These stations will be prepared for the guaranteed number of guests
by a Chef in your private room.

MARTINI STATION
Gulf Shrimp and Scallop Martini jumbo gulf shrimp and fresh sea scallops on crisp vegetable spaghetti
with a chardonnay citrus reduction, served in a martini glass
Substitute with Maine Lobster

RISOTTO STATION
Grilled Chicken Risotto with chives and tomatoes
And
Garden Vegetable Risotto sautéed with French champagne and freshly shaved imported parmesan

RAVIOLI STATION
Lobster Ravioli with a tomato vodka cream sauce
And
Striped Wild Mushroom Ravioli on an olive and portobello sweet pepper relish

SAUTÉ STATION
Select Two:
Served on Israeli couscous
Skillet-Seared Chicken with sweet onions and plum tomatoes
Wild Mushrooms with roasted peppers and crisp leeks
Sautéed Shrimp in fresh herbs with roasted vegetables

PASTA STATION
Select Two:
Cheese tortellini with broccoli in a pecorino cream sauce
Penne with tomato basil sauce and grated parmesan cheese
Tri-Colored rotini with artichokes, red peppers and tomatoes in pesto
Orecchiette with sautéed baby spinach and tomatoes in a roasted garlic sauce
Fusilli with an eggplant carbonara
Farfalle with sun-dried tomatoes, goat cheese and black olives
With Char-Grilled Chicken Breast on one pasta choice
With Sautéed Shrimp and Scallops on one pasta choice

STIR FRY STATION
Served with classic Chinese take-out containers, chop sticks and fortune cookies
Stir fried chicken and crisp bok choy with soy-sesame sauce over udon noodles
And
Shrimp and scallops stir fried with spicy peppers, daikon and water chestnuts served
over steamed rice

GOURMET SALAD STATION
Caramelized Apple and Cranberry Salad with walnuts and Roquefort
cheese on a bed of arugula with an apple cider vinaigrette
Caesar Salad the traditional preparation of romaine, Parmesan cheese
and herbed croutons in the classic dressing
Grilled Asparagus and Portobello Mushrooms over mesclun
greens with a roasted red pepper vinaigrette
Fresh Buffalo Mozzarella layered with red and yellow vine-ripened tomatoes, fresh basil, aged balsamic vinegar, parsley and extra virgin olive oil

Served with grilled focaccia bread, assorted rolls and country breads