IN
THE EXHIBIT HALL
AS GUESTS ARRIVE
Servers to Offer
Mimosas
with Strawberry Garni
Bloody Mary's
with Celery Crown or Hot Pickle
White and
Red Wine
PASSED HORS D'OEUVRES
(On Silver Trays with Fresh Floral
Blooms and Greenery)
Phyllo Triangle with Spinach and Boursin
Herbed Tortilla
Cup with Smoked Trout Mousse
Ggarnished with a Sprig of Dill
Tomato, Red
Onion, Basil and Smoked
Gouda Quiche Diamonds
Spinach and Artichoke
Parmesan Puffs
Cinnamon Straws
AUDUBON
HALL
Set at Tables
Lined Silver Basket with Blueberry, Dried Cherry and
English Toffee Miniature Muffins, Cinnamon
Rolls and Schnecken
FIRST COURSE
Pineapple Boat with Cantaloupe, Pineapple,
Strawberry, Blueberry, Orange Filet and
Exotic Fruit in Season, Garnished with
a Sprig of Mint and an Edible Flower
BRUNCH BUFFETS
WAFFLE BAR
Uniformed Chefs Preparing
Belgian Waffles with Guest's Choice of Toppings
Warm Berry Compote
Rocky Road Chocolate
Sauce
Warm Maple Syrup
Fresh Sliced Strawberries
Fresh Whipped Cream
OMELETTE BAR
Omelettes Prepared to Order by Uninformed Chefs
(Some Egg Whites Only with Non-Cholesterol Spray)
with Guest's Choice of Ingredients
Sautéed Mushrooms and Diced New Potatoes
Kosher Salami or Ham ~ Mixed Peppers
Cheddar and Swiss Cheeses ~ Diced
Tomato ~
Spinach ~ Broccoli Florets
Diced Asparagus ~ Homemade Salsa
AND MORE…
Nova Lox
Whipped Plain and Chive Cream Cheese,
Sliced Cucumber,
Tomato, Red Onion
and Black Olives, served with our
Assortment of Fresh New
York Bagels
Whole Poached
Salmon
Surrounded by Individual Filets and Served
with Cucumber Dill Sauce
Carved
by Uniformed Chefs
Roast Rare Tenderloin of Beef, Served
with Horseradish Chive Sauce
and Bernaise Mayonnaise
and
Roasted Breast of Turkey, Served with Honey
Mustard and Tarragon Mayonnaise
Accompanied by Petite Sliced
Brioche, French Onion Rolls
and Double Challah Knots
Lyonnaise Potatoes
with Red and Green Bell Pepper and Onion
Southwestern
Tuna Salad
White Albacore Tuna, Roasted Corn, Yellow Squash,
Red Pepper and Scallion, Tossed in our
Homemade Chipotle Mayonnaise
Miniature Apple
Cinnamon French Toast
in a Pool of Warm Maple Syrup
Grilled and
Chilled Marinated Vegetables
to Include Portobello Mushroom, Green
Beans, Beets, Yellow Squash, Zucchini,
Red and Green Peppers, Eggplant
and Asparagus, Served with
Roasted Red Pepper Sauce
Sliced Fresh
Fruit Display
Honeydew, Watermelon, Cantaloupe, Pineapple,
Red and Green Grapes, Strawberries, Kiwi and
Fresh In-Season Berries
DESSERT
Buffet to be decorated with Wicker Baskets,
Ceramic, Glass and Pewter Platters, Whole
Fresh Vegetables, 3-Tiered Stands,
Glass Bricks And Fresh White
and Floral Blooms
and Greenery
Poured
by Servers
Seattle's Best® Regular and Decaffeinated Coffee,
Hot Water, Assorted Herbal Teas, Cream, Sugar,
Sweet n' Low and Lemon Wedges
"Alice in Wonderland" Wedding Cake
Petite S'mores
Tiramisu Tarts, Cannolis,
Key Lime Tartlettes, Strawberry and
Turtle Cheesecake Tarts, Fresh
Fruit Tarts and Chocolate
Banana Crème Puffs
Crème
Brûlée in White Demi Cups
