✨ UNLIMITED HOR D'OEUVRES ✨ Spicy Andouille Bruschetta with a Mesquite Barbecue Sauce Wild Mushroom Puffs Roasted in Puff Pastry with Sherry and Romano Marinated Flank Steak Crustini with Boursin Cheese & Roasted Peppers Slow Roasted Tomato & Fresh Mozzarella Bruschetta Crispy Thai Vegetable Spring Rolls with a Sweet Chili Dipping Sauce Sausage and Gorgonzola Stuffed Mushroom Caps Smoked Chicken, Sun-Dried Tomato & Artichoke Flatbreads Buffalo Chicken on a Blue Corn Chip with Blue Cheese & Green Onion Shrimp and Brie in Pastry with Baby Spinach Pulled Pork with Cheddar Cheese in a Phyllo Cup
🥬 SALAD 🥬 Spinach salad with bacon, red onion, chopped egg, croutons, tomatoes and a cider vinaigrette 🥩 CARVING STATIONS 🥩 Blackberry BBQ Pork Loin Mushroom Bacon Bleu Cheese Stuffed Sirloin Strip Steak with Cabernet Oven Roasted Tomato Sauce 🍝 HOT DISHES 🍝 Herb Scared Chicken with Shiitake Mushrooms in a Champagne Shallot Cream Sauce Pan Seared Lump Maryland Crab Cakes with a Lemon Chíve Aioli Rock Shrimp and Sea Scallops with Seasonal Vegetables in an Asiago Cream Sauce Seasonal Vegetables ☕️ COFFEE & TEA SERVICE ☕️ *Vegetarian, vegan, gluten free, and other dietary restrictions can be accommodated upon request within RSVP*
Four and a Half Hour Open Bar 3:30pm to 8:00pm