Jennifer’s Stations Menu
Passed Hors d’Oeuvres
Palm Beach Cheese Puffs
Bacon Wrapped Scallops with a Maple Dijon Dipping Sauce
Tartlets of Lobster Salad
Crab Cakes with Sauce Remoulade
Tomato Basil Bruschetta
Seafood Grill and Salad Station
Harpooned Swordfish Kabobs with a Lemon Herb Marinade
Traditional Spinach Salad with Hickory Smoked Bacon, Garden Fresh Tomatoes, Hard Boiled Eggs,
Cucumber, and Thinly Sliced Red Onion
Sliders Station
Beef and Turkey Sliders with a combination of sauces and toppings:
Swiss Cheese, Thousand Island Dressing, Boston Bibb Lettuce, Bermuda Onion, Blue Cheese and Caramelized Onions, Cheddar Cheese, Fresh Tomatoes, Pickles, Ketchup, Mayonnaise and Mustard
French Cut Fries and Sweet Potato Sticks
Pasta Station
Create Your Own Pasta Dish of Fettuccine, Rotini, or Tortellini with your choice of additions:
Marinara and Alfredo Sauce
Grilled Chicken or Shrimp
Mushrooms, Peppers, Peas, and Fresh Basil
Shaved Parmesan and Romano Cheese
Crusty Italian Garlic Bread
Marissa's Menu
Stationary Hors d’Oeuvres
Buckley’s Just Chillin’ Raw Bar featuring Katama Bay Oysters, Little Neck Clams on the Half Shell, and Shrimp Cocktail
Passed Hors d’Oeuvres
Palm Beach Cheese Puffs
Summer Corn Cakes with Spicy Mango Salsa
Skewers of Buffalo Mozzarella, Grape Tomatoes, and Fresh Basil
Gorgonzola Crostini with Balsamic Glazed Figs and Prosciutto
1st Course Salad
Kale Salad with Red Cabbage, Shaved Parmesan, and Toasted Pine Nuts tossed in Olive Oil and Lemon Juice
Dinner Buffet
Pan Seared Salmon with Cucumber Dill Sauce
Lemon Chicken Picatta
Pesto and Parmesan Stuffed Tomatoes
Mashed Potato Bar
Sweet Potatoes and Mashed Potatoes with your choice of toppings:
Chives, Sour Cream, Sweet Cream Butter, Caramelized Onions, Roasted Red and Yellow Peppers, Crumbled Bacon, Cheddar Cheese, and Sautéed Mushrooms
Grilled Vegetable Platter to include Portabella Mushrooms, Zucchini,
Summer Squash, Red, Orange and Yellow Bell Peppers, Asparagus, and Eggplant
Drizzled with an Aged Balsamic Reduction
Dessert
Toffee Crunch Brownies
Chocolate Covered Strawberries
Liz's Menu
Passed Hors d’ Oeuvres
MV Sliders-Mini Cheeseburgers topped with a Slice of Dill Pickle
Palm Beach Puffs
Sesame Seared Tuna on a Rice Cracker with Seaweed Salad, Pickled Ginger, and Wasabi Cream
Smoked Duck on a Wonton Crisp with Sweet Chinese Chili Sauce
Thai Coconut Chicken Satay with a Spicy Peanut Sauce
1st Course Salad
Caesar Salad with Shaved Parmesan and Homemade Croutons
Baskets of Artisan Italian Bread and Butter
Plated Entrée
Surf and Turf Selection of Sliced Tenderloin of Beef with Horseradish Cream and Sea Scallops with a Garlic White Wine Cream Sauce
Roasted Rosemary Potatoes
Green Beans Sautéed in Butter with a Hint of Lemon
Taylor's Menu
Stationary Hors d’Oeuvres
Buckley’s Just Chillin’ Raw Bar featuring Katama Bay Oysters with Cocktail Sauce and Mignonette
Passed Hors d’Oeuvres
Atlantic Cod Cakes with Cilantro Aioli
Bacon Wrapped Bay Scallops with Maple Dijon Dipping Sauce
Palm Beach Cheese Puffs
Pulled Pork Sliders topped with Pickled Watermelon
Sesame Seared Tuna on a Rice Cracker with Seaweed Salad, Pickled Ginger and Wasabi
Dinner Buffet
Herb Encrusted Roasted Rib-Eye Carved to Order
Grilled Local Black Sea Bass with Fresh Lemon and Caper Sauce
Potatoes Gratin
Soy Roasted Asparagus
Caesar Salad with Homemade Croutons and Shaved Parmesan Curls
Citrus Salad with Butter Lettuce, Red Cabbage, Avocado, Grapefruit and Orange Segments, Slivered Red Onion and a Tangy Citrus Vinaigrette
Caitlyn's Menu
Passed Hors d’ Oeuvres
Crab Cakes with Sauce Remoulade
Palm Beach Cheese Puffs
Tequila Marinated Grilled Shrimp with a Honey Lime Dipping Sauce
Summer Corn Cakes with a Spicy Mango Salsa
Spanikopita
1st Course Salad
Caprese Salad of Garden Grown Tomatoes, Buffalo Mozzarella, Fresh Basil, and an Aged Balsamic Vinaigrette Reduction
Sourdough Rolls and Sweet Cream Butter
Plated Entrée
Classic Roasted Chicken Breasts with Green Goddess Dipping Sauce
Roasted Potatoes with Caramelized Onions
Grilled Asparagus
Whole Roasted Golden Carrots
Jennifer’s Stations Menu
Passed Hors d’Oeuvres
Palm Beach Cheese Puffs
Bacon Wrapped Scallops with a Maple Dijon Dipping Sauce
Tartlets of Lobster Salad
Crab Cakes with Sauce Remoulade
Tomato Basil Bruschetta
Seafood Grill and Salad Station
Harpooned Swordfish Kabobs with a Lemon Herb Marinade
Traditional Spinach Salad with Hickory Smoked Bacon, Garden Fresh Tomatoes, Hard Boiled Eggs,
Cucumber, and Thinly Sliced Red Onion
Sliders Station
Beef and Turkey Sliders with a combination of sauces and toppings:
Swiss Cheese, Thousand Island Dressing, Boston Bibb Lettuce, Bermuda Onion, Blue Cheese and Caramelized Onions, Cheddar Cheese, Fresh Tomatoes, Pickles, Ketchup, Mayonnaise and Mustard
French Cut Fries and Sweet Potato Sticks
Pasta Station
Create Your Own Pasta Dish of Fettuccine, Rotini, or Tortellini with your choice of additions:
Marinara and Alfredo Sauce
Grilled Chicken or Shrimp
Mushrooms, Peppers, Peas, and Fresh Basil
Shaved Parmesan and Romano Cheese
Crusty Italian Garlic Bread
Marissa's Menu
Stationary Hors d’Oeuvres
Buckley’s Just Chillin’ Raw Bar featuring Katama Bay Oysters, Little Neck Clams on the Half Shell, and Shrimp Cocktail
Passed Hors d’Oeuvres
Palm Beach Cheese Puffs
Summer Corn Cakes with Spicy Mango Salsa
Skewers of Buffalo Mozzarella, Grape Tomatoes, and Fresh Basil
Gorgonzola Crostini with Balsamic Glazed Figs and Prosciutto
1st Course Salad
Kale Salad with Red Cabbage, Shaved Parmesan, and Toasted Pine Nuts tossed in Olive Oil and Lemon Juice
Dinner Buffet
Pan Seared Salmon with Cucumber Dill Sauce
Lemon Chicken Picatta
Pesto and Parmesan Stuffed Tomatoes
Mashed Potato Bar
Sweet Potatoes and Mashed Potatoes with your choice of toppings:
Chives, Sour Cream, Sweet Cream Butter, Caramelized Onions, Roasted Red and Yellow Peppers, Crumbled Bacon, Cheddar Cheese, and Sautéed Mushrooms
Grilled Vegetable Platter to include Portabella Mushrooms, Zucchini,
Summer Squash, Red, Orange and Yellow Bell Peppers, Asparagus, and Eggplant
Drizzled with an Aged Balsamic Reduction
Dessert
Toffee Crunch Brownies
Chocolate Covered Strawberries
Liz's Menu
Passed Hors d’ Oeuvres
MV Sliders-Mini Cheeseburgers topped with a Slice of Dill Pickle
Palm Beach Puffs
Sesame Seared Tuna on a Rice Cracker with Seaweed Salad, Pickled Ginger, and Wasabi Cream
Smoked Duck on a Wonton Crisp with Sweet Chinese Chili Sauce
Thai Coconut Chicken Satay with a Spicy Peanut Sauce
1st Course Salad
Caesar Salad with Shaved Parmesan and Homemade Croutons
Baskets of Artisan Italian Bread and Butter
Plated Entrée
Surf and Turf Selection of Sliced Tenderloin of Beef with Horseradish Cream and Sea Scallops with a Garlic White Wine Cream Sauce
Roasted Rosemary Potatoes
Green Beans Sautéed in Butter with a Hint of Lemon
Taylor's Menu
Stationary Hors d’Oeuvres
Buckley’s Just Chillin’ Raw Bar featuring Katama Bay Oysters with Cocktail Sauce and Mignonette
Passed Hors d’Oeuvres
Atlantic Cod Cakes with Cilantro Aioli
Bacon Wrapped Bay Scallops with Maple Dijon Dipping Sauce
Palm Beach Cheese Puffs
Pulled Pork Sliders topped with Pickled Watermelon
Sesame Seared Tuna on a Rice Cracker with Seaweed Salad, Pickled Ginger and Wasabi
Dinner Buffet
Herb Encrusted Roasted Rib-Eye Carved to Order
Grilled Local Black Sea Bass with Fresh Lemon and Caper Sauce
Potatoes Gratin
Soy Roasted Asparagus
Caesar Salad with Homemade Croutons and Shaved Parmesan Curls
Citrus Salad with Butter Lettuce, Red Cabbage, Avocado, Grapefruit and Orange Segments, Slivered Red Onion and a Tangy Citrus Vinaigrette
Caitlyn's Menu
Passed Hors d’ Oeuvres
Crab Cakes with Sauce Remoulade
Palm Beach Cheese Puffs
Tequila Marinated Grilled Shrimp with a Honey Lime Dipping Sauce
Summer Corn Cakes with a Spicy Mango Salsa
Spanikopita
1st Course Salad
Caprese Salad of Garden Grown Tomatoes, Buffalo Mozzarella, Fresh Basil, and an Aged Balsamic Vinaigrette Reduction
Sourdough Rolls and Sweet Cream Butter
Plated Entrée
Classic Roasted Chicken Breasts with Green Goddess Dipping Sauce
Roasted Potatoes with Caramelized Onions
Grilled Asparagus
Whole Roasted Golden Carrots