• A Night at the Peabody Sit Down Dinner

  • Asparagus, Fennel, Goat Cheese and Orange Salad with a Citrus Sherry Vinaigrette

    Baked Artisanal Dinner Rolls with Herb Butter

    Braised Pork Osso Bucco with White Beans, Roasted Tomatoes, and Carmelized Garlic Roasted Salmon drizzled with a Tarragon Oil over Quinoa and Lentil Salad Vegetable Lasagna with Roasted Garlic and Gorgonzola Cream

    Macerated Strawberries over Ginger Short Bread and topped with Whipped Cream

  • Spring Dinner Buffet for 100

  • Chicken Martini
    Sauteed chicken breast simmered in a Cinzano wine sauce with artichoke hearts, sun-dried tomato, shiitake mushrooms & fresh rosemary

    Eggplant Napoleon (non-dairy)
    Layered Eggplant cutlets layered with sauteed spinach, roasted red bell pepper, white beans and a balsamic glaze

    Pasta Adolph
    Hot Penne Pasta tossed with a roasted grape tomato sauce, fresh mozzarella and basil and finished with asiago cheese

    Baby Arugula with sliced pears, dried cranberries and a roasted shallot vinaigrette (non-dairy)

    Broccoli, Cauliflower & Carrot Sautee

    Assorted mini pastries and cheesecakes
    Fair trade coffee and tea

    Assortment of non-alcoholic beverages