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 Hors D'Oeuvres Buffet
Dinner Buffet
High Tea and Brunch Buffet
Lunch Buffet
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Kippered Salmon
on Pumpernickel Triangles with Lemon Creme Fraiche
Tea Sandwiches
Chevre Cream Cheese with Watercress, English Cucumber and Pickled Red Onion
Curried Cream Cheese and Chutney
with Mache, Cherry Tomato and Green Onion
Savory Tartlets
Vidalia Onion and Gruyere
Rustic Tomato and Basil
Mini Berry Scones
with Lemon Curd, Raspberry Jam and Butter
Chocolate Dipped Strawberries
White, Milk or Dark Chocolate
Key Lime Cheesecakes
Chocolate Decadence Bites
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Honey’s Quiche
Smoked Salmon, Spinach & Grilled Onion
Classic Quiche Lorraine
Mushroom Sundried Tomato and Brie
Baked Brie French Toast
Sweet breakfast casserole. Served with orange butter and maple syrup
Herbed Roasted Red Potatoes
with roasted red and yellow peppers
Isernio’s Breakfast Sausage
Seasonal Breakfast Fruit Platter
Baby Spinach Salad
with sliced apples, dried cranberries, toasted almonds and lemon vinaigrette
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