Spring/Summer Dinner Buffet

Menu One - Passed Hors d'oeuvres
Lump Crab Crakes with Chive Caper Aioli Rustic Spinach Ricotta Tartlets
Dinner Buffet
Smoked Pork Tenderloid with Jezebel Sauce & Cheddar Biscuits Honey-Glazed Smoked Salmon with Cucumber Tarragon Cream Blanched Green Beans with Champagne Vinaigrette Mac N' Cheese Fritters Field Green Salad with Fresh Strawberries, Chevre, Spiced Pecans, & Lemon Verbena Dressing
Menu Two- Passed Hors d'oeuvres
Fritti Artichoke Quarters with Lemon Rosemary Aioli Warm Lamb, Zucchini, & Feta Stuffed Piquillo Peppers with Parsley Mint Oil
Dinner Buffet
Roasted Beef Medallions With Salsa Verdi A Fresh Sauce of Parsley, Chives, Shallots, Capers, Sherry Vinegar, & Olive Oil Wood Grilled Breast Of Chicken with an Aged Balsamic Reduction & citrus Gremolata Orzo Pasta with Cherry Tomatoes, Sweet Corn,Feta, Roasted Garlic, & Basil Pesto Roasted Vegetables Asparagus, Eggplant, Zucchini, Summer Squash, Tri-peppers, & Red Onion lightly season with Sea Salt & Olive oil Classic Caesar Salad With Herbed Croutons & Shaved Parmesan