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Reception Stations
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Be amazed while our Professional Chefs dazzle you while preparing custom made pasta dishes with a bounty of pasta and toppings.
Pasta Toppings choice of 7 toppings:
Italian Sausage, Cold Water Baby Shrimp, Sun Dried Tomatoes, Bell
Peppers, Crushed Chili Flakes, Shaved Padano Cheese, Crumbled
Goat Cheese, Sautéed Mushrooms, Asparagus Tips, Tofu, Red Onion,
Roasted Garlic, Scallions and Kalamata Olives
Pasta choice of 2 pastas:
Three Cheese Tortellini, Mushroom Ravioli, Whole Wheat Penne or
Gemelli Pasta.
Sauce choice of 2 sauces:
Roasted Tomato and Basil Sauce, White Wine Cream Sauce or
Fresh Herbs and Extra Virgin Olive Oil
Balsamic Spiked Caramelized Onion, Warm Country Wheat Rolls,
Béarnaise Sauce
(Serves 30 guests)
Double Smoked Beef Brisket with Mini Rye Rolls, Kosher Style Dill
Pickles and Dijon Mustard
(Minimum 40 guests)
Crispy Cocktail Rolls, Pineapple Mustard Relish
(Serves 30 guests)
Beef Tenderloin Tips, Wild Mushrooms, Camembert Cheese,
Grilled Chicken, Fresh Tomato Mozzarella and Parmesan,
Calabrese Salami, Black Olives, Sundried Tomatoes and Havarti cheese,
Wild Mushrooms, Béchamel Sauce, Cherry Tomatoes and
Herb Goat Cheese
Crisp Frites, Cheese Curds, Classic Gravy
Stuffed with Creamed Spinach, Foraged Forest Mushrooms and
Dill Chimichurri Sauce
(Serves 20)
California Rolls, Avocado Rolls, Salmon, Tuna and Shrimp
Baked French Brie in Puff Pastry, Cranberry Chutney and sliced Baguette
(Serves 50 guests)
Grilled Steak, Roasted Pulled Pork and Grilled Chicken Tacos on
Corn Tortillas
Toppings include: Cilantro, Pico di Gallo, Sour Cream, Cheese, Salsa, Refried Pinto Beans and Mexican Rice
Parmigiano-Reggiano with Red Onions Balsamic Marmalade
Brie with Plum Compote
Gruyère with Anise Infused Wild Honey
Gorgonzola with Apricot Mustard
Garnished with Grapes, Artisan Breads and Crisps, and
Seasonal Fruit Preserve
Carrots with Orange Carrot Cilantro Sauce
Belgian Endive Leaves with Red Pepper and Hummus Dip
Celery Sticks with Apple and Gorgonzola Spread
Cucumber with Vidalia Onion Tzatziki Sauce
Salami, Prosciutto and Capicollo with Provolone and Bocconcini Cheese
Olives Marinated Peppers, Artichokes and Eggplant
Sun Dried Tomato Hummus, Tapenade with Foccacia Bread
Breadsticks with sour Pickles and Grainy Mustard
Small Heat Elements placed around River Rocks where Guests can roast their Marshmallows and Sandwich them in between Chocolate Dipped Graham Crackers