Passed or Plated Hors D’oeuvres

Marinated Olives with Fennel and Orange

Smoked Trout and Caper Cream Cheese on English Muffin Points

Crisp Potato and Carrot Cakes Topped With Gravlax, Crème Fraiche and Snipped Dill

Caesar Salad Shred on Crostini

Hush Puppies with Remoulade

Spinach and Shrimp Dip

Cauliflower Cakes with Yogurt and Caviar

Buffet Or Seated Service

Shaved Radishes and Bibb Lettuce with Green Goddess Dressing

Arugula, Pear and Bleu Cheese Salad With Cider-Dijon Vinaigrette

Whipped Potatoes with Celery Root Mash

Cranberry, Pomegranate and Cabernet Lamb Chops

Traditional Roasted Turkey with Pan Gravy

Sautéed Brussels Sprouts With Breadcrumbs

Yams with Ginger and Scallions

Hashed Turnips

Mascarpone and Snipped Chive Mashed Potatoes

Cranberry Raspberry Sauce

Dessert Selections

Pumpkin Chiffon Pie

Pecan Pie

Apple Cranberry Pie

Pumpkin Pie

Lemon Meringue Pie

Glazed Apple Hand Pies

Chocolate Chess Pie

Cherry Pie