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, candied almonds and cider-Dijon vinaigrette
Breads and crusty rolls

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

Prime rib (boneless) au jus

Roast loin of pork with caramelized onions and apples (-2.00)

Boneless roast breast of chicken with goat cheese and fresh sage
napped with sauce Veloute (-2.00)

Signature Dennis Inn Boneless chicken breast served over a
bed of "salt-air" ratatouille with cranberries (-3.00)

Half rack of herb-crusted baby lamb chops drizzled with garlic
and citrus infused olive oil (2.50)

Individual duck breast with mango salsa

Carved tenderloin of beef, roasted medium-rare and
served with a Port wine and fig demi-glace (2.00)

Main Course Selections:
Surf Selections
Fresh halibut steak with julienne of fresh fennel and Mandarin oranges

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

Poached King salmon with sorrel sauce (-1.50)

Grilled swordfish steak with gingered leeks

Jumbo shrimp (2) with classic butter crumb stuffing

Split New England lobster tail with Champagne-dill beurre blanc (4.00)

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Dessert:
Lemon mousse tarts with fresh whipped cream
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

Crusty rolls and 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
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 Gorgonzola in phyllo

Stationary hors d’œuvre:
Fresh fruit and cheeses
Crudité 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):
Grilled zucchini with honey-soy glaze
Traditional ratatouille
Fresh blanched.phparagus
Zucchini and summer squash gratin
Broccoli with red pepper butter
Herb roasted potatoes and carrots
Caramelized cipollini
Broccoli, apple and golden raisin salad (chilled)
Green bean, cherry tomato and red bliss potato salad (chilled)
Fresh tomatoes, basil and mozzarella (chilled)

Dessert:
.phpberry-filled Linzer hearts
Coffee and tea

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Raw Bar:
Pleasant Bay littlenecks and Wellfleet Oysters, freshly shucked, served iced

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

Chef-attended food stations:
SHRIMP TEMPURA-distinctive, lacy Japanese batter-fried shrimp, served with traditional dipping sauce

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
Baby lamb chops with herb crust
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
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

Mahogany chicken with cilantro chimichurri

Grilled chicken with artichoke mousse and Kalamata olive on garlic crostini

Chicken liver pate on apple or pear slices

Stuffed baby new potatoes

Black-eyed pea cakes with red pepper mayo

Vegetarian spring rolls

Hummus roll-ups with alfalfa sprouts

Falafel in pita wedges with raita

Brie and .phpberry in phyllo

Gorgonzola, pear and walnut in phyllo

Mushroom and Chevre strudels

Spinach, leek and Gruyere quiche

Mexican tortilla pinwheels

Goat cheese and sun-dried tomato crostini

Mini apricot scones with goat cheese and pistachios

Oatcakes with goat cheese and figs

Golden fig and mascarpone phyllo purses

Apple and goat cheese turnovers

Stilton, bacon and scallion puffs

Fresh tomato, basil and Fontinella cheese on garlic crostini

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

Grilled shrimp with Andouille sausage

Coconut shrimp with mango cream

Crab-stuffed mushrooms

Smoked salmon mousse and baby spinach on rye crostini

Smoked salmon cornets with pea shoots and herb cream cheese in endive

Scallops in bacon with bourbon brown sugar

Korean barbecued beef

Grilled rare beef on garlic crostini with arugula

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

Smoked ham on ginger mini-muffins with chutney butter

Goat cheese, date and bacon strudels

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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