Pasta Station
A chef will be provided to prepare the following pasta dishes:
Tri-colored Cheese Tortellini
tossed with fresh sea scallops and baby shrimp in pesto sauce
Bow Tie Pasta sautéed in virgin olive oil
with fresh herbs, parmesan cheese, wild mushrooms
and julienne of grilled chicken
Penne Pasta with peppers and onions in marinara sauce
All served with crusty garlic bread and warm foccacia
Stir Fry Station
A chef will be provided to create stir-fried specialties incorporating the following ingredients:
Marinated Chicken Strips, Beef Tenderloin Tips,
Vegetable Bouquetiere and Bean Sprouts in ginger teriyaki glaze
Served with steamed white rice.
Seafood Sauté Station
A chef will be provided to prepare the following:
Shrimp, Scallops and Maine Lobster sautéed in garlic, butter, white wine and parsley
or spicy tomato sauce. Served with angel hair pasta.
Fajita Station
Marinated Chicken and Beef strips sautéed with onions and peppers in Southwestern spices.
Diced tomatoes, shredded lettuce, grated Jack cheese, black olives, salsa, guacamole, flour tortillas
and refried beans complete this south of the border specialty.
An additional fee will be assessed per chef for each cooking station.
Cooking stations are available exclusively as an enhancement for receptions. They are not intended as replacements for a meal function. Cooking stations may only be ordered in conjunction with other hors d'oeuvres. Stations are recommended for receptions with less than 150 guests. For receptions with more than 150 guests, we will customize your selection.
