Summer Station Menu


Passed hors d’oeuvres
Crab cakes with spicy rémoulade sauce
Colorful individual crudités’ with dip
Watermelon wedges with feta cheese and balsamic vinaigrette
Asian beef tenderloin salad in phyllo cups

Salad station

Tri-color salad (green leaf, endive, radicchio) with Mandarin oranges, red onions and honey-cumin vinaigrette
Arugula with grape tomatoes, goat cheese, and toasted almonds, roasted shallot vinaigrette

Mac and Cheese station

Corkscrew pasta with traditional Cheddar sauce
Mix ins to include:
Grilled chicken breast strips, sautéed mushrooms, artichoke hearts,
Prosciutto ribbons, green onions, crumbled bacon
Served with garlic bread

Grill station

Jumbo shrimp with chipotle honey glaze
Marinated grilled flank steak carved at the station
Smokey kielbasa slices
Grilled corn on the cob brushed with butter, salt and cumin