Passed hors d’œuvre:
Crispy duck triangles
with chili-orange dipping sauce
Clams casino
Fresh tomato, basil and Fontinella cheese on garlic crostini

Stationary hors d’œuvre:
Baked brie in puff pastry
with grapes and berries

Salad:
Mixed greens with goat cheese, toasted almonds and cider-Dijon vinaigrette
Assorted crusty rolls and whipped butter

Main Course Selections:
Turf Selections
Beef roulade-Butterflied flank steak rolled with roasted red peppers, basil, prosciutto and Parmesan cheese, roasted medium-rare, with oven-roasted tomatoes

Prime ribs of beef (boneless), au jus

Roast loin of pork with caramelized onions and apples

Spinach and ricotta-stuffed chicken breast

with sun-dried tomato veloute

Roasted 1/2 Cornish hen

with chutney glaze

and apricot/bread stuffing

Half rack of herb-crusted baby lamb chops

drizzled with

garlic and citrus infused olive oil

Pan-seared duck breast with Madeira sauce

Carved tenderloin of beef,

roasted medium-rare and
served with a Port wine and fig demi-glace

Main Course Selections:
Surf Selections

Baked native cod

with seasoned crumbs

and lobster-Champagne cream sauce

Fresh halibut steak with julienne of fresh fennel and Mandarin oranges

Sole Florentine-fresh sole rolled around sautéed baby spinach served with Mornay sauce

Almond-crusted salmon with ginger butter sauce

Grilled swordfish steak with gingered leeks

Jumbo shrimp (2) with crabmeat stuffing

Split New England lobster tail

with Champagne-dill beurre blanc

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Dessert:
Lemon mousse tarts with fresh whipped cream
Cape Cod Coffee Roasters coffee and tea

Passed hors d’œuvre:
Moroccan lamb pies
Scallops in bacon with bourbon-brown sugar glaze
Goat cheese and sun-dried tomato on garlic crostini

Stationary hors d’œuvre:
Homemade “Lobster Cheesecake” with crackers

Plated Salad:
Mesclun salad with dried cranberries, walnuts and balsamic vinaigrette

Assorted crusty rolls and whipped butter

Buffet:
Carved boneless prime rib, chicken Piccata, “farfalle con carciofi” (bow-tie pasta with artichoke hearts, tomatoes, olives, capers, garlic, white wine and parsley), and choice of fresh seasonal vegetable

Dessert:
Chocolate-dipped strawberries and orange-almond biscotti
Cape Cod Coffee Roasters coffee and tea

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Passed hors d’œuvre:
Seared tuna on sesame flatbread with wasabi mayonnaise
Chicken satés with peanut dipping sauce
Pear, walnut and blue cheese mousse in phyllo

Stationary hors d’œuvre:
Fresh fruit and cheeses
Crudités basket with herb dip

Salads Station (choose two):

Cæsar salad (with anchovies on the side!)
Leaf lettuces with tomatoes, carrots, red onion, cucumbers and creamy herb dressing
Romaine with grapefruit, avocado and lime vinaigrette
Field greens with roasted pears, walnuts, blue cheese, and Champagne-Dijon vinaigrette
Romaine with cucumbers, shaved Romano, garlic croutons and gazpacho vinaigrette

Assortment of crusty rolls

Pasta Station (choose three):

Penne pasta with red pepper cream sauce
Orecchiette with mushrooms, arugula, tomatoes and brie
Butternut squash ravioli with Alfredo sauce
Farfalle with broccoli, snow peas, carrots and spinach in a sun-dried tomato cream sauce
Cheese tortellini with fresh basil cream sauce
Gemelli with marinara and mozzarella
Four cheese cavatappi with prosciutto and peas

Carving Station:
Boneless roasted American leg of lamb with garlic and rosemary
Roast sirloin of beef with horseradish cream
Baked Oak Forest ham with apricot glaze
Roast breast of turkey with cranberry-orange compote
Maple-glazed cedar planked Pacific King salmon

Fresh Vegetable Station (choose two):
Mediterranean succotash

(asparagus, lima beans, red bell peppers, corn, red onion)
Traditional ratatouille
Fresh blanched asparagus
Zucchini, summer squash, and tomato gratin
Green beans with toated almonds
Cauliflower with mustard-lemon butter

Buttered peas and pearl onions

Caramelized carrots with thyme butter

Broccoli, cauliflower, and carrots with Parmesan bread crumbs
Broccoli, apple and golden raisin salad (chilled)
Green bean, cherry tomato and red bliss potato salad (chilled)
Fresh tomatoes, basil and mozzarella (chilled)

Dessert:
Raspberry-filled Linzer hearts
Cape Cod Coffee Roasters coffee and tea

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Raw Bar:
Award-winning East Dennis oysters

and native littlenecksfreshly shucked,

served iced with cockatil sauce and

The Dennis Inn's special lime

and cracked pepper mignonette

Stationary hors d’œuvre:
Tuscan antipasto table.
Marinated vegetables, cheeses and meats served with salad greens and crusty breads

Chef-attended food stations:
CARVING STATION-Herb-crusted baby lamb chops, carved to order, with mint sauce and mustards

GOURMET RAVIOLI-3 varieties sautéed to order with appropriate sauces

GRILL STATION- Chicken sates in peanut sauce and Korean barbecued beef

Passed hors d’œuvre:
Coconut chicken with brandied apricot dipping sauce
Crab cakes with spicy rémoulade
Fig and mascarpone phyllo purses
Vegetarian spring rolls
Grilled shrimp with honey-chipotle glaze
Roast pork tenderloin with Granny Smith apples and Chèvre on garlic crostini

Dessert:
Chocolate fondue, served with a selection of fruits, pound cake and biscotti
Cape Cod Coffee Roasters coffee and tea

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Chicken quesadillas with cilantro pesto

Coconut chicken with apricot sauce

Chicken sates with peanut sauce

Boneless Buffalo wings with blue cheese dip

Buttermilk fried chicken medallions on cornbread croutons

Grilled chicken with artichoke mousse and Kalamata olive on garlic crostini

Indonesian peanut chicken on endive

Stuffed baby new potatoes

Black-eyed pea cakes with red pepper mayo

Vegetarian spring rolls

Wild mushroom tartlets

Falafel in pita wedges with raita

Brie and raspberry in phyllo

Blue cheese mousse with, pear and walnut in phyllo

Mushroom and Chevre strudels

Spinach, leek and Gruyere quiche

Mushroom caps stuffed with bacon, spinach and blue cheese

Goat cheese and sun-dried tomato crostini

Risotto arancini

Asparagus in puff pastry with garlic aioli

Fresh tomatoes and basil with Fontinella cheese on garlic crostini

Apple and goat cheese turnovers

Conch fritters with jalapeno tartar

Clams casino

Oysters Rockefeller

Seared tuna on sesame flatbread with wasabi mayonnaise

Crab cakes with spicy remoulade

Lobster strudels

Grilled Shrimp w/Chipotle-Honey

Coconut shrimp with mango cream

Smoked salmon and dill cream on rye

Scallops in bacon with bourbon brown sugar

Korean barbecued beef

Mini Beef Wellingtons

Asian beef tenderloin salad in phyllo cups

Honey-mustard sausage in puff pastry

Pork sates with peanut sauce

Grilled pork tenderloin on crostini with Granny Smith and Chevre

Mini ham and cheese croissants

Pork micro dumplings

Grilled lamb canapés with garlic marmalade

Grilled baby lamb chops with mint sauce

Moroccan lamb pies

Crispy duck triangles with chili-orange dipping sauce

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