Dinner Stations

(following cocktails and appetizers – hors d’ oeuvres)

Paella – Rice made with saffron threads, quartered breast of chicken, chorizo wheels, pork tenderloin, jumbo shrimp, green, yellow and red peppers, artichoke hearts, Spanish red onions, grape tomatoes, kosher salt and seasonings and garnished with cultivated mussels and cherrystone clams. Served in an authentic Spanish cast iron pan.

Vegetarian Paella – Saffron Rice or Brown Rice with tri-color peppers, artichoke hearts, Spanish onion, wild mushrooms, thyme parsley and seasonings.

Seasonal Soups and Bisque Station – an array of soups and bisque; typically served with glass mugs and accompanied with soup spoon, cocktail napkins and handy pepper mills available. (Typically two soups or bisques to a station).

Pasta Station:

Roasted Eggplant Ravioli with a Fresh Tomato-Basil Coilis.

Three Cheese Spinach Tagliatelli with a Hazelnut Pesto

Provolone and Prosciutto Tortelloni – with a Cream Champagne Sauce

Multi-Grain Penne Tuscany Style – all fresh ingredients…

Pumpkin and Sage Ravioli with a CHC “Harvest Cream Sauce.

(other stations suggestions upon request)