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