Buffet

Fall/Winter Buffet

Stationary Hors D’ Oeuvres

Large Charcuterie Display

Large wooden boards table stacked on wine crates
Loaded with Artisanal cheeses including:
Manchego, Sharp Provolone, Mozzarella & Sharp Cheddar
Dried meats: Prosciutto, Salami, Capicola
Garnished with Grapes, Olives & Fresh Rosemary
Served with sliced crusty ciabatta, baguettes, bread sticks

Soup Station

Cream of Crab Soup

Toppings: Old Bay Croutons, Oyster crackers, Sherry