Hot Chafing Dishes

Roasted Chicken: Breast of chicken, seasoned with sage, served with a sauce of cider, fresh cream, Calvados, petite diced apples and topped with spiced candied walnuts

Harvest Moon Pork Loin: Slow roasted, Triple-A pork loin, napped with a sauce of shallots, honey, kiln-dried cranberries, raisins and sliced apricots

Steak au Poivre: Grilled Black Angus steak, thinly sliced and draped with a sauce of cracked peppers, house made demi-glace, heavy cream and French brandy Northern

Italian Seafood Gratin: Fresh cod fillet, topped with an herbed polenta and baked to gratin, served with a roasted pepper coulis

Sardinian Penne: Mini quills tossed with Italian sausages, mushrooms, sweet peppers, diced tomatoes, garlic, wine and herbs

Chef Stations

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

Grilled Mediterranean Tapas Station
Grilled pita cut and topped with an assortment of tapas style relishes:
Hummus, olive tapenade, and goat cheese with sun-dried tomato and rosemary

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