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
Asian Spiced Shrimp with Sweet Chili Sauce
1st Course Salad
Mixed Field Greens with Sliced Strawberries & Pears, Toasted Pecans, Crumbled Chèvre, and Red Onion with Balsamic Vinaigrette
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
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
Pulled Pork Sliders topped with Pickled Watermelon
Grilled Cheese Triangles Serve with a Shot of Roasted Tomato Basil Soup
Shrimp Toast
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
Maggie's Menu
Stationary Hors d’Oeuvres
Cheese Board Display Featuring Domestic and Artisan Cheese Garnished with Red and Green Grapes, Fresh Berries, and Tart Apple Slices Served with an Assortment of Crackers and French Bread
Passed Hors d’Oeuvres
Tuna Poke on a Wonton Crisp with Avocado Creme
Fresh Tomato and Basil Bruschetta
Crab Cakes with Sauce Remoulade
Thai Coconut Chicken Satay with Spicy Peanut Dipping Sauce
Pancetta, Parmesan and Herb-Stuffed Mushrooms
1st Course Salad
Mixed Field Greens with Toasted Walnuts, Pears, Gorgonzola, and Dried Cranberries with a Sherry-Honey Vinaigrette
Dinner Buffet
Grilled Tenderloin of Beef Carved to Order Served with Horseradish Cream and Chimichurri Sauce
Chicken Marsala
Classic Mashed Potatoes
Steamed Green Beans with Pear Tomatoes Tossed in a Light Tarragon Dressing
An Assortment of Roasted Seasonal Vegetables
Jamie's Menu
Stationary Hors D'Oeuvres
Buckley's "Just Chillin'" Raw Bar Boat featuring Local Oysters, Lobster Tails, and Snow Crab Claws
and Little Neck Clams on the Half Shell with Spiced Shrimp and Cocktail Sauce
Tower of Sushi: California Roll, Spicy Tuna, and Veggie Sushi Roll with Pickled Ginger and Wasabi
Classic New England Clam Chowder served with Oyster Crackers & Cracked Pepper
Passed Hors d'Oeuvres
Demitasse of Lobster Bisque
Zucchini Cakes with Herbed Goat's Cheese and Pickled Tomatoes
Philly Cheesesteak Eggrolls
Braised Beef Tacos with Red Onion Marmalade
A Tasting Spoon of Low Country Shrimp and Grits
1st Course Salad
Arugula and Mixed Field Greens with Shaved Carrots, Toasted Pecans, Red Onion, Crumbled Chèvre and Balsamic Vinaigrette
Dinner Buffet
Marinated and Grilled Hanger Steak with Toasted Spice Vinaigrette
Striped Bass with Heirloom Tomato Scampi
Wild Mushroom and Asparagus Tip Risotto
Whole Roasted Golden Carrots
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
Asian Spiced Shrimp with Sweet Chili Sauce
1st Course Salad
Mixed Field Greens with Sliced Strawberries & Pears, Toasted Pecans, Crumbled Chèvre, and Red Onion with Balsamic Vinaigrette
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
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
Pulled Pork Sliders topped with Pickled Watermelon
Grilled Cheese Triangles Serve with a Shot of Roasted Tomato Basil Soup
Shrimp Toast
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
Maggie's Menu
Stationary Hors d’Oeuvres
Cheese Board Display Featuring Domestic and Artisan Cheese Garnished with Red and Green Grapes, Fresh Berries, and Tart Apple Slices Served with an Assortment of Crackers and French Bread
Passed Hors d’Oeuvres
Tuna Poke on a Wonton Crisp with Avocado Creme
Fresh Tomato and Basil Bruschetta
Crab Cakes with Sauce Remoulade
Thai Coconut Chicken Satay with Spicy Peanut Dipping Sauce
Pancetta, Parmesan and Herb-Stuffed Mushrooms
1st Course Salad
Mixed Field Greens with Toasted Walnuts, Pears, Gorgonzola, and Dried Cranberries with a Sherry-Honey Vinaigrette
Dinner Buffet
Grilled Tenderloin of Beef Carved to Order Served with Horseradish Cream and Chimichurri Sauce
Chicken Marsala
Classic Mashed Potatoes
Steamed Green Beans with Pear Tomatoes Tossed in a Light Tarragon Dressing
An Assortment of Roasted Seasonal Vegetables
Jamie's Menu
Stationary Hors D'Oeuvres
Buckley's "Just Chillin'" Raw Bar Boat featuring Local Oysters, Lobster Tails, and Snow Crab Claws
and Little Neck Clams on the Half Shell with Spiced Shrimp and Cocktail Sauce
Tower of Sushi: California Roll, Spicy Tuna, and Veggie Sushi Roll with Pickled Ginger and Wasabi
Classic New England Clam Chowder served with Oyster Crackers & Cracked Pepper
Passed Hors d'Oeuvres
Demitasse of Lobster Bisque
Zucchini Cakes with Herbed Goat's Cheese and Pickled Tomatoes
Philly Cheesesteak Eggrolls
Braised Beef Tacos with Red Onion Marmalade
A Tasting Spoon of Low Country Shrimp and Grits
1st Course Salad
Arugula and Mixed Field Greens with Shaved Carrots, Toasted Pecans, Red Onion, Crumbled Chèvre and Balsamic Vinaigrette
Dinner Buffet
Marinated and Grilled Hanger Steak with Toasted Spice Vinaigrette
Striped Bass with Heirloom Tomato Scampi
Wild Mushroom and Asparagus Tip Risotto
Whole Roasted Golden Carrots