Chef Attended Filet Station:

Roasted Tenderloin of Beef

Horseradish Cream Sauce

Sliced Gruyere Cheese

Lettuce/Tomato/Red Onion

Petite Country French Rolls

Chef Attended Cantonese Style Noodle Bar:

Soba Noodles, LoMein, Meifun (rice noodles)

Choice of Asian Vegetables, Julien Chicken, Rock shrimp

Variety of Asian Sauces

Fois Gras Canape Station:

Chef Assembled Canapé

Sautéed and Cognac Flambéed Fois Gras

Balsamic Vinegar, Shallots and Poached Pear

Atop Brioche Squares

Turkey Carving Station:

Coleslaw, Rolls, Cranberry Relish, Cheeses

Ham Carving Station:

Pepperslaw, Rolls, Dijon Mustard, Cheeses