Williamsburg Hellenic Center
RECEPTION BUFFET
(All buffets require a minimum of 50 guests, and are in increments of 50 guests)
Raw Bar
Atlantic Oysters and Little Neck Clams
Freshly shucked and served half shell
Snow Crab Claws
Steamed and served cold
Jumbo Tiger Shrimp
Cooked till tender and served cold
Marinated Mussel Salad
Freshly steamed, tossed in herb vinaigrette
Displayed with Cocktail sauce, mignonette, Horseradish,
Lemons, Tabasco and oyster crackers.
Display of Garden Vegetables
Assorted seasonal fresh vegetables
blue cheese, ranch and roasted tomato dips
Baked Brie En Croute
Ripe brie wrapped in puff pastry with raspberry jam and walnuts
toasted French bread and fresh berries
Artichoke and Spinach Dip
Fresh artichoke and baby spinach with cheddar, blue
and cream cheeses, with herbs and white wine.
Served with toasted parmesan French bread
Chesapeake Crab Dip
Jumbo lump crabmeat folded with white wine, old
bay and cream cheese
Toasted Pita bread
Roasted Garlic Hummus
Puree of chickpeas, lemon juice, olive oil and garlic
Served with toasted pita bread
Tortilla con Queso Dip
Smooth blend of salsa and Velveeta cheeses
Served with tri-colored tortilla chips
Seasonal Fresh Fruit Display
Market picked diced seasonal fruits
Honey-yogurt dipping sauce
Antipasto Display
Assorted sausages, smoked and cured meats
assorted cheeses and roasted vegetables
Assorted breads and crackers
Smoked Salmon Display
Smoked Canadian salmon, served cold with
diced red onions, egg whites, yolks, sour cream, capers and toast points
CARVING STATIONS
(Chef Attendant required at $75.00 an hour)
Whole Roasted Tom Turkey
Cranberry Relish and Warmed Buttered Rolls
Edward’s Sugar Cured Smoked Virginia Ham
Glazed with Dijon Mustard, Brown Sugar, Honey and Sherry Wine
Warm Buttermilk Cheese Biscuits
Pommery Honey Mustard Spread
Slow Roasted Rib Eye of Beef
Slowly Roasted and Spice Rubbed
Beef Tenderloin wrapped with Applewood Smoked bacon
Choice Tenderloin, Slowly Roasted for Tenderness and Flavor
Horseradish, Pommery Mustard, Mayonnaise
and Warm Buttered Rolls
Black-Pepper Encrusted Sirloin of Beef
Seared in Hot Oil and Finished in a Slow Oven
Cognac Mayonnaise and Warm Buttered Rolls
Steamship Roast
Horseradish Sauce and Warmed Buttered Rolls
Sage Roasted Pork Steamship
Apple and Raisin Chutney and Warm Buttered Rolls
Whole poached Atlantic Salmon
Citrus Aioli and Sauce Louis
CHEF ATTENDED ACTION STATIONS
(Chef Attendant required at $75.00 an hour)
Shrimp and Scallop Pesto
Shrimp and Bay scallops sautéed
with pesto, white wine cream sauce, placed over bouchée
Penne and Tortellini Pastas
Penne and Tortellini Pastas tossed with choice of two sauces
(Marinara, Bolognaise, Pesto Cream, Parmesan Cream or a
Tomato Basil Brandy Cream Sauce)
Mashed Potato Bar
Creamy Mashed Potatoes, wild mushrooms, caramelized onions,
steamed broccoli, scallions, chives, apple wood smoked bacon,
sweet butter, sour cream and cheddar cheese.
Fondue Station
An aromatic mixture of cheeses and wine.
Accompany by Diced French bread and Fresh cut fruit
Oriental Beef and Broccoli Tips
Beef tenderloin tips and young tender broccoli spears cooked in a wok
with oriental vegetables and hoisin sauce, served over jasmine rice.
Stir Fry Stations
Chicken or shrimp sautéed with oriental vegetables
with hot mustard, soy sauce and duck sauce