STATIONS

Carving Station Selections

Grilled Marinated Tri-Tip

with Chimichurri Sauce

Honey and Clove Glazed Ham

with Brown Sugar Bourbon Sauce

Cedar Plank Atlantic Salmon

with Caper Lemon Cream Sauce

Brown Butter and Sage Roasted Turkey Breast

served with Cranberry Orange Chutney

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Pasta Station Selections

Lasagna Bolognese

Layered Pasta with Hearty Meat Sauce, Ricotta and Mozzarella Cheeses

Zucchini and Crimini Mushroom "White" Lasagna

Pasta Layered with a Creamy Béchamel Sauce, Sautéed Zucchini, Roasted Mushrooms and Aged Parmesan Cheese

Orecchiette with Shrimp and Crab Meat

Small Shells with Seafood in a Light Alfredo Sauce

Farfalle Alla Boscaiola

Bow Tie Pasta with Mushrooms, Fresh Tomatoes, Butter and Parmesan

Rigatoni with Beef and Onion Ragu

Red Wine Braised Beef Tossed in Rigatoni Pasta and Finished with Aged Parmesan Cheese

Fusilli with Garlic Butter and Seasonal Vegetables

Pasta Twists Cooked in Butter and Garlic, Seasonal Vegetables and Fresh Basil

Creamy Artichoke and Pesto Penne

Penne Pasta Tossed with a Creamy Pesto Sauce, Marinated Artichoke Hearts and Sun Dried Tomatoes

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SIDES

Roasted Rosemary Potatoes

Butter and Chive Whipped Potatoes

Burgundy Mushrooms

Balsamic Glazed Brussel Sprouts

Broiled Aspargus with Lemon Butter

Wild Rice Pilaf with Toasted Almonds

Herb and Olive Oil Focaccia

Parmesan Garlic Bread

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