buffet brunch
buffet luncheon
tea reception
dinner

            
                Passed hors d’oeuvres
                Baby roasted potatoes filled with Taleggio cheese and topped with fresh chives
                Ginger duck wrapped in sesame crepes
                Chile-lime grilled shrimp, mole sauce
                Cashew chicken spring roll with ponzu dipping sauce
                North Carolina pulled pork on toasted corn bread round
                Tomato, feta and cucumber bruschetta
                Crab spring rolls, tamarind dipping sauce

                Carving Station
                Roasted duck breast on brioche toast with cranberry relish
                Peppercorn crusted tenderloin of beef with chipolte aioli
                Baby lamb chops with tomato mint relish
                Mini mac & cheese in demitasse cups

                Seafood Station
                Grilled sea scallops with roasted tomato oregano jam
                Crab cakes offered with spicy curry aioli
                Lobster Americaine in puff pastry shells
                Grilled red & yellow peppers, squashes, eggplant and red onion

                Salad Station
                Caprese salad – Red & yellow heirloom tomatoes, fresh basil.
                Buffalo mozzarella with balsamic vinaigrette
                Panzanella salad
                Mesclun greens with crumbled goat cheese, spiced pecans and
                Roasted pears
                Freshly baked breads

                Viennese Table
                Mini crème brulee, warm chocolate bread pudding with whipped cream, berry trifle,
                Pear-apple-cranberry crisp, chocolate truffles, baby éclairs,
                Linzer tortes, lemon squares

                Brewed teas, coffee and decaffeinated coffee