Stand-up receptions allow the guests the opportunity to converse with more guests as they move freely about the various food locations setup in the banquet hall. The food is beautifully presented on buffet tables and at stations featuring a specific category of food. Waite staff oversees the various stations. A combination of stand-up tables and seated tables are available for the guest to use. This type of reception, while it tends to have a less formal atmosphere, often creates a great party atmosphere which all can enjoy.
BAR SERVICE
Full service or selected beverage bar
opened throughout the affair with professional bartenders
Alcoholic and Non-Alcoholic Punch
Delicious, smooth tasting and attractively presented
Traditional Champagne Toast
INTERNATIONAL CHEESE, FRUIT & VEGETABLE DISPLAY
Imported cheeses and seasonal fruits served with assorted water crackers
An array of garden fresh vegetables served with appropriate dressings
HORS D’OEUVRES STATION
Tastefully displayed with option to pass
Choice of four
COCONUT BATTERED SHRIMP
Fresh jumbo shrimp, lightly battered and rolled in finely grated coconut
STEAK GRILLADE
Marinated tenderloin served on a garlic crostini with
creamy horseradish sauce topped with caramelized onions
PETITE MARYLAND CRABCAKES
Combination of lump and backfin crab, perfectly seasoned and fried to a golden brown
STUFFED MUSHROOMS
Mushroom caps stuffed with delicate crabmeat back to perfection
SKEWERED MONTE CRISTOS
Ham, turkey and swiss on white bread hand battered and fried to a golden brown
topped with decadent powdered sugar and served with red raspberry preserve
VIETNAMESE SPRING ROLLS
Filled with finely grated vegetables and served with sweet and sour sauce
SCALLOPS WRAPPED IN BACON
SKEWERED CHICKEN TERIYAKI
Grilled chicken marinated in a Teriyaki glaze
SOUFFLÉ STATION
BUFFALO CHICKEN DIP
Served with celery and carrot sticks
BAKED CRABMEAT SOUFFLÉ
HOT ARTICHOKE SOUFFLÉ
All served with garlic toast points, assorted crackers and tortilla chips
CHEF ATTENDED PASTA STATION
RAVIOLI CHAMPIGNON
Cheese ravioli with fresh mushrooms in a garlic butter sauce
TARRAGON VEGETABLE PASTA
Julienne carrots, fresh mushrooms, and broccoli
Tossed with penne pasta served in a creamy tarragon béchamel sauce
CHEF ATTENDED CARVING STATION
TENDERLOIN OF BEEF
Served with silver dollar rolls Dijon mustard, tarragon mayonnaise
and a homemade creamy horseradish sauce
CHICKEN CORDON BLEU
Rolled chicken breast with thin-sliced imported ham and Swiss cheese
tucked inside with hollandaise sauce on the side
FRESHLY BAKED BREADS or ASSORTED ROLLS
Served with rosettes of butter
CHEF ATTENDED BANANAS FOSTER STATION
Sliced bananas in a caramel rum sauce
Served warm over vanilla ice cream
(Optional)
BEVERAGES
FRESHLY BREWED COFFEE
Decaffeinated and regular
SWEETENED & UNSWEETENED ICED TEA
