BUFFET SERVICE

Stationed Hors d’oeuvres
Mini Corn Cake with Wild Mushroom
Goat Cheese Stuffed Dates Wrapped in Bacon
Balsamic Bruschetta on Crostini

Main Courses and Sides
Mixed Baby Green Salad with Dressing assortment
Orecchiette Pasta with Pork Sausage and Spinach
Horseradish Whipped Potatoes
Chicken Rollatini
Dijon Glazed Salmon with Fresh Herbs
Green Bean Bundles
Roasted Carrots