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A $75.00 Service Charge applies for events with 15 guests or less. |
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A minimum of 3 Stations must be selected and |
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all Stations must be ordered for all guests |
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Whole Roasted Turkey |
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Honey Cured Bone-in Ham |
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with Grand Marnier scented Cranberry Chutney |
with Sweet Mustard |
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and Fresh Thyme Gravy |
and Applejack Compote |
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$13.00 |
$12.00 |
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Cracked Pepper Crusted Prime Rib of Beef |
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Sea Salt & Pepper Roast Pork |
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with Grated Horseradish Cream |
with Rosemary and Dijon Sauce |
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and Braised Garlic Jus |
$11.00 |
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$17.00 |
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Smoke Grilled Tenderloin of Beef |
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Scallop & Ginger encrusted Tuna |
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with Balsamic Red Onion Relish |
with Sweet & Sour Cucmbers |
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and Cabernet Reduction |
and Mango Basil Sauce |
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$21.00 |
$16.00 |
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Lemon and Oregano Grilled Butterfly |
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Baked Salmon and Scallop Coulibiac |
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Leg of Lamb |
with Lobster Butter |
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with Sun-Dried Tomato Demi |
and Dill Aioli |
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and Kalamata Olive Tapenade |
$15.00 |
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$13.00 |
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All Carved Items are Displayed with Warm Baked Rolls |
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All Stations Require Chef Attendants at $85.00 each, for two hours |
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Enhance Your Carving Stations With One Of The Following: |
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Grilled Vegetable Antipasto Platter |
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Shoe String Potatoes |
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$5.00 |
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$4.00 |
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Buttered Creamer Potatoes with Rosemary |
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Tender Green Asparagus with Extra Virgin Oil |
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$4.00 |
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$5.00 |
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Creamy Parmesan Risotto |
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Green Bean with Shallots and Pancetta |
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$5.00 |
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$5.00 |
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Steak Fries |
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Grilled Vegetable Ratatouille with Fresh Herbs |
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$4.00 |
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$5.00 |
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Herb Roasted Red Bliss Potatoes |
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Long Grain Rice with Barley and Vegetables |
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$4.00 |
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$4.00 |
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Assorted Wild Mushrooms with Port |
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Saffron Couscous with Kalamata Olives |
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$5.00 |
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$3.00 |
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Sautéed Garden Vegetables with Herbs |
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Creamed Spinach with Fontina and Garlic |
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$4.00 |
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$4.00 |
