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 Hors D'Oeuvres Buffet
Dinner Buffet
High Tea and Brunch Buffet
Lunch Buffet
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Appetizers
Stuffed Mushrooms
Large mushroom caps filled with a mix of domestic and porcini mushrooms, spinach, and Italian cheeses
Caprese Platter
Layered sliced ripe tomatoes, buffalo mozzarella & fresh basil drizzled with balsamic vinaigrette Served with ciabatta toast
Salad Course
Honey’s Caesar Salad
With our herbed focaccia croutons, parmesan cheese and our lassic Caesar dressing
Main Course
Tuscan Pork Loin
Roasted pork loin rubbed with sea salt, sage and garlic, and wrapped in proscuitto
Baked Fettuccini Alfredo
Herbed Roasted Seasonal
Vegetable Platter
Sliced Minted Melon
Dessert
Tiramisu
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Appetizers
Sliced Brioche
Caramelized onions, toasted pecans,
bleu cheese and jarlsberg
Smoked Trout Pate
with cornichon and sliced baguettes
Salad Course
Mixed Baby Greens
with garlic crouton and roasted shallot vinaigrette
Main Course
Wild Mushroom & Shallot
Stuffed Chicken Breast
Roasted Vegetable Tian
Layers of roasted eggplant, zucchini, summer squash, garlic and onions, layered with chevre and asiago cheese
Herbed Fresh Green Bean Salad
French Rolls & Butter
Dessert
Pear and Caramel Tart
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