Bread Station

Cornucopias of breads and rolls
Whipped Butter

Soup Station

Clam Chowder
Butternut Squash Bisque

Children's Buffet

Chicken Fingers
Mini Pizzas
Mac & Cheese
French Fries
Mashed Potatoes
Glazed Carrots
Corn on the Cob

Raw Harvest

Island Creek Oysters
on the half shell, classic accompaniments

Little Neck Clams
on the half shell, classic accompaniments

Salads

Artichoke & Mushroom Salad

Pasta
with onion, red peppers, grilled zucchini, grilled corn

Tomato Mozzarella
with basil oil, balsamic vinaigrette

Roasted Beet Salad
with goat cheese and candied pecans

Sweet Potato Salad
with mayo, onion, celery, hard boiled eggs and herbs

Mix Greens
with choice of dressings

Romaine Hearts
with Romano cheese, croutons, anchovies caesar dressing

Napa Cabbage Cole Slaw
with mayo and cranberries

Meats (Carving Station)

Turkey
House Made Gravy

Prime Rib
Au Jus

Ham
Citrus Glazed

Chafing Dishes

Salmon
in puff pastry

Mezzi Rigatoni Mac and Cheese

Kahlua Glazed Butternut Squash

Mashed potatoes
with garlic cream

Roasted Potatoes
with rosemary butter

Glazed Baby Carrots
with cranberry butter glaze

Neil's Moms Sage and Ginger Stuffing
with celery, onion, carrot, and sausage

Desserts

Apple Pie

Pumpkin Pie

Mini Crème Brulée

Petit Fours

Chocolate Cake

Cheese Cake

Hot Cranberry Bread Pudding
Maker's Mark bourbon caramel sauce

Mixed Berries
with mascarpone double whipped cream

Executive Chef Neil Patrick Hudson