A Buffet Luncheon in an Oceanfront Tent catered by the Casual Gourmet

Butlered Hor D’oeuvres
Passed by Uniformed Service Staff on Platters Garnished with Seasonal Blossoms
Wild Mushroom Strudel
Scallops & Bacon with Maple Cream
Wontons with Fresh Raspberries and Brie
Lemongrass & Ginger Glazed Shrimp
Garlic Rubbed Lamb Chop Lollipops with Fresh Mint Aioli

Pre-set Salad:
Chatham Greens
Mixed Field Greens laced a with Julienne of Endive
With Sundried Cranberries & Yellow Tomatoes
– Cranberry Vinaigrette –

Buffet Luncheon:
Grilled Lobster

1 ¼ lb Lobster Split in Half
Brushed with Chipotle-Lime Oil & Served with Ginger Butter

Grilled Tenderloin of Beef
Marinated in an Aromatic Mixture of Olive Oil, Herbs & Spices
Accompanied by a Shallot-Port Demiglace – Carved to Order –

Balsamic Roasted Potato Wedges
Yukon Gold Potatoes Roasted with a Glaze of Balsamic Vinegar and Extra Virgin Olive Oil
Dusted with Black Pepper & Kosher Salt

Summer Vegetable Bouquet
All the most tender of baby vegetables of the season
Steamed and marinated in a champagne-citrus vinaigrette

Fresh Baked Rustic Rolls & Breads

Grand Finale:
Wedding Cake

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