Stationary Items Buckley’s Just Chillin’ Raw Bar featuring Katama Bay Oysters of the Half Shell and Old Bay Spiced Shrimp served with Scratch-Made Cocktail Sauce, Classic Mignonette, and an Assortment of Hot Sauces
Passed Hors d’Oeuvres Palm Beach Cheese Puffs Ahi Tuna Poke on a Wonton Crisp with Avocado Cream garnished with Micro Cilantro Zucchini Fritters with Basil Aioli Gorgonzola Crostini with Balsamic Glazed Figs and Prosciutto Asian Spiced Shrimp with Sweet Chili Sauce
1st Course Salad Fresh Greens with Orange Segments, Sliced Almonds, Pomegranate and Chives with a Honey-Lemon Vinaigrette
Dinner Buffet Grilled Beef Tenderloin served with MVM Wild Mushroom Demi-Glace and Béarnaise Sauce Local Roasted Cod with Sauce Puttanesca Chive & Parmesan Risotto Grilled Vegetable Platter to include Portobello 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 An Assortment of Fresh Baked Cookies
Taylor's Menu
Passed Hors d’Oeuvres Atlantic Cod Cakes with Cilantro Aioli Mexican Street Corn Fritters with Cotija-Lime Crema Local Bay Scallops wrapped in Bacon with Maple Dijon Cream Sauce Korean Braised Short Rib Tacos topped with Asian Slaw and Gochujang Aioli Shrimp Toast with Sweet Chili Sauce
Dinner Buffet Herb Encrusted Roasted Rib-Eye Sliced to Order Grilled Local Black Sea Bass with Fresh Lemon and Caper Sauce Potatoes Au 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, and Slivered Red Onion in a Honey-Sherry Vinaigrette
Maggie's Menu
Stationary Hors d’Oeuvres Fresh Fruit and Cheese Display Featuring Domestic and Imported Artisan Cheese Garnished with Red and Green Grapes, Fresh Berries, Salted Almonds, and Tart Apple Slices Served with an Assortment of Crackers and French Bread
Passed Hors d’Oeuvres Fresh Tomato and Basil Bruschetta Crab Cakes with Sauce Remoulade Thai Coconut Chicken Satay with Spicy Peanut Dipping Sauce Savory Pastry of Andouille Sausage with Caramelized Onion and Creole Mustard Lobster-Corn Fritters with Spicy-Creamy Sauce
1st Course Salad Fresh Crispy Greens with Sliced Pears, Candied Walnuts, Crumbled Gorgonzola, and Thinly Sliced Red Onion in a Balsamic Vinaigrette
Dinner Buffet Grilled Atlantic Swordfish topped with Blistered Tomato & Garlic Confit Roasted Chicken Breast with a Herbed Shallot Pan Sauce Creamy Scallion Mashed Potatoes Steamed Green Beans with Pear Tomatoes Tossed in a Light Tarragon Dressing An Assortment of Roasted Seasonal Vegetables
Jamie's Menu
Stationary Items 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
Sushi Station: California, Spicy Tuna, and Veggie Sushi Rolls with Pickled Ginger and Wasabi
Mugs of 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 Miniature Braised Beef Tacos with Pickled Red Onion and Poblano Crema A Tasting Spoon of Low Country Shrimp and Grits
1st Course Salad Summer Panzanella Salad with Burrata and Fresh Basil
Dinner Buffet Marinated and Grilled Hanger Steak with Chimichurri Sea Bass with Fresh Herbs and Fennel in a Lemon White Wine Sauce Summer Corn Risotto Heirloom Tomatoes and Haricot Verts Tossed with a Basil Vinaigrette Whole Roasted Golden Carrots with Gremolata