Garden Vegetable and Salad Station

• Grilled Vegetable Platters of Eggplant, Zucchini, Summer Squash,
  Asparagus and Red and Yellow Peppers Drizzled with Balsamic
• Grilled Chicken Caesar Salad in Martini Glasses
• Toasted Orzo Salad Tossed with Diced Zucchini,
  Baby Spinach and Sun Dried Tomatoes in a Lemon Vinaigrette

Carving Station

• Carved Rare Roasted Roast Beef Tenderloin with Cherry Tomato Sauce and
• Queso Fresco
• Roasted Sliced Turkey Breast Served with Mixed Panini Rolls,
  Chutney, Whole Grain Mustard and Cranberry Sauce

Seafood Station

• Cilantro Marinated and Pan Seared Mahi Mahi Taco served with
• Boston Lettuce, Pico de Gallo, Red Onion, Lemon Aioli, Guacamole and Sour Cream
• Shrimp Tempura and Asian Dipping Sauce
  (Chef required )

Pasta Station

• Grilled Chicken Caesar Tortellini
• Ratatouille and Petite Penne
• Shrimp Antonio with Portobello, Baby Spinach, Sun Dried Tomatoes and Artichokes

Dessert Station

• Individual Key Lime Tartlets
• Meltaways, Lemon Squares and Mini Éclairs
• Seasonal Sliced Fruits and Strawberries