Cocktail and Buffet Dinner

COCKTAIL HOUR – PASSED HORS D’OEUVRES

• Jumbo Scallop with Caramelized Onion on Peppered Crostini with Aged Cheddar Cheese
• Thai Style Chicken Satay with Spiced Peanut Sauce
• Shrimp Cocktail with Trio of Dipping Sauces

• Smoked Salmon on a Sourdough Crostini with Herb Infused Sour Cream
• Black Olive, Sundried Tomato & Feta Wraps
• Artichoke Hearts with Mascarpone on a Peppered Crostini
• Caprese Salad Sticks, Bocconcini Cheese & Cherry Tomato with Pesto Dip

BUFFET DINNER

• Breast of Chicken with Mushroom Cream Sauce
• Herb Crusted Prime Rib Carving Station
• Rosemary Roasted Baby Potatoes with Nova Scotian Sea Salt and Cracked Pepper
• Chickpea Ragout: Artichoke Hearts, Chopped Tomato, Mixed Local Mushrooms, Sweet Valley Corn, Woodshire Spinach and Roasted Red Peppers
• Mixed Organic Greens with Nova Scotian Blueberry Vinaigrette
• Medley of Grilled Vegetables (Asparagus, Red Peppers, Mushrooms, Red Onions with  Balsamic Glaze)
• Classic Caesar Salad with Shaved Parmesan and House Made Croutons
• Fresh Rolls and Seasoned Butter