 per person*
Toppings: Sliced Saute Mushrooms, Artichokes, Mediteranean Olives, or Saute of Red Onion ~ Add $1.50 per person*

(Buffet Chef Required)
Small Plates
St. Michael’s Peking Duck Station
Mandarin Crepes Rolled by Buffet Chef on Warm Granite Silver Chafer Frame
Crispy Shredded Duck
Asian Pancakes, Spring Onions, Hoisin Sauce, Poached Apricot & Candied Ginger Compote
Wasabi Infused Soya, and Candied Orange Threads

Please Select (4) from the following:
White Potato Mash ~ Sweet Potato Mash ~ Garlic/Chives Redskin Potato Mash
Lemon Glazed Brussels Sprouts
Gingered Orange Carrots
Green Asparagus ~ Lemon Sauce Hollandiaise or Noisette
Autumn Medley of Root Vegetables
Carrots, Brussels Sprouts, Red Bell Pepper, Belgian Endive, Onions, Celery, & Mushrooms
Tiny French Green Peas ~ Small Pastry Cup

(Buffet Chef Required)
Eggs Benedict
~ Turkey Bacon, Toasted English, Fried Tomato, Artichoke Bottoms
Turkey Sausage Patty, and Lemony Sauce Hollandaise
Wilted Fresh Spinach

(Buffet Chef Required)
Smashed Potato ~ Cauliflower Bar
Who can resist! Smashed Red Skin Potatoes or Creamy White or Cauliflower Mash
Topped with a variety of choices: Vermont Cheddar Cheese, Pepper Jack Cheese, Smoked Bacon Crumbs, Caramelized Onions, Sautéed Mushrooms, Roasted Broccoli, Butter, Sour Cream, Snipped Chives, Roast Caramelized Tomatoes, and Savory Beef Gravy

(Buffet Chef Required)
Mac~N~Cheese Bar
Select Two
Pizza Mac, Ham Mac-n-Cheese, Burger Mac, Chicken Alfredo Mac-n-Cheese
Lobster Mac-n-Cheese (Add $2.25 per person)*

(Buffet Chef Required)
Sweet Potato Bar
Mashed Yams seasoned with brown sugar, dark Rhum, and spices
Select Five Toppings:
Warmed Maple Syrup, Brown Sugar, Cinnamon, Smoked Bacon Crumbs, Caramelized Pineapple, Tiny Marshmallows, Pecans, Orange Sauce, Apple Sour Cream, and Noisette Butter

(Buffet Chef Required)
Select Two:
Beef, Turkey, Crab Cake (additional $2.50 per person)*, Buffalo Chicken, Pulled Pork, Reuben, Southern Fried Chicken, Filet of Pork Tenderloin, Italian Sausage with Caramelized Peppers and Onions
OR
Filet of Beef Tenderloin (Add $ 3.00 per person)*
A Chef will prepare at this station table and assemble with Toppings:
Tomato, Onion, Lettuce, Pickle, Coleslaw, Sauerkraut, Cheese, Pickle, Ketchup, Mayonnaise, Mustard, Tartar Sauce, Tiger Sauce

Crispy Potato Skins filled with toppings:
Cheddar Cheese, Pulled Pork or Pulled Chicken, Sour Cream, Taco Toppings, Caramelized Peppers and Onions, Bacon Chips, Broccoli, Parmesan Cheese, and Alfredo Sauce

Baked Egg, Cheddar, and Vegetable Fritatta
“Soft Creamy Grits” Plain or with Cheddar
Grilled Red Garden Tomatoes ~ Basil Leaves

(Buffet Chef Required)
Seared/Grilled White Chicken Breast Thin Fingers and/or Flank Steak Strips
Seared Grilled Vegetables:
Red Onions ~ Red and Green Bell Peppers ~ Shoestring Green Zucchini ~ Sundried Tomatoes/Red Garden Tomatoes ~ Julienne Carrots ~ Julienne Celery, Sour Cream ~ Soft Tortilla Shells ~ Wickey Tomato Salsa/Cilantro ~ Wickey Guacamole
Black and White Beans
Crispy Corn Tortilla Chips

Vanilla, Chocolate, Cookie Dough/Strawberry/Cherry Ice Cream
Toppings include:
Hot Fudge, Whipped Cream, Rainbow Sprinkles, Cookie Crumbles, M&M’s, Maraschino Cherries, Candy Pieces, Banans, & Strawberries in Strawberry Sauce

Mango/Orange, Red Raspberry/Strawberry, Lemon, Wild Berry Sorbets
Blueberries, Red Raspberries, Strawberries, Blackberries, Caramelized Pineapple, Kiwi, Oranges
Sauces: Red Berry Sauce, Pineapple Sauce, Blueberry Sauce, Peach Sauce, and Cream of Banana

(Buffet Chef Required)
Select Two: Panned Pancakes, Red Velvet Cakes, Buckwheat Cakes, Blue Berry Cakes, Pineapple Upside Down Cakes, or Gluten-free Coconut Flour Cakes
All accompanied with Butter and warm Maple Syrup

Mango Red Raspberry/Strawberry Lemon Orange Sorbets
Strawberry Sauce, Orange Segments, Blueberries, Pineapple Sauce

Combo Ice Cream and Sorbet
Chocolate Brownie Points
Served with both of the above

(Buffet Chef Required)
S’mores ~ Prepared by Guests
Bed of Rock Table with Lighted Canned Fuel embedded ~ 12” Skewers
Marshmallows, Chocolate Slices, and Grahams
Guests Toast Marshmallows on Skewer and then Sandwich on Graham with Chocolate Slice
Red Cap Strawberries ~ Powdered Sugar

Samovars of Regular and Decaf Coffee
Sweeteners, Sugar, Half & Half
Samovar of Hot Water/Tea ~ Hot Chocolate ~ Whipped Cream
Marshmallows ~ Chocolate Shavings