Hot Chafing Dishes

Chicken with Wild Mushrooms: Pan roasted, fork-tender poulet served in a porcini cream, scented with French brandy and garnished with wild mushrooms

Pork Dijonnaise: Slow roasted pork loin, draped with a sauce of chardonnay, shallots,
imported Dijon mustard, and a touch of cr ème fraiche

Kentucky Grilled Black Angus Steak: Flank steak, thinly sliced and topped with sauteed onions, bourbon glace and scallions

Mediterranean Tilapia Fillet: Broiled tilapia with lemon caper sauce, garnished
with ripe olives and fresh herbs

Penne Vodka Cream and Sausage: Mini penne with sweet Italian sausage, cream,
crushed red pepper, and petite diced tomatoes

Chef Stations

Perona Farms Smoked Salmon and Pastrami Style Smoked Salmon
with chopped egg whites, yolks, Bermuda onions, capers, and cocktail crackers

Italian Panini Station
Smoked turkey, Vermont cheddar and cranberry-tarragon mayonnaise on a tomato flatbread
Portobello, spinach, roasted pepper and garlic butter on an herb flatbread

Seafood Bar
served with East Coast Oysters, Little Neck Clams, and Gulf Shrimp with Cocktail Sauce and Lemons, displayed on a bed of glistening snow