Carved by our Chef in your private dining room.

Maple-Roasted Turkey
with cranberry chutney, Dijon mustard and assorted rolls

Peppered Tenderloin of Beef
with a wild mushroom Cabernet sauce,
fresh horseradish, Dijon mustard, whole grain mustard and assorted rolls

Oven-Roasted Rosemary Flavored Leg of Lamb
with a Pinot Noir and mustard reduction

Apple Wood-Smoked Ham
with cloves and pineapple, served with maple mustard

Domestic Rack of Lamb
grilled with a Kalamata olive and rosemary reduction

Stuffed Veal Loin
with apricots and currants, served with a Madeira sauce

Black Angus Beef Sirloin
with a cracked pepper brandy sauce and assorted rolls

Norwegian Salmon and Halibut
in puff pastry with a pink champagne sauce

Herb-Crusted Chilean Sea Bass
steamed in banana leaves and served with exotic fruit salsa

Lobster and Shrimp Strudel
tender lobster and shrimp with garden vegetables
rolled in a delicate phyllo crust with a Mediterranean citrus herb glaze

STATION ACCOMPANIMENTS

Mesclun Greens
with garden fresh vegetables and a champagne vinaigrette

Caesar Salad
the traditional preparation of romaine, Parmesan cheese and herbed
croutons in the classic dressing

Caramelized Apple and Cranberry Salad
with walnuts and Roquefort cheese on a bed of arugula
with an apple cider vinaigrette

Florentine Bruschetta
with assorted toppings to include plum tomatoes, olive tapenade, sweet caramelized
vegetables, Buffalo mozzarella and wild mushrooms served on crusty brick oven
baked bread and focaccia

Fresh Buffalo Mozzarella
layered with red and yellow vine-ripened tomatoes, fresh
basil, aged balsamic vinegar, parsley and extra virgin olive oil

Tuscan Roasted Vegetables
marinated with extra virgin olive oil, fresh herbs
and balsamic vinegar

Sautéed Haricots Verts
with a shallot butter

Baby Vegetables
sautéed with garlic and fresh herbs

Parmesan-Crusted Focaccia Bread
baked with a hint of sweet garlic

New England Potato Gratin
oven-baked with heavy cream and a hint of nutmeg

Oven-Roasted Red Jacket Potatoes
seasoned with fresh herbs

Lyonnais Potatoes
sauteéd with caramelized sweet onions

Roasted Shallot Mashed Potatoes
creamy red bliss potatoes with slow roasted shallots

The Classic Potato Toppings Tableau
our favorite enhancements including country butter, bacon crumbles, sour cream, fresh chives,
grated English cheddar, tender broccoli florets, fresh ratatouille vegetables

Walnut and Sage Stuffing
traditional dressing garnished with fresh herbs and walnuts

Walnut and Bleu Cheese Risotto Cakes

Tuscan Style Gnocchi
sauteéd with wild mushrooms and fresh cut herbs