­Starting off our cocktail hour…

Seafood Station

• Raw little neck clams and oysters on the half shell served with mignonette sauce, tobacco sauce and cocktail sauce
• Large shrimp cocktail served with cocktail sauce
• Lump crabmeat shooters garnished with fresh lemon and leeks served in bamboo cones

Macaroni and Cheese Bar

• Market Basket’s signature macaroni and cheese that guests can customize!
• Toppings include caramelized onions, crispy bacon bits, BBQ pulled pork, BBQ pulled chicken and sliced jalapenos
• Served with corn casserole on the sideAsian Station
  • Assorted hand-rolled sushi served with soy sauce, sliced pickled ginger and wasabi
  • Pan seared vegetable and pork dumplings
  • General Tso’s chicken
  • Cold sesame noodle salad
  • Vegetable fried rice

Grazing Table

• Gouda, cheddar, gruyere, and Manchego cheeses
• Brie wheel drizzled with honey
• Prosciutto, Geno salami and imported ham
• Assorted olives, peppadews and caprese skewers
• Carrots, cherry tomatoes, and peppers
• Assorted fruit jams and bourbon mustard
• Hummus, spinach Florentine dip and olive tapenade
• Dried apricots, assorted nuts
• Assorted crackers, breadsticks, and flatbread pretzels
• Freshly baked baguettes and Tuscan style loaves garnished with fresh grapes, strawberries, pomegranates, and herbs

Our favorite passed hors d’oeuvres…

• New Zealand baby lamb chops served with rosemary garlic sauce
• Mini French dip – sliced filet mignon dipped in au jus topped with melted provolone and served on a toasty mini bun
• Warmed figs stuffed with goat cheese wrapped with prosciutto
• Mini ahi tuna tacos -soft shells filled with ahi tuna topped with pineapple mango salsa and chipotle mayo
• Crispy asiago chicken skewers served with our country mustard dipping sauce
• Mini crab cakes – crispy Maryland-style crab cakes topped with caper sauce
• Truffle fries – hand cut French fries drizzled with truffle oil, lightly salted
• Fried calamari with marinara drizzle
• Gourmet flatbread pizza strips topped with caramelized pear, oven roasted grapes, brie and gorgonzola cream, fresh mozzarella, fontina cheese and crumbled smoked duck bacon

The main event… everyone loves a buffet!

• GF chopped kale salad with blueberries tossed in a pomegranate vinaigrette dressing
• Caesar salad with romaine lettuce tossed in our homemade classic Caesar dressing, topped with croutons, and shaved parmesan

Carving Station

• Gf roasted turkey breast served with toppings including… wild mushroom stuffing, warmed turkey gravy, cranberry glaze sauce and cranberry orange relish
• Gourmet stuffed pork loin served with warmed pork gravy and roasted root vegetables
• Assorted hearth baked rolls with butter
• Boneless short ribs
• Chicken Francaise
• Creamy mashed potatoes
• Harvest wild rice
• Quinoa stuffed peppers

Chef Prepared

• Wild mushroom ravioli topped with truffle sauce
• Seared sea scallops served over butternut squash risotto

To end the evening…

• Mini pie tartlets of apple crumb and chocolate cream
• Chocolate dipped raspberries
• Fancy sliced fruit display
• Homemade chipwich ice cream sandwiches rolled in mini chocolate chips
• Coffee station displayed with our assorted homemade biscotti

Chocolate Fountain Station

• Melted milk chocolate served with fresh skewered apple slices, strawberries, and marshmallows
• Toppings including: caramel sauce, chopped nuts, crushed Oreos, crushed graham crackers and sprinkles

Guests were greeted with refreshments at our bar stands and a stationary appetizer table that included:

• Fancy sliced imported cheese trays
• Imported antipasto trays
• Crudité display with store-made hummus
• Eggplant componata and tomato bruschetta served with assorted sliced baguettes
• Guacamole, corn, and bean salsa served with tortilla chips

Butler passed hors d’oeuvres included:

• Coconut shrimp served with mango pepper dipping sauce
• Franks in a blanket served with mustard
• Sliced filet mignon served on French rounds topped with melted butter
• Mini Cuban sliders of ham, roast pork, Swiss, pickle chips, mayo, and mustard on a Miami-style onion roll
• Flatbread margarita pizza strips
• Mini beef empanadas served with chimichurri sauce

Our buffet set-up was out of this world! We had an assortment of tropical dishes including:

• Mixed greens and water cress salad with fresh sliced avocado, pineapple, tomatoes, red onions, and black beans tossed with cilantro lime dressing
• Cuban style chicken fricassee with traditional dish-boneless chicken thighs, herbs, potatoes, and olives
• Grilled salmon with mango salsa
• Yellow rice with peas
• Short rigatoni with broccoli rabe, olive oil and garlic
• Seasoned pulled pork served with a variety of sauces and mini buns
• Ginger-soy marinated flank steak
• Grilled vegetables
• Sweet rolls served with butter

We can’t forget about the dessert!

• Fancy sliced fruit tray with citrus fruit dip
• Our homemade churros with chocolate drizzle
• Warm sweet yellow plantains cooked at our flambé station and served with homemade pre-scooped coconut ice cream and caramel sauce

Starting off our cocktail hour – guests were greeted by out stationary hors d’oeuvres table filled with delicious bites including:

• Fresh crudité served with our homemade vegetable dip
• Imported cheeses served with sliced baguettes, flatbreads, and crackers
• Homemade pumpkin hummus with pita bread
• Eggplant caponata and tomato bruschetta served with sliced baguettes
• Cold spinach Florentine dip served with pumpernickel rounds
• Hot crab dip served with sliced rye baguettes

Asian Station

• Assorted hand-rolled sushi with soy, fresh ginger, and wasabi
• Pan seared vegetable and pork dumplings with a ginger soy dipping sauce
• Cold sesame noodle salad
• Sweet and sour meatballs
• Vegetable fried rice

Seafood Station

• Large shrimp cocktail, crab claws and petit lobster tails served on a bed of crushed ice with cocktail sauce and lemon wedges

Passed Hors D’oeuvres Included:

• New Zealand baby lamb chops served with rosemary garlic sauce
• Mini rice balls served with marinara sauce
• Crispy asiago chicken skewers served with country mustard dipping sauce
• Mini crab cakes served with caper sauce
• Grilled cheese triangles served with tomato soup dipping sauce
• Gourmet flatbread pizza strips topped with caramelized pears, oven roasted grapes, gorgonzola cream with fresh mozzarella and fontina cheese and smoked duck bacon
• Mini sirloin sliders served with caramelized onion and goat cheese

Onto the main course…

Guests were treated to a sit-down dinner with some of our favorite store entrees that consisted of a salad Course including our mesclun mixed greens with goat cheese crumbles, dried cranberries tossed with homemade honey balsamic dressing. A pasta course including our short rigatoni pasta with pink Pomodoro sauce. And of course, the main course that included our filet mignon served with brandy peppercorn gravy, grilled salmon with cucumber dill drizzle, chicken francaise, and vegetarian stuffed baby eggplant all served with our rosemary potatoes, steamed asparagus, and lemon butter. Each place setting also had our very own homemade hearth baked Italian rolls and butter rosettes!

Ending the night with dessert…

• Coffee and tea served tableside
• Wedding cake with chocolate mousse and fresh strawberry filling surrounded by our homemade butter cream frosting.
• Chocolate dipped strawberries and pastries at each table served family style
• Dessert table including our homemade chocolate chip cookies, fudge and cream cheese brownies served with milk and Bailey’s shots
• Ice cream bar with our homemade ice cream and all the fixings