Holiday Grand Buffet

Bear in mind that you should conduct yourself in life as at a feast. Epictetus (55 AD - 135 AD)


Lobster Guacamole with Fried Tortilla Chips

Tortiere with Sage, ground pork and potato’s

Spicy Pickled Shrimp with Lime Aioli

Goose Ballantine with Cornichons, whole grain mustard and Pomegranate Jam


Crispy Cauliflower with Scallions and Leeks and a Raisin Vin

Skillet Baked Cornbread with Bacon

Maple and Mustard Chantey Carrots

Mac and Cheese with Rosemary, Spit Roasted Chicken and Parmesan

Multi Color Fingerling Potato’s with Red shallots and vinegar


Pumpkin Pie

Cherry Apple Pie

GLUTEN FREE Eggnog Cheesecake

Chocolate Raspberry Cake

Chocolate Boston Cream Pie

Chocolate Mint Decadence

Chocolate Chip Bourbon Pie

Cranberry Orange Crumb Tart

Mincemeat Pie

All Menu items are subject to change based upon availability

Sample Menu: ENTREES:

Seafood Paella with Clams, shrimp and scallops and mussels with roasted chicken and linguica sausage over saffron rice

Maple bourbon Braised Pork Shank with Sweet Potato Puree, pecan bacon crumbles and pickled melon

Chef Carved Herb Crusted Filet of Beef with Green Peppercorn Demi Glace and Horseradish Cream and Popovers

Chilled Potts Harbor Lobsters with Drawn Butter and Lemon

Soups and Salads:

Fioembre Salad with Hard Boiled Eggs, Roasted Chicken, Local Cheeses, Marcona Almonds and Caper Vinaigrette

Shaved Thai Vegetable Salad with Lime and Cumin Vinaigrette

Assorted Fruit and Cheese Display with Crackers and Breadsticks

-Ribolitia Soup with Poached eggs

Wild Mushroom Soup with Herbed Crème Friache


Herb Vinaigrette

Sesame Vinaigrette


Assorted Crudite with Farmers Vegetables

Miso and Pea Hummus with Ginger