Hot Canapes

- Mini Caramelized Onion and Sausage “Elephant Ear”
- Mac & Cheese Bites with Pancetta Bacon
- Chicken & Waffle Bites - Bourbon Maple Sauce
- Mini Crabcake Old Bay Mayo
- Zucchini and Feta Cheese Fritter Herb Yogurt Sauce
- Fingerling Potato Skins with BBQ Chicken
- Corned Beef and Cabbage on Pretzel Bread
- Ribeye Spring Rolls with Steak Sauce
- Mini Chicken Meatballs with Au Poivre Sauce
- Tempura “Chop Stick” Shrimp with Sweet Chili Sauce
- Chicken Sate with Thai Peanut Sauce
- Mini Grilled Brie Sandwiches with Orange Marmalade
- Beef Tenderloin Crostini with Garlic Merlot Jam
- Chicken Sausage Puffs with Creamy Mustard Sauce

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Cold Canapes

- Mini Profiteroles with Chicken and Toasted Almond Salad
- Chinese Spoon with Tuna “POKE”
- Caprese Salad, Mozzarella, Cherry Tomato & Fresh Basil
- Avocado Toast with Radish and Crispy Kale
- Cheddar Cheese Tartelette with fig Jam
- Goat Cheese and Beet Tartelette
- Santa Fe Shrimp Martini Cocktail
- Tomato Bruschetta with Fresh Basil and Grilled Red Onion
- Bacon Wrapped Dates with Toasted Almonds
- Mini Chicken Tacos with Avocado & Chipotle
- Mini Peppadew Pepper stuffed with Provolone Cheese
- California Sushi Roll, Crabmeat, Avocado, Wasabi & Soy

Fruit, Cheese and Crudité Station

- Seasonal Fresh Fruits and Vegetables with various dipping sauces and accompaniments
- Local Artisanal Cheese Display
- With but not limited to: Buttermilk Affiene Blue Cheese, Country Sharp Cheddar Shropshire Blue, St. Andres -Noble Amish Cheddar Assorted Bread and Crostinis

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Slider Station

- Assortment of our popular Sliders from the Park West Tavern
- American Kobe Beef, Apple Smoked Pulled Chicken, Barbeque Beef Brisket, Berkshire Pork Belly, Station includes our homemade Pickles and Ketchup and French Fries

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Carving Stationn

- A Uniformed Chef will carve at the Buffet – Your Choice of:
- Black Pepper Corn Crusted Strip Sirloin of Beef Port Wine Reduction
- Porcini Crusted Filet Mignon Truffle Béarnaise Sauce
- Hickory Smoked Maple Cured Salmon, Chopped Egg, Minced Red Onion and Capers Fried Ginger, Wasabi and Soy Sauce
- Oven Roasted Turkey Breast with Cranberry and Gravy
- Oven Roast Rack of Lamb with Pan Jus

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Italian Station

- A Uniformed Chef Preparing Two Types of Pasta and Your Choice of Two Sauces: Bolognese, Primavera, Alfredo, Pesto or Tomato Basil
- A Uniformed Chef Preparing Seafood Risotto, Saffron Risotto Milanese and Wild Mushroom Risotto
- Garnished with Freshly Ground Pepper and Parmesan Cheese, Garlic Toast Points, Marinated Olives and Pine Nuts

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Flatbread and Tuscan Pizza Station

- Classic Margherita, Burrata, Tomato
- White Pizza, Four Cheeses, Basil
- Wild Mushroom, Goat Cheese, Arugula
- Caramelized Red Onion and Bacon, Boursin Cheese

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A Chilled Seafood Station

- Blue Point Oysters, Fresh Littleneck Clams, Cherrystone Clams
- Lobster Medallions with Chervil
- Iced Jumbo Gulf Shrimp
- Cocktail and Mignonette Sauces and Lemon Wedge

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Japanese Station

- Display of Sushi and Sashimi
- Served with Pickled Ginger, Wasabi and Soy Sauce

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Fajita Station

- A Fajita Station featuring Chicken and Beef Fajitas
- Traditional Southwestern Garniture, Tomato Salsa, Guacamole
- Sour Cream, Refried Beans, Shaved Cheddar Cheese, Peppers and Onion
- Rolled in a Soft Cornmeal Tortilla

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Peking Duck Station

- A Peking Duck Station featuring Air-dried Duckling
- Served with Chiffonade of Zucchini, Yellow Squash
- Cucumber & Carrots rolled in a Scallion Crepe
- Served with Sweet & Sour Sauce

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Viennese Station

- Fresh Brewed Coffee, Assortments of Teas
- Chef’s Assortment of Specialty Desserts

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- Two choices of Ice Cream Flavors
- Assortment of Toppings
- Oreo crumbles, Rolos, M&Ms, Homemade Chantilly
- Marachino Cherries, Chocolate Syrup