DINNER MENU

SOUPS:

• Cream of Tomato and New England Clam Chowder

SALADS:

• Ambrosia Salad, Seafood Salad, Marinated Mushrooms, Mozzarella Tomato Caprese, Pickled Beets, Chickpea Salad, Herring in Sour Cream
• Caesar Salad and Arcadian Blend Salad
• Shrimp Cocktail, International Cheeses & Accoutrements, Bread Display

BUFFET ITEMS:

• Carved Prime Rib, Au jus Horseradish
• Grilled Breast of Chicken and Wild Rice
• Roasted Salmon & Codfish with Pineapple Mango Chutney, Toasted Coconut
• Herb Crusted Roasted Porkloin with White Bean & San Marzano Ragu
• Manicotti with Spinach & Roasted Peppers in a Sharp Cheddar Cream Sauce
• Brussel Sprouts in a Brown Butter
• Chef's Winter Vegetable Medley
• Wild Rice Pilaf
• Horseradish Mashed Yukon Potatoes
• Chicken Fingers with Barbecue and Honey Mustard Sauce on the side
• Mac & Cheese

DESSERT:

• Selection of Pies, Cakes, Brownies & Desserts